Coconut Macaroons

These low-fat, low-calorie coconut cookies are dipped in melted bittersweet chocolate for a yummy kid-favorite treat. This recipe is great for Christmas or any other occasion.

Coconut Macaroons
Servings: 30 Yield: 2-1/2 dozen macaroons Prep 5 mins Cook 4 mins Bake 350°F 15 mins


  • 3 cups shredded coconut
  • 1 1/2 tablespoons cornstarch
  • 3/4 cup sugar
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 4 ounces bittersweet chocolate, broken up (optional)

Make It

1. Heat oven to 350 degrees F.

2. Place coconut, cornstarch, sugar, egg whites and extract in a heatproof bowl and mix well.

3. Set the bowl over a pot of boiling water (or use a double boiler). Heat, stirring until the mixture thickens, then remove from heat and set aside, about 4 minutes.

4. Scoop out macaroons, about a scant tablespoonful, and place on ungreased baking sheet.

5. Bake at 350 degrees F for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.

If dipping:

6. Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving in additional 15 second increments if needed. Then, dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a parchment or waxed paper lined baking sheet in refrigerator to set.

Nutrition Facts

Servings Per Recipe: 30; Amount Per Serving: cal. (kcal): 94, Fat, total (g): 4, chol. (mg): , sat. fat (g): 3, carb. (g): 14, fiber (g): , pro. (g): 1, sodium (mg): 32, Percent Daily Values are based on a 2,000 calorie diet.