Chocolate-Coconut Macaroon Cups Recipe | PBS Food

Chocolate-Coconut Macaroon Cups


Prep time: 10 Minutes

Total time: 50 Minutes

Yield: Serves 12



  • Nonstick cooking spray
  • 2 large egg whites
  • 1/4 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 package (7 ounces) sweetened shredded coconut
  • 1/2 cup sliced almonds


  1. Preheat oven to 350°. Coat a standard (12-cup) nonstick muffin tin with cooking spray. In a large bowl, whisk egg whites, sugar, cocoa powder, and salt until combined. Add coconut; mix with a fork until coated. Dividing evenly, spoon mixture into prepared tin, and pat in gently with moistened fingers; sprinkle with almonds, and pat on gently.
  2. Bake until almonds are golden, 25 to 30 minutes. Cool 10 minutes in tin. Run a thin metal spatula around macaroons to loosen them from pan; turn out onto rack, and cool completely. Cookies keep in an airtight container at room temperature up to 3 days.
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