Double Chocolate Macaroons

Double Chocolate Macaroons

A delicious cookie made more tempting with the addition of a bittersweet chocolate drizzle on these chewy coconut cookies.

15 min. prep time
2 dozen cookies
444 Ratings



2 tablespoons light corn syrup
1 teaspoon almond extract
3 cups sweetened flaked coconut
1/3 cup all-purpose flour
1/2 cup white baking chips


2 (1-ounce) squares (1/3 cup) bittersweet baking chocolate, chopped
1/2 teaspoon shortening


Line cookie sheets with parchment paper or aluminum foil. Spray with no-stick cooking spray; set aside.

Combine egg whites, corn syrup and almond extract in bowl. Stir with fork until well mixed.

Combine coconut and flour in another bowl; stir until coconut is no longer lumpy. Stir in baking chips. Pour egg mixture over coconut mixture. Stir until well mixed. Refrigerate 15 minutes.

Heat oven to 350°F.

Drop dough by heaping tablespoonfuls, 1 inch apart, onto prepared cookie sheet. Press firmly into mounds. Bake 11-13 minutes or until golden brown. Let cool 5 minutes; remove from pan. Cool completely.

Melt bittersweet chocolate and shortening in 1-quart saucepan over low heat; stir until smooth. Drizzle cooled cookies with melted chocolate. Let stand until chocolate is set. Store between sheets of waxed paper in container with tight-fitting lid.

Recipe Tip

- If dough becomes too sticky, chill 15 minutes or until it is easy to handle.

- To measure coconut, place coconut in bowl. Separate lumps with hands. Place into measuring cups; do not pack.

- Unopened coconut in plastic bags can be stored up to 6 months at room temperature. Leftover coconut can be stored in container with tight-fitting lid in refrigerator or freezer.

Nutrition Facts (1 cookie)

Calories: 100

Fat: 6g

Cholesterol: 0mg

Sodium: 45mg

Carbohydrates: 12g

Dietary Fiber: 1g

Protein: 1g

Recipe #13391©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

I did just what it said but did not put the white baking chips and it came out so dry and just plain blah....
Loved these. They have a great texture and are super easy to make. They also make a great presentation. I recommend getting a cookie scoop for these. They come out perfectly like that. Also, make a double batch, they will go quickly.
I've made these cookies for the past 3 years and everyone just loves them! I triple the recipe because they go on all the cookies trays I gift over the Holidays. Best of all, they're so simple to make.
I had made this simple cookies and they were very good. I would certainly make them again.

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