Reader Stefanie recommended the site Health-Bent to me, and while I was glancing over it, I saw these coconut macaroons. I actually happened to have some egg whites in the fridge, from when I made a hollandaise sauce earlier in the week, so I (literally) whipped up some macaroons. I did them a tiny bit differently than Megan, then dipped them in chocolate afterward.

First, I whipped my egg whites with 1/4 cup of sugar, a bit of salt, and a small splash of vanilla extract. It smelled amazing because of the vanilla!


Then, I gently folded in a cup of dried shredded coconut (Megan toasted hers, but I was too lazy), trying not to deflate the egg whites too much.


Using my cookie scooper dealiebob, I made lots of little mounds on a parchment-lined cookie sheet. I got 21 lumps out of this recipe. They don’t really spread, so they can be close together.


Then I baked them at 200 degrees for an hour and a half, but they were too soft even after cooling. So I turned the oven on again, to 225, and baked them another 5 minutes. The bottoms were just starting to turn a tiny bit brown, and the macaroons were much less fragile (but still soft inside) when they were cool.

Once they were cool, I dipped them into some dark chocolate ganache. Back into the fridge they went, until the ganache had firmed up. I gave most of them away, but saved a couple for my husband. When he got home and tasted one, he nodded enthusiastically while chewing. I take that as a good sign.


Dark-Chocolate-Dipped Coconut Macaroons

Preheat your oven to 200 degrees, or a little warmer.

Whip together, until stiff peaks form:

  • 4 egg whites
  • 1/4 cup sugar
  • 1/4 tsp salt
  • small dash vanilla extract

Fold in:

  • 1 cup dried shredded unsweetened coconut (toasted if you’re not lazy like me, might be nice)

Drop by spoonsful (or cookie-scoops-ful) onto a parchment-lined cookie sheet.

Bake about an hour and a half, or until the bottoms just start to brown around the edges.

Let cool, then dip in dark chocolate ganache.

10 Comments on Dark Chocolate-Dipped Coconut Macaroons

  1. Alma says:

    I’m first time on your site and I’m on it for 3h. And it’s fricking 5:30 AM in my country, but I still can’t get enough.

    A lot of regards from Bosnia 😉

  2. Nik says:

    All I can say is WOW.

    These were amazing. I loved em without the chocolate and love them with it as well.

    They are definitely not your typical macaroon, not dense or thick. Very light and airy. I served these to my kids (9, 7 and 3, the 1 year old is allergic to eggs) and they gobbled em up. They have such little sugar, yet they are so yummy!

    Thanks for another great recipe. I am thinking maybe I will make these for a friend who’s due in a couple weeks. Do you think these would freeze well? I think they would be a nice little pick me up in the afternoon at work while pumping (she gets no maternity leave and only 4 days of vacation which she is going to use after she has her son to be with him and recover, hubby is out of work, I just cant imagine) Ive made her 5 breakfasts and 7 large dinner she can eat as lunches with the leftovers. I want to do as much as I can to make her life a little easier.

  3. Sophie says:

    Great as party finger food! Great as petits -fours with the after coffee! Or great as culinary food gift too!


  4. Kelly says:

    Oh man, those are just what I was craving. I’m making this recipe tonight 🙂

  5. Joanne P. says:

    Those look great. And low sugar too!! I think I might have to try them for Christmas baking! Can I share it on my blog too?

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