Creamy Coconut Macaroons

Chewy coconut mounds with creamy sweetened condensed milk bake golden, optionally dipped in white chocolate and sprinkled with pearls. These bite-size tropical treats offer effortless elegance and gluten-free joy—perfect bridal shower sweets ready in 30 minutes.

Why You’ll Love This Recipe

These creamy coconut macaroons are your bridal shower darling—shredded coconut binds with luscious condensed milk for impossibly moist, chewy centers that taste like paradise in every bite. Naturally gluten-free, requiring just a handful of ingredients, and baked to golden perfection with minimal effort, they’re ideal for feeding a crowd without stress. A white chocolate dip and pearl sprinkles add wedding-worthy glamour, while the tropical flavor feels fresh and celebratory. Guests adore the one-bite convenience, hosts love the make-ahead simplicity—customize with pastel tints or flowers for theme magic. One bowl, pure coconut bliss, bridal dessert perfection.

Recipe Tips and Tricks

• Sweetened Coconut → Moist texture key.
• Condensed Milk → Binds without eggs.
• Scoop Uniform → Even baking.
• Parchment Line → No stick release.
• Cool Completely → Firm for dipping.
• Chocolate Temper → Smooth glossy coat.
• Pearl Sprinkles → While chocolate wet.
• Toast Optional → Extra nutty depth.

Yield: 24 Servings

Creamy Coconut Macaroons

Print

Moist coconut macaroons with creamy centers, optionally chocolate-dipped—elegant bridal bites.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

• ½ tsp almond extract (optional)
• 1 tsp coconut oil (for chocolate)
• 14 oz sweetened condensed milk
• 2 egg whites (optional for lift)
• 2 tsp vanilla extract
• 4 cups sweetened shredded coconut
• 8 oz white chocolate, melted
• Optional: pink food coloring
• Pastel pearls or sprinkles
• Pinch salt

Instructions

1. Preheat Oven → Set to 325°F; line two sheets with parchment—tropical journey begins.
2. Mix Simple → In large bowl, combine coconut, condensed milk, vanilla, almond, salt—stir until sticky dough.
3. Lift Option → If using egg whites, beat to stiff peaks—fold gently for taller domes.
4. Scoop Joy → Drop 2 tbsp mounds onto sheets—space 1 inch, shape rounded.
5. Bake Golden → Bake 15-18 minutes until edges toast lightly—centers stay moist.
6. Cool Firm → Cool on sheet 10 minutes; transfer rack—complete cool for dipping.
7. Melt Chocolate → Microwave white chocolate with coconut oil 30-sec intervals—stir smooth, tint pink optional.
8. Dip Elegance → Dip macaroon bottoms in chocolate—place on parchment.
9. Pearl Glam → Sprinkle pearls while wet—bridal sparkle sets quickly.
10. Set Pretty → Chill 15 minutes until firm—arrange on tiered stand for shower wow.

Notes

• Sweetened coconut = moist chewy result.
• No eggs = denser classic macaroon.
• Parchment essential—no stick.
• Customize colors for bridal theme.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 304Total Fat 16gSaturated Fat 14gUnsaturated Fat 2gCholesterol 8mgSodium 155mgCarbohydrates 36gFiber 4gSugar 30gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Sweetened Shredded Coconut → 4 cups; chewy star.
• Sweetened Condensed Milk → 14 oz can; creamy binder.
• Vanilla → 2 tsp; warm aroma.
• Almond Extract → ½ tsp optional; bridal note.
• Salt → Pinch; balances sweet.
• Egg Whites → 2 optional; extra lift.
• White Chocolate → 8 oz melted; elegant dip.
• Pearls/Sprinkles → Pastel bridal glam.
• Coconut Oil → 1 tsp; thins chocolate.
• Food Color → Pink/blue tint optional.

Variations and Substitutions

• Chocolate Dip → Dark or milk contrast.
• Gluten-Free → Naturally compliant.
• Vegan → Coconut condensed + aquafaba.
• Lime Zest → Tropical twist.
• Mini → Teaspoon scoops more bites.
• Drizzled → Colored chocolate webs.
• Nut Add → Toasted almonds inside.
• Lemon → Zest for bright bridal.

Storage Options

• Refrigerator → Airtight up to 1 week.
• Freezer → Undipped up to 2 months.
• Room Temp → 3 days cool place.

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Until you can read, Classic Vanilla Bean Panna Cotta