Chocolate Coconut Macaroons


Original recipe by L'École Valrhona Pastry Chef Sarah Tibbetts.
Category: Cookies and bars
Difficulty: Easy
 Serves 20 cookies.


2 cups sweetened condensed milk
3 tbsp egg whites*
½ tbsp vanilla extract
⅓  cup Guanaja 70%, melted**
3 ¾ cups unsweetened shredded coconut
⅛ tsp salt

20 chocolate feves or squares
20 cherries



  • Combine the sweetened condensed milk, egg whites, vanilla extract and melted chocolate in a bowl. 
  • Mix well with a spatula, then pour over the shredded coconut and salt. 
  • Mix until all the coconut is coated.  

*Chef’s Tip: Liquid egg whites are easier to scale and best in this recipe.
**Chef’s Tip: melt the chocolate and then measure. Any Valrhona dark chocolate can be used in this recipe without adjusting the quantity of chocolate.

Chef’s Tip: opt for natural maraschino cherries or dark sweet, pitted cherries in liquid with stems.  Drain and dry well before using.


  • Form the macaroon batter into round balls (about 2 Tbsp each) and place on a silicone mat lined baking tray. 
  • Gently press a feve or square of chocolate into the cookies, pressing slightly. 
  • Bake at 340ºF (171ºC) for 12-13 minutes. 
  • Remove from the oven and place a cherry directly into the chocolate. 
  • Allow to cool completely before removing from the baking tray.