Christmas Coconut Macaroons Recipe

Every Christmas, I find myself gravitating toward simple, nostalgic recipes that take minimal effort but taste incredibly special — and these Christmas Coconut Macaroons check every box.

They’re soft and chewy on the inside, crisp on the outside, and dipped in festive white chocolate for the perfect holiday touch.

These are the kind of cookies that feel homemade in the best way possible. They require only a handful of ingredients, bake up quickly, and look absolutely beautiful on Christmas dessert platters and Pinterest boards thanks to their snowy coconut texture and colorful sprinkles.

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Recipe Highlights

These Christmas Coconut Macaroons are delightfully chewy, irresistibly coconut-forward, and dipped in smooth white chocolate for a festive finish.

They come together with only a few simple pantry ingredients, making them one of the easiest holiday cookies you can bake.

These macaroons naturally have a snowy, wintery look thanks to their shredded coconut texture, making them perfect for Christmas gifting and cookie exchanges.

They’re naturally gluten-free, easy to batch-bake, and store extremely well — ideal for holiday prep and entertaining.

• Chewy, sweet coconut cookies with a festive white chocolate dip.
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• Only a handful of simple ingredients are required.
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• Naturally gluten-free and perfect for gifting.
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• Quick to prepare — no chilling needed.
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• Beautiful, snowy appearance perfect for Pinterest and holiday trays.

Ingredient Notes

Sweetened Shredded Coconut: Provides the chewy structure and signature coconut flavor of the macaroons.

Sweetened Condensed Milk: Acts as the binder and sweetener, giving the macaroons their soft, chewy texture.

Egg Whites: Whipped until frothy to help the cookies hold their shape and bake up light.

Vanilla Extract: Adds warmth and flavor to complement the coconut.

Salt: Balances sweetness and enhances overall flavor.

White Chocolate Chips or Melting Wafers: Used for dipping the macaroons to give them a festive holiday finish.

Christmas Sprinkles (optional): Adds color, texture, and holiday flair.

How to Make My Christmas Coconut Macaroons

Step 1: Preheat the Oven – Preheat your oven to three hundred and twenty-five degrees Fahrenheit and line a baking sheet with parchment paper.

Step 2: Combine Coconut and Condensed Milk – In a mixing bowl, stir together the shredded coconut and sweetened condensed milk until fully coated.

Step 3: Whip the Egg Whites – In a separate bowl, beat the egg whites and salt until soft peaks form.

Step 4 — Fold and Combine
Gently fold the whipped egg whites into the coconut mixture until evenly combined.

Step 5: Scoop the Macaroons – Use a tablespoon or cookie scoop to drop mounds of the mixture onto the baking sheet.

Step 6: Bake – Bake for eighteen to twenty minutes until the tops and edges are golden brown.

Step 7: Dip in White Chocolate – Once cooled, dip the bottoms or sides of the macarons into melted white chocolate.

Step 8: Add Sprinkles – Before the chocolate sets, add festive sprinkles if desired.

Step 9: Let Set Completely – Place cookies on parchment until the chocolate firms.

Serving Suggestions

• Serve alongside hot cocoa or Christmas tea.
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• Add to cookie exchange boxes or neighbor gifts.
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• Present on a Christmas dessert tray with chocolate-dipped pretzels and shortbread.
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• Pair with fresh berries or fruit salad for a lighter dessert option.
  

Tips for the Best Christmas Coconut Macaroons

For perfect macaroons, make sure your egg whites are whipped to soft peaks — this gives the cookies structure without making them dry.

Avoid over-mixing once you combine the egg whites and coconut mixture, as it can deflate the batter.

Bake until just golden around the edges to keep the centers perfectly chewy. Use high-quality white chocolate for smoother dipping, and let the macaroons cool fully before decorating.

Storage & Warming Instructions

• Store in an airtight container for up to five days.
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• Freeze macaroons (without chocolate dip) for up to two months.
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• Freeze-dipped macaroons in a single layer for up to one month.
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• Allow frozen macaroons to thaw at room temperature.