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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 Chocolte Macaroons

Auntie Crae’s Chocolate Macaroons

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 and many were ecstatic to be able to make them at home.

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

Like this Chocolate Macaroon recipe?

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Auntie Crae's Chocolate Macaroons

Auntie Crae’s Chocolate Macaroons

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Auntie Crae’s Chocolate Macaroons
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
When Auntie Crae's bakery closed its doors in downtown St. John's, regular customers were given a few of the favorite recipes from the many years they were in business. I cannot count the number of these macaroons and Plantations Chews I ate over the years.
Course: Cookies
Author: Barry C. Parsons
  • 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
  1. Blend dry ingredients well.
  2. Whisk egg whites, corn syrup and vanilla together in separate bowl.
  3. Add to dry ingredients and mix by hand.
  4. Heat this mixture over steam in a double boiler or something similar until mixture is 123 degrees F. Stir occasionally.
  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. Smooth edges of cookie to avoid raggedness.
  7. Bake in preheated regular oven at 350 F for five minutes. Rotate cookie pan so that back of pan is now at front of oven. Bake for an additional 3 minutes.
  8. Cookie should be a light golden brown and will be very soft. It will harden as it cools. Do not over bake.
  9. When cool, dip cookie in melted coating chocolate so that one half is covered with chocolate. Place on pan again until chocolate has hardened.
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Recipe Rating

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Catherine Allarie

Wednesday 29th of April 2020

Another winning recipe Barry.Just what I was looking for-a delicious chewy coconutty cookie.Lucky for me I had a huge bag of coconut in my freezer. It is such a pleasure during these hard times with the Covid crisis that I can count on your site for numerous and tasty recipes Thank you..Keep safe and healthy everyone!

Kathy Brett

Thursday 26th of March 2015

Can't wait to make these. I miss Auntie Crae's, I would always stop by for some of these whenever I went to town. Thanks a million.

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