Chocolate Macaroons

Renée G.


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.

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Makes about 18 pieces


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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

How to Make Chocolate Macaroons


  • 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.

Printable Recipe Card

About Chocolate Macaroons

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

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