Retro Recipe: Chocolate Coconut Macaroons

Nancy Meyer

Nancy Meyer › Nancy Meyer has a true passion for food. Her career began as a Home Economics teacher ...

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Editor’s Note: Nancy Meyer lives just down the road from us.

We appreciate so much her cooking and baking abilities and we thought this was a great time to reprise her macaroon recipe.

Maybe you’ll make some for these dreary February days.

This is a simple and delicious recipe for chocolate coconut macaroons that I’ve adapted from Martha Stewart.

It can be made in one bowl without any special tools or equipment. I do recommend using a very small ice cream scoop.

I find having a variety of sizes of these scoops really produces good-looking cookies with a professional, yet still homemade look.

The macaroons require melting the chocolate in either a double boiler or the microwave and mixing ingredients together. The coconut can be shredded or flaked, or a combination.

These chocolate coconut macaroons are flourless, gluten-free, inexpensive and don’t require lots of time. Start to finish in half an hour. A great recipe for your repertoire.

Makes 2 Dozen+ Cookies

4 ounces semisweet chocolate, broken into small pieces
1/4 cup unsweetened cocoa powder, sifted
3/4 cup sugar
2 ½ cups unsweetened shredded coconut
3 large egg whites
1 teaspoon pure vanilla extract
1 pinch of salt

Method

1. Heat oven to 350°. Line a baking sheet with parchment paper.

2. Bring a small saucepan of water to a boil. Reduce heat, and allow it to simmer. Place chocolate in a small bowl, and set over saucepan. Stir until chocolate is melted, and set aside to cool.

3. In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.

4. Use a very small ice cream scoop (1 1/2″ across) and form mounds or dampen  hands with cold water and form 1 1/2 tablespoons of mixture into a loose haystack shape. Place on prepared baking sheet. Repeat with remaining mixture, placing macaroons 1 inch apart.

5. Bake until just firm to the touch but still soft in the middle, 12 to 18 minutes. Remove baking sheet from oven to a wire rack, and let cool on baking sheet. Store in an airtight container for up to 3 days, or freeze.

I’ll be sharing more of my favorite chocolate recipes here on HandPicked Nation. I’ve tried to include recipes that can be enjoyed by a variety of diets and made by a variety of baking skill levels. Enjoy!

Photo Credit: Nancy Meyer

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