Chocolate Dipped Coconut Macaroon

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Recipe by Alfies mum


Ingredients Nutrition


  1. pulse shredded coconut in food processor for 15 seconds. Place in a large bowl.
  2. process egg whites sugar salt and almond extract for 15-20 seconds until light and foamy.
  3. Mix with coconut.
  4. Place in fridge for 30 minutes.
  5. drop teaspoon size balls onto greased cookie sheet.
  6. cook at 375 for 13-15 minutes rotating halfway through.
  7. let cool on cookie sheet for 30 minutes
  8. When completely cool, dip into melted chocolate halfway and place on parchment paper to set. ( about 30 minutes) enjoy!

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