Cinnamon Chocolate Macaroons Recipe

Indulge in the irresistible holiday magic of these Cinnamon Chocolate Macaroons! A classic recipe from Better Homes & Gardens' 2004 Christmas Cookie magazine, these chewy delights boast a perfect blend of cinnamon, rich chocolate, and crunchy coconut. Easy to make and perfect for gifting, these macaroons are a must-have for your Christmas baking.

Prep Time 30 mins
Cook Time 80 mins
Calories 52.3 kcal
Protein 1g
Rating 5.0 (1 Reviews)
Cinnamon Chocolate Macaroons 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cinnamon Chocolate Macaroons

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How to Make Cinnamon Chocolate Macaroons

  1. Allow 4 large egg whites to stand at room temperature for 30 minutes.
  2. Preheat oven to 325°F (160°C). Line two large baking sheets with foil or parchment paper.
  3. In a medium mixing bowl, combine the egg whites and 1 teaspoon of vanilla extract.
  4. Beat with an electric mixer on medium speed until soft peaks form.
  5. Gradually add 1 cup of granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
  6. Gently fold in 2 cups of sweetened shredded coconut, 1 cup of chopped pecans, and 1 cup of semi-sweet chocolate chips.
  7. Drop the mixture by rounded teaspoons, about 1 inch apart, onto the prepared baking sheets.
  8. Bake both sheets on separate racks in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the macaroons are set and dry.
  9. Cool on the baking sheets for 1 minute.
  10. Transfer to a wire rack and let cool completely.
  11. To store: Place cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 1 day or freeze for up to 1 month.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

25g

Fat

5g

Carbs

2g