Recipe courtesy of Glenn Van Dyck
and
Lisa Marie Van Dyck
Chocolate Macaroons
Getting reviews...
- Level: Intermediate
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 18 macaroons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 519
- Total Fat
- 34 g
- Saturated Fat
- 25 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 9 g
- Sugar
- 43 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 39 mg
- Level: Intermediate
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 18 macaroons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 519
- Total Fat
- 34 g
- Saturated Fat
- 25 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 9 g
- Sugar
- 43 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 39 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F. Line sheet pans with parchment. Melt the chocolate in a double boiler.
- Beat the egg whites in a standing mixer to soft peaks. Gradually add the sugar and beat on high speed to stiff peaks. Mix in the vanilla. Turn the mixer down and slowly incorporate the melted chocolate.
- Pour chocolate mixture in a large bowl. Fold in the coconut. Use a 4-ounce ice cream scoop to portion onto the sheet pans.
- Bake for about 25 minutes. Do not to overbake them!
