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Coconut Macaroons

Recipe photo courtesy of Bryan Gardner




Chocolate-Chunk Macaroons
Follow the recipe for Coconut Macaroons, adding 1/2 cup coarsely chopped semisweet chocolate to the other ingredients. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes.

Chocolate Macaroons
Place 4 ounces finely chopped semisweet chocolate in a heatproof bowl or the top of a double boiler set over a pan of simmering water. Stir until chocolate has melted; set aside to cool. Follow instructions for Coconut Macaroons, increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and 1/4 cup sifted unsweetened cocoa powder. The baking time should be about the same; you will know the cookies are done when they are just firm to the touch but still soft in the middle.

Cook's Notes

You can also use sweetened shredded coconut as long as you reduce the sugar in the recipe from 3/4 cup to 1 tablespoon.

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How would you rate this recipe?
  • ACX88551791
    21 SEP, 2018
    These turn out wonderful every time! A little different every time, but wonderful just the same :) I add more vanilla, but then again I add more vanilla to everything! Be sure to have extra coconut on hand, as not all "large eggs" are created the same. Don't be afraid to keep adding coconut if it seems soupy. Enjoy!
  • rita971167
    29 MAR, 2018
    Think these are just wonderful! Simple and easy to make and taste so luscious!

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