Wayne Gisslen

Coconut Macaroons: Chocolate Macaroons II

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Method

Add 1½ oz (45 g) cocoa to the basic recipe. Thin with an additional ½–1 oz (15–30 g) egg white