Chewy coconut with the sweetness of chocolate! These macaroons are best served cold or partially frozen.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.

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  • Melt chocolate over low heat and let cool.

  • In a large glass or metal bowl, whip egg whites until foamy. Slowly add salt and sugar a little at a time, until mixture stands in peaks. Stir in vanilla. Fold in chocolate, coconut and nuts. Drop by teaspoonfuls about 2 inches apart on cookie sheets.

  • Bake 10 to 12 minutes. Cookies should be soft in the center.

Nutrition Facts

83.1 calories; 1 g protein; 11.2 g carbohydrates; 0 mg cholesterol; 22.9 mg sodium. Full Nutrition

Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/15/2004
I can see how these will be absolutely fantastic when I chill them however ERMA these were so unbelievable just cooled!!!! I'm not a big macaroon person but these little guys tasted like coconut haystack candies. Wonderful and thanks for a yummy cookie! Read More
(35)

Most helpful critical review

Rating: 3 stars
07/14/2011
Next time I'll use unsweetened coconut 1 1/4 cups of choc chips (maybe even dark choc) and about 1/3 cup of sugar. I used a teaspoon to scoop and another teaspoon to drop onto pan so no mess. To get your egg whites to peak use a cold and super clean metal mixing bowl. I put my bowl and beaters in the fridge to chill before using. The bowl cannot have any oil reside on it otherwise it will affect the egg whites. Read More
(5)
97 Ratings
  • 5 star values: 65
  • 4 star values: 20
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
07/14/2004
I can see how these will be absolutely fantastic when I chill them however ERMA these were so unbelievable just cooled!!!! I'm not a big macaroon person but these little guys tasted like coconut haystack candies. Wonderful and thanks for a yummy cookie! Read More
(35)
Rating: 5 stars
03/23/2008
I made these for Easter. I put them in 12 sprayed muffin cups to create a basket shape by pressing out the middle with a teaspoon. Just before they were done I took them out of the oven pressed in the middle again and put them back in for a few minutes. I cooled them in the freezer before I took them out of the pan. Each basket held 2 chocolate foil-wrapped eggs. For decoration I put a few marshmallow 'chickens' on the plate. They look pretty good and I'm wondering how to use this trick for something other than Easter. The taste was 5 star and I'll make these as little cookies any time. Read More
(26)
Rating: 4 stars
09/04/2003
Great Cookie! My husband loved it. Word to the wise....lightly spray your cookie sheet with a cooking spray before dropping...it makes it much easier! Thanks! Read More
(26)
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Rating: 4 stars
03/26/2008
These were good but almost too sweet. I used sweetened flaked coconut - next time I'll try unsweetened. The texture presentation & ease of recipe was great though. Read More
(15)
Rating: 5 stars
12/08/2009
these are great! i baked them on parchment paper so they didn't stick. if you don't feel like melting the chocolate they're just as good if you use mini chocolate chips and just fold them in. Read More
(12)
Rating: 5 stars
07/14/2003
These are the greatest macaroons --nice & chewy. I cooked them for just 10 minutes (v. 12) to keep them soft. My family raved; everyone asked for recipe. Keeping them in refrigerator prior to serving makes them even better. Read More
(9)
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Rating: 5 stars
06/24/2006
I loved these! I didn't have any walnuts and don't really like them so I left them out. I threw the baking sheets in the freezer after they came out the oven and it helped the macaroons to keep their shape. Read More
(9)
Rating: 5 stars
11/04/2011
These are fantastic! So simple but the result is delicious. As for the people complaining of a runny batter I'm guessing the egg whites weren't whipped enough. After adding the sugar they should get glossy and white but you still have to whip them more. When you pull your beater up and you see the whites standing up on their own they're done. Read More
(7)
Rating: 3 stars
07/13/2011
Next time I'll use unsweetened coconut 1 1/4 cups of choc chips (maybe even dark choc) and about 1/3 cup of sugar. I used a teaspoon to scoop and another teaspoon to drop onto pan so no mess. To get your egg whites to peak use a cold and super clean metal mixing bowl. I put my bowl and beaters in the fridge to chill before using. The bowl cannot have any oil reside on it otherwise it will affect the egg whites. Read More
(5)