Chocolate-Dipped Macaroons – a delicious recipe with egg whites, powdered sugar, coconut, lemon, dark rum, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Beat egg whites until stiff peaks form, about 3 minutes in mixer, about 7 minutes by hand. Add almonds and 1 cup powdered sugar and fold in. Fold in remaining powdered sugar, coconut, lemon zest and rum.
2
Spoon batter by tablespoons onto baking sheets lined with wax paper. Bake at 300 degrees 20 minutes, or until golden brown on outside and soft on inside. Cool on baking sheets.
3
While macaroons bake, place chocolate in top of double boiler and set over gently simmering water. Stir occasionally as chocolate melts. When melted, lower heat to warm. (Or microwave on high 30 seconds. If not melted, stir and microwave 30 seconds longer.)
4
Dip macaroons into melted chocolate, coating 1/3 to 1/2 of each cookie. Place on wax paper-lined tray and refrigerate 5 to 10 minutes, until chocolate is firm.
1138
kcal
Calories
66
g
Fat
112
g
Carbs
34
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: 5 egg whites, 2 cups almonds finely-ground unblanched, 2 cups powdered sugar sifted, 4 cups shredded sweetened coconut, and more.
Yes, Chocolate-Dipped 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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