Chocolate-Balsamic Macaroons

Staff Writer
Chocolate-Balsamic Macaroons
Lori Yates

For these cookies, the chocolate and balsamic play so well off of each other, and the coconut just adds a little nuttiness.

Deliver Ingredients


  • 2 egg whites
  • 1 Tablespoon balsamic glaze
  • 2 Teaspoons sugar
  • Pinch of sea salt
  • 7 Ounces sweetened coconut flakes
  • 1/2 Cup mini semisweet chocolate chips


Preheat oven to 350 degrees.

In a large bowl, whisk together egg whites, balsamic glaze, sugar, and salt until mixture is frothy. Fold in coconut and chocolate chips.

Drop mixture in 1-1/2 tablespoon spoonfuls onto baking sheet lined with parchment paper. Using wet hands, gently form spoonfuls into small mounds if they don't come off the spoon that way already. I usually do this step near the kitchen sink so I can keep re-wetting my hands (coconut doesn't stick to wet hands as much as it does to dry hands).

Bake 15 minutes or until dark golden brown. Transfer baking sheet to cooling rack and allow macaroons to cool on baking sheet for 5 minutes. Then transfer macaroons from baking sheet to cooling rack and allow to cool completely.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.