Is there anything better than a perfectly luscious coconut macaroon? Apparently there is because I think these macaroon cups beat out the best macaroon I’ve had in recent memory. There must be something about baking these in a muffin tin that keep them so moist. The tops get a little crunchy, but the inside is just pure coconut deliciousness.
I found the recipe for these in my Everyday Food magazine and they were actually for chocolate coconut macaroon cups, which sounded really good, but I was curious how they might be if I made them un-chocolate. So I added the cocoa powder to just half of the batter and after baking them I realized a couple of things. Firstly, the recipe says it makes 12, but I only got 7 out of it, and secondly, the cocoa powder seemed to absorb some of the moisture in the chocolate ones so they weren’t quite as moist. They were still tasty, but the plain ones were exceptionally delightful.
I have to say right here that these are SUPER EASY to make. There are only 5 ingredients that you combine and then spoon into a muffin tin and bake. They’re fast, easy and cheap to make, and the fact that they taste this good is a huge bonus. Now, I erroneously mentioned previously that these are fat free, which they are not. Mea culpa. I should have stated that there is no ADDED fat to these, but coconut does contain fat. My calculations, if you're concerned about such things, is that there are about 4-5 grams of fat in each macaroon cup. Not much to speak of really, and certainly not much for such a decadent little dessert morsel.
I’ll definitely be making these again, but I will be doubling the recipe, and if I want chocolate, I might stir in some chocolate chips instead of using the cocoa powder. I’m also thinking of trying these in my mini muffin pan… I love the idea of a little bite-sized macaroon cup. Sigh.
Coconut Macaroon Cups
Adapted from Everyday Food magazine
Makes about 7
2 large egg whites
1/4 cup sugar
2 tablespoons unsweetened cocoa powder (optional - I like them better without)
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 (or try using a mini-muffin pan, but don't cook them as long).
2. 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.
3. Bake until almonds are golden, 25 to 30 minutes (these may be done sooner, so check them at 10 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.