Chocolate-Dipped Coconut Macaroons

Coconut macaroons are a classic favorite treat anytime of year.

Makes: 24Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Easy

Makes: 24


  • 4 large egg whites
  • 1⁄4 tsp. sea salt
  • 1 cup coconut sugar
  • 1 tsp. pure almond extract
  • 1⁄4 cup coconut flour
  • 3 cups coconut, freshly grated
  • 1 cup dark chocolate baking chips
  • 1 Tbsp. coconut oil


  • Preheat the oven to 375°F.
  • In a medium saucepan over low heat, whisk egg whites, salt, and coconut sugar until dissolved, being careful not to cook egg whites, about 1 minute.
  • Remove from heat; stir in almond extract, coconut flour, and grated coconut. Cover and chill for 1 hour in the refrigerator.
  • Using a tablespoon, drop coconut mixture by spoonfuls onto a parchment-lined baking sheet; bake for 15 minutes, or until golden brown. Cool completely, and remove from baking sheet. Replace parchment with a fresh sheet, and set aside.
  • In a double boiler over medium-low heat, melt baking chips with coconut oil; mix well.
  • Dip each coconut macaroon halfway into the melted chocolate, one at a time. Return macaroons to the parchment-lined baking sheet; chill until chocolate is set.