Coconut Macaroons

By: Amy Hatwig

  • Yield:

    2 1/4 cups cookie dough (17 Servings)


  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon agave
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups unsweetened coconut, shredded
  • 1/3 cup bittersweet chocolate, melted


  1. Preheat oven to 350°F. Line an Anolon Advanced Bronze Cookie Pan with parchment paper. Set aside.
  2. In a mixing bowl add all of the above ingredients except the chocolate.
  3. Mix all ingredients together by hand with a wooden spoon and insure all ingredients are incorporated evenly.
  4. Scoop 2 tablespoons of cookie dough onto parchment lined Anolon Advanced Bronze Cookie Pan.
  5. Refrigerate for at least an hour or overnight before baking.
  6. Bake at 350°F for 15-18 minutes until lightly browned.
  7. Let cool completely before dipping in chocolate.
  8. Melt chocolate with a double boiler or in the microwave. Dip just the “feet”, the bottom side of the cookie. Set aside until chocolate is set