Easy Coconut Macaroons

A good friend introduced me to this recipe and it has been one of my ultimate favorites ever since! It made the cut and has become a staple in my annual holiday cookie tin! And because one batch makes so many I often and share them with my neighbors and friends! Only 6 ingredients!

The drizzle on top is completely optional! When I have left over dipping chocolate I drizzle it across the tops.

The consistency becomes really thick and is easiest to mix in a stand mixer. Although, it can be done by hand you will definitely have to work for it!

Easy Coconut Macaroons

Decadent coconut macrons dipped in dark chocolate.
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Course: Dessert
Cuisine: American
Keyword: coconut cookies, coconut dark chocolate cookies, coconut macrons


  • 6 Cups Sweetened Shredded Coconut
  • 2/3 Cup Flour
  • 2 Tsp Vanilla Extract
  • 1 1/2 Tsp Almond Extract
  • 1 Can Sweetened Condensed Milk
  • Dark Chocolate or Almond Bark for dipping and drizzling


  • Preheat oven to 350° F
  • Prepare 2 baking sheets by lining with a silicone mat or parchment paper
  • Combine all ingredients except for the dark chocolate in the bowl of a stand mixer.
  • Beat ingredients with the paddle attachment on medium until fully combined.
  • Using a large scoop (ice cream scoop works well) form the dough into balls.
  • Place 1 inch apart on the prepared baking sheets.
  • Bake for 15 minutes until lightly browned.
  • Remove from oven and allow to cool on the baking pans.
  • Once completely cool, melt chocolate in 15 second increments, stirring in between, on 50% power until fully melted.
  • Dunk each macaroon into chocolate and place back down on the parchment paper. Drizzle any remaining chocolate over the tops once done.
  • Store in an airtight container for up to 2 weeks.
Tried this recipe?Let us know how it was!

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