Chocolate Chip Macaroons

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"These chocolate chip coconut cookies are packed with sweet nutty flavor."
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55 m servings 104 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F. Line baking sheet with parchment paper.
  2. Whisk together egg whites, SPLENDA(R) Brown Sugar Blend, almond extract and salt until frothy. Add coconut and mini chocolate chips, mixing until the chocolate chips are evenly distributed throughout the mixture.
  3. Scoop batter using a small ice cream scoop or tablespoon, placing batter 2 inches apart on the baking sheet.
  4. Bake 20 to 30 minutes or until golden brown. Rotate sheet half way through the baking process for more even browning.
  5. Transfer warm chocolate coquitos to a cooling rack and let sit until completely cooled. Store coquitos in an airtight container at room temperature for up to three days.


  • Note
  • Serving Size: 1 cookie


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I thought the recipe was very good. It wasn't too difficult to do. My granddaughter, Shaianne tried one and she liked it considering it was the first time trying coconut!

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