Total Time
32mins
Prep 20 mins
Cook 12 mins

If you are a chocolate lover, then you will love these, there much more interesting then plain macaroon cookies!

Ingredients Nutrition

  • 3 egg whites
  • 14 teaspoon salt
  • 1 cup sugar
  • 12 cup finely ground almonds
  • 12 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips, melted and cooled

Directions

  1. Set oven to 350 degrees.
  2. Butter generously a large cookie sheet.
  3. Beat egg whites and salt until stiff, but not dry.
  4. Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks).
  5. Fold in almonds, vanilla and melted chocolate.
  6. Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet.
  7. Bake for 12-15 minutes.
  8. Careful not to overbake, as the cookies will lose their texture.
Most Helpful

5 5

My husband got me a long coveted Bosch universal mixer for Christmas and I christened it with this lovely little recipe. I only used the mixer to beat the egg whites and sugar and then folded in the rest with a rubber spatula. I only used about 1/3 cup light brown sugar instead of the cup of white since we light things not too sweet and they were perfection! I knew that the choc chips would add lots of sweetness. I used Bob's blanched almond meal. I melted my chips in a make shift double boiler but the chocolate did firm up a bit by the time I added it, but it all came together fine, just the same. I did put them really close together not realizing they do spread and flatten a bit so some of them were attached. Perfect excuse to gobble up as many imperfect ones as I could, as those don't count, especially if you're standing up while doing this. Oh, and I just realized, I forgot the salt, but I guess we didn't miss it!

5 5

YUMMY!!! These have a truly rich chocolate flavor unlike the many recipes which call for cocoa. I cook on baking stones & needed to cook my cookies a good 20-25 minutes but the texture was still wonderful! A keeper for the Passover section of my cookbook. Thanks for sharing!

5 5

I made these little gems with some left over egg whites, they only lasted a few hours and then they were all gone. A breeze to make in kenwood/ kitchenaid mixer. A word of advice make sure your ground almonds are super fine, I used bought almond meal and there were some course pieces in it which kind of hurt the roof our mouths.