Wilton Chocolate-Dipped Macaroon Cookies

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by Wilton Design Team

Wilton Chocolate-Dipped Macaroon Cookies

Golden, slightly crisp on the outside, moist and chewy on the inside, these classic coconut cookie treats have the essence of almonds and hints of chocolate and vanilla. Yep, these easy-to-make macaroons have a little bit of almost everything sweet!

Bake a batch then share a photo: #ACMooreInspired.

Project Details

  • Level:beginner
  • Time:several hours

Project Instructions

  • 1
    Cookies: Preheat oven to 350°F. Line cookie sheet with parchment paper. In large bowl, mix a 14 oz. package of sweetened flaked coconut, 2/3 cup finely ground almonds, 2/3 cup granulated sugar and 1/4 teaspoon salt. Add 4 egg whites, 1/2 teaspoon of both the almond and vanilla extracts and mix until well blended. Drop by tablespoons, 1" apart onto prepared cookie sheet. Bake 16-18 minutes or until golden brown. Cool on cookie sheet 5 minutes; transfer to cooling grid to cool completely. Note: project time does not include these baking and cooling times.
  • 2
    Topping: Melt a bag of Light Cocoa Candy Melts. Dip all or part of cooled cookies into it; place on parchment paper to set. Melt about a half bag of Pink Candy Melts and drizzle over the cookies; let set.

    Makes about two dozen cookies.

Project Details

  • Level:beginner
  • Time:several hours

Project Supplies

  • •Wilton No Color Almond Extract, Pure Vanilla Extract, A Bag of Both Pink and Light Cocoa Candy Melts, Cookie Sheet, Parchment Paper, 10" x 16" Cooling Grid
  • •Three Bowls and Measuring Cups & Spoons
  • •Sweetened Flaked Coconut, Finely Ground Almonds, Granulated Sugar, Salt & Egg Whites