These dark chocolate macaroons are made with chocolate, egg white, and sugar with just a pinch of salt. If you love the combination of chocolate and coconut, this version of the classic coconut macaroon is for you!
If my chocolate macaroons look different than other chocolate macaroons you’ve seen, there are two possible reasons:
- You are used to chocolate macaroons made with sweetened shredded coconut. I make my macaroons with unsweetened coconut flakes. This gives them a more organic look and makes them a little more crunchy.
- You may be confusing chocolate macaroons with chocolate macarons. Macarons are sandwich cookies made with almond flour while coconut macaroons are coconut cookies that crunchy on the outside and chewy on the inside. The only thing they have in common is that they are both cookies.
Passover and Chocolate Macaroons
Chocolate macaroons are often served during Passover as they have no leavening. But, they are wonderful any time of the year!
How to Make Chocolate Macaroons
To make chocolate macaroons, start with a double boiler. A double boiler is simply a pot with simmering water in it with a heat-safe bowl placed on top of it.
Place all of the ingredients for the chocolate macaroons into the double boiler – coconut, egg whites, sugar, salt, and dark chocolate.
You can use any kind of chocolate that you like as long as it is broken into small pieces.
Stir until the chocolate is all melted and the coconut is wet and sticky.
Remove the mixture from the heat and let it rest for 30 minutes for the coconut to absorb more of the liquid.
Use an ice cream scoop to make even sized balls of the mixture on a cookie sheet and bake them. The macaroons will each look a little different from each other and that’s OK.
Once they are done baking, leave them on the cookie sheet until they are cool. If you try to take them off too soon, they will fall apart.
How to Store Chocolate Macaroons
You can leave the macaroons at room temperature for up to three days. They are best on day one, but they will still be great (just not as crispy) on day two and three. You can also freeze the chocolate macaroons until you are ready to eat them.
If You Like This Recipe, You May Also Like…
- Brazilian coconut clusters (These taste VERY similar to coconut macaroons, but they are lighter and made with sweetened condensed milk. If I want something like a macaroon and it’s not Passover, I tend to make the Brazilian version. For Passover, that recipe isn’t ideal since it has dairy and can’t be served at a traditional Passover Seder.)
- Chocolate mousse pie with a coconut macaroon crust (These macaroons make such a great pie crust!)
- Matzoh popzoh (It’s a matzoh lollipop with coconut and caramel!)
- Chocolate cherry coconuty macaroons from Dinner Now Dessert Later
- 4 egg whites
- 6 cups unsweetened flaked coconut
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- Place all ingredients in a heat-proof bowl over a double boiler.
- Stir continuously for about five minutes until the mixture gets moist and gloopy.
- Set the bowl containing the mixture on the counter to rest for thirty minutes. The coconut will absorb even more liquid as it cools.
- Preheat oven to 350 F.
- Scoop golf ball-sized scoops of the mixture onto a cookie sheet lined with a silicone mat or parchment paper.
- Bake for 7 minutes or until the coconut just starts to brown at the edges.
- Lower oven temperature to 325 F and bake for another 12-15 minutes until there are brown patches throughout the macaroons.
- Set the cookie sheet onto a cooling rack.
- Once cool, remove the macaroons from the cookie sheet.
- If not serving right away, store in an airtight container for up to three days (they are best on day one, but are still great on days two and three) or freeze until ready to serve.