Double Chocolate Macaroons

  • Serves

    makes ABOUT 2 DOZEN


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.


  • 2 14 cups shredded, unsweetened coconut
  • 23 cup granulated sugar
  • 14 cup cocoa powder, sifted
  • 2 tsp. vanilla extract
  • 14 tsp. salt
  • 3 egg whites
  • 12 cup semisweet chocolate chips


Step 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.

Step 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.