German Chocolate Macaroons

German Chocolate is one of my personal favorites. Coconut, chocolate and pecans were just meant to be together. Wouldn’t you agree?!

This cookie recipe is adapted from my Coconut Macaroons and is such a great spin on the traditional recipe! The thickened sweetened condensed milk really takes these cookies over the top.

These cookies were raved about by all who ate them!

The German Chocolate Macaroons are unique, delicious and just amazing all around! You will not be disappointed!

German Chocolate Macaroons from ...These cookies are SO delicious! If you love german chocolate, then you are going to go crazy over these!

German Chocolate Macaroons

These cookies are SO delicious! If you love german chocolate, then you are going to go crazy over these!
Prep Time 10 minutes
Cook Time 20 minutes
Sauce 45 minutes
Total Time 1 hour 15 minutes
Servings 36
Calories 144kcal


  • 5 1/3 cups sweetened coconut shredded
  • 3/4 cup sugar
  • 6 Tablespoons flour
  • 1/2 teaspoon salt
  • 5 egg whites
  • 1 cup finely chopped toasted pecans

Chocolate Topping

  • 4 ounces sweet chocolate
  • 1 Tablespoon shortening

Sweetened Condensed Milk Topping

  • 6 ounces sweetened condensed milk


  • Place sweetened condensed milk in a double boiler until slightly thickened (About 45 minutes). Keep warm.
  • Preheat oven to 350 degrees F.
  • Line cookie sheet with parchment paper or grease and lightly flour the cookie sheet.
  • In a large mixing bowl combine coconut, sugar, flour and salt. Toss and mix well. 
  • Add egg whites and nuts and mix well.
  • Using a round tablespoon drop macaroons onto prepared cookie sheet.
  • Bake at 350 degrees F for 20 to 23 minutes or until golden brown on top. Place on cooling rack.
  • Melt chocolate with shortening in microwave in 30 second increments, stirring in between each increment until chocolate is melted. Drizzle chocolate over macaroons.
  • Then Drizzle thickened sweetened condensed milk over the chocolate.


Calories: 144kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 2mg | Sodium: 100mg | Potassium: 103mg | Fiber: 2g | Sugar: 14g | Vitamin A: 16IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg
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Filed under: cookies, dessert

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  1. Averie @ Averie Cooks

    Your cookies are just getting more and more insanely good looking! That drizzle of sweetened condensed milk is just the icing on the cake :) pinned!

  2. Teri C.

    Probably a silly question, but what exactly do you mean by shortening? Is it that stuff that they sell in blocks now... used to be "Crisco" back in the day? Can I use butter instead, or does the choco coating require a little more substance than butter would give? Thanks! These look AMAZING!

    1. jackie

      I will be trying these, but I don't use shortening because it's too fattening. I'm going to try ground flax in place of the shortening for several reasons. It's thicker than butter and will help hold things together. It is the good type of fat, is nutrient rich (Google it.), and high in fiber.

    2. Susan

      Not sure if you got an answer yet, but yes, shortening is the same thing as Crisco. Not sure if you can substitute anything in its place.

    3. christina

      You use the shortening to keep the chocolate smooth and shiny so it doesn't look dull. If anything you could omit altogether but might look dull.

    4. Leslie

      I use coconut oil in place of shortening all the time.

    5. Cindi

      Coconut oil works perfectly. It sets up like magic shell and is shiny. The coconut flavor in the oil would compliment the macaroon as well.

    6. Carey


      You can use Coconut oil in place of shortning

    7. Marilyn

      Instead of the shortening, try coconut oil... yummy!

    8. Amelia

      It needs to be shortening because the butter will burn the chocolate. The shortening makes it more creamy and easier to drizzle. I know that Cisco is still sold in stores. It should be near the vegetable oil.

    9. Addie

      Do you sub equal amounts of coconut oil?

    10. Debbie

      Can I make these gluten free by substituting corn starch for the flour?

    11. cindy



    12. Karen


      coconut oil at the store is just as effective .... I have a MAJOR REACTION to flax, please be careful that your guests don't.

    13. Betty

      If you don't want to use any fat and want the same shine you can temper the chocolate.

    14. Mandy

      I was thinking of trying coconut flour...?

  3. ellie

    Wow! Looks yummy! How many does this make and how do you store them? Can't wait to try them. Thank you!

    1. Stephanie

      I'm not sure how to store them, but I made these tonight. I got 35 and I used the Pampered Chef medium-sized scoop to form my macaroons.

    2. ellie

      thank you, stephanie!

  4. Sharon Compton

    What's the best way to store these? They look amazing!

    1. Chef in Training

      In an airtight container. If you are eating them soon you can store them in the fridge or on the tabletop. If you want to wait a bit, they can be frozen (in an airtight container) as well :)

    2. Karen


      I read one comment regarding allergies. Though, I ADORE coconut oil, it can and does act as a laxative for some people:) I happen to be one of them. It would be a very good idea to tell people that coconut oil/coconut flour has been used in your goodies. Years ago, I used coconut oil in all my Christmas goodies to give to friends and family; then I discovered what the coconut oil in my goodies did to me. Though I was mortified, I called everyone up that I had bestowed my goodies on and warned them!



      My adult daughter was using coconut oil for "pulling" and developed a sensitivity to it and her lips peeled until they bled. It took several doctors and tests to figure it out. She doesn't dare use it again ever.

  5. Liz

    Thank you Nikki for the nice recipe.

  6. Barbara

    Do you beat the egg whites until they form stiff peaks?

  7. Sue Ann Martin

    approximatley how many cookies does this recipe make ?

    1. Pamela Duckworth

      35 cookies

  8. Sheri

    These look TOO DIE FOR!!!!!!!

  9. Joyce Hudson

    I am also wondering if you beat the egg whites first before combining with the other ingredients.....????? I would like to make these today but don't want to ruin a whole batch!! Anyone?????

    1. Patti

      Did you get a response? I would like to know as well before I bake them.

  10. Nancy Page

    Is this plain or self-rising flour? They look delicious!!!

  11. Charlotte Graham

    What flour do you use. Self rising or all purpose to make the German chocolate macaroons?

    1. Chef in Training

      I use all purpose. If I use anything other than that, I always be sure an clarify. So sorry for the confusion :) Please let me know if you have anymore questions.

  12. Darlene

    There is something wrong with the directions. Maybe it should be edited.

  13. Bonny Lee

    What makes these German Chocolate since there is no Baker's Sweet German Chocolate in the recipe ingredient list? Shouldn't you at least use some chopped German Chocolate in the cookie, as well as melted on top.

    1. Chef in Training

      I have heard the name "German Chocoalte" comes after a person named "German" not the actual country :) Sorry for any confusion.

    2. Patti

      I'm also curious about the egg whites. Several people have asked the question and I do not see a response. Thank you

    3. dedra

      You never answered the question about the egg whites. Do you just add them directly from the shell, beat until frothy, or beat until stiff? Please answer.

    4. Chef in Training

      just beat with fork. No stiff peaks.

  14. Melissa Street

    Do you beat the egg whites stiff before adding?

  15. Sally Abbott

    I don't know about this recipe, but in other coconut macroons, you beat the egg whites until frothy.

  16. Jane Richardson

    Are the egg whites beaten before adding to other mixture?

    1. Dorothy Harvey

      I made the macroon cookies but they turned out hard. I followed the receipe. The only thing I question is I used plain flour and did not whip the egg whites since it did not say so. Anything that I should of done different

  17. Debbie

    I'm not sure what you mean by thickened sweet condensed milk? Do you use it right out of the can? I don't use it that much when I bake so I was a little confused. Thank you!

  18. kaye

    Plain or self rising flour for German Chocolate Macaroons? Do you stir condensed milk continously 45 min?

  19. Jo

    What can I replace the shortening with, I can't stand the smell it gives.

  20. Diane

    Can the German chocolate macaroons be made without flour, or can I substitute the flour for anything else.

  21. Philicity

    I don't have double boiler, how long should I microwave the condensed milk for?

    1. L King

      A double boiler (bain marie) can be made with two pots, one slightly smaller than the other: The bottom (larger) pot should be filled one-third to one-half the way up with water but shouldn't touch the bottom of the top pot. Heat the bottom pot so that the water is simmering. The top (smaller) pot will have your ingredients in it. Put the smaller pot on top of the larger pot. Make sure the bottom of the top pot doesn't touch the water.

  22. Heather

    Can these be made w/o nuts?

  23. Patricia

    Do you need to beat the egg whites before adding to the mixture?

  24. chanie v

    do you know if these can be frozen?

  25. Carole Shelton

    How many does this make?

  26. Lisa

    Can't wait to make these! We are crazy for coconut!

  27. Cathy Schultz

    about the German chocolate macaroons, do you beat the egg whites first, then add to other ingredients? This looks so good, can't wait to try them?
    Thank you, Cathy

  28. Deanna

    I just made these for Easter dessert. My family loves German Chocolate Cake. So far, my husband, daughter and I love them!
    Fyi- I just added the egg whites and did not whip them. I heated the condensed milk in a pan, on top of another pan with water on the stove for 45 minutes at medium heat. It thickened and I only stirred it 4 times. Turned out great!

  29. Debe

    Is the sweetened milk cooked in the can or not?

    1. Chef in Training

      no, pour it into a small sauce pan.

  30. Lucille

    Could you please clarify about the milk. Some people cook it in the can, it makes caramel. What temperature, do you stir? Etc. look delicious otherwise. :)

  31. Patsy Myaer

    I would like to know if you beat the egg whites first and fold them into the other ingredients? It doesn't say?? thanks

  32. Connie Earley

    No instructions. Do you beat the egg whites? They look SOoo beautiful in your pictures, I just have to try them for my club meeting on Saturday. What is the white- ish drizzle over the German chocolate??? I have to confess, I have never made macaroons before and I am 71 years old. Shame on me but, I have never seen them look so delish before! Thank you so much for sharing. Connie

    1. Chef in Training

      no beating before hand. The white drizzle is the thickened sweetened condensed milk.

  33. Judy Moseley

    this may be a stupid question but do you whip the egg whites first?

  34. Vicki

    Is that plain or self rising flour?

  35. Chubbybunny

    You call these German Chocolate Macaroons, but where's the German Chocolate in the recipe? Baker's German Chocolate has nothing to do with Germany, but it does have a unique taste. Maybe you should rename these, just, Chocolate Macaroons.

    1. Wendy

      It look unbelievable and I shall be trying it...Thank you so much! I lived in Germany for 8 years. They do make chocolate...and are the second largest consumers of chocolate in the world. There was a chocolatier who worked for Baker's Chocolate and he invented a type of chocolate. They called it German Chocolate (as it was his last name) There are also many types of chocolate from Germany which are superb. Hence the confusion with the name 'German Chocolate'.
      Perhaps you should amend your recipe so people do not have all these questions that I have been reading below. RE: Type of Flour....All Purpose etc. OR - Whip the egg whites or not? Or how to make a double boiler if you do not have one...etc. But I do look forward to making these. Thanks

  36. Connie Earley

    Thank you so very much for the instructions. I know these will be a big hit with the girls on Saturday. Just hope I can make mine look half as pretty as yours!. Thank you again. Connie

  37. Sandy S.


    How much sugar do you use? The amount does not show up on my recipe here. They look delicious and don't sound too hard to make and that is a bonus. Thanks for the good recipes. I want to make these tonight.

    1. Chef in Training

      I am sorry it isn't showing up for you. I have no idea why that is, but it states 3/4 cup sugar :) Please let me know if you have any more questions, I'd be happy to help :)

    2. Lori Collins

      Why not just rewrite the recipe and answer the questions there.
      When recipes are incomplete or confusing you will find that people want make them.
      A year later you are still answering the same questions.
      Just trying to help.

  38. Cheryl


    These are so good and easy to make.

  39. Sandi Marson

    These German Chocolate Macaroons look delicious! Approximately how many cookies does this recipe make?

    Thanks for all your fabulous recipes!

    Sandi Marson

  40. Louise Williams

    For the German Chocolate Macaroons, do you beat the egg whites before adding them or not?

    Thanks for your response.

  41. Jennifer Jones

    For th German Chocolate Macaroons, are the eggs whites still liquid or are they beaten first when being added to theother ingredients? Thank you.

    1. Chef in Training

      still liquid

  42. Ginger K.

    When you say sweet chocolate, do you ean milk chocolate? If so, can you use milk chocolate morsels? Thanks

  43. Diane Dubey


    These look decadent! Can't wait to try them!!!!!

  44. Kim


    I have made these macaroons. They are awesome.

  45. Kim


    These cookies are amazing. And, so easy to make. I am going to make them for my daughter's wedding reception.

  46. Melissa


    Oh my goodness. These were so good! I made my first batch this morning while I was getting ready for work. Super simple and SO YUMMY! Will definitely be making these again and again. Thank you!

    1. Joyce haney

      Do you use self raising flour in these cookies

    2. Chef in Training

      i use all purpose

  47. Tanja


    That recipe sound delicious. And excuse my question but why german chocolate macaroons? I am german and the only way we make macaroons is christmas time, and than we rarely ever use pecans here neither... so I just had to ask *lol*

  48. g mellow

    Are the egg whites beaten at all or whipped like normal macaroons? Thanks.

    1. g mellow

      Sorry I see you have answered this earlier.

  49. Linda


    the recipe calls for 5 egg whites to be added. Do I beat them stiff first?

  50. Susan

    I got pecan chips. How would you toast them?

  51. Betty .gajewski

    I won Grand Champion at our county fair on the German chocolate macaroons

  52. Linda Hudson

    Enjoy reading your recipes and the ones I've tried have been delicious. My problem is finding recipes for two. I'm not fond of eating leftovers for a week. Any suggestions. Thanks

  53. kristen darling

    Will these stay safe to eat if mailed to my state side missionaries? Takes about 3-4 days to get there. Thanks!

    1. Chef in Training

      the sweetened condensed milk makes them very sticky. I wouldn't recommend mailing this product. I hope that helps :)

  54. Karen Huffman

    Has any one made the macaroons and mailed them? Thinking they would be a great homemade gift for Christmas, but just wondering about mailing with the condensed milk. Will it stay firm or run? Recipe sounds DELICIOUS!

    1. Chef in Training

      the sweetened condensed milk is very sticky. I wouldn't recommend shipping this recipe. Hope that helps.

  55. Leslie


    These look so delicious!

  56. Dianne

    Just wanted to know if you beat the egg whites first? Before adding to the coconut and sugar.

    1. Chef in Training

      you can slightly whisk with a fork if you want to combine better, but still liquid :) Hope that helps

  57. Babs Moore

    I have wasted a lot of paper copying this, recipe. Because a lot of us are trying to learn, we're not bakers, I think from reading the comments and reading the recipe, over and over, maybe it would be a good idea to start over, and make it more clear about the, egg whites and chocolate? I really can't afford to waist ingredients. Is it possible for those of us, that are trying to learn, just to start over and be more specific and clear?? As comments were made and vague answers given, it just became more confusing

    1. Chef in Training

      you can slightly whisk the egg whites with a fork if you want to combine better, but still liquid :) Hope that helps

  58. Cheryll

    I wonder if you could use pumpkin chips, that I seen the other day, instead of the chocolate.

  59. diane

    could you make these with gluten free flour?

  60. Bonnie Gill

    your recipe says to put the sweetened milk in a double boiler but does specify at what heat setting; med, med-low or low.

  61. Jane

    How many macaroons does this recipe make ?

    1. Chef in Training

      about 2-3 dozen depending on how big you make your cookies :)

  62. Becky

    I can't wait to make these. I often make the plain macaroons but these are "over the top". I know they will be wonderful and I plan to include them in my Christmas "goodies" tins that I give a way during the holidays. Thanks so much for sharing this with friends. Have a wonderful holiday...

  63. Kristen

    How many does this recipe make?

  64. Joann Keatts

    Recipe doesn't state: are the egg whites supposed to be whipped?

    1. Chef in Training

      you can slightly whisk with a fork if you want to combine better, but still liquid :) Hope that helps

  65. Michelle V.


    Not only were these the easiest cookies I have ever made, but they look beautiful when frosted and plated. I tried these for the first time and took these to a Thanksgiving Potluck at work. I doubled the batch and followed the recipe exactly. I got so many compliments and so many people asked for the recipe. Delicious, they taste like an Almond Joy bar. Thank You, Chef in training. Keep up the good work.

    1. Anita


      I tried making these tonight. I must have done something. My condensed milk was so thick it wouldn't drizzle . I added more but didn't make a difference. Any suggestions for next time? Also sweet chocolate what kind did you use I had a hard time with that too. Just started baking recently so trying to learn new things. Everything else turned out great

    2. Chef in Training

      My only suggestion is to watch when it barely starts to thicken. It may not take the full 45 min as suggested. If it gets to thick it would be hard to drizzle. I am so sorry about that. It is a german sweet chocolate that comes in a bar form by the chocolate chips. I hope that helps :) Please let me know if you have any more questions!

  66. Jan McElveen

    Do you beat the egg whites before adding or just add raw?

    1. Chef in Training

      you can slightly whisk with a fork if you want to combine better, but still liquid :) Hope that helps

  67. sharon

    Can you make ahead , like the day before ,Going to have company and didn't want to do them that day .

    1. Chef in Training

      definitely :)

  68. Sue

    Do you beat the egg whites first?

  69. Isana

    What a fantastic and super easy recipe! Yet they look and taste like a million dollars! And you can't consume the raw product! SCORE!!!

  70. Michelle Verkerk


    Made these for a potluck at work. They were a hit. Taste like a combination of Almond Joy & German Chocolate frosting. I sub. coconut oil for shortening, no problems. My question, can these cookies been frozen? If so, with or without the choc. & sweetened condensed milk topping? Thank you.

  71. Debra B

    Can you use Egg Beaters 100% liquid eggs instead of a 5 whole eggs separated?

  72. Tonia

    I can not tell you how much I LOVED these. Followed the recipe until the end when I had chocolate left. So I dipped each macaroon bottom in chocolate. Excellent! I may have eaten them all. Next time I'm going to try freezing some.

  73. Lynn

    what type of flour? all purpose or self rising?

  74. Judy Essenberg

    Do the egg whites have to be beaten before mixing in?

  75. Barbara


    Very rarely do I make a recipe and it looks like the picture. Mine did & taste so good. I'm hooked!
    Thank you for this great recipe!

  76. Judy

    How many does this recipe make? It doesn't say.

  77. Donna

    Can you add the sweetened condensed milk into the cookie mix before baking so they are not so sticky afterwards?

  78. joann


    Some of the same questions asked over and over. Might be wise to read all comments before asking.

  79. Cindy Koegler


    I took these to a super bowl party and everyone loved them! Thank you!! I plan on including these next to Buckeyes on the dessert table at my daughters wedding now!

  80. Patricia Jones

    Can you freeze these?

  81. Ellen Seelman

    does the condensed milk dry at all so when they are stacked on top of one another the other cookies don't get all messed up?

  82. Lisa

    I made these, and while they are delicious, the “frosting” of chocolate and condensed milk, stays wet. That makes it difficult to store or stack these cookies. Any suggestions on how to get the chocolate and condensed milk to dry or solidify? Thanks in advance.

  83. Deborah


    I look forward to following you on your cooking journey and trying more of your amazing recipes. Deborah B

  84. Janice

    I make these every year one of the kids favourite follow the recipe you won’t be disappointed. They are so good. Yummy. .

  85. Gloria


    Excellent recipe.