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Chewy chocolate macaroons final
Anneke Silva

Chewy Chocolate Macaroons

4.50 from 12 votes
These chewy chocolate macaroons are pillows of soft coconut with unsweetened cocoa folded in for a rich chocolate flavour. They are a little sweet, with a deep chocolate flavour, and just enough chew to have an interesting texture. Even better, they are quick and easy and done in under 25 minutes!
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Prep Time 6 minutes
Cook Time 15 minutes
Total Time 21 minutes
Servings: 15 cookies
Course: Dessert
Cuisine: American, ashkenazi
Calories: 141
Ingredients Equipment Method

Ingredients
  

  • 3 large Egg whites room temperature
  • 1 pinch Kosher salt
  • 1 cup White sugar
  • 1/3 cup Unsweetened Cocoa
  • 2 cups Coarse unsweetened coconut coarse
  • 1 tbsp Vanilla extract

Equipment

  • Baking pans
  • Parchment Paper
  • 3 tbsp cookie scoop
  • Kitchen Aid Mixer
  • Spatula

Method
 

  1. Preheat the oven to 325 F. Beat egg whites with a pinch of salt until soft peaks form, 2 minutes.
    Beat egg whites with a pinch of salt until soft peaks form, 2 minutes.
  2. Mix the cocoa and sugar together and set aside.
    Mix the cocoa and sugar together and set aside.
  3. On low speed, fold in the sugar and cocoa mixture a few tablespoons at a time, 2 minutes.
    On low speed, fold in the sugar and cocoa mixture a few tablespoons at a time, 2 minutes.
  4. Gently fold in the coconut and vanilla extract until completely combined.
    Gently fold in the coconut and vanilla extract until completely combined.
  5. Using a 3 tablespoon cookie scoop, drop the batter onto lined baking sheets. The cookies will double in size, so ensure they are well spaced.
    Using a 3 tablespoon cookie scoop, drop the batter onto lined baking sheets. The cookies will double in size, so ensure they are well spaced.
  6. Bake for 15 minutes, switching the baking pans half way.
    Bake for 15 minutes, switching the baking pans half way.