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Chocolate Macaroons

  • 1/4 tsp Sea Salt
  • 1 - oz Chocolate Chips melted and cooled
  • 1 cup Shredded Coconut
  • 1/4 tsp Almond Extract
  • 1/2 cup Sugar
  • 2 Egg Whites


Pre-heat oven to 325°F. Beat egg whites and salt until almost stiff. Add sugar slowly, beating until egg whites stand in peaks. Add flavoring. Fold in coconut. Add melted chocolate and stir until well mixed. Drop by the teaspoons on parchment paper lined on a cookie sheet. Bake for about 15 minutes. Cool lightly and remove from paper with spatula. Makes about 24 cookies.

Chocolate Macaroons



Products Used in this Recipe

Baking Aids
Sea Salt

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Baking Aids
Shredded Coconut

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Ratings & Comments (4)

5 Stars  100%  4
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4 Reviews

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Elly January 3, 2012
Yummy, yummy, yummy! Easy recipe that was a real hit. Very pretty cookies, though fragile. I may not have cooked them long enough. It was my first try at making macaroons. I think I will have to make another batch ;-)
Melanie November 11, 2012
Sooooooo good! These cookies are amazing and so easy to make. This is definitely a cookie I'm going to make again - I think my husband at the entire batch!
CJH December 19, 2013
IMPORTANT: There appears to be an error in this online recipe. On the back of BRM's Shredded Coconut package, the recipe calls for 1 6-oz pkg (3/4 c.) chocolate chips. With 6 oz. chocolate, results are great!
Bob's Red Mill December 20, 2013
You are correct, our Chocolate Chip Macaroons recipe is supposed to say 1 6oz pkg (3/4 cup) chocolate chips.

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