Easy Chocolate Coconut Macaroons

This easy coconut macaroon recipe is even better dipped in delicious chocolate! This reader favorite recipe needs only six ingredients and is ready in an hour!

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

We only use part of the can of condensed milk in this recipe so do yourself a favor and use the rest to whip up some Crockpot Hot Chocolate to go with it!

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!

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.

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!

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

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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!

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Ingredients

Units USM Scale 1x2x3x

• 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)

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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.

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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