Our Double Chocolate Macaroons are rich, fudgy, and flourless! The delicious chewy crunch and of coconut gives this indulgent bite the perfect amount of texture. This recipe is quick and easy, and sure to satisfy your sweet tooth!

  • 8 oz of bittersweet chocolate chips 
  • 2/3 cup granulated sugar
  • ¼ cup Rodelle Gourmet Baking Cocoa
  • 3 egg whites
  • ¼ teaspoon salt
  • 1 ½ teaspoons Rodelle Vanilla Extract 
  • 2 ½ cups sweetened coconut flakes
  1. Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside. 
  2. Melt 4oz of the bittersweet chocolate over a double boiler. (A double boiler is a small saucepan with 1 inch of water that is simmering. Place a small to medium size bowl with chocolate on top of the saucepan. This melts the chocolate slowly ensuring it does not burn.) 
  3. In a large mixing bowl, add sugar and cocoa powder. Using the whisk attachment, mix well. Next, add egg whites, salt, and vanilla extract. Whisk until well combined, about 2 minutes. 
  4. Remove bowl of melted chocolate from stove. While mixing on low speed, stream in melted chocolate to the cookie mixture. Continue to mix on low – medium speed until smooth.
  5. Add coconut flakes to mixing bowl. Mix for 2 minutes until well combined. 
  6. Lastly, add the remaining 4 oz of chocolate chips to the mixing bowl. Mix until just combined, about 1 minute.
  7. Using a tablespoon or a scoop, portion dough into 1 oz bites. Place bites on prepared baking sheets with parchment. 
  8. Bake for 15 minutes. Transfer to a wire rack to cool. 

Note: A double boiler is a small saucepan with 1 inch of simmering water, with a small to medium bowl on top. Do not let the bottom of the bowl touch the water. Melt chocolate slowly and gently.

This recipe was created for Rodelle by Ashley Doolin, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.