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Cookies & IceCream

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Coconut Macaroons

Prep Time:1 Hours
Cook Time:5 Minutes


  • ■   14 oz. Macaroon Coconut
  • ■   1 tsp pure or organic vanilla extract
  • ■   4 oz dark chocolate, melted, optional
  • ■   4 oz milk chocolate, melted, optional


14 oz macaroon coconut 14-ounce can sweetened condensed milk 1 teaspoon pure or organic vanilla extract 2 large egg whites 1/4 teaspoon salt 4 ounces dark or milk chocolate, melted Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut mixture. Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely. Dip the bottoms of the macaroons into the melted chocolate of your choice, letting any excess drip back into the bowl. Return the cookies to the lined baking sheets. Drizzle any remaining chocolate on top and refrigerate for about 5 minutes, until set. Recipe adapted from foodandwine.com

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