Easter Coconut Macaroons
40 min
Chewy coconut macaroons topped with little chocolate eggs — dead simple to make and always a hit at Easter.
eastercookiesdessert
One secret ingredient makes these the chewiest, most flavorful chocolate chip cookies you'll ever make. We've been using this recipe for years.
Instructions
- 1
Preheat your oven to 190°C and line baking sheets with parchment paper.
- 2
Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
- 3
Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
- 4
In a separate bowl, whisk together the flour, baking soda, and salt.
- 5
Gradually mix the dry ingredients into the wet ingredients until just combined - don't overmix.
- 6
Fold in the chocolate chips until evenly distributed throughout the dough.
- 7
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 5cm apart.
- 8
Bake for 9-11 minutes, until the edges are set but centers still look slightly underdone.
- 9
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Per average serving
233
Calories
kcal
2.9
Protein
g
28
Carbs
g
12.1
Fat
g
0.9g
Fiber
17.9g
Sugar
154mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
233
Calories
kcal
2.9
Protein
g
28
Carbs
g
12.1
Fat
g
0.9g
Fiber
17.9g
Sugar
154mg
Sodium
Tips from the kitchen
- The brown sugar is doing the heavy lifting for the chew here, so don't swap it down for more white sugar. The extra moisture in it keeps the centers soft as they cool.
- Pull the cookies when the centers still look underbaked. They keep cooking on the hot sheet for those first 5 minutes, and that's how you avoid hard, dry edges.
- When you mix the dry into the wet in step 5, stop the second you don't see flour streaks. Overmixing develops the gluten and you lose the soft texture.
- Make sure your butter is actually softened, not melted, before creaming. Melted butter will spread the dough too thin and you'll get flat cookies.
- If your dough feels warm and loose after folding in the chips, chill it for 20 minutes before scooping. Cold dough holds its shape and bakes thicker.
Ways to vary it
- Swap half the chocolate chips for chopped walnuts or pecans if you like a bit of crunch.
- Use chopped dark chocolate from a bar instead of chips for puddly melted pools instead of neat round chips.
- A flaky salt sprinkle on top right before baking plays nicely against the brown sugar if you want a sweet-salty edge.
Storage & leftovers
Keep them in an airtight container at room temperature and they'll stay chewy for about 4 to 5 days. The raw dough freezes well too, scoop it into balls and freeze on a tray, then bake from frozen with an extra minute or two. To bring baked cookies back to life, 10 seconds in the microwave softens them right up.
What to serve with it
A cold glass of milk is the classic move here, or pull one apart warm with a scoop of vanilla ice cream.
UC
By Untrained ChefPublished 7 February 2026 · Updated 11 July 2026
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