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Dove Easter Egg Coconut Macaroon Cookies are so easy to make! These beloved Easter cookie beauties bake up slightly chewy on the inside and have a yummy toasted coconut exterior on the outside.

The Easter eggs pressed into the centers, makes these macaroons even more special! Not to downplay coconut macaroons by any means, but with these adorable smooth and creamy Dove Chocolate Easter Eggs are indulgent and addictive.

Chocolate and coconut together is positively sweet, rich and wonderful.

You get a choice of milk or dark chocolate eggs when you purchase the Dove chocolate Easter eggs. Maybe you’ve seen these in the stores? I wasn’t aware of them until I did some Easter Candy shopping last weekend. 🙂

Candy shopping seems to be one of the best pleasurable shopping experiences for me, still to this day.

Ahhh…I remember it all so well…when I first laid eyes on all those beautiful candy bars and candies on the shelves when Mom was in the check-out lane. Ya can’t miss ’em! Talk about torture!!

I really despise shopping anymore…and this is coming from someone that used to go shopping any chance she could get. Didn’t matter if it was grocery, clothing, furniture, etc! — I loved it!!

I think it all ended when online shopping came about.

These cookies couldn’t be easier to make and it only consists of 7 ingredients, which includes flour, sweetened condensed milk, egg white, sweetened coconut, vanilla extract, pinch of salt and chocolate eggs.

I always like sharing tips worth noting, so here you go!

‘Frothy’ Egg White Tip:

You have to get a frothy consistency with an egg white, which is fairly easy, if you never have done it. Beat white (s) until “foamy” or “frothy,” beat them until they form a mass of tiny, clear bubbles. Since this recipe only uses one egg, I used a fork and vigorously beat it in a cup about 30-45 seconds to get the consistency I was looking for.

For more info @ The Spruce Eats on Whipping Egg Whites breaks it down for you literally.

The Placing of the Chocolate Eggs on the Cookies Tip:

Don’t place them immediately after they come out of the oven. The chocolate eggs melt down and then firm up, thus resulting in a melted thumbprint look. Wait at least 2-4 minutes before placing the chocolate eggs on top and then press down gently. If they start melting right away, give them more time to cool off just a tad, then go for placing on top again.

These Dove Easter Egg Coconut Macaroon Cookies will completely satisfy true Easter coconut cravings for the coconut lovers out there!

(I used DOVE Easter Assorted Springtime Mix Chocolate Candy, 22.6 Ounce pkg for this recipe, but feel free to use whatever you like for the center or enjoy the cookies naked without chocolate.)

Dove Easter Egg Coconut Macaroon Cookies

Kim Lange

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Ingredients

1 14 oz package sweetened angel flaked coconut
3/4 cup all-purpose flour
1/4 tsp salt
1 14 oz can Eagle Brand sweetened condensed milk
1 egg white beat to frothy
1 teaspoon vanilla extract (orange, chocolate or mint would be good too)
24 Dove Chocolate Easter Eggs unwrapped (milk chocolate and dark chocolate)
Optional: Gel food color or your preferred food coloring.

1 14 oz package sweetened angel flaked coconut
3/4 cup all-purpose flour
1/4 tsp salt
1 14 oz can Eagle Brand sweetened condensed milk
1 egg white beat to frothy
1 teaspoon vanilla extract (orange, chocolate or mint would be good too)
24 Dove Chocolate Easter Eggs unwrapped (milk chocolate and dark chocolate)
Optional: Gel food color or your preferred food coloring.

Instructions

Preheat the oven to 325°F. Line 2 baking sheets with parchment paper or silicone mat. Spray lightly with cooking spray.
In a medium mixing bowl, toss together the coconut, flour and salt.
Beat egg white to frothy consistency by beating egg vigorously with a fork in a cup for 30-45 seconds.
Add the sweetened condensed milk, frothy egg white and vanilla to the coconut/flour mixture and mix it all together well with a spoon or rubber spatula.
Optional:
Add in color gel of choice if you want a certain color to make them festive for Easter. (I used a little green to get the pastel pretty green color.)
Use a 2 oz cookie or ice cream scoop placing mounds 2 inches apart on the baking sheet.
Bake for 16-20 minutes or until golden brown.
Remove to a wire rack to cool and let sit for 2-4 minutes, then gently press a chocolate egg into the center. Test until you get the right timing for the first one or two so they don't turn out melty.
So good!