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Chocolate-Dipped Macaroons

 Chocolate-Dipped Macaroons
These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love. --Joylyn Trickel
60 ServingsPrep: 45 min. Bake: 25 min./batch + chilling


  • 5 egg whites
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/3 cups sugar
  • 4 cups flaked coconut, toasted
  • 3/4 cup ground almonds
  • 12 ounces bittersweet chocolate or semisweet chocolate


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Add vanilla; beat on medium speed until soft peaks form.
  • Gradually beat in sugar, about 2 tablespoons at a time, on high
  • until stiff glossy peaks form and sugar is dissolved. Gradually fold
  • in coconut and almonds, about 1/2 cup at a time.
  • Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined
  • baking sheets. Bake at 275° for 25 minutes or until firm to the
  • touch. Remove to wire racks to cool completely.
  • In a microwave, melt chocolate; stir until smooth. Dip the bottom of
  • each cookie in chocolate; allow excess to drip off. Place on waxed
  • paper-lined baking sheets. Refrigerate for 1 hour or until chocolate
  • is set. Store in an airtight container. Yield: 5 dozen.
Editor's Note: To make them all white, dip in melted white chocolate instead. You can also drizzle with chocolate to give them a different look!

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Chocolate-Dipped Macaroons (continued)

Nutritional Facts: 1 serving (1 each) equals 59 calories, 3 g fat (2 g saturated fat), 0 cholesterol, 21 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.