Five-Ingredient Chocolate Coconut Macaroons

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chewy, sweet macaroons made with shredded coconut, rich chocolate, and just five simple ingredients for a quick homemade treat. This American-inspired recipe (gluten-free), ready in about 35 minutes, layers sweetened shredded coconut, sweetened condensed milk, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 18, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 18 American cuisine 110 cal/serving

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Ingredients

3 cups sweetened shredded coconut
1 cup sweetened condensed milk
1 tsp vanilla extract
2 large egg whites
1/2 cup semi-sweet chocolate chips

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Instructions

Step 1: Preheat the oven to 325°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine 3 cups sweetened shredded coconut, 1 cup sweetened condensed milk, and 1 teaspoon vanilla extract. Mix thoroughly until the coconut is evenly coated and sticky.
Step 3: In a clean bowl, beat 2 large egg whites with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
Step 4: Gently fold the beaten egg whites into the coconut mixture, preserving as much airiness as possible for a light texture.
Step 5: Using a tablespoon or small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Step 6: Bake for 20-25 minutes until the macaroons are golden brown on the edges and set in the center.
Step 7: Remove from oven and let cool completely on the baking sheet.
Step 8: Melt 1/2 cup semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between, until smooth.
Step 9: Dip the bottoms of the cooled macaroons into the melted chocolate or drizzle chocolate over the tops. Place on parchment paper to set before serving.