Recipe: Chocolate Chip Macaroon Puffs

updated May 1, 2019
christmas
Chocolate Chip Macaroon Puffs
These classic coconut macaroons are mixed with mini chips and gilded with a layer of melted chocolate.

Makes18 to 24 cookies

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(Image credit: Leela Cyd)

With their toasted, crisp exterior and sticky, sweet center, coconut macaroons are always a treat. Add a double-dose of chocolate (with mini chips studded throughout and a chocolate-slicked bottom), and these cookie plate must-haves will become a holiday staple.

A Smart Trick for Easier Rolling

In our cooking lesson for basic macaroons, we suggests keeping your hands wet as you roll the sticky coconut mixture into balls. This small, simple step will prove extremely helpful, and I can’t recommend it enough. Keeping your hands moist, either with a wet paper towel or a small bowl of water nearby, prevents the sugary coconut mixture from sticking to your hands and makes it so much easier to roll the macaroons into neat, round mounds that firmly stick together.

Chocolate Chip Macaroon Puffs

These classic coconut macaroons are mixed with mini chips and gilded with a layer of melted chocolate.

Makes 18 to 24 cookies

Nutritional Info

Ingredients

For the macaroons:

  • 4

    large egg whites

  • 1/2 cup

    granulated sugar

  • 1 teaspoon

    vanilla extract

  • 1/4 teaspoon

    salt

  • 3 cups

    sweetened, shredded coconut

  • 1/2 cup

    mini chocolate chips

For the chocolate dip (optional):

  • 1/2 cup

    mini chocolate chips

  • 1 1/2 teaspoons

    coconut oil

Instructions

  1. Make the macaroons: Arrange an oven rack in the bottom third of the oven and heat to 350°F. Lined a rimmed baking sheet with parchment paper or a silicone baking mat; set aside.

  2. Place the egg whites, sugar, vanilla, and salt in a large bowl and whisk until the eggs and sugar are completely combined and the mixture is frothy. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened. Stir in 1/2 cup of the chocolate chips.

  3. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2 inches in diameter. Space them an inch or so apart on the baking sheet.

  4. Bake the macaroons until golden-brown, 15 to 20 minutes. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

  5. Make the chocolate dip (optional): Place all the ingredients in a small, microwave-safe bowl. Microwave on high until the chocolate is melted, 45 seconds to 1 minute.

  6. Dip the bottom of each cookie into the chocolate and place back on the parchment-lined baking sheet. Refrigerate until the chocolate is set, about 15 minutes.

Recipe Notes

Storage: Store cookies in an airtight container in the refrigerator for up to 4 days.