I Love Chocolate

by Stephanie Zonis


Chocolate-Coconut Macaroons

About 20 cookies


I'm not certain how many people like coconut, but I do. These easy-to-make little macaroons have few ingredients, but they are moist, chewy, and very chocolatey, with a semisweet flavor that would probably be more pleasing to adults than to kids. I have noticed that these dry out very quickly, even when stored airtight, so eat them fast, or bring them to your local chapter meeting of Coconut Lovers Anonymous! These freeze well. I can find only sweetened shredded coconut in local markets, so that's what I use.


2 squares (2 ozs.) unsweetened chocolate, chopped
2 squares (2 ozs.) semisweet chocolate, chopped
2 egg whites, from eggs graded "large", preferably at room temperature
Few grains salt
1/2 c. sugar
1 tsp. vanilla
2 c. shredded or flaked coconut, at room temperature
3 ozs. (1/2 c.) miniature semisweet chocolate chips


Place chopped chocolates in small heatproof bowl. Set over simmering water on low heat (water should not touch bottom of bowl); stir often until melted and smooth. Remove from heat and hot water, and set aside to cool until only slightly warm. Meanwhile, line cookie sheets with aluminum foil; grease foil lightly with solid vegetable shortening. Preheat oven to 350°F; adjust rack to center of oven.

In medium bowl, combine egg whites and salt. with hand-held electric mixer (or egg beater), beat at high speed until very white, foamy, and increased in volume. Add sugar in about 5 or 6 additions, beating at high speed between each. Add vanilla and beat in. This will be a thick, meringue-like mixture, but it will still flow from the beaters (it won't "peak" like a true meringue).

Add barely-warm chocolate, coconut, and chips. Quickly fold into egg white mixture with a rubber spatula (the egg white mixture will stiffen considerably).

Drop by rounded tablespoons onto prepared cookie sheets, leaving 1-1/2" between cookies (these spread somewhat; I place 12 on a sheet that is 15-1/2" by 10-1/2"). Try to keep the mounds as round as possible.

Bake one sheet at a time in preheated oven for 11-13 minutes. When done, cookies will lose their "raw" look. They'll develop a thin crust on their outer surface, and it may have some cracks in it. However, if touched, they will still feel very soft. Do not overbake; they will harden somewhat as they cool. Let cookies stand on sheet for 4 or 5 minutes before removing to cooling rack. Cool completely before storing airtight.


I Love Chocolate


Current I Love Desserts
I Love Chocolate Archive


Copyright © 1999 Francesca Chocolate Productions. All Rights Reserved.

Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You may: print copies of the information for your own personal use; store the files on your computer for your own personal use only; and reference hypertext documents on this server from your own documents.


This page created October 1998


The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home