Coconut Macaroons
These sweet, chewy Coconut Macaroons come together easily with a secret ingredient—sweetened condensed milk! Dipped and drizzled in chocolate, they’re totally irresistible for coconut lovers!
Servings: 30 cookies
Cost: $3.21
Equipment
- Parchment paper or silicone baking mats
Ingredients
- 2/3 cup all-purpose flour
- 5-1/2 cups sweetened coconut flakes see note 1
- 1 (14-ounce) can sweetened condensed milk full fat; not evaporated milk
- 1/4 teaspoon salt
- 1/2 tablespoon vanilla extract or 1 teaspoon vanilla bean paste
- 1-1/2 cups chocolate chips milk, semi-sweet, or dark; plus 1 teaspoon coconut or vegetable oil; optional, see note 2
Instructions
- Preheat oven to 350°F. Line 2 large sheet pans with parchment paper or a silicone liner and set aside.
- In a very large bowl, add the sweetened coconut flakes, flour, vanilla, and salt. Scoop out every bit of the sweetened condensed milk into the bowl. Use a hand mixer to beat ingredients until just combined; do not overmix. Use a large cookie scoop (1-1/2 tablespoons in size) to get golf ball-sized compressed (press into the cookie scoop) cookies (see note 3).
- Place cookies on the prepared sheet pans, 1 inch apart. Bake for 11–14 minutes or until coconut is lightly toasted on top and bottoms are a very light brown. Don’t overbake! Remove from oven and allow to cool on the pan for 5 minutes before gently moving them with a metal spatula to a cooling rack.
- Optional Chocolate: If you want to dip these in chocolate, wait for the cookies to fully cool. Then, add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in bursts of 20 seconds, stirring between burst for 20–25 seconds until chocolate is melted and smooth. Chocolate is melting even outside the microwave, so stir for a while to ensure it doesn’t burn. Transfer about 1/4 cup (just eyeball it) of melted chocolate to a plastic bag. Seal the bag without air and set aside.
- Generously dip the base of each cooled cookie in the remaining melted chocolate; transfer dipped cookies back to the parchment-paper-lined trays. Use scissors to cut a tiny tip off the plastic bag with the remaining melted chocolate and drizzle that chocolate over the cookies. Allow to set at room temperature.
Video
Notes
Note 1: These macaroons rely on soft, fresh coconut for optimal flavor and texture. I feel the bags at the store to find the softest feeling coconut! Make sure to get sweetened flakes.
Note 2: I love milk chocolate best, but any chocolate works. If you’re worried about sweetness, use semi-sweet or dark chocolate.
Note 3: The cookie scoop gets sticky, so spray it with cooking spray or use a spoon to help release the dough. Leave cookies as is for a rustic look or roll by hand for a neater shape.
Nutrition Note: Nutrition information is for Coconut Macaroons without chocolate. There are 176 calories in 1 serving of these macaroons with the optional chocolate.
Storage: These cookies will stay fresh, tightly covered, at room temperature for up to 3 days or in an airtight container in the fridge for 5–7 days. I like them best within 1–2 days. These cookies freeze and defrost well without the chocolate: Place the cookies on a sheet pan in the freezer, freeze until solid, then transfer to an airtight freezer bag or container. Freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 114kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 78mg | Potassium: 80mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg