This Chocolate Coconut Macaroon Recipe produces soft, sweet, chocolatey macaroons. If you can’t make it to the famous Zingerman’s Bakehouse in Ann Arbor, Michigan, making this recipe at home is the next best thing.

Save this chocolate macaroon recipe with coconut to Pinterest.

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.

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).

Hungry for more? Make another classic, Moravian Cookies

Chocolate Coconut Macaroon Recipe

Recipe courtesy of Zingerman’s Bakehouse, Ann Arbor, Michigan www.bakewithzing.com/  and www.zingermansbakehouse.com/

Yield: 4 dozen

Ingredients:

4 ounces semi-sweet chocolate
3 large egg whites
¼ cup cocoa powder
¾ cup granulated sugar
½ tsp vanilla
2 ½ cups sweetened coconut

Method:

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 mounds 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.

Hungry for more? Here’s the recipe for Spitzbuben Cookies.

Hungry for more? Click to find out why Zingerman’s is so popular in Ann Arbor.