White Chocolate Drizzled Coconut Macaroons {Foodie Friday}

We asked one of our favorite foodies, Megan Brewer of Yumology, to whip up something special and sweet for you today! Remember to make it with love:

White Chocolate Drizzled Coconut Macaroons

Happy Valentine’s Day, Yummies. If you’re looking for a sweet and simple evening dessert, look no further! Yumology has some excellent options for your Valentine’s Day meal. Be sure to end the magical evening with these White Chocolate Coconut Macaroons.



White Chocolate Drizzled Coconut Macaroons
2 large egg whites
1 pinch of salt
1 tsp vanilla extract
1 tsp rum extract
1 14 oz can of sweetened condensed milk
2 14 oz bags of shredded coconut
4 TBSP melted white chocolate


  1. Preheat your oven to 300 degrees
  2. Whisk together the salt and egg whites until frothy
  3. Stir in the sweetened condensed milk, vanilla extract and rum extract
  4. Fold the coconut shavings into the batter until well incorporated
  5. Scoop out a small handful of mixture into the palm of your hand to form a small ball
  6. Set the scoops on a parchment-lined cookie sheet
  7. Bake the macaroons at 300 degrees for 20-25 minutes, until the coconut begins to toast on top and the macaroons harden
  8. Set the macaroons on a cooling rack with a slip of parchement paper underneath
  9. Heat the white chocolate chips or bark as directed on the package
  10. Use a spoon to drizzle the white chocolate on the tops of each macaroon

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