Seaside – Jan/Feb/March 2018
Olympia – Jan/Feb 2018

Chocolate Coconut Macaroon Recipe

Macroons Zingerman's BakeHouse, Ann Arbor, MI

This recipe produces soft, sweet, chocolatey macaroons.

Who doesn’t love the delicate chocolaty coconut flavor and crisp-soft texture of chocolate coconut macaroons? I made these delightful cookies during a “bake-cation” at Zingerman’s Bakehouse in Ann Arbor, Michigan, and they generously agreed to share the recipe with us. This cookie has become part of my repertoire of holiday cookies I bake for friends and loved ones and they always get rave reviews.

Zingerman's baking instructor

Our instructor at Zingerman’s gives us tips for successfully making macaroons.

Zingerman’s is a unique company. It’s not one business, but a community of food-related businesses and entrepreneurial enterprises that support one another. In addition to Bake! With Zing, the cooking classes I attended, they operate a full-service restaurant, creamery, catering, deli, coffee roaster, candy manufacturer, and more. The idea is that a Zingerman’s employee who has an idea for a company or service can get support from the existing infrastructure, build on the company’s name, and go for it. The mode has been amazingly successful and Bake! With Zing is one of the most popular of the Zingerman’s enterprises. What a wonderful concept!

These chocolate coconut macaroons are moist and intensely chocolatey without being overly sweet. They’re easy to make. Just don’t over-bake them. Store in sealed container or bag and they’ll stay moist for a week (if they last that long). – BH

Recipe courtesy of Zingerman’s Bakehouse, Ann Arbor, Michigan  and

Yield: 4 dozen

4 ounces semi-sweet chocolate

3 large egg whites

¼ cup cocoa powder

¾ cup granulated sugar

½ teaspoon vanilla

2 ½ cups sweetened coconut

Baking class, Zingerman's, Ann Arbor, MI

At Zingerman’s baking classes, it’s all hands-on.


Preheat oven 325 degrees F.

Melt chocolate in a double boiler. Set aside

In mixing bowl, stir together egg whites, cocoa, sugar, salt, and vanilla.

Add melted chocolate and stir.

Add sweetened coconut and mix in (don’t over-stir or you’ll lose the shine).

Using a .40 scoop (a heaping tablespoon), scoop out mounts of the mixture and place on parchment-lined baking sheets.


Bake 14-17 minutes, until cookies are slightly crisp on the outside and soft on the inside. (If you’re unsure if they’re done, squeeze one. They should be soft, but not mushy inside.)

Remove to cooling rack and allow to cool completely.


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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.

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