Print Options

Back to Dipped Macaroons >

Include these items:

Select reviews >

Taste of Home Logo

Dipped Macaroons

 Dipped Macaroons
I always get compliments from my kids, grandkids and great-grandkids on these elegant cookies. Dipping macaroons on raspberry-flavored chocolate makes them uncommonly good!
36 ServingsPrep: 20 min. Bake: 15 min. + standing


  • 2-2/3 cups flaked coconut
  • 2/3 cup sugar
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 4 egg whites
  • 1/2 to 1 teaspoon McCormick® Pure Almond Extract
  • 2 cups milk chocolate chips
  • 1 tablespoon shortening


  • In a large bowl, combine the coconut, sugar, flour and salt. Stir in
  • egg whites and almond extract; mix well. Drop by rounded
  • teaspoonfuls onto greased baking sheets. Bake at 325° for 15-20
  • minutes or until golden brown. Cool for 2 minutes before removing to
  • wire racks.
  • In a microwave, melt chips and shortening; stir until smooth. Dip
  • half of each cookie in mixture; allow excess to drip off. Place on
  • waxed paper; let stand until set. Yield: About 3 dozen.
Editor's Note: This recipe was tested with Hershey's raspberry chips with semisweet chocolate.
Nutritional Facts: 1 serving (1 each) equals 129 calories, 6 g fat (4 g saturated fat), 1 mg cholesterol, 68 mg sodium,

2 of 2

Dipped Macaroons (continued)

Nutritional Facts: 17 g carbohydrate, trace fiber, 1 g protein.