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Chocolate-Dipped Coconut Macaroons


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


3 1⁄2 cup
shredded unsweetened coconut
3 tbsp
brown rice syrup
egg whites
1⁄2 cup
1⁄8 tsp
sea salt
1⁄2 tsp
almond extract
1⁄2 tsp
vanilla extract
4 oz
semisweet or dark chocolate (baking chocolate)


Heat oven to 350° F. Grease a cookie sheet of line with parchment paper.

Lightly oil a glass measuring cup and put honey and rice syrup in it. Place cup in a small pan of simmering water until it is less viscous.

Whip egg white to stiff peaks with a hand mixer.

Put coconut and salt in a large mixing bowl. Stir extracts into warm honey. Pour the honey into the coconut, stirring well until you have a crumbly mixture. Fold in egg white.

With moist hands, make small mounds and place them side by side on the cookie sheet (they will not spread). Bake 15-20 minutes, or until lightly browned. Allow to cool to room temperature on cookie sheet.

Melt chocolate in the top of a double boiler, stirring occassionally. Dip half of each macaroon into the melted chocolate or frost the top half with a knife. Let chocolate set until firm before serving (brief refrigeration will hasten this process).

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