Chocolate-Dipped Coconut Macaroons

These macaroons are easy, chewy and delicious. No eggs required.


    Yield: 12 two-inch cookies

    • 2/3 cup Artisan Flour Blend
    • 1 can condensed sweetened milk-14 oz.
    • 5 cups flaked non-sweetened coconut
    • 1/8 tsp salt
    • 1-1/2 tsp vanilla
    • 1/2 tsp almond extract
    • 6 oz. dark or milk chocolate

    Preheat oven to 350°.

    Mix all ingredients in stand mixer until well blended. Scoop large tablespoon sized balls onto parchment lined cookie sheet. Bake in top third of oven for 14 to 20 minutes depending on size of cookie, until slightly brown on top and edges.

    Melt 6 oz dark or milk chocolate slowly in chocolate pot or double boiler. Dip bottoms of cooled cookies into chocolate, sliding off excess chocolate with a flat edge, and placing on parchment to harden. Chill for at least 1/2 hour before serving.

    Chef's Note: Use the Let's Do Organic brand coconut flakes for really great results.

    © Pamela's Products, Inc.

Customer Reviews

Based on 2 reviews
Lolly Davies

I found these cookies to be REALLY bland so I used 1 tsp. each of Almond and Vanilla extracts. I will go so far next time to use only Almond and I also added about a cup of toasted sliced almonds. NOW they are really good. I will also drizzle the chocolate over the tops next time. My husband pointed out that they are really messy to eat as the chocolate melts on your hand. Ooops! I will put the chocolate on top next time. It is really easy to make though. BTW I added the sliced almonds before mixing ingredients. This helped to break them up and incorporate them into the mixture.

Charlene Mason

I made these for my daughter who is gluten free and she loved them (so did the all the family) . Will certainly be making them again. Delicious !!