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Dipped Macaroons

Total Time

Prep: 20 min. Bake: 15 min. + standing


About 3 dozen

I always get compliments from my kids, grandkids and great-grandkids on these elegant cookies. Dipping macaroons on raspberry-flavored chocolate makes them uncommonly good!
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  • 2-2/3 cups sweetened shredded coconut
  • 2/3 cup sugar
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 4 egg whites
  • 1/2 to 1 teaspoon almond extract
  • 2 cups milk chocolate chips
  • 1 tablespoon shortening


  1. In a large bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and almond extract; mix well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 15-20 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
  2. In a microwave, melt chips and shortening; stir until smooth. Dip half of each cookie in mixture; allow excess to drip off. Place on waxed paper; let stand until set.
Editor's Note: This recipe was tested with Hershey's raspberry chips with semisweet chocolate.

Nutrition Facts

1 each: 129 calories, 6g fat (4g saturated fat), 1mg cholesterol, 68mg sodium, 17g carbohydrate (13g sugars, 0 fiber), 1g protein.

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