Chocolate Dipped Coconut Macaroons

Total Time
15 mins
20 mins

This is a Baker's Chocolate One Bowl Recipe. It is very simple yet looks impressive. They never stay around long enough to store in my house!

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  • 1 (14 ounce) package flaked coconut
  • 23 cup sugar
  • 6 tablespoons flour
  • 14 teaspoon salt
  • 4 egg whites
  • 1 -2 teaspoon almond extract
  • 1 (8 ounce) packagebakers semisweet baking chocolate, melted


  1. Mix coconut, sugar, flour and salt in large bowl.
  2. Mix egg whites and almond extract and stir into coconut mix until well blended.
  3. Drop by tablespoons onto cookie sheets covered with parchment paper.
  4. Bake at 325 for 20 minutes or until edges of cookies are golden brown.
  5. Immediately remove to wire racks and cool completely.
  6. Dip cookies halfway into melted chocolate and refrigerate for 30 minutes or until chocolate is firm.
  7. Store in tightly covered container for up to one week.
Most Helpful

I have not tried this recipe. My copy of this recipe says it makes about 3 dozen or 18 servings, 2 cookies each. Thanks for posting. Christine (internetnut)