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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
  • Total Time
    Prep: 45 min. Bake: 25 min./batch + chilling
  • Makes
    5 dozen

Ingredients

  • 5 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1-1/3 cups sugar
  • 4 cups sweetened shredded coconut, toasted
  • 3/4 cup ground almonds
  • 12 ounces bittersweet or semisweet chocolate, melted

Directions

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°.
  • Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating 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 mixture by rounded tablespoonfuls onto parchment paper-lined baking sheets, 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely.
  • Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate 1 hour or until set. Store in airtight containers.
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!
Editor's Note
To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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