Recipe By Erma Bridgeman
Published Jun 30th
Chocolate Macaroons I
Prep - Cook - Additional - Ready In -
Servings 3 dozen Calories 83.1

Chewy coconut with the sweetness of chocolate! These macaroons are best served cold or partially frozen.

Recipe Ingredients

  • 3 egg whites
  • 1 pinch salt
  • ¾ cup white sugar
  • 1 ½ cups semisweet chocolate chips
  • 2 ¼ cups shredded coconut
  • ½ cup chopped walnuts
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. 2 Melt chocolate over low heat and let cool.
  3. 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 2 inches apart on cookie sheets.
  4. 4 Bake 10 to 12 minutes. Cookies should be soft in the center.

Nutrition Facts

  • Calories 83.1
  • Carbohydrate 11.2 g
  • Fat 4.5 g
  • Fiber 1 g
  • Protein 1 g
  • Saturated Fat 2.6 g
  • Sodium 22.9 mg
  • Sugar 9.8 g


  1. These are fantastic! So simple but the result is delicious. As for the people complaining of a runny batter I'm guessing the egg whites weren't whipped enough. After adding the sugar they should get glossy and white but you still have to whip them more. When you pull your beater up and you see the - Read more ...
  2. Next time I'll use unsweetened coconut 1 1/4 cups of choc chips (maybe even dark choc) and about 1/3 cup of sugar. I used a teaspoon to scoop and another teaspoon to drop onto pan so no mess. To get your egg whites to peak use a cold and super clean metal mixing bowl. I - Read more ...
  3. these are great! i baked them on parchment paper so they didn't stick. if you don't feel like melting the chocolate they're just as good if you use mini chocolate chips and just fold them in.
  4. These were good but almost too sweet. I used sweetened flaked coconut - next time I'll try unsweetened. The texture presentation & ease of recipe was great though.
  5. 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 - Read more ...
  6. I loved these! I didn't have any walnuts and don't really like them so I left them out. I threw the baking sheets in the freezer after they came out the oven and it helped the macaroons to keep their shape.
  7. 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!
  8. Great Cookie! My husband loved it. Word to the wise....lightly spray your cookie sheet with a cooking spray before makes it much easier! Thanks!
  9. These are the greatest macaroons --nice & chewy. I cooked them for just 10 minutes (v. 12) to keep them soft. My family raved; everyone asked for recipe. Keeping them in refrigerator prior to serving makes them even better.