See more

Chocolate-Dipped Coconut Macaroons

These coconut macaroons are the perfect chocolate-dipped treat for the ones you love.

Sunset NOVEMBER 2003

  • Yield: Makes about 24 macaroons


  • 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


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.

Note: Nutritional analysis is per cookie.


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

Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 47%
  • Protein: 3.1g
  • Fat: 15g
  • Saturated fat: 12g
  • Carbohydrate: 36g
  • Fiber: 2.7g
  • Sodium: 124mg
  • Cholesterol: 6.6mg

Go to Full Version of

Chocolate-Dipped Coconut Macaroons Recipe