Chocolate Macaroons

Renée **II**


This is not my personal recipe or photo and I’m afraid I don’t even know to whom to give credit. I found it somewhere on the Internet one time and copied, pasted and saved to my recipe files. But, thank you to whomever was the creator.

☆☆☆☆☆ 0 votes
Makes about 18 pieces


4 ounces semi-sweet chocolate
2 ounces unsweetened chocolate
2 large egg whites
½ cup sugar
1 teaspoon pure vanilla extract
2 cups unsweetened coconut, shredded


1Preheat oven to 375º F. Line with parchment paper or lightly grease two cookie sheets.
2Melt both chocolates in the top of a double boiler placed over simmering water, then let chocolate cool to tepid.
3Beat egg whites until frothy, about 30 seconds on medium-high speed. Gradually add sugar and continue beating until the mixture is the consistency of marshmallow fluff, about 30 seconds.
4Blend in vanilla, and then fold in the melted chocolate and then the coconut.
5Drop rounded tablespoons of the dough about 1 ½ inches apart onto the greased cookie sheet.
6Bake for 12 minutes or until the cookies form a light crust. Cool on cookie sheet a few minutes, and then place on wire cooling rack.

About Chocolate Macaroons

Course/Dish: Candies
Main Ingredient: Non-Edible or Other
Regional Style: American