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Dove Easter Egg Coconut Macaroon Cookies

Author: Kim Lange


  • 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.


  • 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!