Recipe by Erma Bridgeman
"Chewy coconut with the sweetness of chocolate, these macaroons best served cold or partially frozen."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
semisweet chocolate chips
2 1/4 cups
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!
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.
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.
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 keep their shape.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Macaroons I
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 40
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make little meringue sandwiches with a ganache filling.
See how to make the chocolate lover’s chocolate chip cookie.
These soft buttery treats make terrific holiday cookies.