Chocolate macaroons

    (96)
    32 min

    These are not the colourful French meringue macaroons - these are the old fashioned, deliciously chewy coconut kind.


    92 people made this

    Ingredients
    Serves: 36 

    • 3 egg whites
    • 1 pinch salt
    • 150g caster sugar
    • 250g plain chocolate
    • 165g desiccated coconut
    • 60g chopped walnuts
    • 1 teaspoon vanilla extract

    Method
    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat oven to 170 C / Gas mark 3. Grease baking trays.
    2. Melt chocolate over low heat and let cool.
    3. 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 5cm apart on baking trays.
    4. Bake 10 to 12 minutes. Macaroons should be soft in the centre.
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    Reviews & ratings
    Average global rating:
    (96)

    Reviews in English (84)

    Habz
    by
    1

    These were really easy to make and turned out great, everyone loves them  -  24 Aug 2013

    by
    34

    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 haystack candies. Wonderful and thanks for a yummy cookie!  -  14 Jul 2004  (Review from Allrecipes US | Canada)

    by
    26

    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 the 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.  -  23 Mar 2008  (Review from Allrecipes US | Canada)

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