These are French-style macaroons, with almonds but no coconut. American-style macaroons are the cookies that have coconut in them.
CHOCOLATE ALMOND MACAROONS
1/2 cup white sugar ~or~ regular blend Splenda, divided
1/4 cup ground almonds
1 TB unsweetened cocoa powder (I like dark)
1 tsp cornstarch
2 egg whites
1/8 tsp. cream of tartar
1/2 tsp. vanilla (or 1/4 tsp. almond extract)
1/2 cup milk chocolate ~or~ sugar-free chocolate chips (optional)
Preheat oven to 250. Spray a foil-lined baking sheet with non-stick spray (or line baking sheet with parchment paper).
In small bowl, mix 2 TB Splenda with almonds, cocoa and cornstarch.
In another bowl, beat egg whites with electric mixer until frothy. Add cream of tartar and beat on high until soft peaks form. Gradually add flavoring and remaining Splenda. Beat until stiff and shiny. Gently fold cocoa mixture & chips into meringue.
Drop cookie mixture from teaspoon onto baking sheet to form small mounds. Leave about 2” between each mound. (Mixture could also be piped through a large pastry bag fitted with a large star tube.)
Bake at 250 for 27-35 minutes. Cookies should be dry and slightly browned. Cool completely. Store in a tightly covered container (don't freeze, or they'll crumble)