Holiday Coconut Macaroons
Celebrate the season with these irresistibly sweet and chewy Holiday Coconut Macaroons, a festive twist on a classic treat! These delightful cookies are made with just a handful of simple ingredients, including sweetened shredded coconut, velvety condensed milk, and a hint of vanilla, all brought to life with fluffy whipped egg whites for a light, airy texture. Add a pop of holiday cheer with vibrant food coloring, or keep it classic with their natural golden hue. Each macaroon is dipped in rich semi-sweet chocolate, creating a decadent contrast to the tropical sweetness. Perfect for cookie exchanges, holiday parties, or a cozy dessert at home, these macaroons are easy to make in under 40 minutes and store beautifully. Whether you’re gifting them or keeping them for yourself, these seasonal treats are sure to delight!
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Recipe Information
Ingredients
- 300 grams sweetened shredded coconut
- 200 milliliters sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 large egg whites
- 0.25 teaspoon salt
- 120 grams semi-sweet chocolate chips
- as needed food coloring (optional)
Instructions
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, stir together the sweetened shredded coconut, sweetened condensed milk, and vanilla extract until fully combined. If desired, add a few drops of food coloring to create festive holiday hues like red or green.
In a separate, clean mixing bowl, use an electric mixer to beat the egg whites and salt until stiff peaks form. This should take about 3-5 minutes.
Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the egg whites. Mix until just incorporated.
Using a tablespoon or small cookie scoop, drop mounds of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 18-20 minutes, or until the tops and edges are golden brown.
Remove the macaroons from the oven and allow them to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second increments, stirring after each interval, until smooth and fully melted.
Once the macaroons are completely cool, dip the bottoms of each cookie into the melted chocolate and place them back on the parchment paper to set. Optionally, drizzle additional chocolate over the tops for a decorative touch.
Let the chocolate harden completely before serving. Store the macaroons in an airtight container at room temperature for up to a week. Enjoy!
Nutrition Facts
Calories |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 394.1 g | 143% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 312.2 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 780 mg | 60% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1552 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
