German Chocolate Macaroons
Yield: 15 to 18 macaroons
With chocolate and chopped pecans folded into the batter, these German Chocolate Macaroons are sweet mounds of coconut perfection.
Ingredients
- 14 oz. sweetened shredded coconut
- ¾ c. sweetened condensed milk
- 1 tsp. pure vanilla extract
- ½ c. chopped pecans
- ½ c. mini chocolate chips
- 3 T. all-purpose flour
- 2 extra-large egg whites at room temperature
- ¼ tsp. kosher salt
Instructions
- Preheat oven to 325° F.
- Line two baking sheets with parchment paper and set aside.
- In a large bowl, stir together coconut, sweetened condensed milk, and vanilla. Then stir in the pecans and chocolate chips. Sprinkle the flour over the coconut mixture and fold to incorporate.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and salt on high speed until there are medium-firm peaks. Very gently fold the whipped egg whites into the coconut mixture.
- Using a 2" diameter cookie scoop, pack the coconut mixture fairly tightly, and drop the batter onto prepared baking pans. Bake for about 35 minutes, or until golden brown, alternating pans halfway through baking if baking both pans at the same time.
- Cool on the pan for 5 minutes and then remove macaroons to a cooling rack.
Notes
Recipe adapted from a coconut macaroon recipe that Mom always makes, plus this one from Ina Garten.
Nutrition Information:
Serving: 1 Calories: 199kcal Carbohydrates: 23g Protein: 3g Fat: 11g Saturated Fat: 8g Polyunsaturated Fat: 3g Cholesterol: 25mg Sodium: 120mg Fiber: 3g Sugar: 18g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.