Auntie Crae’s Chocolate Macaroons

Auntie Crae’s Chocolate Macaroons. When the famous St. John’s bakery closed, the owner handed out a few of their customer’s most favourite cookie recipes.

Auntie Crae’s Chocolate Macaroons

Originally published July 2012.

We’ve received amazing feedback and many, many thanks for posting the recipe for Auntie Crae’s Plantation Chews last week.

There is zero doubt that thousands of people loved those amazingly delicious, caramel-y, chewy cookies from the now defunct legendary local bakery as much as I did.

Many readers were ecstatic to be able to make them at home.

A local iconic recipe shared.

The owner of the bakery also shared her recipe for Chocolate Macaroons before the bakery closed.

As so many people equally loved those wonderful chewy, soft coconut cookies, we’ve decided to feature that recipe as well.

The recipe appears exactly as it was printed for customers during the final weeks of the bakery’s operation.

Need more cookie inspiration?

If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.

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Yield: 2 dozen

Auntie Crae's Chocolate Macaroons

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 8 minutes

Auntie Crae’s Chocolate Macaroons. When the famous St. John’s bakery closed, the owner, Janet, handed out a few of their customer’s most favourite cookie recipes. This was one of them.

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Ingredients

• 1 1/4 cups sugar
• 3 1/3 cups sweetened coconut flakes
• 1 tablespoon corn syrup
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt
• 1/2 cup egg whites
• 1/2 cup pastry flour
• 1 1/2 cups dipping chocolate

Instructions

1. Blend dry ingredients well.
2. Whisk egg whites, corn syrup and vanilla together in separate bowl.
3. Heat this mixture over steam in a double boiler or something similar until mixture is 120 degrees F. Stir occasionally.
4. Add to dry ingredients and mix by hand.
5. Scoop out appropriate sized cookies and deposit them on cookie tray that has been lined with parchment paper.
6. Flatten cookie with hand that has been dipped in water to keep hand from sticking to cookie.
7. Smooth edges of cookie to avoid raggedness.
8. Bake in preheated regular oven at 350 F for five minutes.
9. Rotate cookie pan so that back of pan is now at front of oven. Bake for an additional 3 minutes.
10. Cookies should be a light golden brown around the edges and will be very soft. It will harden as it cools. Do not over bake.
11. When cool, dip cookie in melted coating chocolate so that one half is covered with chocolate.
12. Place on pan again until chocolate has hardened.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 140Total Fat 5gSaturated Fat 4gUnsaturated Fat 1gCholesterol 3mgSodium 73mgCarbohydrates 24gFiber 1gSugar 16gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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