Coconut Macaroons

Confession time: I hate baking. I hate it so much. I hate the precision, I hate the measuring. I hate the high rate of failure of my cakes and cookies. And I  especially hate the cleanup. But everyone bakes for the holidays, right? I was so happy to find this cookie recipe in Food & Wine magazine – Danny’s Macaroons only use 6 ingredients, very few of which need to be measured. I whipped up a batch this morning before Christmas Eve brunch. They were easy and delicious.


  • 14-oz bag of sweetened shredded cocounut
  • 14-oz can of sweetened condensed milk
  • 1 tsp. vanilla
  • 2 egg whites
  • 1/4 tsp. salt
  • 4 oz. bittersweet chocolate (I didn’t have any on hand, so we used dark chocolate)


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In one bowl, combine the coconut, sweetened condensed milk, and vanilla.
  3. In a separate bowl, add salt to the egg whites and beat until stiff peaks form.
  4. Fold eggs into the coconut mixture.
  5. Drop by the Tablespoon onto the baking sheets. Bake 25 minutes until golden brown, rotating the position in the oven halfway through.
  6. Remove baking sheets and place on cooling racks until completely cooled.
  7. Melt the chocolate and dip the bottom of each cooled cookie, returning them to the parchment paper after letting the excess chocolate drip back into the bowl of melted chocolate.
  8. Drizzle remaining chocolate over the tops of the cookies.
  9. Refrigerate until chocolate is set.

Source: Danny Cohen of Danny Macaroons via Food and Wine Magazine.


5 thoughts on “Coconut Macaroons

    • Dan – they were a smash hit. Any recipe that can accomplish this on the first try is a winner. Thanks for sharing it.

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