Ingredients

The following ingredients have 4 Servings
  • 4 large egg whites
  • 3/4 cup sugar
  • 1/2 tsp vanilla extract
  • 4 Tbsp cocoa powder
  • 12 oz shredded sweetened coconut

Instruction

  • Preheat your oven to 200 degrees F (93 degrees C) and line a baking sheet with parchment paper.
  • In the bowl of your stand mixer, or in a large bowl if you are using hand mixers, add the egg whites. Beat at medium speed until you have frothy, medium peaks.
  • Add the granulated sugar and continue beating at medium speed. Increase the speed to medium-high until stiff peaks form.
  • Add the vanilla extract and sift your cocoa into the bowl.
  • Fold in the cocoa and vanilla until evenly distributed throughout the macaroon batter.
  • Add the shredded sweetened coconut and fold into the chocolate macaroon batter.
  • Portion the chocolate macaroons onto a parchment paper-lined baking sheet. Use two spoons to place roughly 2-inch portions of the batter with spacing approximately 2 inches apart.
  • Bake the chocolate macaroons at 200 degrees F (93 degrees C) for 3 hours. The cookies should be firm on the outside and lift easily and intact from the parchment paper.