• Ingredients: 20
  • Serves: 30

Chocolate-dipped coconut macaroons with large eggs whites, sugar, salt, vanilla, sweetened flaked coconut, all-purpose flour, fine-quality bittersweet chocolate, chopped.


  • 4 large eggs whites
  • 1 1/3 cups sugar
  • 1/2 tsp. salt
  • 1 1/2 tsps. vanilla
  • 2 1/2 cups sweetened flaked coconut
  • 1/4 cup plus 2 tbsps. all-purpose flour
  • 8 oz. fine-quality bittersweet chocolate, chopped

For the glaze

For the cranberry cluster garnish

  • mint sprigs for garnish


  • chocolate holly leaves and cranberries coated lightly in honey and rolled in sugar

For the chocolate holly leaves:

  • *Although holly leaves are non-toxic holly berries are poisonous and should be kept away from food.

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


  1. Step 1 In a heavy saucepan stir together the egg whites, the sugar, the salt, the vanilla, and the coconut, sift in the flour, and stir the mixture until it is combined well.

    For this step you will need

  2. Step 2 Cook the mixture over moderate heat, stirring constantly, for 5 minutes, increase the heat to moderately high, and cook the mixture, stirring constantly, for 3 to 5 minutes more, or until it is thickened and begins to pull away from the bottom and side of the pan.
  3. Step 3 Transfer the mixture to a bowl, let it cool slightly, and chill it, its surface covered with plastic wrap, until it is just cold.
  4. Step 4 Drop heaping teaspoons of the dough 2 inches apart onto buttered baking sheets and bake the macaroons in batches in the middle of a preheated 300°F.
  5. Step 5 oven for 20 to 25 minutes, or until they are pale golden. Transfer the macaroons to a rack and let them cool.
  6. Step 6 In a small metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, remove the bowl from the heat, and dip the macaroons, 1 at a time, into the chocolate, coating them halfway and letting any excess drip off.

    For this step you will need

  7. Step 7 Transfer the macaroons as they are dipped to a foil-lined tray and chill them for 30 minutes to 1 hour, or until the chocolate is set.

    For this step you will need

  8. Step 8 The macaroons keep, chilled and separated by layers of wax paper, in an airtight container for 3 days.

Nutrition information

Calories 112 Carbohydrates 19 g (6%)
Fat 4 g (7%) Protein 1 g (2%)
Saturated Fat 3 g (16%) Sodium 67 mg (3%)
Polyunsaturated Fat 0 g Fiber 1 g (5%)
Monounsaturated Fat 1 g Cholesterol 0