Skip to main content New<> this month
Get the Allrecipes magazine

Chocolate Macaroons I

Rated as 4.46 out of 5 Stars

"Chewy coconut with the sweetness of chocolate, these macaroons best served cold or partially frozen."
Added to shopping list. Go to shopping list.

Ingredients

servings 83
Original recipe yields 36 servings (3 dozen)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. Melt chocolate over low heat and let cool.
  3. 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.
  4. Bake 10 to 12 minutes. Cookies should be soft in the center.

Nutrition Facts


Per Serving: 83 calories; 4.5 11.2 1 0 19 Full nutrition

Explore more

Reviews

Read all reviews 83
  1. 95 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 coco...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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 coco...

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, press...

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!

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.

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.

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 kee...

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...

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 shoul...

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...