November 19th 2010
archived under: Baked Goods, Dessert, Grain Free, Meatless, Recipes, Step by Step Recipes

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.

Alma (1 comments)

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 😉

Nik (5 comments)

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.

Sophie (4 comments)

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


Kelly (2 comments)

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

Deanna (Diana Renata) (19 comments)

Marry Me? =)

Joyful Abode (953 comments)

You just want me for my coconuts!


Deanna (Diana Renata) (19 comments)

Maybe… but is that so wrong?

Joyful Abode (953 comments)


Joanne P. (31 comments)

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?

Joyful Abode (953 comments)

sure! You can link to them, and use one of my pics if you want (if you link the pic to this post too).

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