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Chocolate-Filled Toasted Coconut Macaroons
Extra-toasty coconut and a chocolate surprise set these cookies apart from your average macaroon.
👥 2 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●whisk
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven; preheat to 325°. Spread out 14 oz. sweetened shredded coconut (about 6 cups) on a rimmed baking sheet in an even layer and toast on top rack, shaking baking sheet occasionally, until golden brown, 8–⏱️ 10 minutes. Transfer coconut to a plate or small bowl.
. sweetened shredded coconut (about 6 cups)14 oz. (packed) light brown sugar2 Tbsp
2
Vigorously whisk 4 large egg whites, 2 Tbsp. (packed) light brown sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl until frothy and pale in color. Whisk in ½ tsp. vanilla extract, then fold in toasted coconut.
large egg whites4. (packed) light brown sugar2 Tbsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1
3
Scoop out heaping tablespoonfuls of coconut mixture, pressing 1–2 pieces of 2 oz. semisweet or bittersweet chocolate, chopped into ¼"–½" pieces, inside. 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 clean first), placing about 2" apart. Sprinkle each with flaky sea salt.
. (packed) light brown sugar2 Tbsp. semisweet or bittersweet chocolate, chopped into ¼"–½" pieces2 ozFlaky sea salt
4
Bake macaroons, rotating baking sheets top to bottom and back to front halfway through, until golden brown, 15–⏱️ 17 minutes. Let cool on baking sheet ⏱️ 10 minutes (the cookies will be very delicate right out of the oven). Transfer to a wire rack and let cool completely. Do ahead: Macaroons can be baked 1 day ahead. Store airtight at room temperature.
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