Chocolate Dipped Coconut Macaroons

These delicious chocolate treats will be great for entertaining during the holidays or on any occasion you want to treat your family.

Makes: 48 macaroons


2 cartons PUREGG Simply Egg Whites™ 250 g each
2 1/2 cups granulated sugar 625 mL
1 lb sweetened shredded coconut 500 g
3/4 cup all-purpose flour, sifted 175 mL
1 tsp salt 5 mL 2 tsp vanilla extract 10 mL
1 tsp almond extract (optional) 5 mL
1 lb chopped bittersweet chocolate 500 g



1. Stir the egg whites, sugar, coconut, flour and salt in a Dutch oven until combined. Set over medium heat; cook, stirring constantly, for 7 minutes. Increase the heat to medium-high. Cook, stirring constantly, for an additional 4 to 6 minutes or until the mixture is thickened and pulls away from the sides of the pot. Stir in the vanilla and almon

2. Transfer to a large bowl; cover with plastic wrap directly touching the surface. Chill for 2 hours. Preheat the oven to 300°F (150°C). Drop the coconut mixture by spoonfuls onto parchment-lined baking sheets. Bake in batches for 30 minutes or until lightly browned around the edges. Transfer to a rack and cool completely.

3. Melt the chocolate in a metal bowl or double boiler set over simmering water. Dip one side of each macaroon into the chocolate; transfer to a baking sheet lined with parchment. Chill until chocolate is set. Store in the refrigerator for up to 3 days or 1 month in the freezer.

Nutritional Info Per Serve

Serving Size: 1 cookie | Fat: 8 g | Calories: 152 | Carbohydrates: 22 g | Protein: 2 g | Dietary Fibre: 1 g