Recipe by Nestle® Toll House®
"A rich chocolate variation on traditional almond or coconut macaroons, these cookies add butter and egg for a rich, chewy treat."
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1 1/2 cups
large egg whites
1 2/3 cups
light corn syrup
1 (2 ounce) bar
NESTLE® TOLL HOUSE® Unsweetened Chocolate Baking Bar, melted and cooled
sliced almonds, toasted
This was so quick and easy and absolutely delicious!
I thought this recipe was way too much work for the results. The coconut cups stuck so badly in the pans that we ate the first batch of cups like macaroons. The second batch stuck as well, but I had better luck getting them out without ripping them to shreds. Don't get me wrong, it tasted great. But just too much work.
This recipe was quite a bit of work, but well worth it! It was such a hit that my mother-in-law has requested I make them for the holidays again this year. They "show" well, and taste great! I highly recommend!
Very good, but a lot of work. Maybe doubling the recipe would make the work worthwhile. I had a little trouble getting the coconut cups out of the muffin pan.
these taste great!
i didn't have a mini muffin pan, so i used parchment paper on a cookie sheet and created a little "well" inside the dollop of coconut mixture. so i didn't have the problem with the sticking. they still look cute, just a little more rustic than the picture :)
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Cream Macaroon Tarts
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 109
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