Introduction When coconut and chocolate come together, magic happens—and these Chocolate-Coconut Macaroons are proof. With just a handful of ingredients, these chewy, golden mounds of coconut ...

Divide macaroons between 2 parchment-lined baking sheets (reuse the one from toasting coconut; just wipe it clean first), placing about 2" apart. Sprinkle each with flaky sea salt . Step 4 ...

Repeat with the remaining macaroons and chocolate. Let the macaroons sit at room temperature until the chocolate is set, 20 to 30 minutes, or refrigerate for 15 minutes.

Add the coconut and tahini, then use a rubber spatula to fold by hand until just incorporated. Using an ice cream scoop, spoon 1 1/2-tablespoon-sized macaroons onto the prepared baking sheets ...

To make these coconut macaroons, start by melting chocolate in a double boiler and letting it cool slightly. In a mixing bowl, combine egg whites, cocoa powder, sugar, salt, and vanilla, then stir ...

I first tried Danny Macaroons in 2011 at Chicago’s second annual Food Film Festival. The idea behind the festival, for those who aren’t familiar, is that the audience members get to taste what ...

Ingredients For the Macaroons: 2 large egg whites; ¼ teaspoon salt; 1 (14-ounce) can sweetened condensed milk; 2 teaspoons vanilla extract; 2 (14-ounce) bags shredded sweetened coconut ...

These coconut macaroons are easy to whip up in a flash. They're chewy, crunchy cookies dipped in dark chocolate. Bonus: this recipe is gluten free!