How to make it

  • Preheat oven to 275°F.
  • Line 2 large baking sheets with parchment paper.
  • Place egg whites in large bowl; scrape in seeds from vanilla bean.
  • Using electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until meringue is very thick (similar to marshmallow creme), about 5 minutes.
  • Fold in coconut, then almonds. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing mounds 1 1/2 inches apart.
  • Bake macaroons until pale beige outside and dry-looking (insides will still be soft), about 25 minutes.
  • Transfer baking sheets to racks; cool macaroons completely.
  • Transfer macaroons to work surface; re-line pans with clean parchment.
  • Place chocolate in top of double boiler over simmering water.
  • Stir chocolate until smooth; remove from over water. Dip bottom of 1 macaroon into melted chocolate to depth of 1/4 inch.
  • Place on prepared sheet, chocolate side down.
  • Repeat dipping with remaining macaroons. Chill until chocolate is firm, about 1 hour.
  • DO AHEAD Can be made 3 days ahead. Cover and keep refrigerated. Let macaroons stand at room temperature 1 hour before serving.
  • Credits:
  • Recipe by Joyce Goldstein
  • April 2003
  • url:
  • If you have a question about this recipe, contact our Test Kitchen at

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