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Chocolate Almond Macaroons

Yields 20 macaroons


1 1/4 cups unblanched almonds
1/2 cup plus 3 tablespoons sugar
1/3 cup unsweetened cocoa powder
2 egg whites
1/2 teaspoon pure almond extract


  1. Preheat oven to 350°. Toast almonds for 10 to 15 minutes or until they are fragrant. Remove from baking sheet and let cool a least 15 minutes. Leave oven turned on. Line a baking sheet with non-stick parchment paper.
  2. In a food processor, grind almonds and sugar to a powder. Using the on/off method, pulse in cocoa until mixed. Add 2 egg whites and almond extract to the bowl while turning the processor on and off several times. Avoid overmixing.
  3. Form the cookies using a level tablespoon and drop on the lined trays. Bake 14 to 16 minutes, until they have puffed slightly. Do not overbake. Cool on a cooling rack.
  4. Remove from paper and store in an airtight container.


Per macaroon
Total calories 65
Fat 3 g
Protein 2 g
Carbohydrate 9 g
Sodium 6 mg
Calcium 17 mg
Fiber 1 g

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Chocolate Almond Macaroons