• 4 Ratings

Looking for a chocolate dessert that won’t weigh you down? Look no further! This airy chocolate macaroons recipe is the perfect low-calorie way to wrap up any meal.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 325°F. Line two cookie sheets with parchment paper; set aside. In a large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gently fold in 1/2 cup of the coconut and the chocolate.

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  • Drop mixture into a total of 18 mounds on the prepared cookie sheets, using 2 tablespoons of the egg white mixture for each mound and leaving about 1 inch between mounds. Sprinkle with the remaining 1/4 cup coconut. Place cookie sheets on separate oven racks. Bake for 15 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Rotate cookie sheets in oven by moving the top cookie sheet to the bottom rack and moving the bottom cookie sheet to the top rack. Turn off oven; let macaroons dry in oven for 25 minutes. Transfer to a wire rack; cool. Store between sheets of waxed paper in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months.

Nutrition Facts

72 calories; 3 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 28 mg sodium. 46 mg potassium; 11 g carbohydrates; 1 g fiber; 11 g sugar; 1 g protein; 0 g trans fatty acid; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1