Recipe 47: Chocolate-Coconut Macaroon Cups

This might be one of my shortest blogs ever. These were that simple. I was attending a party and was asked to bring cookies. I made the very popular Coconut Cherry Oatmeal ones, but also made these for my gluten-free friends.

choco coco macaroon

Another use for the muffin tin? Sign me up! 

Step 1: Gather ingredients: coconut, sugar, salt, cocoa powder, egg whites, sliced almonds.

Step 2: Whisk together egg whites, sugar, cocoa powder, and salt until frothy.

This was about as frothy as I could get it. My arm got tired!

Step 3: Stir in coconut until coated.


Step 4: Spoon mixture into prepared (with cooking spray) cups and press in gently with your thumb.

Oh, that’s not my thumb. Whoops.

Step 5: Sprinkle with almonds and press gently to adhere. Bake 25 to 30 minutes.

OMG I’m done. 1 batch. Soooooo easy!

Link to original recipe

Yields: 12
I got: 12

Start time: 8:30
End time: 9:25 (55 minutes)
Martha’s estimated time: 51 minutes

What did I learn?

  • I’ve been using coconut a lot lately. I guess I like it more than I thought. 

What do I need to learn?

  • Do you guys miss my cats? They weren’t around during this one. 
  • I forgot to take a picture of myself with the cookies! Too much baking in one day. Sad.

I thought these were good. Simple for your gluten-free friends (or yourself).



Hey, did you miss my other recent posts?

Recipe 46: Iced Coconut Sugar Cookies

Recipe 45: Toffee Millionaires

One response to “Recipe 47: Chocolate-Coconut Macaroon Cups

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