Chocolate-Dipped Coconut Macaroons


Chocolate-Dipped Coconut Macaroons

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Coconut macarnoons partially dipped and drizzled in melted chocolate

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    The best kind of coconut macaroons are the chocolate-dipped ones. 

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    Servings and Ingredients

    14 oz. flaked coconut
    1 ⅓ c. sugar
    ⅔ c. flour
    ½ tsp. salt
    6 egg whites
    1 tsp. almond extract
    Ghirardelli dark chocolate melting chips


    1. Preheat oven to 325 degrees.
    2. Line two baking sheets with parchment paper.
    3. Combine coconut, sugar, flour and salt in a mixing bowl. Stir in egg whites and almond extract.
    4. Using a ¾ oz. scoop, drop mixture onto prepared baking sheet. Bake macaroons until edges are golden brown, 28 to 32 minutes. Transfer macaroons to a wire rack to cool.
    5. Melt chocolate chips in a microwave on low heat, stirring frequently. Dip bottoms of cooled macaroons in chocolate and let dry upside-down on cooling rack. Once chocolate hardens, turn over and drizzle with remaining melted chocolate.

    Recipe Source:

    Hy-Vee weekly ad from the week of December 21, 2016