Chocolate-Dipped Coconut Macaroons


Coconuts often remind us of well-deserved vacations and sitting in the sun while sippin’ on a cool pina colada! But fear not, you don’t have to travel far to enjoy the taste of this tropical fruit.

That’s right, you can treat yourself year-round…like right now for instance! How? Forgo the drinks and combine coconut in recipes instead. Among the easiest to make and tastiest are these chocolate dipped macaroons, guaranteed to fly off the plate, platter, or pedestal.


3 eggs (whites only)
200 grams unsweetened shredded coconut
1 tbsp flour
1/3 cup sugar
100 grams milk chocolate chips



  1. Preheat your oven to 325 degrees Fahrenheit.
  2. In a medium bowl, combine the dry ingredients: coconut, flour, sugar.
  3. In another bowl, beat the egg whites until the foam form stiff peaks.
  4. Carefully fold in the coconut mix.
  5. On a parchment-lined baking sheet, make little mounds with your hands placing them about 1 inch apart.
  6. Bake for approximately 18 minutes, or until golden brown. Take out and let cool on a rack.
  7. To melt your chocolate, pour into heat-proof bowl, and heat on top of boiling water. Stir constantly.
  8. Dip the bottom of each macaroon into the melted chocolate, and transfer onto a wire rack to set. If desired, you can place into the fridge for approx. 30 mins.

So sit back, take a bite, and think of the tropics!

Style is served!

Chocolate Glazed Coconut-Pineapple Macaroons


Sometimes, we all need a little something sweet. So why not treat yourself to a home-baked batch of coconut/pineapple macaroons? This crunchy-on-the-outside, chewy-on-the-inside snack will not only make your kitchen smell like a tropical paradise, but will taste like it too!

Ingredients (makes 2 dozen):

2 cups unsweetened dessicated coconut

1/2 cup diced dried pineapple

2 egg whites

2 tsp vanilla essence

1/2 cup white sugar

1 1/2 tsp white flour


1.Preheat oven to 350 degrees Fahrenheit

2. Beat the egg whites until fluffy, then add the sugar, flour, and vanilla essence, and keep stirring until dissolved and the mixture regains its thicker consistency.

3. Combine with the coconut and diced dried pineapple, mix well.

4. Scoop up the batter with a spoon, forming little mounds. Slide off and onto a baking sheet about 1-2 inches apart.

5. Bake for 15-20 minutes until golden brown. Let cool on a cookie rack.

For the glaze: 2 tbsp unsalted butter

2 tbsp white sugar

4 tsp cocoa powder

In a small pot, combine all the ingredients and let them melt. Stir frequently  and let cool for 5 minutes. Then, drizzle lightly with a spoon over the already cooled macaroons!

Style(and flavour) is served!