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Two Quick and Easy Recipes – Chocolate-Dipped Coconut Macaroons and The Fluffiest Pancakes, Ever

As you can imagine, I love really easy recipes, especially ones that taste amazing. I have been making these for a while and thought it only fair that I’d share the best chocolate-dipped coconut macaroons ever, plus the secret to fluffy pancakes. With the help of Burnbrae Farms egg innovation products, I was able to save time in the kitchen so that me and my family could make the most of the beautiful summer weather! Enjoy!


The easiest (and most delicious) macaroons you’ll ever eat. 

  • Servings: 26 macaroons
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes

Total Time: 45 Minutes


  • 1 14-oz bag sweetened flaked coconut,
  • 7/8 cup sweetened condensed milk (7/8 cup = 3/4 cup plus 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 4 tablespoons Burnbrae Farms Naturegg Simply Egg Whites
  • 1/4 teaspoon salt
  • 4 ounces milk chocolate


  1. Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper or a ‘Silplat’ baking sheet
  2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  3. In the bowl of an electric mixer, beat the 4 tablespoons Burnbrae Farms Naturegg Simply Egg Whites and salt until stiff peaks form. 
  4. Use a rubber spatula to fold the egg whites into the coconut mixture.
  5. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. 
  6. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  7. Melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth. (make sure there’s no water in the bowl, or the chocolate will split)
  8. Lick the spoon.
  9. Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. 
  10. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.


  • Servings: 8 pancakes
  • Prep Time: 5 mins
  • Cook Time: 15 mins

Total Time: 20 mins


  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 ¼ cups milk
  • 3 tablespoons butter, melted
  • ¼ cup Burnbrae EGG Creations!
  • ¼ cup Burnbrae Naturegg Simply Egg Whites


  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, EGG Creations! and melted butter; mix until smooth.
  2. Whisk the Naturegg Simply Egg Whites to semi-stiff peaks and gently fold into the pancake batter.
  3. Heat a non-stick frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Pin these:

Easy chocolate dipped coconut macaroon recipe

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Disclaimer: This post was sponsored by the lovely people at Burnbrae Farms.

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