Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
24
Yield:
2 dozen cookies
Ingredients
Directions
Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.
Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
Beat cocoa powder, vanilla extract, and salt into egg white mixture until incorporated; fold in coconut. Drop spoonfuls of coconut mixture onto the prepared baking sheets.
Bake in the preheated oven until coconut starts to brown, about 20 minutes.
Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.
Nutrition Facts (per serving)
| 90 | Calories |
| 3g | Fat |
| 16g | Carbs |
| 2g | Protein |
