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Chocolate-Dipped Coconut Macaroons


These Chocolate-Dipped Coconut Macaroons are a fabulous treat for those who have problems with wheat.


2 1⁄2 cup
finely shredded unsweetened coconut
1⁄2 cup
honey or brown rice syrup
egg whites
1⁄2 tsp
almond extract
1⁄2 tsp
vanilla extract
4 oz
semisweet or dark chocolate (baking chocolate)


Preheat oven to 300° F. Line a cookie sheet with parchment paper.

Lightly oil a glass measuring cup to measure honey or rice syrup. Place sweetener in a pan over low heat until it begins to loosen. Add coconut and egg white. Heat the mixture over low heat, stirring constantly until it begins to collect (about 2-3 minutes). Remove from heat, stir in extracts. Let mixture rest until cool to touch. With moist hands, make small rounded mounds and place them side by side on the cookie sheet (they will not spread). Bake about 20 minutes, or until lightly golden. Allow to cool to room temperature on cookie sheet.

Chop up the chocolate into small pieces. Put 3/4 of the chocolate in the top of a double boiler and heat, stirring occasionally, until chocolate is at about 110°F (just barely too hot to touch). Remove from heat. Stir in remaining chocolate. Pour chocolate over the top of each macaroon. Let chocolate set until firm before serving (about 1 hour at room temperature).

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Chocolate-Dipped Coconut Macaroons
SourceRecipe republished with permission from Bastyr faculty member Cynthia Lair's (Feeding the Whole Family.
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes