Chocolate Macaroons I Recipe -
Chocolate Macaroons I Recipe

Chocolate Macaroons I

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"Chewy coconut with the sweetness of chocolate, these macaroons best served cold or partially frozen."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 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!

Most Helpful Critical Review
Mar 07, 2011

I found this recipe horrible; it didn't turn out for me so I don't know what I did wrong~

Mar 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.

Sep 04, 2003

Great Cookie! My husband loved it. Word to the wise....lightly spray your cookie sheet with a cooking spray before makes it much easier! Thanks!

Mar 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.

Dec 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.

Jun 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.

Jul 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.


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  • Calories
  • 83 kcal
  • 4%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 29 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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