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Big Coconut Macaroons

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Big Coconut Macaroons
  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 12
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Treat your guests with these delicious coconut macaroons that baked using almond extract and dipped in melted chocolate – a tropical treat.
Updated Aug 13, 2012

Ingredients

  • 3 egg whites
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon almond extract
  • 2 1/2 cups flaked coconut
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 cup bittersweet chocolate chips
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute vanilla for almond extract, if desired. And if you’re after a purist’s macaroon, forgo dipping cookies in chocolate.

Nutrition

203 Calories, 8g Total Fat, 2g Protein, 33g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
203
Total Fat
8g
0%
Saturated Fat
7g
0%
Sodium
114mg
0%
Total Carbohydrate
33g
0%
Dietary Fiber
2g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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