Big Coconut Macaroons

Big Coconut Macaroons

Treat your guests with these delicious coconut macaroons that baked using almond extract and dipped in melted chocolate – a tropical treat.

Prep Time



Total Time






egg whites
cup sugar
teaspoon salt
teaspoon almond extract
2 1/2
cups flaked coconut
cup Gold Medal® all-purpose flour
cup bittersweet chocolate chips
  1. In top of double boiler, mix egg whites, sugar and salt. Cook over simmering water, stirring constantly, just until thoroughly heated and sugar is dissolved, about 6 minutes. Remove from heat; stir in almond extract. Stir in coconut and flour. Cover; refrigerate 1 hour or until firm.
  2. Heat oven to 325°F. Line large cookie sheet with cooking parchment paper. Onto cookie sheet, drop dough by 2 heaping tablespoonfuls 2 inches apart.
  3. Bake 25 minutes or until golden brown around edges and on top. Cool 5 minutes; remove to cooling rack. Cool completely.
  4. In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring once, until softened and chips can be stirred smooth. Cool to room temperature. Dip bottoms of macaroons in melted chocolate. Place on waxed paper; let stand until set.
Makes 12 serving (1 cookie)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Tip
Substitute vanilla for almond extract, if desired. And if you’re after a purist’s macaroon, forgo dipping cookies in chocolate.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 203
    • Total Fat 8g
      • (Saturated Fat 7g,),
    • Sodium 114mg;
    • Total Carbohydrate 33g
      • (Dietary Fiber 2g,
    • Protein 2g;
    Percent Daily Value*:
      • 2 Other Carbohydrate;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.