The Best Coconut Macaroons Recipe

Black Section Separator

Coconut Macaroons are delicious and easy to mix in one bowl. Coconut lovers should make this!


– 3/4 cup (177ml) sweetened condensed milk – 2 egg whites – 2 teaspoons vanilla extract – 1 teaspoon almond extract – 1/2 teaspoon salt – 14-ounce (397g) package sweetened shredded coconut – 1 & 1/3 cups (226g) semisweet chocolate

Whisk condensed milk, egg whites, vanilla, almond, and salt until well combined and frothy. Mix in coconut.

Step 1 


Scoop 2-tablespoon batter onto parchment-lined baking sheets. Help form a dome with a spoon. Refrigerate the pans for 30 minutes.

Step 2

Heat the oven to 350°F. Bake one pan at a time for 16–18 minutes until macaroons are set and coconut is lightly toasted. Place pans on wire racks to cool completely.

Step 3

Put chocolate in a microwave-safe bowl. Stir chocolate at half power for 30 seconds until melted. Use a double boiler to melt chocolate.

Step 4

Melt the chocolate and dip the cooled macaroon bottoms. Return them to the parchment paper or use a new one.

Step 5

Chocolate can be drizzled on macaroons if desired. Allow setting.

Step 6

Also See

Also See

Drop Sugar Cookies Recipe