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Dipped Macaroons Recipe

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!
TOTAL TIME: Prep: 20 min. Bake: 15 min. + standing YIELD:36 servings


  • 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 almond extract
  • 2 cups raspberry chips
  • 1 tablespoon shortening


  • 1. In a large mixing 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.
  • 2. In a microwave-safe bowl, combine raspberry chips and shortening. Cover and microwave on high for 1-2 minutes or until chips are melted; 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.

Recipe Note

Editor's Note: This recipe was tested with Hershey's raspberry chips with semisweet chocolate.

Nutritional Facts

1 each: 129 calories, 6g fat (4g saturated fat), 1mg cholesterol, 68mg sodium, 17g carbohydrate (13g sugars, 0 fiber), 1g protein.

Reviews for Dipped Macaroons

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silly girl
Reviewed Dec. 17, 2010

"Out of all the recipes on this site I chose this one, not really sure why. Well, I am soooo glad I did. Incredible. I dipped them half of the way in chocolate so the chocolate sauce was enough for 2 batches. It was also a lot easier to handle during the dipping. So good thanks. So easy too! I made them while my sister was over w her 3 yr.old twins and new baby (and her dog) and my two children. In other words it was quick and didn't take much concentration:))"

Reviewed Dec. 9, 2009


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