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Chocolate Chip Macaroon Angel Food
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1 1/2 cups powdered sugar

1 cup cake flour  

12 (1 1/2 cups) large Land O Lakes® Eggs (whites only), at room temperature

1 1/2 teaspoons cream of tartar

1 cup sugar

1 teaspoon almond extract

1 teaspoon vanilla

1/4 teaspoon salt

1 cup mini semi-sweet chocolate chips

1/2 cup sweetened flaked coconut


1 cup Land O Lakes® Heavy Whipping Cream, whipped, sweetened

1 cup sweetened flaked coconut, toasted

 *Substitute 1 cup minus 2 tablespoons all-purpose flour.

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine powdered sugar and cake flour in bowl; set aside.

  3. STEP 3

    Beat egg whites and cream of tartar in another bowl at medium speed until foamy. Beat at high speed, gradually adding sugar, 2 tablespoons at a time. Continue beating, adding almond extract, vanilla, salt and scraping bowl often, 6-8 minutes or until stiff and glossy. Gradually stir flour mixture, 1/4 cup at a time, into egg mixture just until flour mixture disappears. Gently stir in chocolate chips and 1/2 cup coconut.

  4. STEP 4

    Gently spoon batter into ungreased 10-inch tube pan. Cut gently through batter with metal spatula. Bake 30-35 minutes or until cracks feel dry and top springs back when touched lightly. Invert pan on heat-proof funnel or bottle; cool 90 minutes. Remove from pan. Decrumb cake with fingertips.

  5. STEP 5

    Place cake on serving plate. Pipe top and around bottom of cake with sweetened whipped cream; sprinkle with toasted coconut.

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