Chocolate Macaroons

Desserts, Italian

 

Chocolate Macaroons
This chocolate and coconut cookie is often thought about only during Passover every spring. But they're simple to make, gluten free, and enjoyable all year round!
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Course: Dessert
Cuisine: Italian
Keyword: Chocolate, Cookies, Gluten-Free
Servings: 30
Calories: 85kcal
Author: Chef Bill Collins

Ingredients

  • 5 ounces semisweet chocolate
  • 2 egg whites
  • â…› teaspoon salt (a pinch!)
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 7 ounces shredded sweetened coconut

Instructions

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper
  • Melt chocolate, either in a double boiler, or in the microwave. Cool to room temperature, but not so cool as to let the chocolate get hard
  • With an electric mixer, beat egg whites until soft peaks form. Add sugar and salt, and slowly beat.  Add vanilla, and beat until the whites are stiffer and shiny, approximately 5 minutes
  • Fold in the cooled chocolate with a rubber spatula. Fold in the coconut
  • With two tablespoons, or a cookie scoop, place 15 (approximately) golf ball-sized balls (approximately) cookies on each sheet, and bake for 15 minutes. Cool on sheet pan, on a cooling rack

Notes

Makes approximately 30 cookies
Nutrition Facts
Chocolate Macaroons
Serving Size
 
30 g
Amount per Serving
Calories
85
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.004
g
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
0.3
mg
0
%
Sodium
 
16
mg
1
%
Potassium
 
66
mg
2
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
6
g
7
%
Protein
 
1
g
2
%
Vitamin A
 
2
IU
0
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
5
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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