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Coconut Macaroons

These chocolate dipped Coconut Macaroons melt in your mouth! They feature that irresistible toasted coconut flavor with the bonus of drizzled chocolate that guarantees they won’t last long in your cookie jar.


Easy Coconut Macaroons Recipe

Coconut Macaroons are one of those vintage cookies that simply never grow old. To make them, you mix together a small amount of all purpose flour to stabilize, sweetened condensed milk, whipped egg whites, vanilla and almond extract for flavor. Toss all of these together with sweetened flaked coconut and divide the batter onto greased sheet pans for baking. Once  they’re golden remove from the oven and to a baking rack for cooling before dipping in the warm chocolate. How to make chocolate dipped Coconut Macaroons:

  • Coconut – Sweetened flaked coconut.
  • Flour – All purpose flour.
  • Milk – Sweetened condensed milk not evaporated milk.
  • Flavorings – Vanilla extract and almond extract.
  • Egg – 3 large egg whites, room temperature.
  • Plain table salt to balance the sweet.
  • Chocolate Drizzle – Semi sweet chocolate chips or milk chocolate chips melted with solid vegetable shortening. You could use coconut oil in place of shortening.

How to Make the Best Coconut Macaroons Recipe

  • Ingredients you’ll need to make homemade Coconut Macaroons: Sweetened flaked coconut, sweetened condensed milk, all purpose flour, vanilla extract, almond extract, large egg whites, salt, semi sweet chocolate chips or milk chocolate chips and vegetable shortening.
  • Kitchen gadgets you’ll need: Mixing bowls, measuring cups and spoons, baking sheets, hand mixer or stand mixer fitted with a whisk attachment and a small cookie or ice cream scoop. You’ll also need a double boiler to melt the chocolate or a microwave safe bowl.
  • All brands of flaked coconut have their own unique size of shreds. For these cookies, if the coconut shreds are super long, they won’t hold together as well. Use a medium or short shredded coconut for the best end result.
  • The purpose of the vegetable shortening is to thin the chocolate and make it smooth. You could use coconut oil in the same amount. It’s important that the chocolatee be able to remain stable at room temperature.
  • If you don’t have a double boiler you can make one using a heat safe bowl over a pot of simmering water. The water shouldn’t touch the bottom of the bowl.
  • When making your own double boiler, it’s important to test the bowl with the saucepan or pot first before filling it with water to make sure they are compatible in size.
  • You could also microwave the chocolate and vegetable shortening. Use the melt function or melt in 20 second increments stopping to stir each time. Repeat until completely smooth stopping to stir occasionally.
  • Why flour? I have found that without flour an entire can of sweetened condensed milk will make the cookies flatten and spread too much. Don’t skip it, it’s just for stabilizing the macaroons.
  • Store baked chocolate dipped Coconut Macaroons at room temperature for up to 3 days or freeze for 2 months.

More Southern Style Cookie Recipes to Make


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Coconut Macaroons

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: coconut-macaroons, coconut-macaroons-recipe
Servings: 24 servings (may vary)
Calories: 188kcal


  • 5 cups lightly packed sweetened flaked coconut
  • 1/3 cup all purpose flour
  • 1 14 oz can sweetened condensed milk
  • 2 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 3 large egg whites room temperature
  • 1/4 tsp salt
  • 1 12 oz package semi sweet or milk chocolate chips
  • 1 Tbsp solid vegetable shortening


  • Preheat oven to 350°F. Line two sheet pans with parchment paper. Set aside.
  • To make the macaroons: In a large bowl, use an electric mixer fitted with the whisk attachment to whip the egg whites and salt on high speed until medium-firm peaks form.
  • In a separate large mixing bowl, mix together coconut and flour until coconut is coated. Once combined add condensed milk, vanilla and almond extracts. Mix well by hand until fully combined.
  • Fold whipped egg whites into the coconut mixture until fully moistened. Drop the batter onto sheet pans using either a 1 3/4-inch diameter ice cream scoop, or 2 tablespoons making them about the size of a golf ball. (Shape them to make them uniform in size for even baking.)
  • Bake for 15-18 minutes or until golden brown. Cool on the pan for a few minutes them remove to a cooling rack to cool completely.
  • To make the chocolate: In a double boiler over simmering water, melt together chocolate chips and shortening for several minutes, stirring occasionally until completely smooth.
  • Dip cooled macaroons into the warm chocolate placing back onto a wax paper lined the sheet pan. Once all of the macaroons are dipped, drizzle the tops.
  • Let stand at room temperature until chocolate is completely dry and set.
  • Store in an airtight container at room temperature for up to 3 days.


Serving: 1serving | Calories: 188kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 96mg | Potassium: 183mg | Fiber: 3g | Sugar: 23g | Calcium: 2mg | Iron: 0.3mg
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