A white serving plate with coconut macaroons dipped in chocolate and a cherry on top.

Easy coconut macaroons

Author: Amira Ibrahim
A delicious and festive holiday cookies.
Print Recipe


  • 5 1/3 cup sweetened coconut flakes.
  • 1 cup powdered sugar
  • 3 large eggs.
  • 8 Tablespoons dry milk.
  • a dash of vanilla or 1 teaspoon vanilla or almond extract.

For garnishing, optional

  • 4 oz semi sweet chocolate bar.
  • Maraschino cherries.


  • Preheat oven to 350F.
  • *Spread the coconut on a baking sheet and toast for 15-20 minutes in the oven until lightly browned. Let it cool down.
  • In a mixing bowl, combine toasted coconut and sugar , mix well.
  • In a separate bowl beat eggs with vanilla then add to the coconut mixture and mix.
  • Gradually add the dry milk until mixture forms something like a sticky dough.
  • Place in the fridge for a couple of hours or overnight, covered.
  • Using a small ice cream scoop, form balls and either drop it into a silpat or a parchment paper lined cookie sheet.
  • You can scoop the mixture into wet hands to form uniform balls.
  • If you are using cherries, add half a cherry on top of each macaroon.
  • Bake for 14-17 minutes until it is more browned.
  • Let it cool down, while you melt the chocolate.
  • Drizzle chocolate on top to form ribbons or cover half or all the macaroon with the melted chocolate.
  • Let it set on the countertop for 5 minutes then you may pop it in the fridge until completely set.
  • Serve and Enjoy!!!


* This step is optional but I find it highly desirable as it deepens the coconut flavor and provide extra crispness. If you like your macaroons totally white do not toast.

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