Coconut Macaroon Cookies

Friday, March 29, 2013
These Coconut Macaroons are so super easy to make with just a few ingredients and drizzled with yummy melted chocolate.

Mom always made these around Easter time and decorated each one differently.

These little haystack-looking cookies were our favorite cookies drizzled with melted chocolate.

They didn't take long to make and with a few tips from mom, they came perfect every time and so delicious with their airy light but still crunchy texture.

These coconut cookies go way back and are traced back to Sicily but through the years were adapted to many different recipe ingredients, which are just a few using condensed milk and egg whites whipped.

These cookies are a great addition to a  Wedding Cookie Tray, and of course during any special occasion or a favorite holiday along with our Italian Butter Cookies.

We enjoy all kinds of cookies and make several different kinds for the holiday season we call it the One-Stop Cookie Shop or you may like a Basic Variety Dough that makes all kinds of cookies with one dough to try.

Scroll down to my printable recipe card for this easy Coconut Macaroon Cookie recipe.


coconut macaroon cookies with chocolate drizzled on top





Easy Steps for Making Coconut Macaroons

  1. prepare two baking sheet with parchment paper(always use a clean sheet)
  2. preheat the oven to 350 degrees 
  3. mix the condensed milk with everything except the eggs whites which need to be whipped on high speed until they peak with a little salt
  4. drop by using an ice cream scoop size
  5. bake at 350 degrees until the edges start to brown around 25 minutes however let them sit before trying to remove them for at least 5 minutes
  6. cool completely before drizzling or dipping in chocolate
  7. for the ingredients and instructions print that out using our recipe card below


coconut cookies with a cookie scoop


Decorating and Dipping Ideas

  1. brush with light glaze with sprinkles
  2. use white chocolate instead of regular
  3. use assorted colorful candies for the holiday
  4. add sprinkle almonds or pistachios on top
  5. jelly beans on top can be a nice alternative to sprinkles for Easter
  6. use red, white, and blue sprinkles for the Patriotic holiday


coconut macaroon dough


Shopping List of what you will need ( see recipe card for exact measurements at the bottom)

  • sweetened condensed milk
  • vanilla extract 
  • shredded sweetened coconut
  • salt
  • egg 
  • Optional: almond, lemon, mint, rum, anise, almond, orange, maple
  • Garnish: dipping chocolate or ganache frosting see the printable recipe card below


egg whites whipped firm


Tips

  1. make sure the bowl for whipping the eggs and egg whites is cold
  2. using an electric mixer whip the eggs with salt until stiff peaks do not under beat
  3. make sure the baking sheet is lined with parchment paper or a silicone mat
  4. if you prefer to use a full can of condensed milk you will need to add 2 teaspoons of flour
  5. mix the two together evenly blending but not overmixing
  6. do not leave the egg whites beaten out they need to be mixed into the coconut batter immediately after whipping
  7. trade out the vanilla for another extract
  8. use a thin glaze with powdered sugar and water on top and sprinkle with colorful candy sprinkles
  9. add tiny jelly beans on top of white melted chocolate for Easter
  10. use melted white chocolate with green and red sprinkles for Christmas
  11. use silicone baking molds to make different-shaped macaroons
  12. always preheat the oven 
  13. for uniform sized cookies use a round ice cream scoop


melted chocolate


Pin for Later





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Banana Chocolate Chip Biscotti

Chocolate Spice Cookies

Old Fashioned Buttermilk Cookies

Chocolate Chip Dipped Shortbread


chocolate macaroon cookies


Coconut Macaroons vs Macrons



A macaron is a meringue-based sandwich cookie that is tinted with food coloring. A macaroon is a drop cookie made with shredded coconut.


Both cookies are made with egg whites, sugar, a few drops of vanilla, and a pinch of salt. However, macarons are typically made with finely ground blanched almonds, while macaroons are made with sweetened flaked coconut.


The cookies are both delicious but in my opinion, Coconut macaroons especially this particular recipe mom would make, are much easier.


coconut macaroons, coconut condensed milk cookies, easy coconut macaroons, chocolate dipped macaroons
coconut cookie recipes, macaroon cookie recipes, chocolate dipped cookie recipes, Easter cookie recipes
Italian, American, French
Yield: 24
Author: Claudia Lamascolo
Coconut Macaroon Cookies

Coconut Macaroon Cookies

Condensed milk Coconut Macaroons are an easy cookie mom made around Easter time. drizzled with melted chocolate.
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Ingredients

  • 14 ounces of sweetened shredded coconut (measure this to ensure you have the exact amount
  • 3/4 cup plus 2 tablespoons of sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • 1/4 teaspoon salt
  • Garnish: 4 ounces of melted dark chocolate for drizzling on top or 8 ounces if you would like to dip the bottoms
  • Optional extracts instead of vanilla to substitute: almond, lemon, mint, rum, anise, almond, orange, maple
  • TIP Note: use the entire can of condensed milk (add 2 teaspoons of all-purpose flour to this batter to make sure they hold together)

Instructions

  1. Preheat the oven to 325 degrees and line two baking sheets with parchment paper
  2. In a large bowl add the coconut, condensed milk, and vanilla in a large bowl and blend these ingredients evenly then set it aside.
  3. To another clean bowl, add the egg whites and whip the eggs with an electric mixer with the salt until stiff peaks form.
  4. Carefully fold the egg whites into the blended coconut mixture do not over-mix or deflate the egg whites.
  5. Drop the coconut cookie batter onto parchment-lined baking sheets using either an ice cream scoop or 2 teaspoons full.
  6. Bake for 25 to 30 minutes, until golden brown (watch carefully the bottoms don't burn).
  7. Before removing them from the parchment paper, let these sit for around 4 to 5 minutes then transfer them to a wire rack.
  8. For drizzled or dipping macaroons in chocolate:
  9. Melt the chocolate in the microwave (or use a double boiler) add 1 teaspoon of vegetable solid shortening (Crisco) to the bowl and set on high for 30-second intervals. Stir and set for 20 seconds more to melt if needed.
  10. Drizzle the top using a fork or dip the bottoms of each cookie.
  11. Sprinkle with suggestions of candies or leave plain

Notes



Tips

  1. make sure the bowl for whipping the eggs and egg whites is cold
  2. using an electric mixer whip the eggs with salt until stiff peaks do not under beat
  3. make sure the baking sheet is lined with parchment paper or a silicone mat
  4. if you prefer to use a full can of condensed milk you will need to add 2 teaspoons of flour
  5. mix the two together evenly blending but not overmixing
  6. do not leave the egg whites beaten out they need to be mixed into the coconut batter immediately after whipping
  7. trade out the vanilla for another extract
  8. use a thin glaze with powdered sugar and water on top and sprinkle with colorful candy sprinkles
  9. add tiny jelly beans on top of white melted chocolate for Easter
  10. use melted white chocolate with green and red sprinkles for Christmas
  11. use silicone baking molds to make different-shaped macaroons
  12. always preheat the oven 
  13. for uniform sized cookies use a round ice cream scoop


Decorating and Dipping Ideas

  1. brush with light glaze with sprinkles
  2. use white chocolate instead of regular
  3. use assorted colorful candies for the holiday
  4. add sprinkle almonds or pistachios on top
  5. jelly beans on top can be a nice alternative to sprinkles for Easter
  6. use red, white, and blue sprinkles for the Patriotic holiday


Nutrition Facts

Calories

209.15

Fat (grams)

10.92 g

Sat. Fat (grams)

7.94 g

Carbs (grams)

25.45 g

Fiber (grams)

1.41 g

Net carbs

24.03 g

Sugar (grams)

23.45 g

Protein (grams)

3.58 g

Sodium (milligrams)

107.89 mg

Cholesterol (grams)

9.57 mg


Pin for Later





Here are more of our favorite cookie recipes:


Cucidati Fig Sicilian Cookies

24 One-Stop Cookie Shop

Fried Bow Tie Cookies

25 Holiday Cookies


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6 comments

  1. Our family loves macaroons! Will have to whip up a batch of these

    ReplyDelete
  2. Love, love, love macaroons and their lightness of being. Jellybeans on top would be fun but I am loving the chocolate drizzle. Your mother was right - some things are so special because you make them once a year!

    ReplyDelete
  3. I love coconut and macaroons are a favorite. I'm pinning this to try very soon. Happy Easter.

    ReplyDelete
  4. I love these gorgeous egg white cookies too.
    Happy Easter, Claudia.

    ReplyDelete
  5. I love how these macaroons are so easy to make. Happy Easter!

    ReplyDelete
  6. Very beautiful..greetings from Italy ciao Lia

    ReplyDelete

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