Chocolate Dipped Coconut Macaroons

These delicious chocolate treats will be great for treating your family.

  • Temps de préparation : 120 min
  • Portions : 48 macaroons
  • Temps de cuisson : 30 min

Information nutritionnelle

PER SERVING (1 cookie)

  • Calories
  • Fat
    8 gramme
  • Carbohydrates
    22 gramme
  • Dietary Fibre
    1 gramme
  • Protein
    2 gramme


2 tasse / 500 g Naturegg Simply Egg Whites
2 1/2 tasse / 625 ml granulated sugar
1 livre / 500 g sweetened shredded coconut
3/4 tasse / 175 ml all-purpose flour, sifted
1 c. à thé / 5 ml salt
2 c. à thé / 10 ml vanilla extract
1 c. à thé / 5 ml almond extract (optional)
1 livre / 500 g chopped bittersweet chocolate


  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.

  2. Stir in the vanilla and almond extract.

  3. 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.

  4. 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.

Cette recette a été faite avec :

Naturœuf Que des blancs d’œufs

Fait de blancs d’œufs purs à 100 %.

Pour en savoir plus

Conseils : Cuisson

Les blancs d’œufs sont excellents pour cuisiner les macarons à la noix de coco. Simples à faire, ceux-ci constituent un ajout délicieux à n’importe quel plateau de sucreries.

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