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Black-Bottomed Coconut Macaroons

  • Yield: 24 cookies 1x


  • 5 cups 20 oz sweetened shredded coconut
  • 6 large egg whites
  • 1/2 cup 3.5 oz sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 6 oz. semi-sweet chocolate


  1. Pulse the coconut in a food processor until fine, 1 to 4 pulses. (I skipped this step – didn’t want to get my food processor dirty – and it was fine).
  2. Whisk together the egg whites, sugar, salt, vanilla, and almond extract until fully combined and slightly foamy. Stir the coconut into the egg mixture until combined. Wrap the bowl in plastic wrap and refrigerate until the mixture is thick, about 30 minutes.
  3. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375 degrees. Line 2 large baking sheets with parchment paper and grease the paper. Using wet hands (or a cookie scoop), roll 1 tablespoon of the mixture at a time into balls and lay them on the prepared baking sheets, spaced about 1 inch apart.
  4. Bake the macaroons until light golden brown, 13 to 15 minutes, switching and rotating the baking sheets halfway through baking. Let the macaroons cool completely on the baking sheets, about 1 hour.
  5. After the macaroons have cooled completely, melt the semisweet chocolate in the microwave, stirring often, 1 to 3 minutes. Dip each macaroon into the melted chocolate to coat the bottom, letting the excess drip back into the bowl, then lay it on a clean sheet of parchment paper. Let cool at room temperature until the chocolate is set, about 30 minutes. If desired, use the excess chocolate to drizzle over the macaroons. Enjoy!


Recipe from America’s Test Kitchen