Recipe of Today: Chocolate Macaroon

Recipe of Today: Chocolate Macaroon


  • 1 ½ cups powdered sugar
  • 1 cup almond flour
  • 3 tbsps unsweetened cocoa powder
  • 2 large egg whites
  • ¼ cup granulated sugar
  • ½ tsp pure vanilla extract
  • ½ cup semisweet chocolate chips
  • ½ cup shredded coconut


  • Preheat your oven to 325°F and line two baking sheets with parchment paper.
  • In the bowl of your Kitchenin KM50 Stand Mixer fitted with the whisk attachment, combine the powdered sugar, almond flour, and cocoa powder. Mix on low speed until well combined.
  • In a separate clean bowl, add the egg whites. Beat them on medium speed using the KM50 Stand Mixer until frothy. Gradually add the granulated sugar and continue beating until stiff peaks form.
  • Gently fold the almond flour mixture into the beaten egg whites using a spatula. Be careful not to overmix; the batter should be thick and glossy.
  • Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheets, leaving space between each macaroon.
  • Tap the baking sheets gently on the counter to remove any air bubbles. Sprinkle the shredded coconut over the tops of the macaroons.
  • Let the macaroons sit at room temperature for about 20 minutes to develop a skin on the surface.
  • Bake the macaroons in the preheated oven for 15 minutes, rotating the baking sheets halfway through the baking time.
  • Once baked, remove the macaroons from the oven and let them cool completely on the baking sheets.
  • In a microwave-safe bowl, melt the semisweet chocolate chips in short intervals, stirring in between, until smooth.
  • Dip the bottom of each cooled macaroon into the melted chocolate and place them on a wire rack to allow the chocolate to set. Serve and enjoy!

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