Black and White Macaroons

Servings: 48 cookies


  • 1 1/2 cups Ghirardelli Semi-Sweet Chocolate Chips
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups flaked coconut


  • Pre heat the oven to 300°F. Line two baking sheets with aluminum foil.
  • In a large bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and salt; continue beating until soft peaks form. Gradually add the sugar and vanilla, beating until stiff but not dry. Fold in the coconut and 1 cup of the chocolate chips.
  • Drop by rounded teaspoonfuls onto the prepared baking sheets, 1 to 2 inches apart.
  • Sprinkle the cookies with the remaining 1/2 cup of chocolate chips.
  • Bake for 20 minutes, or until the surfaces begin to crack.
  • Cool completely before removing the cookies from the foil. Store loosely covered at room temperature.
  • Humidity has an adverse effect on meringues. For best results, make this recipe on a day with low humidity.

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