Easy Coconut Macaroons
Prep time
Cook time
Total time
Coconut macaroons are slightly crunchy on the outside, perfectly chewy on the inside and easy to make. Dip 'em in dark chocolate for an irresistible treat! Makes approx. 2 dozen.
Recipe type: Dessert
Cuisine: Cookie
Serves: 12
  • 1 (14-oz) package sweetened shredded coconut
  • 1 (14-oz) can sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 extra-large egg whites, room temperature
  • ¼ tsp kosher salt
  • 1 (10-oz) package Ghirardelli dark melting wafers (or your favorite melting chocolate)
  1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
  2. Combine the coconut, condensed milk and vanilla in a large bowl and set aside.
  3. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with whisk attachment until they make firm peaks. Carefully fold the egg whites into the coconut mixture.
  4. Drop batter onto baking sheet using a medium scoop (or by rounded tablespoon). Bake 25 to 30 minutes until golden brown. Remove from oven and allow to cool.
  5. Melt chocolate according to package directions. Dip bottom ⅛-inch of macaroons in chocolate and place on parchment paper. Drizzle with remaining chocolate. Allow to set before storing in an airtight container.
Recipe by Half-Scratched at https://www.halfscratched.com/easy-coconut-macaroons/