Holiday Recipe: Chocolate Dipped Coconut-Almond Macaroons

Try out my new, crunchy twist on a popular Holiday Favorite! Do you have a recipe you would like to share with Patch?

Every single Christmas, there are two things I look forward to the most: decorating my tree, and of course baking and eating all the delicious Christmas cookies! 

I bake a huge assortment of Christmas treats every year for my family and friends, and as a coconut lover, I was so suprised when I came to realize that I have never attempted macaroons. My best friend makes scrumptious chocolate dipped macaroons every year, so I hit her up for her recipe.

The first time around, I followed her directions exactly. Except for when I went to add the almond extract. I accidentally dumped about 3 times too much in. I figured this would be tragedy, but went ahead with baking them. Something I have learned with cooking is that sometimes a screw-up can end up tasting really good, so I just popped them in the oven!

Turns out three times the almond extract makes for a very sweet and almondy macaroon! I couldn't resist the almond flavor! So I thought, why not just add almonds in? 

So that is what I did, I whipped up a new batch of macaroon batter, but this time I added sliced almonds. Here's the recipe for my new invention, "Chocolate Dipped Coconut-Almond Macaroons!"


ChocolatDipped Coconut-Almond Macaroons

 You will need:

1 package “Baker’s Angel Flake” Coconut

6 Tbsp. flour

1/4 tsp. salt

4 egg whites

3 tsp/ almond extract

1 package (6oz) sliced almonds

2/3 cup sugar

(Makes about 3 dozen)



  1. Mix coconut, sugar, flour and salt in large bowl
  2. Stir in egg whites and almond extract until well blended
  3. Stir in sliced almonds gradually
  4. Drop by tablespoonfuls onto greased and floured cookie sheet 
  5. Bake at 325˚ for 20 minutes, or until edges of cookies are golden brown
  6. Immediately remove from cookie sheet to wire rack to cool completely
  7. Melt one package (8 squares) “Baker’s Semi-Sweet Baking Chocolate” as directed on package
  8. Dip cookies halfway into chocolate; let excess chocolate drip off
  9. Let stand at room temperature or refrigerate on wax paper-lined tray for 30 minutes or until chocolate is firm.

This recipe was very easy, although seperating egg whites can be somewhat of a chore. I melted my chocolate in a glass bowl about 3 minutes over a hot pot of water and it worked really well and melted fast. Make sure if you attempt this recipe that you grease and flour your baking sheets very well, macaroons can stick pretty bad. 

(Just a note: when making the batter, I quadrupled it. So what you see in the pictures makes much more than 3 dozen. I have lots of people to distribute cookies to this year.) 

I must say that my first shot at macaroons was a success! This is the only way I will ever make them from now on. The almond slices make them toasty and delightful. I reccomend all coconut and almond lovers to try this recipe with their families this Christmas!


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