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Chocolate-Dipped Coconut Macaroons

Yield Makes about 24 macaroons
These coconut macaroons are the perfect chocolate-dipped treat for the ones you love.


  • 4 large egg whites
  • 1 1/2 teaspoons vanilla
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 3 1/2 cups lightly packed sweetened flaked dried coconut
  • 2 tablespoons butter
  • 4 ounces semisweet chocolate, chopped

Nutrition Information

  • calories 285
  • caloriesfromfat 47 %
  • protein 3.1 g
  • fat 15 g
  • satfat 12 g
  • carbohydrate 36 g
  • fiber 2.7 g
  • sodium 124 mg
  • cholesterol 6.6 mg

How to Make It

  1. In a bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar, and flour until well blended. Stir in coconut.

  2. Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered and floured or cooking parchment- lined 12- by 15-inch baking sheets.

  3. Bake in a 325° oven until macaroons are golden, about 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer macaroons to racks to cool completely.

  4. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir butter and chocolate often until smooth, 5 minutes. Hold a macaroon on one edge and dip other side into chocolate to coat half the cookie. Shake off excess chocolate. Set macaroon on a waxed paper-lined baking sheet. Repeat to dip remainder. Chill, uncovered, until chocolate is firm, about 30 minutes.

  5. Note: Nutritional analysis is per cookie.

Cook's Notes

To store, chill cookies airtight for up to 1 week.