Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
apple recipes
pumpkin recipes
halloween baking
healthy baking
candy recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
thanksgiving baking
christmas cookies
christmas baking
christmas candy
valentine's baking
easter baking
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Chocolate Spiders Tested Recipe

Printer Friendly Page

Chocolate Spiders Recipe

In the past, whenever I made Chocolate Coconut Macaroons, I thought these lumpy and bumpy cookies reminded me of spiders. So when I wanted to make something special for a children's Halloween party I immediately thought about turning these cookies into cute-looking Chocolate Spiders. This is really easy to do. While the cookies are still warm, just press two candy eyes and four chocolate-covered pretzels into each side of the cookie for spider "legs". Kids will love both the look and taste of these candy-like chocolate spider cookies.

Chocolate Coconut Macaroons take very little time to prepare. They start by combining egg whites with sugar, cocoa powder, salt, and vanilla extract. Then all you need to do is to fold in melted semi-sweet chocolate and sweetened coconut. Once the batter is chilled, place spoonfuls on a cookie sheet and bake just until the cookies are shiny. Now the two main flavors in these cookies are chocolate and sweetened coconut so choose these two ingredients carefully. Use a semi-sweet chocolate that children enjoy eating out-of-hand. The sweetened coconut should be fresh so check the date on the package. Sweetened coconut comes packaged either in plastic bags or cans and it is available shredded or flaked (use whatever type you like in this recipe). (Canned sweetened coconut will keep about 18 months, packaged coconut will usually keep about six months at room temperature. Once opened it is best to store the coconut in the refrigerator.)

Once the cookies are removed from the oven, the fun begins. This is a great time to get the kids involved, as their small hands make quick work of pressing two candy eyes and then four chocolate covered pretzels into each side of the still warm cookies. (You can find candy eyes at cake decorating stores or you can order them online at Instead of candy eyes, you could use mini chocolate chips, currants, or M&M's®.) (The spider legs are simply made by dipping 'stick' pretzels into melted chocolate.) These cookies can be made and decorated several days in advance of serving.

Related Recipes You May Like

Halloween Whoopie Pies

Halloween Meringue Ghosts

Halloween Cheesecakes

Gingerbread Cookies

Candy Corn Parfaits

Halloween Cookies

Chocolate Spiders: In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate. Set aside.

Meanwhile, in a large bowl, whisk together the egg whites, cocoa powder, sugar, salt, and vanilla extract. Stir in the coconut and melted chocolate, making sure the coconut is well coated. Cover and refrigerate for about one hour, or until firm.

Chocolate-Covered Pretzels: While the macaroon batter is chilling, melt 3 ounces (90 grams) of semi-sweet chocolate in a heatproof bowl, placed over a saucepan of simmering water. Remove from heat and dip stick pretzels into the chocolate and then place on a parchment-paper or wax-paper lined baking sheet. Let dry.

Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper. 

Remove the Chocolate Coconut Macaroon batter from the refrigerator and place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 minutes or just until the macaroons are shiny. Remove from oven and place on a wire rack to cool for a few minutes.

Chocolate Spiders: Take the warm Chocolate Coconut Macaroons and press two candy eyes and four chocolate pretzels into each side of the cookies for "legs".

Makes about 20-24 chocolate spiders.

Chocolate Spiders:

4 ounces (115 grams) semi sweet or bittersweet chocolate, chopped

3 large (90 grams) egg whites

1/4 cup (25 grams) cocoa powder (regular or Dutch-processed)

3/4 cup (150 grams) granulated white sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

2 1/2 cups (220 grams) sweetened coconut(shredded or flaked)

Chocolate-covered pretzels:

thin stick pretzels

3 ounces (90 grams) semi sweet chocolate

Candy eyes

Note: You can find candy eyes at cake decorating stores or you can order them online at

Note: Instead of candy eyes, you can use miniature chocolate chips or currants.





New Videos



Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. Crêpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski,  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC