Chocolate Dipped Coconut Macaroons

  • 45 mins
  • 8 ingredients


  • 5 egg whites
  • 2 cups powdered sugar, sifted
  • 2 cups ground almonds
  • 2 and 2/3 cups shredded coconut
  • grated peel form 1/2 lemon
  • 1 and 1/2 tbs rum
  • 4 oz semisweet chocolate
  • Additional powdered sugar, sifted
These are delicious Macaroon cookies that are made with coconut and dipped in chocolate.

  • Line a baking  sheet with parchment paper.
  • Preheat oven to 300 degrees.
  • Beat egg whites in a large bowl until stiff.
  • Fold in half the powdered sugar and ground almonds.
  • Add coconut, remaining powdered, sugar, grated lemon and rum.
  • Work into a sticky dough.
  • Put mixture in a pastry bag fitted with a large plain nozzle.
  • Pipe walnut sized drops onto the parchment paper.
  • Sprinkle macaroons with powdered sugar.
  • Bake for 20 minutes.
  • Macaroons should have a golden crust on the outside but remain soft inside.
  • Cool on a rack.
  • Melt chocolate in a double boiler over low heat.
  • Dip cooled macaroons in melted chocolate to coat about 1/3 of each one.
  • Let chocolate set before serving.



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