Chocolate Coconut Macaroons
Melted dark chocolate adds a luscious touch to classic coconut macaroons. They are especially good if served chilled from the fridge on a hot day.
Ingredients
Makes: 36 macaroons
- 1 1/2 cups dark chocolate chips
- 3 egg whites
- 3/4 cup white sugar
- pinch salt
- 1 teaspoon vanilla essence
- 2 1/4 cups shredded coconut
- 1/2 cup walnuts, chopped
Directions
Preparation:20min ›
Cook:12min ›
Ready in:32min
- Preheat oven to 170 degrees C. Grease baking trays.
- Melt chocolate over low heat or in the microwave and let cool.
- In a large glass or metal bowl, whisk egg whites until foamy. Add sugar and salt a little at a time while whisking until mixture stands in peaks. Stir in vanilla. Fold in melted chocolate, coconut and walnuts. Drop by teaspoonfuls about 5cm apart on baking trays.
- Bake 10 to 12 minutes. Macaroons should be soft in the centre.
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Reviews and Ratings
Global Ratings:
(98)
Reviews in English (86)
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! - 14 Jul 2004 (Review from Allrecipes USA and Canada)
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. - 23 Mar 2008 (Review from Allrecipes USA and Canada)
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! - 24 Nov 2001 (Review from Allrecipes USA and Canada)