Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Chocolate Stout Macaroons

Scott Phillips

Yield: Makes about 20 macaroons

You might be surprised how well a dark, bitter beer like stout complements sweet coconut. Melted dark chocolate helps marry the contrasting flavors.

Ingredients

  • 1 bottle (12 or 16 oz.) strong stout beer, such as Guinness Extra Stout
  • 1 cup sweetened condensed milk (from a 12-oz. can; there will be a little left over)
  • 1/2 oz. dark chocolate, melted
  • 1/2 tsp. pure vanilla extract
  • 14 oz. (4-1/2 cups) sweetened shredded coconut
  • 2 large egg whites
  • 1/4 tsp. kosher salt

Nutritional Information

      Calories (kcal) : 150
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0.5
      Cholesterol (mg): 5
      Sodium (mg): 95
      Carbohydrates (g): 20
      Fiber (g): 2
      Protein (g): 2

Preparation

  • Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
  • Pour the beer into a saucepan and boil (it will foam at first) until syrupy and reduced to 3 to 4 Tbs., about 15 minutes.
  • Combine the beer reduction, condensed milk, melted chocolate, and vanilla in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
  • Beat the egg whites and salt with an electric mixer on medium speed until stiff peaks form, about 4 minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a mound.
  • With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-1/2 inches in diameter. Arrange 2 inches apart on the baking sheets.
  • Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
  • Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool completely.

Make Ahead Tips

The macaroons will keep, uncovered at room temperature, for up to 3 days, or refrigerated in an airtight container for up to 3 weeks. They can also be frozen for up to 6 months.

Reviews

Rate or Review

Reviews

  • FranfromBklyn | 02/20/2015

    Thank you Fine Cooking for all the delicious looking Passover recipes. Passover is the time of year that I bake like crazy and my stand mixer barely gets put away. But, I won't be baking the Chocolate Stout Macaroons for Passover because beer, like bread, is not allowed during Passover. These cookies should not be included in your Passover indexing. Of course, these yummy looking cookies would be fine for the rest of the year and for those who do not follow the Passover rules.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks