A spring cookie everyone enjoys, Coconut Macaroons, and some with drizzled chocolate, is always a favorite cookie.
Coconut Macaroons with Chocolate Drizzle
Coconut Macaroons with chocolate drizzle is an easy to make cookie for any occasion and Spring Holidays. You can easily make coconut macaroons for your holiday dessert menu. Usually coconut macaroons are made without flour and leavening which makes this a popular sweet treat for Passover.
Making coconut macaroons is a very easy process though if you want to make it a bit healthier it takes just a bit of thinking ahead. By that I mean, when a recipe calls for sweetened condensed milk I always make my own. The milk then needs to chill before you can add it to a recipe.
I often I make coconut macaroons a few times a year. We love coconut and since this recipe is very easy to make, I make them on a whim. When I make this recipe I use homemade Dairy Free sweetened condensed coconut milk. A little bit of healthy going on here – good for your coconut and honey (in place of refined sugar) – for this homemade Dairy Free Sweetened Condensed Milk.
For this very easy coconut macaroon recipe I make this dairy free sweetened condensed coconut milk early in the day so it has time to cool. The prep/cook/chilling time for the milk takes a little over an hour in total.
Coconut Macaroons With Chocolate Drizzle
Coconut Macaroons With Chocolate Drizzle is an easy to make Spring Holiday cookie. This coconut macaroon cookie recipe is grain free and has no leavening.
This recipe calls for sweetened condensed milk. If you make your own it will need to be chilled before you make this cookie. The amount of cookies you make will depend on the how small or large you scoop out the dough. Recipe adapted from the Macaroon Bible Cookbook.
- Prep Time: 10 min.
- Cook Time: 10-20 min.
- Total Time: 35-45 min
- Yield: approx. 1 1/2 dz.
- Category: Dessert
- Cuisine: American
- 1 cup non-dairy sweetened condensed milk (if you wish to make your own homemade recipe)
- 1 tsp. vanilla extract
- 7 oz. sweetened shredded coconut
- 7 oz. unsweetened shredded coconut
- 2 large egg whites
- 1/4 tsp. salt
For Sweetened Condensed Milk
- If you are making homemade sweetened condensed milk, make it first and chill well.
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper
- In a large bowl combine the cool milk and coconut and stir well to combine.
- In a small bowl beat egg whites and salt to stiff peaks. Gently fold into the coconut mixture.
- Using a cookie scoop, drop the coconut mixture onto the cookie sheet. I gently pressed the coconut mixture to be sure it held it’s shape.
- Bake 20 to 25 minutes, until lightly browned.
- Cool on wire rack.
Keywords: coconut macaroons, cookies, easy recipe, spring cookies, holiday recipe
The coconut macaroons are delicious. With a hot cup of tea or coffee and the coconut macaroons on the side, you can sit back, relax and forget about everything just for a few minutes.
Oh, but I’m not quite finished with cookies until of give them a drizzle of chocolate. Of course it’s not really necessary, the coconut macaroons are delicious right out of the oven. I just like to dress things up with a drizzle.
I melted 1/3 cup of dark chocolate chips and drizzled it over the macaroons.
The prep for these coconut macaroons takes about 10 minutes. The bake time of 20 minutes or so gives you the chance to clean up the kitchen. Now you have a delicious sweet treat for your holiday entertaining in less than an hour.