Chocolate Strawberry Coconut Macaroons (as featured in A Love Story).

February 16, 2018 0

A twist on little coconut macaroons!

T.G.F.F.M.! Thank God For Friday Macaroons!

Today, I’m sharing the recipe for my Chocolate-Dipped Strawberry Coconut Macaroons as featured in my stop motion short, A Love Story! If you didn’t get to see it, you can check A Love Story out below! I really had so much fun making it, and the behind-the-scenes look at its creation is coming soon. I have a long, five-day weekend this coming weekend so hopefully I’ll have a chance to take a break from computer science and put together the behind-the-scenes footage I have!

Ok, so back to these macaroons. Honestly, the inspiration to include macaroons in the stop motion short was that I figured petite, round cookies would be the perfect cute little cookie to star in an animation. I mean, they definitely taste just as good as they look 🙂 Also, they are a play-on the traditional chocolate-covered strawberries – but made ten times better in cookie form.

Basically, these are the amped up, strawberry version of the Coconut Macaroons I made almost a couple years back! Wow, I still can’t believe it’s already been a couple of years. Time really does fly when you’re making macaroons…

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Chocolate-Dipped Strawberry Coconut Macaroons.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 48 cookies


  • 3 cups fresh strawberries
  • 4 large eggs
  • 1 cup white, granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 6 cups sweetened, shredded coconut
  • 1/2 cup all-purpose flour
  • 6 ounces semisweet chocolate, melted


  1. Preheat oven to 350 degrees F.
  2. Purée strawberries in a blender. Set aside.
  3. Whisk together eggs, sugar, vanilla, and almond extract. Fold in strawberry purée until well combined. Fold in coconut and flour. Using a small ice cream scoop, scoop about 1 tablespoon of batter onto a parchment paper-lined baking sheet for each cookie. Bake for 8-10 minutes or until edges are slightly golden brown and inside has set.
  4. Allow to cool completely; then dip and drizzle with melted chocolate. Refrigerate for 30-45 minutes or until chocolate has completely set before serving. DEVOUR!

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