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Chocolate Coconut Macaroons



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18 oz. almond paste
2 lb. 8 oz. dessicated coconut
1 1/2 oz. cake flour
3 1/2 oz. cocoa
5 lb. granulated sugar
1 qt. egg whites


  1. 1
    Place coconut, almond paste, cake flour and cocoa in 20 quart mixer bowl with paddle attachment. Mix on first speed to combine.
  2. 2
    Combine sugar and egg whites in heat-proof bowl over a simmering water bath. Heat while stirring until the sugar is dissolved and the mixture is hot to the touch.
  3. 3
    Remove egg white mixture from heat.
  4. 4
    Add just enough of the egg mixture to the coconut mixture to moisten and pull together. Allow this to mix until the almond paste is smoothly incorporated. Slowly add the remaining egg mixture, scraping as necessary.
  5. 5
    Place #7 round piping tube in piping bag. Pipe 1" diameter mounds evenly apart on parchment lined sheet pans. Allow approximately 3/4" space between mounds.
  6. 6
    Bake macaroons at 400ºF for conventional oven, 375ºF for convection oven, till very lightly browned. Approximately 8-10 minutes.


These will hold if well wrapped at room temperature for 1 week, up to two months frozen. These are crisp and dry macaroons.

Yield is approximate number of individual cookies. This can vary by size cookies are piped. 

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preparation methods
cuisines European, French
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