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Chocolate Macaroons

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    Unsweetened coconut is available in health-food stores.
    Martha Stewart Living, April 1995
    • Yield Makes 2 dozen
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    Ingredients

    • 4 ounces semisweet chocolate, broken into small pieces
    • 1/4 cup unsweetened cocoa powder, sifted
    • 3/4 cup sugar
    • 2 1/2 cups unsweetened shredded coconut
    • 3 large egg whites
    • 1 teaspoon pure vanilla extract
    • Pinch of salt

    Directions

    1. Heat oven to 350 degrees. Line a baking sheet with parchment paper.
    2. Bring a small saucepan of water to a boil. Reduce heat, and allow it to simmer. Place chocolate in a small bowl, and set over saucepan. Stir until chocolate is melted, and set aside to cool.
    3. In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
    4. 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 1 inch apart.
    5. Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let cool on baking sheet.

    Recipe Reviews

    • mfwa
      4 Jan, 2012

      great recipe, super simple and delicious!

    • bigdenroy
      10 Feb, 2011

      Made these most delicious macaroons for a local resto where I do baking and the customers where shocked that macaroons could be baked and be the most delicious they ever had. Simply the only way to make chocolate macaroons. Thanks Martha

    • kookybaker
      13 Apr, 2009

      These are great served cold, out of the refrigerator. I just throw some in a ziploc bag and take a couple out when I need a snack.

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