Coconut Cocoa Nib Macaroons
Prep time: 
Cook time: 
Total time: 
Yields: 14
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon fine grain sea salt
  • ¼ cup sugar
  • 2 cups unsweetened coconut*
  • ¼ cup roasted cocoa nibs
  1. Preheat oven to 350°F, and line two baking trays with baking paper.
  2. In a large bowl, lightly whisk together the egg whites, extract, salt and sugar.
  3. Add the coconut and cocoa nibs, stirring to combine.
  4. Scoop a tablespoon’s worth of the mixture onto the lined baking tray.
  5. Bake for 5 minutes at 350°F, turn oven temperature down to 325°F, rotate pans and cook an additional 5-15 minutes, until the macaroons are golden brown on the outside. Check your macaroons 5 minutes into the second baking cycle. If your macaroons are browning to fast, turn the oven down to 300°F. The length of additional baking time is dependent on your macaroon preference. The longer you bake the crispier and drier they will be. Be careful not to burn!
  6. Let the macaroons cool before moving them from the trays, as they’re quite delicate while warm.
*We used 1½ cups unsweetened coconut chips and ½ cup unsweetened shredded coconut.
If you only have sweetened coconut on hand, cut the added sugar in half.
Macaroons are best served the day that they are baked, but can be stored in an airtight container, at room temp for up to 3 days.
Recipe by Bake 2 The Future at