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Salted Chocolate Chip Macaroons


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Salted Chocolate Chip Macaroons


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Salted Chocolate Chip Macaroons

These macaroon cookies are made with just six ingredients. They may even be slightly good for you. Be sure to use unsweetened shredded coconut. But if you can only find the sweetened stuff, use less sugar by about half, or to taste. Keep an eye on them while baking because they go from golden to well done in a flash.


  • Prep Time : 20 min
  • Cook Time : 21-23 min
  • Ready Time : 41 min


16 to 18 macaroons


  • 2 extra large egg whites (70 grams)
  • 3/4 cup sugar (150 grams)
  • 3 cups unsweetened shredded coconut (170 grams)
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon kosher salt
  • 1 cup bittersweet or semisweet chocolate chips (170 grams)


  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large bowl, stir all of the ingredients except the chocolate chips until fully mixed. Let the mixture sit for 3 minutes. Stir again. Add the chocolate chips and stir to mix well. Using a 1∕3-cup ice-cream scoop, place eight or nine mounds on each prepared baking sheet. Flatten each macaroon, using clean, damp fingers.
  3. Bake for 15 minutes and rotate the pans for even baking. Bake for 6 minutes more for a deep golden toasted color, or 8 minutes more for a darker, crunchy macaroon.
  4. Let cool on the parchment. You will have to peel the cookies from the parchment when they are cooled, but they will come off. Transfer to a rack to cool completely. Store in an airtight tin with parchment between the layers.


Credit line: Recipe from Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, copyright © Lisa Stander-Horel and Tim Horel, 2013. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.


About Lisa Horel


I’ve been baking gluten-free for over ten years. I’ve converted lots of recipes to gluten-free and I am not above creating a new recipe when it suits. I blog at GlutenFreeCanten and I recently published my first book, The Gluten Free Canteen Book of Nosh.




11 Responses to Salted Chocolate Chip Macaroons

  1. avatar says: annette

    i only use koasher salt in my cooking & baking. can i use coarse kosher salt?

  2. avatar says: Laura

    This recipe looks easy! Thanks!
    Would crannies or a dried fruit be useed for the choc chips?

    • Yes, and I bet that would taste great. Just be aware that macaroons made with dried fruit will remain soft rather than crispy. Enjoy!

  3. avatar says: annette

    the recipe calls for “kosher salt” which is why i asked. there are different textures of kosher salt. regular, coarse & sea salt type

  4. Diamond coarse.

  5. avatar says: michele

    thank you lisa! i just took them out of the oven, and i am so glad i doubled the recipe in advance! they are delicious! and next time i will add macedamia nuts – (desserts prepared for passover magically become calorie free, right?) anyway, thank you sooo much- and have a great holiday

  6. avatar says: Patty

    Can I make these ahead of time and freeze? If so – any tips?

    • Patty- the probably will get soggy if frozen, although you could experiment. They do store well in a tin (not plastic) and can be made a few days in advance. Also, to refresh them, place in a low oven (250°F for 5 minutes or so).

  7. avatar says: gigi


    are the egg shites supposed to be whipped? or keep them in theirliquid state?

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