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    Home » Recipes » Desserts » Holiday Baking » Easy Chocolate Coconut Macaroons

    Last updated: Jul 7, 2021 by Melissa Riker · 9 Comments

    Easy Chocolate Coconut Macaroons

    Jump to Recipe
    chocolate dipped coconut macaroons on baking sheet

    This easy coconut macaroon recipe is even better dipped in delicious chocolate! Only six ingredients and ready in an hour!

    close up of coconut macaroons on parchment paper

    Why is it that the moment the turkey is cleared from the table on Thanksgiving day my mind immediately starts turning to my holiday baking?

    I absolutely love baking in general but especially around the holidays when I have the perfect excuse to make lots and lots of different recipes for gifting to friends, family, and all the people that help us in our daily lives (teachers, sports coaches, mailpersons, etc.)

    One of my favorite recipes for gifting is this easy coconut macaroon recipe. It's perfect for giving to anyone that can't eat gluten or peanuts too because they are nut-free and gluten-free (they do have egg though!)

    Why I love this recipe

    These macaroons are super easy, only need a few ingredients and come out just perfect-crisp on the outside and chewy inside. They are perfect on their own but I like to take mine up just a notch by dipping them in chocolate on the bottom half. It seriously takes them over the top!

    Ingredients

    Only six simple ingredienst are needed:

    • coconut
    • vanilla extract
    • sweetened condensed milk
    • egg whites
    • salt
    • Baker’s Dipping Chocolate
    Coconut Macaroons on cooling tray

    Step by step

    1. Beat egg whites and salt until they form stiff peaks.
    2. In a separate bowl combine coconut, vanilla, and sweetened condensed milk.
    3. Fold in egg whites and mix.
    4. Use a cookie scoop to form balls and place on a baking sheet.
    5. Bake for 12-15 minutes, checking often.
    6. Cool then dip in chocolate, chill to set, and enjoy!
    overhead view of Coconut macaroons on baking sheet

    Tips for best results

    These are quite easy BUT they do require attention to detail.

    • Be sure to beat the egg whites until they form stiff peaks.
    • Line cookie sheets with parchment paper or a silicone baking mat.
    • Use a spoon or cookie scoop to lay the cookies out on the baking sheet. I use a spoon to also "tidy" the cookie up before popping in the oven also. This helps make sure the stray coconut bits don't burn.
    • When baking, check them often!! I set my timer for every six minutes to check them in the oven and rotate the pan if one side or the top and bottom seems to be baking unevenly. Mine usually take between 12 and 15 minutes, as the oven opens and closes the temperature will go down and they may take longer to bake. You want to take them out just as they turn golden brown on the top and edges.
    chocolate dipped  Coconut Macaroons on parchment paper

    What do you think? Will you be adding this easy macaroon recipe to your holiday baking list this year? You might also like my Microwave Peanut Brittle, Microwave Pralines, and Christmas Crack (Saltine Toffee) recipes for gifting too!

    If you try this recipe, please comment and rate it below, I love hearing from you!

    Print
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    chocolate dipped coconut macaroons on baking sheet

    Easy Coconut Macaroons Recipe

    ★★★★★ 5 from 2 reviews
    • Author: Melissa Riker
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Total Time: 30 minutes
    • Yield: 24 1x
    • Category: dessert
    • Method: baking
    • Cuisine: American
    Print Recipe
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    Description

    This easy coconut macaroon recipe is even better dipped in delicious chocolate! Only six ingredients and ready in an hour!


    Ingredients

    Units Scale
    • 14 ounce bag sweetened shredded coconut
    • 1 teaspoon vanilla extract
    • ¾ cup sweetened condensed milk
    • 2 egg whites
    • ¼ teaspoon salt
    • 1 container Baker's Dipping Chocolate (or 7 oz milk chocolate melted per package directions)

    Instructions

    1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
    2. In a stand mixer (affiliate link), combine egg whites and salt and beat on medium speed until stiff peaks form.
    3. Meanwhile in a large bowl combine coconut, vanilla extract, and sweetened condensed milk until thoroughly blended. Fold in egg whites and mix.
    4. Use two spoons or a cookie scoop to form balls of dough mixture and place one inch apart on prepared baking sheets.
    5. Bake for 12-15 minutes, checking every 6 minutes or so and turning as necessary to prevent uneven browning. Remove from oven when golden brown on the top and sides.
    6. Allow to cool on baking sheet 5 minutes before removing to cooling rack.
    7. Once cookies are completely cool you may dip in chocolate if desired. Line a baking sheet with wax paper. Melt dipping chocolate according to package instructions and dip the bottom of cookies in the chocolate and place on prepared baking sheet. Chill to set chocolate.

    Notes

    • Use a spoon to also "tidy" the cookie up before popping in the oven also. This helps make sure the stray coconut bits don't burn.
    • When baking, check them often!! I set my timer for every six minutes to check them in the oven and rotate the pan if one side or the top and bottom seems to be baking unevenly. Mine usually take between 12 and 15 minutes, as the oven opens and closes the temperature will go down and they may take longer to bake. You want to take them out just as they turn golden brown on the top and edges.
    • Store in airtight container for up to a week.
    • To freeze, layer with parchment paper in airtight container and store in freezer up to three months.

    Keywords: coconut macaroons

    Did you make this recipe?

    Share a photo and tag @thehappierhomemaker — we can't wait to see what you've made!

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    Comments

    1. Colleen says

      December 21, 2021 at 10:27 am

      6 ingredients, 15 minutes in oven, loved making these. They turned out Great! My family are going to enjoy these for Christmas. Thank you for sharing.

      Reply
    2. Christin says

      October 10, 2020 at 7:50 pm

      Turned out great! I baked one set on parchment and the other on a silicone mat, and the parchment worked a lot better. (Made them crispier)

      ★★★★★

      Reply
      • Melissa Riker says

        October 22, 2020 at 8:58 am

        Thanks for the tip, so glad you liked them!

        Reply
    3. Nina says

      December 16, 2019 at 5:46 pm

      How many cups of shredded coconut in 14 oz bag ....

      Reply
      • Zarina says

        February 09, 2020 at 12:19 am

        The best recipe ever!! So easy and delicious!

        Reply
    4. Cathy says

      February 19, 2019 at 5:46 pm

      So easy and delicious. Didn’t have any trouble with melting down. They held their shape well.

      ★★★★★

      Reply
      • Melissa says

        February 19, 2019 at 7:25 pm

        So glad you enjoyed them Cathy!! ~Melissa

        Reply
    5. Jeanine says

      February 17, 2019 at 7:28 pm

      This is a quick and easy recipe! Very much like my grammies recipe! Yummmmm!

      Reply
      • Melissa says

        February 19, 2019 at 7:29 pm

        I'm glad you enjoyed it Jeanine! ~Melissa

        Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    Meet Melissa

    Hi, I'm Melissa and I have a passion for helping people find effective ways to clean and organize, feed their families, and truly enjoy their homes.
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