Chocolate Chunk Macaroons
We Also Love
- Comments()
Martha Stewart Living, April 1995
- Yield Makes 20
Add to Shopping List
Ingredients
- 3/4 cup sugar
- 2 1/2 cups (about 3 ounces) unsweetened shredded coconut
- 2 large egg whites
- 1/2 cup semisweet chocolate chunks
- 1 teaspoon pure vanilla extract
- Pinch of salt
Directions
-
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
-
Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
-
Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.
Love this and make it every Passover. Use good quality chocolate chips like Gghirardellis and real vanilla. THANKS MARTHA!
This is the most wonderful recipe and I make these delicious macaroons every Passover. Make sure you DO not use Nestles chocolate chips. Try a better quality like Ghirardelli ( which are Trader Joes packaged) I get the unsweetened coconut at Sprouts. Thanks Martha!
any substitute for the egg whites?
Look for unsweetened coconut in the freezer section of your grocery store. In my local stores, it is with the international freezer section (one brand that makes it is Goya). You won't usually find in in the baking section.
I love the way this page has all the other versions of Macaroons with in easy reach! What a great idea. I'd like to see more recipes listed like this! These do look yummy and easy to make - all versions!!!
very difficult to get unsweetened coconut....
This is a great Passover recipe!
I use sweetened coconut, and just add less sugar. I believe the last time I made these, I added half as much.
I never beat the egg whites, just stir them in.
Do the egg whites not need to be beaten? I got unsweetened coconut in a health food store.
Do the egg whites not need to be beaten? I got unsweetened coconut in a health food store.
I would think you could use sweetened coconut, mego; the macaroons will just be a little sweeter. It is sometimes hard to find unsweetened coconut in a grocery store. Or you could be a real Martha and buy a whole coconut and shred your own!!! (Just kidding--but I'm surprised that's not in the instructions!)
Do you women have to be so nasty sounding when giving advice? Mammag just didn't read it carefully. Now she knows. Good luck to all and thank all for the hints.
Do you women have to be so nasty sounding when giving advice? Mammag just didn't read it carefully. Now she knows. Good luck to all and thank all for the hints.
Do you women have to be so nasty sounding when giving advice? Mammag just didn't read it carefully. Now she knows. Good luck to all and thank all for the hints.
Can I use sweetend coconut, they only sell that in my grocery store
message for IHOOD - thanks for your feedback and you are right. Thanks
My mother used to make macaroons when I was a child. She used an egg cup to shape them, rather than using her hands to make mounds.
Please read the recipe, it is complete. It is a recipe for chocolate CHUNK macaroons. Looks YUMMY will try for Easter.
To mmag. The recipe is for chocolate CHUNK macaroons. Shouldn't this tell you that there would be chunks in the macaroons? There are three kinds of macaroons in the picture. The ones on the bottom has chunks in them. Martha has another recipe for chocoalte macaroons.
No need to do a search, just scroll up and click on the above pictures on he right under "Also Try"..the chocolate macaroons are right there
Do a qick search on the site for chocolate macaroons and you will find the complete recipe for the chocolate macaroons pictured here. (same for the plain ones).
I am a seasoned baker and am not illiterate - the picture shows 3 kinds of macaroons - one of which is chocolate!!!!!
The chocolate is added as CHUNKS...
recipe incomplete - how much melted chocolate should be added for the chocolate macaroon, or should I just melt the 1/2 cup of chunks?????
These are the most incredible macaroons. They are a hit ever year at our family Passover Seder. I make the chocolate one and the plain. They freeze well!
Enjoy
Andrea
Mom to Estee Li Li
http://adoptchinese.org