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 are baked to ...

Add additional pinches of coconut mixture as needed to completely encase chocolate. Divide macaroons between 2 parchment-lined baking sheets (reuse the one from toasting coconut; just wipe it ...

bag sweetened, shredded coconut (about 5 1/3 c ... Repeat with the remaining macaroons and chocolate. Let the macaroons sit at room temperature until the chocolate is set, 20 to 30 minutes ...

I’m not much of a macaroon person (or a macaron person, for that matter), but the recipe for chocolate macaroons on the back ...

bittersweet chocolate, finely chopped 1/2 cup heavy cream Place the coconut, sugar and egg whites ... Space them evenly on the baking sheet. Bake the macaroons until evenly golden, about 30 ...

Chef and cookbook author Jake Cohen whipped up a batch of his chocolate-tahini coconut macaroons with "Good Morning America" on Wednesday for the 12 Days of Christmas Cookies celebration.

Add the melted chocolate and stir until well blended. Add the coconut and mix until evenly ... Leave some space between the macaroons for even baking. They will not spread. Bake for 25 minutes ...

Julia Thiel Chocolate-stout macaroon batter The macaroons turned ... I had the idea for it while I was in Hawaii drinking a Coconut Porter from the Maui Brewing Company. It was such a great ...