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Double Chocolate Macaroons
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4 large Land O Lakes® Eggs (whites only)

2 tablespoons light corn syrup

1 teaspoon almond extract

3 cups sweetened flaked coconut

1/3 cup all-purpose flour

1/2 cup white baking chips


2 (square) 1-ounce (1/3 cup) bittersweet baking chocolate, chopped

1/2 teaspoon shortening

How to make

  1. STEP 1

    Line cookie sheets with parchment paper or aluminum foil. Spray with no-stick cooking spray; set aside.

  2. STEP 2

    Combine egg whites, corn syrup and almond extract in bowl. Stir with fork until well mixed.

  3. STEP 3

    Combine coconut and flour in another bowl; stir until coconut is no longer lumpy. Stir in baking chips. Pour egg mixture over coconut mixture. Stir until well mixed. Refrigerate 15 minutes.

  4. STEP 4

    Heat oven to 350°F.

  5. STEP 5

    Drop dough by heaping tablespoonfuls, 1 inch apart, onto prepared cookie sheet. Press firmly into mounds. Bake 11-13 minutes or until golden brown. Let cool 5 minutes; remove from pan. Cool completely.

  6. STEP 6

    Melt bittersweet chocolate and shortening in 1-quart saucepan over low heat; stir until smooth. Drizzle cooled cookies with melted chocolate. Let stand until chocolate is set. Store between sheets of waxed paper in container with tight-fitting lid.

Tip #1

- If dough becomes too sticky, chill 15 minutes or until it is easy to handle.

Tip #2

- To measure coconut, place coconut in bowl. Separate lumps with hands. Place into measuring cups; do not pack.

Tip #3

- Unopened coconut in plastic bags can be stored up to 6 months at room temperature. Leftover coconut can be stored in container with tight-fitting lid in refrigerator or freezer.

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