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Coco-Cocoa Macaroons July 2, 2006

Posted by Cynthia in Recipes.

Today I made coconut macaroons, but since I had just bought a tin of Scharfenberger pure cocoa, I couldn’t resist enhancing the recipe with chocolate. The result is a tender yet crunchy delight. Here’s the recipe.


  • 3 egg whites
  • 3/4 cup sugar
  • pinch of salt
  • pinch of cream of tartar
  • 1/2 tsp. vanilla
  • 1 Tbs. or more pure cocoa powder
  • 1-1/2 cups shredded coconut


Pre-heat oven to 300 degrees F. Line a baking sheet with parchment paper or silicone baking sheet.

Add salt and cream of tartar to egg whites and whip until frothy. Slowly add the sugar and continue to beat on high until it is glossy and stiff peaks form. Add vanilla and cocoa powder to taste. Finally, fold in the coconut.

Drop apricot-sized mounds onto the baking sheet by strategically leveraging two teaspoons. Bake for 20 or 25 minutes until crispy. Cool on liner.

Makes 24 cookies.

Coco-Cocoa Macaroons 002



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