Chocolate Chip Macaroons

Recipe courtesy of Matthew Karp, chef/co-owner of Plates, Larchmont 

Chef Karp says, “I have fond memories of making these macaroons with my mom, and now I make them with my own children. They make me think of the spirit of the holidays for that reason. Plus, they are super-easy, and they look like snowballs.”

Makes 2 to 3 dozen


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1  14-oz package shredded sweetened coconut
2 egg whites
½ cup granulated sugar
¼-½ cup chocolate chips
4-6 oz semisweet or bittersweet chocolate, broken into pieces (for the chocolate-dipped variation)


Preheat oven to 350°F. Mix the coconut, egg whites, and sugar together. Fold in chocolate chips. Form small balls.

Place each ball on a baking sheet lined with parchment paper. Bake 15 to 20 minutes.

For the Chocolate-Dipped Version:

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Follow directions above, but omit chocolate chips from the macaroons.

When baked macaroons have cooled, melt the chocolate in a microwave-safe bowl on high power for about 1 minute. Stir until smooth.

Dip the bottom of the macaroons into chocolate. Place on plate or pan lined with wax paper, chocolate-side down, and refrigerate until set.

Related: A Sweet Tooth’s Guide to Hudson Valley Chocolate Shops

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