Guinness Chocolate Macaroons

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Guinness Chocolate Macaroons

This year for my St. Patrick’s Day post, I knew I wanted to make something sweet that included my favorite Irish beer, Guinness stout. I had thought about brownies, or possibly a cake, but when I saw this recipe for macaroons with Guinness and a little chocolate, I had my recipe. You can find the original recipe in the current issue of Fine Cooking, one of my favorite magazines.

Macaroons are so easy to throw together than even a baking-challenged home cook like me can bake them. I bought both my bottle of Guinness and coconut at Trader Joe’s and the size and weight were a little off the amounts called for in the original recipe – but it worked.  I also doubled the vanilla, being a huge vanilla fan, and, having eaten most of the dark chocolate bar, barely had the required 1/2 ounce called for in the recipe…

TIP: My macaroons baked faster than the suggested 25 minutes. Watch yours carefully.

5.0 from 1 reviews
Guinness Chocolate Macaroons
Recipe type: cookie
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
An easy macaroon recipe that includes Guinness stout and a bit of dark chocolate.
  • 1 11.2 ounce bottle of Guinness stout
  • 8 ounces (1 cup) sweetened condensed milk
  • 1 teaspoon vanilla
  • ½ ounce dark chocolate, melted
  • 12 ounces sweetened, shredded, dried coconut
  • 2 large egg whites
  • ¼ teaspoon kosher salt
  1. Position oven racks to top and bottom thirds of oven. Preheat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
  2. Pour the Guinness into a saucepan and boil until syrupy and reduced to 3-4 tablespoons, about 15 minutes. Set aside.
  3. Combine the condensed milk and vanilla in a large bowl. Stir in the Guinness reduction and melted chocolate.
  4. Add the coconut and mix thoroughly.
  5. Beat the egg whites and salt with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
  6. Use a plastic spatula to fold the egg whites into the batter, then push the batter into a mound.
  7. Using wet hands or two wet spoons, gently form rounded tablespoon-sized balls and place on parchment paper about 1½ inches apart.
  8. Bake about 10 minutes, then switch sheets to other rack and also rotate them. Bake another 10 minutes and check for doneness. The cookies are done when they are golden brown on top and tan on the bottom.
  9. Allow to cool briefly in the sheets, then cool completely on racks.


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14 Responses to Guinness Chocolate Macaroons

  1. Sippitysup March 13, 2015 at 11:11 am #

    I whole bottle! This is a coconut party! GREG

    • Liz March 13, 2015 at 1:26 pm #

      I appreciate your gentle reminder that I had forgotten to include the coconut in my ingredients – thanks, Greg, so much.

  2. Sippitysup March 13, 2015 at 11:12 am #

    I meant chocolate… GREG

  3. Lynda March 13, 2015 at 4:59 pm #

    Woa. Now that’s my kind of macaroon.

    • Liz March 13, 2015 at 5:21 pm #

      The Guinness syrup and a little chocolate just gives the cookies a rich taste, nothing specific.

  4. Laura @ Family Spice March 13, 2015 at 5:01 pm #

    I’m with Greg – definitely a party hearty cookie!

    • Liz March 13, 2015 at 5:21 pm #

      I’ll make you some, Laura 😉

  5. Wendy Read March 13, 2015 at 6:45 pm #

    Oh yes! I am so going to try this!!! We love Guinness here as well 🙂 Lovely pic!

    • Liz March 13, 2015 at 6:52 pm #

      Try and see if it works for you, Wendy – I am such a bumbling baker. Mine were over done, though not by my fault. The photos reflect a one tablespoon measure for each cookie – no way!

  6. Oui, Chef March 14, 2015 at 11:21 am #

    Now this is what I call luck of the Irish!

    • Liz March 14, 2015 at 11:38 am #

      And I guess we are all Irish on St. Patrick’s Day, Steve, right?

  7. Jayne March 14, 2015 at 12:40 pm #

    How festive, love the picture! Happy St Patrick’s day!

    • Liz March 14, 2015 at 7:16 pm #

      Thanks, dear Jayne – counting the weeks until our NH visit!

  8. susan @ the wimpy vegetarian March 19, 2015 at 9:33 am #

    PERFECT for St. Pat’s. And since I love a good stout beer too, I can eat these all year round.

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