Chocolate Dipped, Orange-Coconut Macaroons

Prep Time
Cook Time
Ready In

"Slightly modified from Mrs Flick's recipe from 2007, on Zaar. One of my granddaughter Caroline's favorite candy-like cookies! Vary the extract and zest, and create your own favorite! Chill time is not included in prep or cook times! Note: I melted two ounces of chocolate at a time, in the microwave, in a Pyrex custard cup. A little more time consuming, but less wasted hardened chocolate!"

Original recipe yields 30 servings


  • Serving Size: 1 (20.4 g)
  • Calories 78.2
  • Total Fat - 4.8 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 0 mg
  • Sodium - 14.7 mg
  • Total Carbohydrate - 9.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 8.1 g
  • Protein - 0.5 g
  • Calcium - 3.2 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

Step 1

Whisk all ingredients (EXCEPT the melted chocolate) together in a bowl. Mix well, but do not over mix!

Step 2

The recipe can be made up to this point and kept refrigerated up to 3 days in advance. Chill the cookie mixture for 3-4 hours, minimum.

Step 3

Preheat oven to 350°F.

Step 4

Scoop the coconut mixture with a small (2 teaspoon) cookie scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies.

Step 5

Bake until light golden, about 12 to 14 minutes.

Step 6

Let cool completely on the pans.

Step 7

Note: I melted two ounces of chocolate at a time, in the microwave, in a Pyrex custard cup. A little more time consuming, but less wasted hardened chocolate!

Step 8

Remove cookies from the pan and DIP THE BOTTOMS ONLY in melted chocolate, then place back on the parchment lined cookie sheet to set up.

Step 9

Yield: 30 (2-teaspoon) small cookie scoop sized cookies.

Tips & Variations

  • Whisk
  • Parchment paper
  • Small (2-teaspoon) cookie scoop



Oh how yummy! I made a couple changes: I misread and thought it said 3/4 CUP coconut, not 3/4 pound. I wondered why it was so liquid-y. I'd already put in 3/4 cups, so guesstimated how much more to add; I may have added a little too much. I micro-planed the zest of one whole orange; used 1/2 tsp vanilla and 1/2 tsp lemon extract (had no orange extract). After 14 minutes, they were just starting to get golden on the edges, but the middles looked squishy, so I turned to oven off and let them sit for about 15 min. That was too long. They are a lovely golden brown, but also crisp all the way through. Which does taste lovely, but I think they were meant to be softer in the middle - or not, idk! I melted one square of bittersweet chocolate and that was adequate for giving each of my 24 cookies a blob of chocolate! Despite my goofs, I will be making these again! Thanks!

review by:
(29 Dec 2014)


These Macaroons, were wonderful KUW. I was fortunate enough to sample one before they walked out the door. My dh gave them to a friend. The cookies were quick and easy to make, they had amazing flavor and the texture was too die for. If you like coconut these are the cookies for you. I used orange and vanilla extracts. Thank you so much for sharing a new family favorite. Made for Sweet December 2014.

review by:
(24 Dec 2014)