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Chocolate-Dipped Macaroons

Total Time

Prep: 45 min. Bake: 25 min./batch + chilling


5 dozen

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
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  • 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


  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°.
  2. 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.
  3. 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.
  4. 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!

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