Chocolate-Dipped Coconut Macaroons – a delicious recipe with egg whites, vanilla, sugar, all-purpose, coconut, butter. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
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 325u00b0 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.
6
To store, chill cookies airtight for up to 1 week.
510
kcal
Calories
25
g
Fat
57
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 large egg whites, 1 1/2 teaspoons vanilla, 2/3 cup sugar, 1/4 cup all-purpose flour, and more.
Yes, Chocolate-Dipped Coconut Macaroons falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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