Chocolate-Dipped Double Almond Macaroons

Chocolate-Dipped Double Almond Macaroons
  • Yield: 16 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 22 Mins.


  • 1 cup Fisher® Chef’s Naturals® Almond-Coconut Flour
  • 1 cup granulated sugar
  • 3 egg whites (scant ½ cup), large
  • 3/4 teaspoon almond extract
  • 2 cups Fisher® Chef’s Naturals® Sliced Almonds
  • 2 tablespoons powdered sugar
  • 1 1/2 cup bittersweet chocolate chips (about 9 ounces)


  1. Position 1 rack in upper third of oven and 1 rack in lower third and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.
  2. Combine Fisher® Chef’s Naturals® Almond-Coconut Flour, 1 cup sugar, egg whites and almond extract in medium bowl and whisk until mixture forms thick, sticky batter.
  3. Spread sliced almonds out in a shallow dish.
  4. Drop sticky batter by 1 level tablespoonful into nuts, then sprinkle with nuts to coat (it will be soft).
  5. Gently transfer cookie to parchment-lined baking sheet. Repeat, spacing mounds about 2 inches apart.
  6. Lightly sift powdered sugar over cookies.
  7. Bake cookies until light golden brown (switching sheets from top to bottom racks and rotating sheets back to front halfway through baking), 18 to 20 minutes.
  8. Slide cookies on parchment onto counter and cool completely.
  9. Melt chocolate chips in small, microwave safe bowl in microwave until warm to touch, stopping occasionally to stir, 1 to 2 minutes, depending on power of microwave.
  10. Working with 1 cookie at a time, dip cookie halfway in melted chocolate, tilting bowl if necessary; shake off excess and place on clean parchment-lined sheet. Refrigerate briefly until chocolate sets, about 15 minutes.Note: Store in airtight container at room temperature for up to 2 days.

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