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The Ultimate Coconut Macaroons

The Ultimate Coconut Macaroons

Two Varieties: Chocolate Dipped and Dried Apricot & Cherry Pyramids. My favorite version has a crispy exterior with a chewy and tender interior.

Chocolate Dipped Macaroons – I like bittersweet Belgium chocolate
Coconut Macaroon Pyramids with Dried Apricots & Cherries

A beloved dessert at Passover ~ also for anytime… A fabulous year-round Gluten Free Cookie.
Also see my: Parve Chocolate Dipped Honey Coconut Macaroons!  

The Ultimate Coconut Macaroons


4 large egg whites

1 cup pure cane sugar

8 tablespoons sweetened condensed milk

¼ teaspoon sea salt

2 teaspoons vanilla bean gel, or 1 t. vanilla

2 ½ cups unsweetened shredded coconut

4 teaspoons tapioca flour or potato starch

½ cup dried fruits, apricots, cherries and pineapple, chopped fine

½ cup dark chocolate, melted and cooled slightly



Preheat oven to 350 degrees. Line a baking pan with a silpat liner or parchment paper, spray with oil.


Place egg whites in a small bowl, whisk for 20 seconds to froth them. Add them to a large skillet ( I used my cast iron one, cleaned) with the next
5 ingredients – sugar, sweetened condensed milk, sea salt, vanilla bean gel (or vanilla) and coconut. Place over medium – high heat and WHISK constantly until it starts to thicken, and just STARTS to color (caramelize).
This will take just a few minutes. Add the potato starch, whisk in well. Remove from the heat, and divide out contents into TWO clean bowl with a spatula. Add the dried fruits to one bowl. Let cool about 5 minutes, or until a little cool to the touch.


Chocolate Dipped:
Spray a 1″ ice cream scoop with oil. Create mounds on half of the prepared baking sheet with the plain coconut mixture.


Dried Fruit Pyramids:
Scoop 1″ mounds of coconut dried fruit mixture onto baking sheet. With your hands, create “pyramid” shapes. Slightly “square off” each mound, then raise each up to a point, about 1″ high. HINT: Use slightly wet watered hands to create pyramid shapes – the batter is a little sticky.)


Bake in oven just 8 – 10 minutes or until just golden brown around the edges and on top. Cool on a wire rack.
Dip the coconut variety in the slightly cooled melted chocolate, swirling the bottoms to coat. Place these on a wax paper lined baking sheet and refrigerate just until set. Remove from the refrigerate and serve.

Please alter the recipe if you care to make just one variety.

See BLOG for many photos and information. This recipe may not be reproduced without the consent of its author, Karen Sheer.

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