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How to Make Chocolate Macaroons

Renee' Groskreutz
This is a recipe for chocolate macaroons. These coconut cookies are gluten-free and quite yummy.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 2 dozen cookies
Calories 189 kcal

Equipment

Ingredients
  

  • 1 ½ c semisweet chocolate chips our favorite, Ghirardelli, claim to be GF
  • 2 egg whites
  • ¼ t salt
  • ½ c sugar
  • ½ t vanilla extract
  • ¾ c sweetened flaked coconut
  • ¾ c unsweetened flaked coconut

Instructions
 

  • Preheat oven to 325 F.
  • Melt the chocolate - Add the chocolate chips in a microwave-safe bowl and heat it up in the microwave, starting with just 30 seconds. Be sure to check on and stir the chocolate every 15 seconds. It's better to stir the chocolate to let it finish melting than to overheat it. You can also melt the chocolate using a double boiler if you prefer.
  • Beat the egg whites - Separate the egg whites from the yolks. Add the egg whites to a medium-size glass bowl. Beat the egg whites until you have soft peaks and they are thick.
  • Add to egg whites - Add vanilla to bowl with egg whites. Then slowly add in the sugar and continue to beat until mixture is thick.
  • Fold in coconut and melted chocolate.
  • Form balls of batter - Using a teaspoon drop one spoon full of batter onto a baking sheet lined with parchment paper or a silicone baking mat.
  • Bake - Bake in oven for 15 - 20 minutes. Cookies are done when a toothpick poked into the center of the cookie comes out clean.

Notes

You can use all sweetened coconut flakes if you would prefer. I used a mix because I don’t like anything to be too sweet.

Nutrition

Serving: 1gCalories: 189kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 3gSodium: 90mgFiber: 2gSugar: 24g
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