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For chocolate and coconut lovers, the chocolate-coconut macaroon cups are the most delicious choice on the holiday platter. Once you have read through the entire cookie recipe, gather the ingredients and necessary cookie baking tools into one area. Preheat your oven to 350 degrees.
The ingredients for the Chocolate-Coconut Macaroon cups includes:
Non-stick cooking spray
2 large egg whites
¼ cup sugar
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
7 ounces sweetened shredded coconut
all-purpose flour for the spoon
½ cup almonds
Initially you had to determine which size non-stick muffin tin you would be using to bake your cookies. When you have decided, spray with non-stick cooking spray.
In a large bowl, mix the egg whites, sugar, and cocoa powder and salt until it is frothy and well blended. Using a fork, stir in the coconut until well coated.
Fill each muffin tin equally, carefully spooning in the mixture and pressing down gently with spoon dipped into flour. Sprinkle with almonds and press down gently to adhere to the cookie dough.
Bake for 25-30 minutes, or until almonds are golden; allow the cookies to cool for 10 minutes in the muffin tin. Run a spatula or knife around the muffins before attempting to remove from the muffin tin. Turn cookies onto a wire cookie rack, allowing them to cool completely. These cookies can be stored in an airtight container, at room temperature for up to three days.