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  • Writer's pictureKanning Kathy

Chocolate Macaroons

Chocolate Macaroons


1 ½ cups semisweet chocolate chips

2 egg whites

¼ teaspoon salt

½ cup sugar

½ tsp. vanilla extract

1 ½ cups sweetened flaked coconut

Parchment paper


Preheat oven to 325°F. Line a baking sheet with parchment paper.

In a microwave safe bowl, melt chocolate chips, stirring occasionally. Optionally, melt over a double boiler. Set aside to cool.

In a separate medium size bowl, beat egg whites to a soft peak. Add vanilla and slowly add the sugar. Continue to beat until thick.

Fold in coconut & melted chocolate.

Using a teaspoon for small macaroons or tablespoon for large macaroons, drop one spoon full of batter onto baking sheet for each cookie.

Bake for 15-20 minutes or until toothpick inserted into the center comes out clean.


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