Brunsli
Dena Kleiman, Agnes F. Hofstettler
1 hour 40 minutes, plus 1 hour chilling time
Chocolate Macaroons
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 dozen
- 1⅔cups almonds (8 ounces)
- 3egg whites
- 1cup sugar
- 3ounces semisweet chocolate, melted and cooled to room temperature
- 7ounces sweetened shredded coconut
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
147 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 3 grams protein; 28 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- Step 2
Grind the almonds in a food processor, and set aside. In a large bowl beat egg whites until stiff. Alternately fold in the sugar and ground almonds; then gently fold in the melted chocolate and the coconut. Drop from a teaspoon onto cookie sheets, leaving ½ inch between macaroons. Bake 20 minutes, or until light golden brown.
Private Notes
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Cooking Notes
Glorya Hale
I've baked these macaroons every Passover since 1991, when the recipe first appeared. They are delicious. Sometimes I make a second
batch, substituting the grated zest of a large navel orange for the
chocolate. They are equally good
TKH
Made this with unsweetened coconut and they are plenty sweet. Big hit in our house. Plan to try with dark chocolate vs semisweet next time.
Joan Wolff
doesn't this make too much mixture for 24 1 teaspoon 1/2 inch apart?
Carina
I made these using the exact measurements, EXCEPT I used UNsweetened shredded coconut. We all loved them. We did not miss the extra sugar, in fact I suspect these are better without the sweetening from the coconut. Great recipe.
susan
I make them every year for Passover. My oven runs hot so I bake them for 15 minutes or even a bit less. I use extra large eggs if I happen to have them, which I think works better than large eggs. I also use already ground almonds as it is readily available and is a time saver. After making this for the first time, I never bought those awful canned macaroons. Everyone loves these cookies and they can be made year round. A great cookie for those who are looking for gluten free.
MarinaK
I make this every year. I follow it to a T except I cook no longer than 15 minutes. It is the best! Even if people don't like macaroons, they like these!
NZ
Made for the first time. Seems like three egg whites isn't enough--couldn't incorporate all the coconut recipe calls for. Add another egg white next time.
Glorya Hale
I've baked these macaroons every Passover since 1991, when the recipe first appeared. They are delicious. Sometimes I make a second
batch, substituting the grated zest of a large navel orange for the
chocolate. They are equally good
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