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Preheat oven to 325°F. Line two baking sheets with parchment paper; set aside. In a large mixing bowl, beat egg whites, vanilla, cream of tartar and salt with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gently fold in 1/2 cup coconut and the chocolate.
Drop mixture into a total of 18 mounds on the prepared cookie sheets, using 2 tablespoons mixture for each mound and leaving about 1 inch between the mounds. Sprinkle tops with the remaining 1/4 cup coconut. Place baking sheets on separate oven racks. Bake for 15 minutes. Rotate baking sheets top to bottom. Turn off oven; let macaroons dry in oven for 25 minutes. Transfer macaroons to a wire rack and let cool.