Macaroons ~ Dark Choco Dipped!

This took several tries to perfect, but it was worth it!


  • 8 ounces organic whipping cream
  • 10 ounces unsweetened coconut flakes
  • 1/4 cup raw honey
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 2 large egg whites
  • 6 ounces 72% dark chocolate


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine cream (liquid form), coconut, almond extract, honey, vanilla extract and salt.
  3. In a small bowl, whisk egg whites until medium-firm peaks.
  4. Fold firm egg whites into medium bowl ingredients.
  5. Form 1-inch wide balls with your hands…pack them together. Place on a parchment paper-lined cookie sheet and bake for 15 minutes.
  6. Let balls cool for 15 minutes.
  7. In the meantime, melt chocolate in a double boiler over low heat. Dip half of a macaroon in the melted chocolate.
  8. Refrigerate macaroons.
  9. Enjoy!

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  1. Can't wait to try it! Looks very yummy!

  2. marilynvalencia says:

    Is the whipping cream "whipped", or did you just use the cream in its liquid state?

  3. These look incredible; can't wait to make them!! 8 more days until I've finished my Whole 30 and November will be baking month! Yay!

  4. I'd like to know how many carbs is in a serving? Thanks!

  5. what about substituting coconut milk for the heavy cream?

    • Maybe…I don't know if it would be thick enough (I went through several trials on this recipe). They also make "coconut cream"…I would start here first if you are looking to substitute. Let me know!

  6. Are they sweet enough without any sweetner? Just wondering…

  7. I am about to make these and have a question. You say 10 ounces coconut, is that measured on a scale? That seems like a lot of coconut so I wanted to make sure —- not sure if you mean 8 ounces in measuring cup. Thanks :)

  8. I made it with measured 10 ounces…they are in the oven now….looking good :) Thanks

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