Dark Chocolate Macaroons

Dark Chocolate Macaroons

These macaroons are an updated take on the classic we remember from childhood. Each bite is a happy marriage of textures and flavors: spikes of crunchy, toasted coconut blanket a chewy core generously studded with semi-sweet chocolate, and an unexpected hint of balsamic vinegar. The vinegar balances the sweetness and adds sophistication as if grandma’s recipe took a turn through Tuscany. A batch can be pulled together in half an hour, ready to rescue you in a pinch with a sweet treat that appears far more complicated. You might even have most of the ingredients on the shelf.

All Ingredients

  • 2 egg whites
  • 1 tablespoon Branch and Vines Chocolate Balsamic
  • 2 teaspoons sugar
  • Large pinch of sea salt
  • 7 ounces (2 5/8 cups) sweetened coconut flakes
  • 1/2 cup mini semi-sweet chocolate chips


  • Preheat oven to 350°. In a large bowl, whisk together egg whites, Branch and Vines Chocolate Balsamic, sugar, and salt until the mixture is frothy. Fold in coconut and chocolate chips.
  • Drop mixture in 1 1/2 tablespoonfuls onto a baking sheet lined with parchment paper. Using wet hands, gently form spoonfuls into small mounds if they don't come off the spoon that way already. I usually do this step near the kitchen sink so I can keep re-wetting my hands -- coconut doesn't stick to wet hands as much as it does to dry hands.
  • Bake 15 minutes or until dark golden brown. Transfer baking sheet to cooling rack and allow macaroons to cool on baking sheet for 5 minutes. Then transfer macaroons from the baking sheet to the cooling rack and allow them to cool completely.