Cocoa Macaroons

Serving Size

1 Gallon


  • Egg Whites 
  • Cream of Tartar 
  • Vanilla 
  • Salt 
  • Flaked Sweetened Coconut 
  • Café Delight Cocoa 
  • Bittersweet Chocolate Chips 
  • Pistachios, finely chopped 


  • 2 (about 2.4 oz) 
  • 1/4 tsp 
  • 1/4 tsp 
  • 1/8 tsp 
  • 2 c (about 5.4 oz) 
  • 1 oz packet 
  • 1/2 c
  • 1/4 c 


  1. Preheat oven to 325°F.
  2. In medium bowl, mix together coconut, and hot cocoa mix. Set aside. 
  3. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Gradually add vanilla and salt, beating at high speed until foamy and opaque like whipped cream. 
  4. Fold coconut mixture into egg whites using a rubber spatula. Spoon macaroon batter by the tablespoon full, 2 inches apart onto a baking sheet pan lined with parchment paper. Bake at 325°F until edges are golden brown. Cool completely on wire rack. 
  5. Place chocolate chips in small microwaveable-safe bowl; microwave on high for 45 seconds or until chips melt, stirring until smooth. Dip top of each macaroon into chocolate, and sprinkle with pistachios. 
  6. Allow cookies to set 20 minutes then serve. 

Product In This Recipe




Café Delight Cocoa 

Café Delight

Type Name Here

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