Chocolate-Balsamic Macaroons

By • April 16, 2013 • 15 Comments

253 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I kind of felt like a mad scientist working on this recipe. I really thought coconut, chocolate, and balsamic could be good together. I think I was right.

For this recipe, I used a bottled balsamic glaze that I was given as a gift. This product can be found in gourmet markets and some grocery stores, and I love having it in the fridge, because you can drizzle a little glaze on some roasted vegetables or meat whenever the fancy strikes you. However, if you don't have it, you can easily make your own -- just put 1 cup balsamic vinegar in a very small saucepot and cook it over medium heat until it becomes the consistency of syrup. The time will vary depending on your stove, but you'll need to watch it very carefully to make sure it doesn't burn (I know from experience how rough it is to scrub burned balsamic off your saucepot). You'll have your tablespoon of glaze needed for these cookies, plus some leftover glaze to keep in the fridge to jazz up an upcoming meal.

I love the way these macaroons came out -- using a large pinch of sea salt insured that they hit the right note of sweet and salty, and the balsamic adds a touch of acid that makes the flavor go crazy on your tongue. The chocolate and balsamic play so well off of each other, and the coconut just adds a little nuttiness. I hope everybody loves these as much as I do.
foxeslovelemons

Food52 Review: 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.Ann S

Makes about 24 macaroons

  • 2 egg whites
  • 1 tablespoon balsamic glaze
  • 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
  1. Preheat oven to 350°. In a large bowl, whisk together egg whites, balsamic glaze, sugar, and salt until mixture is frothy. Fold in coconut and chocolate chips.
  2. 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.
  3. 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 baking sheet to cooling rack and allow to cool completely.
Jump to Comments (15)

Comments (15) Questions (0)

Default-small
Default-small
Default-small

10 months ago Sthornenyc

Hi, I didn't see any info on how best to store them and how long they will keep? I'd like to make them for Christmas but hoped to do so ahead of time. Thanks!!

Photo_(14)

10 months ago foxeslovelemons

Hi Sthornenyc - Unfortunately, like most coconut macaroons, these really only have a shelf life of about 3-4 days, so they might not suit your needs :( I just store them in an airtight container or ziploc bag.

Photo_(14)

10 months ago foxeslovelemons

It's possible that you could freeze them once they are baked, but I have NOT tested this.

Default-small

10 months ago Sthornenyc

Thanks so much. I will make a small batch today and freeze some to see how they hold up and will let you know.

Photo_(14)

10 months ago foxeslovelemons

That'd be great! If it works, I'll add it to the recipe :)

Default-small

11 months ago Diana Fox

What is a basamic glaze?

Photo_(14)

11 months ago foxeslovelemons

More info on that in the "Author Notes" at the top of the recipe, Diana. Let me know if you have any questions!

Img_0007

over 1 year ago Kt4

Mine came out a lot darker than the pictures show. More like chocolate-y colored coconut, and it's not because the chips melted. Perhaps it's the balsamic I used?

Photo_(14)

over 1 year ago foxeslovelemons

Hi Kt4 - hmmmm, yes could be because of the balsamic. Also - everybody's oven and baking sheets bake a little differently, so that could be it as well? How did they taste?

Persimmons

over 1 year ago Ann S

Congratulations! Loved testing your macaroons, and quite honestly, I'm not much of a macaroon fan. These ones are an entirely different animal—and so easy to pull together. Simply delightful.

Photo_(14)

over 1 year ago foxeslovelemons

Ann, thank you so much for testing them, and your super-nice headnote!

Dscn3274

over 1 year ago inpatskitchen

Congratulations on the CP Lori!!!!

Photo_(14)

over 1 year ago foxeslovelemons

Thanks Pat! It totally made my day!!

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

gorgeous!

Photo_(14)

over 1 year ago foxeslovelemons

thank you!