Granola Chocolate-Dipped Macaroons

IMG_2793TESTED, TRIED AND TRUE                     by Dea Castrejon

If there was such a thing for dessert to “dress to impress,” Granola Chocolate-Dipped Macaroons would win.  This recipe is so consistent!  It is simple, full-flavored, and so delicious, not to mention, the finished treat looks beautiful!

As I brainstormed ideas for the uses of our granola, I knew that this recipe would be a perfect choice.  The slightly salty and savory distinction of our Organic Honey Pecan granola would be a palatable companion to the sweet coconut and rich chocolate coating.  As you will see in the pictures below, I decided to experiment in two ways; in one batch, the granola is added right into the coconut mixture…this is what I like to call my “brindle macaroon” (can you tell I am a dog lover?!).  In the other batch, I decided to dip the macaroon in granola immediately after it had been coated in chocolate.  I regarded this version as the “dippin’ dotted macaroon.”


Brindle mixture (left) and Dippin’ Dotted mixture (right)


“Brindle Macaroon”


“Dippin’ Dotted Macaroon”

Both variations turned out great, and in my opinion they actually enhanced the visual appeal of this already fancy looking  treat.

Granola & Coconut Macaroons

2/3 cup coconut milk

1 egg white (If you find yourself eggless, just nix this ingredient.  I have done this multiple times before and my macaroons still form just fine!)

1 1/2 teaspoons vanilla

1/8 teaspoon salt

3 1/2 cups sweetened flaked coconut

1 cup Granola Factory’s Organic Honey Pecan

Chocolate dipping sauce:

1 bag (about 12 ounces) of chocolate chips

dash of milk


Begin by preheating oven to 325º F and put down parchment paper on 2 baking sheets.  In a large mixing bowl, whisk together the coconut milk, egg white, vanilla extract and salt.  Fold in the coconut until all of your ingredients are combined.  If you choose to do my so-called “brindle macaroon” version, mix in the granola at this time, as well. You are ready to start forming these macaroons!

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With your hands, grab a small bunch of the mixture (about 3 tablespoons) and form it into a tepee shape right onto the parchment paper.  If you find that your hands are getting messy and sticky, simply wash your hands with water and get back to shaping!

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Bake macaroons for 30-40 minutes or until the tips and bottoms of the cookies are golden brown.  Let cool for 15-20 minutes.

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Now, let’s get the chocolate sauce going.  Fill the bottom of a pot with 1/2-1 inch of water and bring to a simmer.  Pour the bag of chocolate chips into a smaller heatproof glass bowl.  Set over the simmering pot of water.  This is where I will add a dash of milk (1,2,3, or even 4 tablespoons) to help smooth out the chocolate.  Once the dipping sauce is smooth and possesses a honey like consistency (thick but still pourable), remove from the heat.


Next, line a clean kitchen surface with two sheets of wax paper (we will be setting the dipped macaroons on here shortly).  Holding the macaroon by the tip, gently dip it into the chocolate.  Let any excess sauce drip off before placing it onto the sheet of wax paper.  Repeat for the remaining cookies.

If you plan on dipping the macaroons in granola (“dippin’ dotted” version), set up another small bowl full of granola next to the chocolate.  As mentioned above, first dip the macaroon into the chocolate and let any excess drip off.  From here, immediately dip the macaroon into the bowl of granola.  Place on the wax paper and repeat.

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Enjoy!  I hope you find these macaroons as delightful as I do!


*Recipe adapted from the Brown eyed Baker

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