Chocolate Dipped Macaroons

We were invited to a Christmas party in Balboa to see the boat parade and the hosts requested a dozen cookies from each guest. I was indecisive about what kind to bring, but I remembered I had coconut in my pantry and hadn’t made macaroons (not macarons) in a long time. A fave at our house, I decided to try this Martha Stewart recipe from an old cookbook.
These little cookies call for unsweetened coconut, but I use sweetened. Less sugar and fewer egg whites and you come out with comparable results. These cookies come together in a few minutes and are a hit (as you can see  from my picture, I didn’t shape them into pyramids. Still yum)!

Coconut Pyramids
adapted from Martha Stewart

  • 1/2 cup sugar
  • 4 cups unsweetened shredded coconut
  • 3 large egg whites
  • 1 pinch salt
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • 4 ounces semisweet chocolate
  • 1/2 teaspoon pure vegetable shortening


  1. Heat oven to 350 degrees. Line a baking sheet with parchment. In a large bowl, using your hands, mix together sugar, coconut, egg whites, and salt. Add butter and extracts, and combine well. Refrigerate for at least 1 hour.
  2. Moisten palms of hands with cold water. Roll 1 tablespoon of the coconut mixture in palms, squeezing tightly together 2 or 3 times to form a compact ball.
  3. Place cookies on the prepared baking sheet about 1 inch apart, and bake until edges are golden brown, about 15 minutes. Leave on baking sheet on a wire rack to cool completely.
  4. Place chocolate and shortening in a small heat-proof bowl, and set over a pan of simmering water; stir occasionally until melted. Dip bottom 1/4″ of each cookie in the melted chocolate. Set each dipped macaroon on cooled baking sheet to allow chocolate to harden.

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