Chocolate-Coconut Macaroons


Makes about 6 dozen cookies


4 egg whites
1 teaspoon vanilla
Dash salt
1-1/2 cups sugar
2-2/3 cups flaked coconut
2 tablespoons ground chocolate with sugar added*

*This type of ground chocolate is available in specialty food stores.


  1. Preheat oven to 325°F. Line cookie sheets with parchment paper or lightly grease and dust with flour. In large clean, dry bowl, beat egg whites with vanilla and salt until stiff, but not dry. Beat in sugar, one tablespoon at a time, until mixture becomes stiff and glossy. Gently fold in coconut and ground chocolate until blended. Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 20 minutes or until firm. Remove to wire racks to cool. Store in airtight containers.

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