Yield: About 3 dozen cookies


8 ounces (227 grams) dark chocolate, chopped small
14 ounces (400 grams) sweetened, flaked coconut
1/2 cup (99 grams) granulated sugar
3 large egg whites
1/4 teaspoon table salt
1/2 teaspoon vanilla extract



Heat oven to 325°F. Line two large baking sheets with parchment paper.

Heat approximately half of chocolate chunks in a small saucepan until just melted, then, off the heat, stir in the remaining chunks until they’re smooth. The residual heat should be enough to melt them and leave the mixture lukewarm; if it’s not, heat the mixture again until just melted, but not very hot.

In a food processor, blend the coconut for 30 seconds. Add sugar, egg whites, salt and vanilla and blend until combined, then add the melted chocolate and blend until smooth. Scoop batter into 1 1/2-inch mounds.

Bake cookies for 15 minutes, until the macaroons are shiny and just set.

Store covered for 1 week, or in refrigerator up to 3 weeks

Rebekah Taylor, wife of Dustin Taylor and baking extraordinaire! You can find Rebekah regularly baking up a storm at home using none other than Dick Taylor chocolate. She is nothing short of a perfectionist and we think you'll love making her recipes just as much as we love eating them.




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