Mount Rainier Macaroons are yummy little coconut cookies that look like snow-capped mountains.

Mount Rainier Macaroons Recipe


Mount Rainier Macaroons are not only scrumptious, they are adorable! These little coconut gems are the perfect gift from the kitchen for the holidays or any occasion.

While this recipe calls for the different chocolates to be melted in a saucepan, I prefer a double-boiler for better control. If you don’t have a double-boiler, you can place a heat-proof bowl over a pot of simmering water. You may also melt the chocolate in the microwave, but do it in 15-second increments, stirring each time, so that the chocolate doesn’t burn.

Mount Rainier Macaroons Recipe

3 large eggs
1/2 cup granulated white sugar
1 cup (2 sticks) butter, melted and cooled slightly
2 7-ounce bags sweetened coconut flakes
1 teaspoon pure vanilla extract
1/4 cup flour
12 ounces bittersweet chocolate, finely chopped
1 cup white chocolate chips

Whisk eggs and sugar together in large saucepan until mixture thickens. Add butter slowly, whisking to blend. Gently mix in coconut and vanilla extract with wooden spoon. Sprinkle flour evenly over mixture and blend well.

Place pan over medium heat and cook, stirring constantly, until mixture is thick and dry, about 10 minutes. Transfer mixture to large bowl, cover and refrigerate until cool; 3 to 4 hours.

Preheat oven to 350°F. Shape about 2 tablespoons of dough into small “mountain” shapes and place on parchment-lined cookie sheets. Bake 18 to 22 minutes, rotating pans halfway through baking, until lightly browned. Cool completely on a wire rack.

Melt bittersweet chocolate in small saucepan over low heat, stirring constantly. Dip pointy ends of macaroons in chocolate, leaving small area around the bottom exposed. Place cookies on wax paper and let stand until chocolate is firm.

Melt white chocolate over low heat in clean saucepan, stirring constantly. Dip top points of each cookie into white chocolate to add “snow cap.” Allow white chocolate to set at least 3 hours.

Store in airtight container in refrigerator for up to 3 days.

Yield: 3 dozen cookies

Recipe Source: Dairy Farmer’s of America

Mount Rainier Macaroons Recipe Photo ©2009 Dairy Farmer’s of America

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