Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 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


Recipe Summary

30 mins
15 mins
25 mins
1 hr 10 mins
18 macaroons


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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; fat 3g; saturated fat 2g; carbohydrates 11g; insoluble fiber 1g; sugars 11g; protein 1g; sodium 28mg; potassium 46mg; iron 0.2mg.