The Best Coconut Macaroons Recipe

The Best Coconut Macaroons Recipe

Moist and delicious coconut macaroons with a chocolate bottom.

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Cooling time 2 hours
Author Kitchen Fun With My 3 Sons


  • 1 can of sweetened condensed milk - 14 ounces
  • 3 egg whites
  • 1 Tablespoon of vanilla
  • 1 large package of coconut - 14 to 16 ounces
  • 4 squares of Chocolate bark - melting chocolate
  • 2 Tablespoons of heavy cream
  • 1/4 cup of chocolate chips


  1. Line a cookie sheet with parchment paper and preheat the oven to 400.
  2. In the mixing bowl of a stand mixer, add the egg whites and vanilla, and beat the egg whites until they start to form peaks.
  3. Remove the mixing bowl, and add the sweetened condensed milk, and coconut, and fold the ingredients together.
  4. Drop the macaroon mixture onto the parchment paper by the tablespoonful.
  5. Bake until cookies turn golden brown; about 12 - 15 minutes. (If cookies are not golden brown, leave another minute or two, watching constantly.)
  6. Remove the cookies from the oven and cool on a wire rack.
  7. In a microwave safe bowl, place the Chocolate bark and chocolate chips, and melt at 15 second intervals, stirring after each 15 seconds.
  8. When the chocolate begins to melt, remove it from the microwave, and stir until smooth.
  9. Add the heavy cream and stir. (If the chocolate is a little thick, place in the microwave and melt for another 10 seconds, remove and stir until smooth.)
  10. While the chocolate is still warm, dip the bottoms of the coconut macaroons in the chocolate, and place on parchment paper for 1-2 hours or until the chocolate cools and sets on the cookies.
  11. Remove the cookies from the parchment paper, and serve immediately.
  12. Store in an airtight container in the refrigerator, for up to 5 days.