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Chocolate-Dipped Macaroons

Chocolate-Dipped Macaroons

"These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love. --Joylyn Trickel"
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1 h 10 m servings
Serving size has been adjusted!
Original recipe yields 60 servings

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  1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and nuts, about 1/2 cup at a time.
  2. Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 275 degrees F for 25 minutes or until firm to the touch. Remove to wire racks to cool completely.
  3. In a microwave safe bowl, melt chocolate; stir until smooth. Dip the bottom of each cookie in chocolate. Place on waxed paper-lined baking sheets. Refrigerate for 1 hour or until chocolate is set. Store in an airtight container.


  • Editor's Note: To make them all white, dip in melted white chocolate instead. You can also drizzle with chocolate to give them a different look!

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Read all reviews 3
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These are very tasty. As suggested in the notes, I drizzled chocolate over some of the finished cookies. These are very airy and light, but slightly chewy inside. I ended up spreading the chocol...

These were great! My whole class loved them!

This was nice passover cookie. i would recommend to all!

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