Macaroons are a staple at my family's house during Passover, and since I didn't have an opportunity to go home for the holiday this year, I decided to bring the treat to my home-away-from-home.

As in most dorms, my kitchen lacks an oven. That's why this recipe, adapted from an original featured on The Kitchn, is perfect for the dorm-living college student. It has just five ingredients, can be made in a toaster oven, and is just the right portion size for sharing (or not!).

Toaster Oven Coconut Macaroons, Adapted from The Kitchn

  • Prep Time:10 mins
  • Cook Time:15 mins
  • Total Time:25 mins
  • Servings:12
  • Easy


  • 1 1/2 cups sweetened shredded coconut
  • 2 egg whites
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk chocolate chips optional
pork, vegetable, chicken, sauce, meat
Rachel Neiman
  • Step 1

    Preheat the toaster oven to 325°F. The original recipe calls for 350°F, but I found that the small size of a toaster oven caused the coconut to burn rather than brown at this temperature.

  • Step 2

    Toast the coconut. Spread the coconut out on your baking sheet and toast it for about 5 minutes, or until slightly brown (not burnt!).

    cake, cereal, flour, bread, wheat
    Rachel Neiman
  • Step 3

    Whisk the egg whites until slightly frothy. Then, whisk in the sugar and vanilla.

    sweet, ice, batter, egg, dough, dairy product, flour, milk, cream
    Rachel Neiman
  • Step 4

    Stir the coconut into the egg white mixture until well combined.

    sweet, dairy product, cream, milk
    Rachel Neiman
  • Step 5

    Assemble the macaroons on the sheet tray. It's easiest to spoon the mixture onto the tray and slightly ball it together by hand. Using a toaster oven, this recipe fits 12 macaroons on one tray (with a bit of a squeeze).

    candy, seafood, fish, rice
    Rachel Neiman
  • Step 6

    Bake the macaroons for 15-20 minutes or until golden. They may appear slightly soft but they'll firm up as they cool.

    Rachel Neiman
  • Step 7

    Allow the macaroons to cool while you prepare the chocolate. In a microwave-safe bowl, melt the chocolate in 10 second intervals.

    pork, barbecue, chicken, meat
    Rachel Neiman
  • Step 8

    Drizzle the chocolate across the macaroons. Drizzling chocolate is an acquired skill, one that I clearly have not yet acquired. Allow the chocolate to harden cool and harden before eating, or you'll end up with sticky fingers.

    Rachel Neiman
  • Step 9


    sweet, chocolate
    Rachel Neiman