Coconut Macaroon-Filled Chocolate Cookies (Better Than Mounds)

READY IN: 50mins
SERVES: 26-52




  • First, make the coconut macaroon filling:
  • With two racks in the middle of your oven, preheat the oven to 325.
  • Spray two baking sheets or parchment paper with non-stick cooking spray.
  • Beat egg whites and salt together until soft peaks form.
  • Slowly add in sugar and beat until stiff, glossy peaks are present.
  • Beat in vanilla.
  • Add half the coconut and sprinkle with the flour.
  • Add the rest of the coconut and gently fold into the egg white meringue.
  • Using a 3/4 ounce scoop (almost 2 TBSP), drop onto baking sheets, spaced about 2 inches apart.
  • Bake about 8-9 minutes, until just set. These will be under-baked and not brown at all. It's okay, because will be the filling and will finish baking inside the chocolate cookie.
  • Now, it's time to make the chocolate cookie dough, while the macaroons are cooling:
  • Increase the oven temperature to 350.
  • In a mixer, cream together the butter and sugars.
  • Add the eggs, one at a time.
  • Now add the vanilla.
  • Blend in the cocoa, 1/2 cup at a time.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Mix in the flour mixture to the dough about a cup at a time, until well combined.
  • Place fresh sheets of parchment paper (ungreased) on your cookie sheets.
  • Using a 1 ounce scoop (2 Tablespoons), drop 6 mounds of dough onto each cookie sheet, spaced widely apart. These will be very big cookies.
  • Spray the back of a teaspoon with non-stick cooking spray and use the back of that spoon to make a nest out of the dough for each macaroon.
  • Set a macaroon on top of each chocolate cookie "nest".
  • Place another 1 ounce scoop of chocolate cookie dough on top of the macaroon layer. Now there are three cookie layers.
  • Spread and flatten the dough, so that the macaroon is completely covered.
  • Bake in the upper half of the oven for 13 minutes. Cookies may look a little under-baked when you remove them from the oven, but they will set up and dry, as they cool.
  • Immediately, slide the parchment paper with the hot cookies onto a cooling rack (otherwise, they will continue to bake and burn on the bottom). Cool for at least 5 minutes.