Chocolate Dipped Coconut Macaroons



Passover Coconut Macaroons
2 ½ Cups Shredded Coconut

¼ Cup All Purpose Flour

½ tsp Vanilla Extract

8 Egg Whites

1 ¼ Cups Sugar
¼ tsp Salt
1 Tbsp Honey

Chocolate for Dipping
1 cup Dark Chocolate Chips
1 tsp Coconut Oil


    1. In a medium bowl, combine the coconut, all purpose flour and vanilla extract; set aside 
    2. In large saucepan warm egg whites, sugar, salt and honey and stir until warm to the touch
    3. Stir in the coconut mixture and continue cooking over medium heat until slightly dry and bottom of pan begins to sizzle
    4. Pour the coconut macaroon batter into bowl and allow the batter to cool completely before refrigerating; refrigerate for 1-2 hour or overnight
    5. While the batter is cooling or before you are ready to bake the macaroons, preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper 
    6. Scoop into 1 1/2″ balls and place on the prepared baking sheet
    7. Bake the coconut macaroons for 18-20 minutes or until the top of the cookies start to get a a few flecks of a golden color 
    8. Allow the cookies to cool completely before dipping them in chocolate
    9. In a small microwave safe bowl, combine the chocolate and coconut oil
    10. Microwave on high for 30 second increments, stirring in between until fully melted and smooth
    11. Remove the bowl from the microwave and dip the bottom of each coconut macaroon in the chocolate 
    12. Place the macaroons on the parchment lined baking sheet and allow them to cool completely or refrigerate to allow the chocolate to harden
    13. Serve or store in an airtight container 


Keywords: Chocolate Dipped Coconut Macaroons, Coconut Macaroons, Gluten Free Coconut Macarons