Chocolate macaroons are the next level of deliciousness when it comes to the amazingly tasty, classic shredded coconut macaroon! The well-loved coconut flavor of traditional macaroons combines perfectly in these slow-baked cookies that are crispy on the outside and soft and chewy in the center! These super easy 5-ingredient cookies will be a new family favorite!
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Instructions
Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
In the bowl of your stand mixer, or in a large bowl if you are using hand mixers, add the egg whites. Beat at medium speed until you have frothy, medium peaks.
Add the granulated sugar and continue beating at medium speed. Increase the speed to medium-high until stiff peaks form.
Add the vanilla extract and sift your cocoa into the bowl.
Fold in the cocoa and vanilla until evenly distributed throughout the macaroon batter.
Add the shredded sweetened coconut and fold into the chocolate macaroon batter.
Portion the chocolate macaroons onto a parchment paper-lined baking sheet. Use two spoons to place roughly 2-inch portions of the batter with spacing approximately 2 inches apart.
Bake the chocolate macaroons at 200°F (93°C) for 3 hours. The cookies should be firm on the outside and lift easily and intact from the parchment paper.
Notes
If you have time, egg whites are easier to separate from the yolks when they are cold. However, they whip up better at room temperature so separate them in advance if you can.
You cannot have any trace of egg yolks in your egg whites at all. If you do, they will not be able to form peaks.
When folding ingredients into your egg whites, do so gently so that you don't deflate them.