This is a print preview of "Chocolate Dipped Coconut Macaroons" recipe.

Chocolate Dipped Coconut Macaroons Recipe
by CookEatShare Cookbook

Chocolate Dipped Coconut Macaroons
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  Servings: 10


  • 2 2/3 c. flake coconut, firmly packed
  • 2/3 c. sugar
  • 1/4 c. unbleached flour
  • 4 egg whites, unbeaten
  • 1 1/4 c. sliced almonds
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 8 ounce. semi-sweet chocolate, coarsely minced


  1. Combine coconut, sugar, and flour. Stir in egg whites, almonds, vanilla, and almond extract. Drop by rounded tablespoonfuls 2 inches apart on lightly greased cookie sheets. Bake at 325 degrees for 20-25 min, till golden brown. Remove from pans while warm. Heat chocolate in double boiler, stirring till 2/3 melted. Remove from heat and continue stirring till completely melted. Dip one edge of cookie into chocolate; set on wax paper to allow chocolate to set. Makes about 30 cookies.