Chocolate Dipped Coconut Macaroons

Chocolate and coconut is a heavenly combination!  Try these for your next dessert.

Chocolate Dipped Coconut Macaroons


  1. 3 cups flaked coconut
  2. two thirds cup white sugar
  3. one quarter cup gluten free flour
  4. 3 egg whites
  5. 1 tsp. vanilla
  6. one quarter tsp. almond extract
  7. 2 cups dairy free chocolate chips


  1. In a large bowl, combine the coconut, sugar, flour, egg whites, vanilla, and almond extract.  Stir well to combine.
  2. In a greased cookie sheet, drop rounded spoon fulls of the batter.  You can use your hand to shape them.
  3. Bake at 325 degrees for about 20 minutes, until the tops start to turn golden brown.
  4. Let them cool completely.
  5. In a double boiler or similar, melt the chocolate chips over medium heat.  Stir the melted chocolate until smooth.
  6. Dip half of each macaroon into the chocolate.
  7. Let sit, cool, and harden on wax paper.

Happy Allergy Free Desserting!


One response to “Chocolate Dipped Coconut Macaroons

  1. Thanks for linking up this great recipe to my hop!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s