Hoosier Eats: Dark Chocolate Macaroons

Posted at 12:32 PM, May 31, 2017
and last updated 2017-05-31 12:32:36-04

Dark Chocolate Macaroons


Indiana Grown Members

Endangered Species Chocolate

Seven Sons Farms



3 large egg whites from Seven Sons Farms

1/2 C sugar

1/8 teaspoon salt

1/2  teaspoon vanilla extract

14 oz sweetened shredded coconut

4 oz Endangered Species dark chocolate

1/3 C sweetened condensed milk

3 tablespoons heavy cream



Preheat oven to 325 and line baking sheet with parchment paper. 

Whisk (by hand or in mixer) egg whites, sugar, salt, sweetened condensed milk and vanilla in large bowl until combined and soft peaks form.

Fold in coconut.

Scoop large tablespoons of coconut mixture onto baking sheet about 1 inch apart.

Form into pyramids, then bake until golden brown on edges about 20 to 25 minutes.

Let cool for 10 minutes, then transfer to rack to cool completely.

In a small bowl or saucepan, melt heavy cream and Endangered Species chocolate.

Dip cooled macaroon into chocolate.


Place on parchment paper to firm.