Coconut Macaroons
These delightful Coconut Macaroons are a classic Easter dessert, featuring chewy, toasted coconut mounds with golden edges and a soft, moist center. Perfect as simple cookies or shaped into adorable bird’s nest treats topped with chocolate and candy eggs for a festive spring touch.
Why You’ll Love This Recipe
As an experienced chef, I adore this recipe because it’s incredibly forgiving and beginner-friendly—no fancy equipment or complicated techniques needed. It uses just a handful of pantry staples to create irresistible treats that are naturally gluten-free (ideal for Easter or Passover gatherings).
The macaroons bake up with that perfect contrast: crisp, golden exteriors giving way to tender, chewy coconut bliss inside. They’re sweet but not overpowering, with a rich tropical flavor that feels light and celebratory for spring.
Kids love helping shape them into nests and adding colorful eggs, making it a fun family activity. Plus, they look bakery-worthy with minimal effort—impress your guests without spending hours in the kitchen!
Coconut Macaroons
Chewy toasted coconut macaroons, perfect Easter treats or festive nests with chocolate eggs.
Ingredients
- 1 (14-ounce) package sweetened shredded coconut (about 5 cups)
- 1 (14-ounce) can sweetened condensed milk
- 1 large egg white (lightly beaten)
- 1 ½ teaspoons pure vanilla extract
- ⅛ teaspoon salt
- Optional for Easter nests: 1 cup melted semi-sweet chocolate + mini chocolate eggs or jelly beans
Instructions
- Hey there, let's get baking! Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper—this makes cleanup a breeze and prevents any sticky messes.
- Grab a big mixing bowl and pour in all that lovely sweetened shredded coconut. It's going to smell amazing already!
- Drizzle the entire can of sweetened condensed milk over the coconut—oh yes, that rich, creamy goodness is what makes these so irresistible.
- Add the lightly beaten egg white, vanilla extract, and that little pinch of salt. These help bind everything and balance the sweetness perfectly.
- Now, roll up your sleeves and stir! Use a sturdy spoon or spatula to mix until every bit of coconut is coated and glossy. It’ll look like a tropical dream—don’t overmix, just until combined.
- Using a cookie scoop or your hands (wet them slightly to prevent sticking), scoop generous mounds onto the prepared baking sheet. Space them about 2 inches apart—they spread a tiny bit.
- For fun Easter nests: Shape each mound into a little hill and press your thumb or the back of a spoon gently into the center to create a cozy nest indentation.
- Pop them into the oven and bake for 25-30 minutes, until the edges are beautifully golden and toasty. Your kitchen will fill with the most heavenly coconut aroma—resist eating them all raw!
- Remove from the oven and let them cool on the sheet for 10 minutes—they firm up as they cool. Transfer to a wire rack to cool completely.
- For extra Easter magic: Once cooled, dip the bottoms or drizzle with melted chocolate, then place 2-3 mini eggs in each nest. Let the chocolate set (pop in the fridge for 10 minutes if you're impatient). Serve and watch everyone smile!
Notes
These are naturally gluten-free. Watch baking time closely—ovens vary, so start checking at 22 minutes to avoid over-browning. For crispier edges, bake a minute or two longer. If making nests, add candies after chocolate sets to keep them vibrant.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 23Total Fat 1gSaturated Fat 1gUnsaturated Fat 0gCholesterol 1mgSodium 26mgCarbohydrates 3gFiber 0gSugar 2gProtein 0g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
Use room-temperature egg whites for better volume when whipping (if using the whipped version) or ensure they’re fully incorporated in the condensed milk style. Don’t overmix once coconut is added to keep the texture light.
Line your baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even browning. For extra toasty flavor, watch closely toward the end—rotate the tray halfway through baking if your oven has hot spots.
A cookie scoop makes uniform mounds easy; for nests, press a thumb or small spoon into the center right after baking while still warm. If dipping in chocolate, chill them first for clean edges. Always taste-test one fresh from the oven—they’re addictive!
Ingredients Notes
Sweetened shredded coconut is key here—it provides the necessary moisture and sweetness without extra sugar. Opt for a good-quality brand with long flakes for the best chewy texture rather than finely shredded.
Sweetened condensed milk adds rich, caramel-like notes and binds everything beautifully (no need for extra sugar in many versions). Egg whites help with structure and lightness; use large ones at room temperature.
Vanilla extract enhances the coconut flavor—pure is best. A pinch of salt balances the sweetness and brings out depth. For Easter nest versions, chocolate (melted semi-sweet or dark) and mini candy eggs like Cadbury or jelly beans add festive color and crunch.
Variations and Substitutions
Make classic plain macaroons or turn them into Easter nests by indenting centers and adding melted chocolate plus pastel candy eggs or sprinkles. For chocolate lovers, dip bottoms in melted chocolate or fold in mini chocolate chips.
Use unsweetened coconut and add a bit more condensed milk or sugar if you prefer less sweetness. Almond extract can replace or mix with vanilla for a nuttier profile. For a Passover-friendly version, stick to egg whites, coconut, sugar, and potato starch instead of condensed milk.
Vegan option: Try aquafaba (chickpea liquid) whipped with coconut condensed milk alternative. Add food coloring to the mixture for pastel Easter hues, or mix in lemon zest for a bright twist.
Storage Options
Store in an airtight container at room temperature for up to 1 week—they stay chewy! For longer freshness, refrigerate up to 2 weeks (bring to room temp before serving for best texture). Freeze baked macaroons (plain or decorated) in a single layer then transfer to a freezer bag for up to 3 months; thaw at room temperature. Undecorated ones freeze best; add toppings after thawing to avoid sogginess.
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