This recipe is courtesy of Sunset Cookies.


  • 4 Egg Whites
  • 1 1/2 tsp Vanilla Extract
  • 2/3 Cup White Sugar
  • 1/4 Cup All-Purpose Flour
  • 3 1/2 Cups Lightly Packed Sweetened Flaked Dried Coconut
  • 2 Tbsp Butter
  • 4 oz Semisweet Chocolate (Chopped, baking squares are best)


  1. With an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar and flour until well blended. Sir in coconut.
  2. Drop dough in 1 tablespoon portions, about 2 inches apart, on a mat. Shape the cookie with a peak.
  3. Bake at 325 degrees until macaroons are golden about 20 minutes.
  4. Heat butter and chocolate, stirring often, until smooth, about 5 minutes. Hold a macaroon on one edge and dip other side into chocolate to coat half of the cookie. Shake off excess chocolate. Chill uncovered, until chocolate is firm, about 30 minutes.

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