Dove Chocolate Coconut Macaroon Easter Egg Cookies

Dove Easter Egg Coconut Macaroon Cookies are simple to make and perfect for Easter. These cookies bake up chewy inside with a toasted coconut exterior, and an Easter egg pressed into the center gives each macaroon a festive, indulgent touch.

Chocolate and coconut together are delightfully rich and sweet.

You can use milk or dark chocolate eggs for this recipe. If you haven’t seen Dove Chocolate Easter Eggs in stores, they’re a smooth, creamy option that pairs beautifully with coconut macaroons. The candy makes these cookies especially irresistible.

Shopping for candy can be a small pleasure—there’s something nostalgic about seeing all the colorful treats on the shelves. These little moments often inspire recipes like this one.

This macaroon recipe is easy and uses just seven main ingredients: sweetened coconut, all-purpose flour, a pinch of salt, sweetened condensed milk, a beaten egg white, vanilla extract (or another flavor), and chocolate eggs for the centers.

Ingredients You Need for the Macaroon Cookie Recipe

• 14 oz sweetened angel flaked coconut
• 3/4 cup all-purpose flour
• 1/4 tsp salt
• 14 oz (1 can) sweetened condensed milk
• 1 egg white, beaten to frothy
• 1 tsp vanilla extract (or orange, chocolate, or mint extract)
• 24 Dove Chocolate Easter Eggs, unwrapped (milk or dark chocolate)
• Optional: gel food coloring for pastel colors

How to Make Dove Easter Egg Coconut Macaroon Cookies

1. Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats and lightly spray if desired.
2. In a medium bowl, combine the coconut, flour, and salt.
3. Beat the egg white until frothy. For one egg white, vigorously whisk or beat with a fork for about 30–45 seconds until a mass of tiny bubbles forms.
4. Add the sweetened condensed milk, frothy egg white, and vanilla to the coconut mixture. Stir well with a spoon or rubber spatula until evenly combined.
5. Optional: add a small amount of gel food coloring if you want pastel-colored macaroons for Easter.
6. Using a 2 oz cookie or ice cream scoop, place mounds of the mixture 2 inches apart on the prepared baking sheets.
7. Bake for 16–20 minutes, or until the edges and tops are golden brown.
8. Remove from the oven and transfer the cookies to a wire rack. Let them cool for 2–4 minutes, then gently press a chocolate egg into the center of each cookie. Test timing on the first one or two to avoid too-melted chocolate—if eggs melt, let cookies cool a little longer before pressing.

Tips for Perfect Macaroons

Getting the egg white frothy is important. The frothy white helps bind the coconut and sweetened condensed milk and gives the macaroons their texture. For a single egg white, beating vigorously with a fork for 30–45 seconds works well.

Tip for Adding the Chocolate Egg

Wait 2–4 minutes after the cookies come out of the oven before pressing the chocolate egg into the center. Placing the egg too soon can cause it to melt and spread. If an egg starts to melt, let the cookies cool a little longer and try again.

These Dove Easter Egg Coconut Macaroon Cookies are a great treat for coconut lovers and a festive option for Easter celebrations.

You can use Dove Easter Assorted Springtime Mix or any chocolate eggs you prefer. The cookies are delicious with or without the chocolate center.

More Candy-Inspired Desserts

• Milk Chocolate Kiss Cookies
• Chocolate Candy Egg Fudge Cake
• Home-Made Chocolate Peanut Butter Eggs
• Butterfinger Truffles
• ‘Awesome’ Peanut Butter Cup Cookies
• Halloween Black Magic Candy Cake

Recipe adapted from Melissa’s Southern Kitchen.