Recipe: Chocolate Macaroons
Crunchy and lightly sweetened, this cookie from our Skinny Chef is very low in fat compared to a traditional macaroon. Egg whites add protein with zero fat and keep these goodies crisp.
Makes about 2 dozen cookies
5 tablespoons ground, toasted almonds
1 tablespoon cornstarch
2 tablespoons cocoa
3 egg whites
1/4 cup sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
Position a rack in the upper third of an oven and preheat to 325°F. Coat a large baking sheet with nonstick cooking spray.
In a small bowl, stir the almonds and cornstarch together. In a large dry bowl, using an electric mixer on high speed, beat the egg whites until large peaks forms about 4-5 minutes. Gradually beat in the sugar, cinnamon, and vanilla until stiff peaks form. Using a silicone or rubber spatula, gently fold the nut mixture into the whites until everything is evenly distributed.
Using a teaspoon, drop spoonfuls of the mixture, 1-inch apart, on the cookie sheets. Bake until golden brown and set, about 25 minutes. Transfer to a cooling rack and cool completely.
Serve cookies immediately, or store in an airtight container at room temperature for up to 3 days.
More Healthy Cookie Recipes:
Almond Chocolate Fudge
Healthy Sugar Cookies
Mini Cherry Cheesecakes