Chocolate Coconut Rudolph Macaroons

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.

2. 2

   Beat the egg whites in a glass or metal bowl until foamy. Gradually add the sugar, beating until stiff peaks form. Lift the beater or whisk straight up; the egg whites should hold sharp peaks.

3. 3

   Beat the cocoa powder, vanilla extract, and salt into the egg white mixture until combined; fold in the coconut. Drop spoonfuls of the coconut mixture onto the prepared baking sheets.

4. 4

   Bake in the preheated oven until the coconut begins to brown, about 20 minutes.

5. 5

   Press a cherry half onto the top of each macaroon; move the cookies to a cooling rack.

• Calories 154.1 kcal Moderate
• Protein 2.81 g Low Source
• Carbs 20.11 g Moderate
• Total Fat 7.71 g Moderate
• Saturated Fat 6.1 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 15.7 mg Low Source
• Fiber 7.37 g Good Source
• Sugar 10.37 g High
• Added Sugar 0.0 g Low Source
• Calcium 3.45 mg Low Source
• Iron 1.88 mg Moderate
• Potassium 92.67 mg Low Source
• Vitamin A 0.16 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Sulfites
• Chocolate 🍫