Chocolate Macaroons I76 Reviews
“Chewy coconut with the sweetness of chocolate, these macaroons best served cold or partially frozen.” - by Erma Bridgeman
Original recipe yields 3 dozen
- Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
- Melt chocolate over low heat and let cool.
- In a large glass or metal bowl, whip egg whites until foamy. Slowly add salt and sugar a little at a time, until mixture stands in peaks. Stir in vanilla. Fold in chocolate, coconut and nuts. Drop by teaspoonfuls about 2 inches apart on cookie sheets.
- Bake 10 to 12 minutes. Cookies should be soft in the center.
Amount Per Serving (36 total)
- 83 cal
- 4.5 g
- 11.2 g
Based on a 2,000 calorie diet
Reviews (76)Rate This Recipe
"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 ha..." See moreystack candies. Wonderful and thanks for a yummy cookie!"
"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!..." See more"
"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 ..." See morethe 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. "
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