Coconut Macaroons

With Valentine’s day right around the corner, thought I’d share something sweet.  These coconut macaroons are delightful and you only need 5 ingredients!

These are a homemade version of a dessert they sell at Sprouts.  They are super simple, but I am convinced most yummy things are.

Back in full effect is the sweetened condensed coconut milk I used for arroz con leche!  Making this one dairy-free again and just bumping up that coconut flavor.  

Do you have any plans for Valentine’s Day?  I am actually teaching a class at work and will be home a little late.  My husband and I have never been the couple that goes out to dinner on Valentine’s Day.  He usually buys me flowers on the 13th actually because in college that was the day he “pinned” me.  We were/are both part of our University’s Greek life, and in his fraternity they still held the tradition of members pinning their girlfriends, as a promise of marriage one day.  In our case that one day was about 6 years later!  

Typically our Valentines’ tradition is, we stay home, I make a special dinner, his choice and we watch a movie, my choice.  Oh and now we have a tiny person that joins us, typically for said fancy dinner! 🙂 This year I think we will be keeping it simple, so that fancy dinner (that will include wine and these macaroons) and movie will just have to wait until the weekend!  

Hope you enjoy this recipe and whatever you have planned for spreading some love this Wednesday! Cheers! 

Coconut Macaroons

Yield: 20-24 cookies


    For the macaroons:
  • 4 cups shredded unsweetened coconut
  • 1 (11.25oz) can of sweetened condensed coconut milk
  • 2 egg whites, room temperature
  • 1/4 teaspoon salt
    For the chocolate topping
  • 3/4 cup dark chocolate or semi sweet chocolate chips
  • 2 teaspoons coconut oil
  • Sprinkles (optional, but fun)


  1. Preheat oven to 325F degrees.
  2. Prepare 2 sheet pans with silicone baking sheets and set aside.
  3. In a large bowl mix shredded coconut and sweetened condensed milk and set aside.
  4. In a separate bowl or using a stand mixer, add your egg whites and salt and beat until firm peaks form. You should be able to flip the whisk right side up and the egg whites should stand on their own for the most part.
  5. Now fold your egg whites into the coconut mixture.
  6. Using a small scoop, measure out about 20-24 cookies onto your baking sheets.
  7. Bake for about 20 minutes until golden brown.
  8. Let cool on the sheet pan before removing, so the sugar can set and they can solidify.
  9. While they cool make your chocolate drizzle.
  10. In a microwave safe bowl, heat your chocolate and coconut milk for about 60 seconds until smooth.
  11. Drizzle and let harden in the refrigerator.
  12. Store in airtight container in the refrigerator so your chocolate stays set.

Did You Make This Recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #apinchofgrace.

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