Double Chocolate Macaroons

by0| PUBLISHED Mar 28, 2014 7:13 PM
Double Chocolate Macaroons
Double Chocolate Macaroons. Zoe Schaeffer

In these luscious cookies from cookbook author Leah Koenig, the traditional shredded coconut macaroon gets hit with a double dose of chocolate: cocoa powder and semisweet chocolate chips.

Yield: makes ABOUT 2 DOZEN


  • 2 <sup>1</sup>⁄<sub>4</sub> cups shredded, unsweetened coconut
  • <sup>2</sup>⁄<sub>3</sub> cup granulated sugar
  • <sup>1</sup>⁄<sub>4</sub> cup cocoa powder, sifted
  • 2 tsp. vanilla extract
  • <sup>1</sup>⁄<sub>4</sub> tsp. salt
  • 3 egg whites
  • <sup>1</sup>⁄<sub>2</sub> cup semisweet chocolate chips


  1. Heat oven to 325°. Line 2 baking sheets with parchment paper; set aside. Combine coconut, sugar, cocoa powder, vanilla, salt, and egg whites in a 2-qt. saucepan over medium-low heat; cook, stirring frequently, until slightly thickened and sticky, 5–6 minutes. Transfer mixture to a bowl and let cool, uncovered, for 20 minutes; stir in chocolate chips and set mixture aside.
  2. Using a tablespoon, portion and roll mixture into balls and place 1" apart on parchment paper-lined baking sheets. Bake, rotating the pans halfway through, until macaroons are just set, about 20 minutes. (Be careful not to over-bake as cookies will firm up as they cool). Transfer to a wire rack to cool and store in an airtight container for up to 4 days.