The secretaries at the high school are always dropping (not so subtle) hints for cookies and treats. They certainly do a lot for me and my program, so whenever I can, I oblige. For Christmas I made the office staff their favorite cookies. Coconut macaroons was first up on my list.

I love that this recipe is so simple and delicious! Drizzle chocolate to add some class.


Coconut Macaroons
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: About 20 cookies
  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 egg whites, at room temperature
  • ¼ teaspoon kosher salt
  • ¼ cup chocolate chips (optional)
  1. Preheat the oven to 325 degrees F.
  2. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
  3. Carefully fold the egg whites into the coconut mixture.
  4. Drop 1 TBSP of batter onto sheet pans lined with parchment paper.
  5. Bake for 25 to 30 minutes, until golden brown.
  6. While cookies are baking, melt chocolate in a double boiler.
  7. Drizzle melted chocolate over cookies using a piping bag or spoon.
  8. Cool and serve.


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