Coconut Macaroons with Chocolate

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Roast the desiccated coconut in a non-stick pan until golden brown. Take out and let cool. Grate the chocolate on a kitchen grater.
Beat egg whites in a bowl until stiff. Gradually pour in the sugar and vanilla sugar. Mix the desiccated coconut, chocolate and flour and carefully fold into the egg whites.
Shape the mixture into small heaps with two tablespoons and place on a baking sheet lined with baking paper. Bake in a preheated oven at 125 ° C for about 25 minutes. Remove the macaroons from the baking sheet and let cool down.
The macaroons should still be soft in the middle because they will dry out when they cool down.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.