Black-Bottomed Coconut Macaroons

These Black-Bottomed Coconut Macaroons are the perfect balance of chewy and crunchy. They’re naturally gluten-free, and dipped and drizzled with chocolate!

These Black-Bottomed Coconut Macaroons are the perfect balance of chewy and crunchy. They're naturally gluten-free, and dipped and drizzled with chocolate!I’ve been meaning to write this post all week, but somehow, school has managed to provide a slew of distractions that kept it from happening. This week was chockfull of tests, quizzes, projects, and various other (useless) assignments that kept me from getting anything besides school done. However, there is a light at the end of the tunnel.

I’m currently sitting in SeaTac airport, waiting to board my flight to Barcelona!

Yes, as in Spain.

Woooo! I’ve been to Europe a few times, but never Spain.

Let’s be real: in this economy, it’s probably not the most ideal time to be going because of all the Spanish strikes and what not (thanks for teaching me all about it Professor Drape!), but I’m still beyond excited.

I mean, it’s Spain. C’mon.

These Black-Bottomed Coconut Macaroons are the perfect balance of chewy and crunchy. They're naturally gluten-free, and dipped and drizzled with chocolate!I’m meeting my parents there, and we’re all going to be seeing my sister Shaina whose doing her “study” abroad there right now.

Every time I’ve spoken to her, she’s been in a different European country. Not sure where that studying part comes into play, but it looks like she’s been having a darn good time.

The one bad part of this whole Barcelona trip is that fact that I am missing Thanksgiving.

As a foodie, I’m really not happy about it. A holiday, essentially dedicated to food, and I’m missing it. There’s a solid possibility of me making myself some stuffing and mashed potatoes when I get home for winter break. Because let’s be real: Thanksgivings all about the sides anyways.

Besides the whole missing Thanksgiving thing though, Barcelona. It’s going to be amazing. If you’ve been, and would like to share some Barcelonian knowledge with me, leave a comment below! I’d love to know your favorite eateries (duh), bakeries (duh), and sightseeing places!

I know this is a super random recipe to share right before Thanksgiving, but let’s get started on those Christmas cookie lists, shall we?

These Black-Bottomed Coconut Macaroons are the perfect balance of chewy and crunchy. They're naturally gluten-free, and dipped and drizzled with chocolate!These coconut macaroons have a wonderful flavor, are perfectly soft and chewy on the inside and crunchy on the outside, and the chocolate dip takes them totally over the top.

Your coconut loving friends will looooooove you. It’ll be good for your social standing.

As always, enjoy! Happy Thanksgiving!

Black-Bottomed Coconut Macaroons
Serves: 24 cookies
  • 5 cups (20 oz) sweetened shredded coconut
  • 6 large egg whites
  • ½ cup (3.5 oz) sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 6 oz. semi-sweet chocolate
  1. Pulse the coconut in a food processor until fine, 1 to 4 pulses. (I skipped this step - didn't want to get my food processor dirty - and it was fine).
  2. Whisk together the egg whites, sugar, salt, vanilla, and almond extract until fully combined and slightly foamy. Stir the coconut into the egg mixture until combined. Wrap the bowl in plastic wrap and refrigerate until the mixture is thick, about 30 minutes.
  3. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375 degrees. Line 2 large baking sheets with parchment paper and grease the paper. Using wet hands (or a cookie scoop), roll 1 tablespoon of the mixture at a time into balls and lay them on the prepared baking sheets, spaced about 1 inch apart.
  4. Bake the macaroons until light golden brown, 13 to 15 minutes, switching and rotating the baking sheets halfway through baking. Let the macaroons cool completely on the baking sheets, about 1 hour.
  5. After the macaroons have cooled completely, melt the semisweet chocolate in the microwave, stirring often, 1 to 3 minutes. Dip each macaroon into the melted chocolate to coat the bottom, letting the excess drip back into the bowl, then lay it on a clean sheet of parchment paper. Let cool at room temperature until the chocolate is set, about 30 minutes. If desired, use the excess chocolate to drizzle over the macaroons. Enjoy!
Recipe from America's Test Kitchen



  1. If you like seafood then you must eat at Barcelonetta.

  2. These looks so delicious…I’ve always been a fan of macaroons. Have a great time in Spain! Somewhere I’ve always wanted to go!

  3. Kelly Senyei (Just a Taste) says:

    These look amazing! I always just do the top drizzle, but next time will be going for the big-time dunk. Thanks for the inspiration!

  4. THese look divine! What a beautiful site you have. I found you via Recipe US Fb group.

  5. They look soooo pretty!

  6. Whatever's Left says:

    These look absolutely divine, they’d be deadly in my kitchen though, I’d end up eating the lot!

  7. YES. I love the flavours of coconut and almond together. I use almond extract in my coconut banana bread and it’s
    Thanks for the lovely recipe!

  8. Hello! I am writing to ask permission to use the second image from the top. We are hosting a reception, with macaroons on the menu, and we would like to use your image on the invite. It’s very beautiful and enticing and that’s exactly what we need. Please let me know.

    Warmest Wishes,

  9. I made these and they are a hit, my kids love them. I did drizzle with chocolate, and will make them with half the amount of sugar next time, they were a bit too sweet especially when chocolate added.


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