Fruity Chocolate Dipped Coconut Macaroon Pyramids

Coconut Macaroons loaded with dried cranberries, blueberries and mangoes. Enveloped in dark chocolate and finished with crushed pretzels and a trio of fruit.


I don’t know what’s happening, you guys. I feel like I’ve been putting coconut into pretty much everything lately. Which is weird since I never really liked it.

But. Somewhere along the lines, I figured out that toasted coconut tastes nothing like what I remembered. It’s sweet, caramelized, slightly nutty and develops a beautiful texture. And I can’t get enough.


So I decided to go all out and test how much I actually like coconut. I knew I wanted to make a cookie of some sort. Going for that toasted goodness I am so in love with. And then I stumbled upon this recipe. It kept swirling around my head over and over for several reasons.

Not only was it totally customizable and pretty to look at, but it had lots of perfectly browned and crispy edges all around. And isn’t that the best part of coconut macaroons? Plus, if all else fails, these pyramids would be covered in chocolate, which makes it pretty much impossible for these little things to taste anything but amazing.


I didn’t just stop at chocolate though.

To pave the road to success even more, I added some of my favorite dried fruits. Cranberries, blueberries and mangoes. I could eat any of those fruits all day long, especially when it comes to mangoes. It’s one of my favorite fruits in any shape or form. Mangoes and coconut should be best friends. They definitely hit it out of the park for me!

Also, when in doubt, add pretzels. I don’t think one can ever go wrong with the crunchy and salty component pretzels have to offer. It’s a no-fail topping in pretty much any dessert.


I had never been as excited about coconut as I was before I took my first bite. Let’s just say my current fondness with coconut was not disappointed.


On the contrary. These cookies can be so addictive.

Just the right thing to serve for a quick dessert as it gets warmer outside and you’re craving something light and easy with lots of incredible flavor.


 Hope you enjoy!

Fruity Chocolate Dipped Coconut Macaroon Pyramids
Yields 25
Perfectly crispy and chewy chocolate dipped coconut macaroons. Sprinkled with dried fruit and crushed pretzels. My favorite coconut cookies!
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  1. 3 large egg whites
  2. 1/2 cup granulated sugar
  3. pinch of salt
  4. 1/2 teaspoon vanilla extract
  5. 14 oz. sweetened shredded coconut
  6. 1/2 cup dried fruit (cranberries, blueberries, mangoes) plus more for garnish, chopped into small pieces
  7. 1/2 cup semi-sweet or dark chocolate chips
  8. 1/4 cup pretzels, crushed
  1. 1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. 2. In a medium bowl, whisk together egg whites, sugar, salt and vanilla extract. Fold in shredded coconut and 1/2 cup dried fruit.
  3. 2. Using a large cookie scoop, place coconut mixture onto baking sheet, forming into pyramid-shapes with your hands. Place in the oven and bake for 22-25 minutes or until edges of macaroons are golden brown.
  4. 3. Remove from the oven and let cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
  5. 4. Once completely cooled, melt chocolate chips in a microwave-safe bowl. Dip tops of macaroons into melted chocolate and return to the wire rack. Sprinkle with chopped dried fruit and crushed pretzels. Place in the fridge and cool until set, about 30 minutes.
  1. Macaroons will keep up to 1 week stored in an airtight container in the fridge.
Adapted from FoodNetworkMagazine
Deliciously Yum!


  1. This looks sensational. I can’t wait to try these. I especially like that these are made without sweetened condensed milk.

  2. This is a pyramid of delicious! I used to think I hated coconut until recently…but now I can’t get enough!

  3. Toasted coconut is SO good. Love this version, Kathi! The fruit and pretzels AND chocolate just make them so pretty…and pretty tasty I bet, too. ๐Ÿ™‚

  4. When I was little I thought I hate coconut. But when I was in Hawaii I ate freshly toasted coconut and was in LOVE! Keep bringing on the coconut recipes, I can’t get enough : )

    • Thanks, Natalie. Now there is something I need to add to my bucket list – eat freshly toasted coconut in Hawaii. Sounds amazing!

  5. That is one loaded little macaroon! What a fabulous springtime treat, Kathi. These are irresistible!

  6. I love coconut in general but toasted coconut is a whole different level of awesome! These sound delicious lady! And I love the salty pretzel touch!

  7. These look amazing. I agree that mango and coconut are perfect together!

  8. I love love love coconut macaroons. These look beautiful and so good. Drooling!

  9. With a name like that how could anyone resist?? ๐Ÿ™‚

  10. Ok, now I am coming over and eating all of these delicious macaroons! I love all the flavors, yum! Pinned ๐Ÿ™‚

  11. These looks so fantastic! I love how colorful they are. I only recently really started liking coconut. When I was younger I could not stand the texture. Haha Now that I am way past that I need to try these ASAP. Pinning!

    • Thank you, Cindy. I totally understand – I used to not like it either when I was younger, but now I can’t get enough! Hope you enjoy!

  12. Oh my gosh, macaroons are one of my biggest weaknesses. Dip ’em in chocolate and I’m in heaven. Totally drooling over here! They look amazing, Kathi! pinned.

  13. These look so beautiful Kathi!

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