Food + Drink

Winter White Chocolate Macaroons

January 9, 2018

Heather Astleford | Winter White Chocolate Macaroons |

January is kind of a blah month. The holidays are over, the weather is so cold and we’re all a little stir crazy from being cooped up in the house for so long. We need a pick-me-up, and these Winter White Chocolate Macaroons are just the ticket!

Heather Astleford | Winter White Chocolate Macaroons |

I got this recipe from the Junior League of Chattanooga cookbook, Seasons to Taste. I’ve made several other recipes from that cookbook here on the blog. I like that they’re local recipes, lovingly passed down through generations and meticulously tested by the Junior League cookbook committee. I use this cookbook every month when I craft our Dinner Club menus, so it inspires me to try a few of the recipes for fun or for the blog.

I have never made macaroons, so I was a little perplexed by this recipe. To be totally honest, when I first read the title I thought they were macarons, which have been all the rage for several years. It finally dawned on me that these are a totally different dessert. My only experience with macaroons was mostly from church potluck dinners growing up. Not only that but the recipe itself has almost no liquid, so the dough (if you can call it that) was very crumbly. I didn’t exactly have high hopes for this recipe.

When they were baked and cooled, however, they’re very tasty. There’s a hint of sweetness from the white chocolate and almond extract, and a summertime flavor from the coconut. Side note: you must love coconut to eat these macaroons. The fact that they’re about two bites worth of dessert makes me feel less guilty about popping a few in my mouth throughout the day. 😉

Here’s the recipe:

Heather Astleford | Winter White Chocolate Macaroons |

Winter White Chocolate Macaroons


2 2/3 C. flaked coconut
3 oz. white chocolate, finely chopped
2/3 C. sugar
1/4 C. plus 2 T. all-purpose flour
1/4 t. salt
2 egg whites
1 t. almond extract

  1. Mix the coconut, white chocolate, sugar, flour and salt in a large bowl.
  2. Stir in the egg whites and almond extract.
  3. Drop by tablespoonfuls onto a greased cookie sheet.
  4. Bake in a preheated 325-degree oven for 17-20 minutes or until edges are golden brown. Remove immediately from the cookie sheet and cool on a wire rack.

That’s it! This recipe is simple and fast, and dairy-free. They’re light and sweet, but you must like coconut to enjoy them! I’ve seen other macaroon recipes that add lemon or other flavors, so they’re a versatile dessert.

So even though you’re sticking firm to your New Year’s Resolutions to lay off the dessert and hit the gym, it’s ok to reward yourself with a little sweet treat once in a while. After all, it’s January and we all need a little something to look forward to. 😉

Joie de vivre and a little somethin’ sweet,


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