Recipe Addiction Pages


Chocolate-Coconut Macaroon Cups

Where would we be without Martha Stewart? After dinner tonight, I was craving something sweet but didn't want to spend a lot of time baking, or make a big mess. These were the perfect solution! One bowl, a few simple ingredients I always seem to have on hand, a muffin tin and 25 minutes later I had a delicious sweet treat. 

Chocolate-Coconut Macaroon Cups

What you need: 
2 large egg whites
1/4 cup sugar
2 Tbsp. cocoa powder
1/4 tsp salt
 7 ounces coconut (half a bag)
1/2 cup sliced almonds

Preheat oven to 350 degrees. In a large bowl, mix together egg whites, sugar cocoa powder and salt with whisk until well combined. Mix in coconut until it is all combined. Spoon in to greased muffin tins and top with sliced almonds. Bake for 25-30 minutes until almonds are golden brown. Enjoy!

1 comment:

Carol Williamson said...

I love that this recipe was gluten-free! Yum. I made half the recipe in a mini muffin tin. They made a great little dessert. Thanks Jessica/Martha Stewart. :)