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Cinnamon-Chocolate Macaroons

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“From Better Homes & Garden's 2004 Christmas Cookie Magazine”
1hr 20mins

Ingredients Nutrition


  1. Allow egg whites to stand at room temp for 30 minutes.
  2. Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
  3. In a medium mixing bowl, combine egg whites and vanilla.
  4. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
  5. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
  6. Gently fold in coconut, pecans, and chocolate.
  7. Drop mixture by rounded teaspoons 1 ½ inches apart onto prepared cookie sheets.
  8. Bake both sheets on separate racks in preheated oven for 20 minutes or until set and dry.
  9. Cool on cookie 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.
  12. Store at room temp for up to 1 day or freeze for up to 1 month.

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