1 Hour

12 Servings

Lasts for 3 days

Featured in this Recipe:
Hazelnut Chocolate Bar

As fans of our Almond Coconut Bittersweet Tiles would know, Bittersweet Chocolate is the best friend of fresh shredded coconut.

This gluten-free recipe will show you how to turn your favorite Poco Dolce Bittersweet Chocolate Bar into bites of Bittersweet Chocolate Dipped Macaroons


3 large egg whites

1/2 cup sugar

1/2 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1 14-ounce package shredded coconut* (about 5 cups)

6 ounces of your favorite dark chocolate
(we used our Hazelnut Chocolate Bar)



* We used unsweetened, but sweetened works just as well



  • Preheat oven to 325°F.
  • Line two baking sheets with parchment paper.
  • Vigorously whisk together egg whites, sugar, vanilla, and salt in a medium bowl.
  • Wisk until glossy, foamy, and the sugar is mostly dissolved.
  • Fold in coconut until evenly combined.
  • Drop the batter in 2 tbsp mounds 1" apart on the prepared baking sheets.
  • Bake for 20-25 mins, rotating the sheets halfway through, until golden brown.
  • Let cool completely.
  • Slowly melt chocolate in microwave in 10 sec intervals.
  • Remove from microwave when completely melted.
  • Set up a new sheet of parchment paper.
  • Gently dip the bottoms of each macaroon in the melted chocolate and place on parchment.
  • Repeat with all macaroons.