Coconut Macaroons
Coconut Macaroons are soft, chewy coconut cookies with crisp edges, chewy centers, and a chocolate coating that makes every bite feel indulgent.
Servings: 30 cookies
Cost: $3.21
Equipment
- 2 Large sheet pan (15" x 21")
- Parchment paper or silicone baking mats
Ingredients
- 2/3 cup all-purpose flour
- 5-1/2 cups sweetened coconut flakes see note 1
- 1/2 tablespoon vanilla extract or 1 tsp vanilla bean paste
- 1/4 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk not evaporated milk
- 1-1/2 cups chocolate chips milk, semi-sweet, or dark; see note 2
- 1-1/2 teaspoons coconut oil or vegetable oil
Instructions
- Heat oven to 350°F. Line two large sheet pans with parchment paper or silicone baking mats.
- In a large bowl, add the coconut flakes, flour, vanilla, and salt. Add every bit of the sweetened condensed milk. Use a hand mixer and mix just until everything comes together. Stop as soon as it’s combined. Pop the mixture in the fridge for 10 minutes so it can thicken. Spray a 1-tablespoon cookie scoop with cooking spray, then scoop firmly, packing the mixture into the scoop so each cookie holds its shape (see note 3).
- Arrange on prepared pans, spaced 1 inch apart. Bake 10–14 minutes or until the tops are lightly toasted and the bottoms are pale golden. Watch closely; they can brown quickly. Remove from oven and cool on the pan for 5 minutes, then transfer to a cooling rack.
- Optional: Once the cookies are fully cooled, melt the chocolate chips with the oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring for 30 seconds between each burst to prevent overheating. Repeat until smooth and fully melted. Transfer about 1/4 cup of the melted chocolate to a small plastic bag and set aside.
- Dip the base of each cookie in the remaining melted chocolate and place on parchment. Snip a tiny corner off the plastic bag and drizzle chocolate over the tops. Let chocolate set at room temperature.
Video
Notes
Note 1: These macaroons turn out best with soft, super fresh sweetened coconut. Feel the bags at the store and choose the softest one.
Note 2: Any chocolate works. Milk chocolate is sweetest; semi-sweet or dark for less sweet cookies.
Note 3: The mixture is sticky. Spray your scoop with cooking spray or help release the dough. Leave them rustic or roll balls gently by hand for a neater shape.
Storage: Store tightly covered at room temperature for up to 3 days or in the fridge for 5–7 days (best within 1–2 days). To freeze (without chocolate): Freeze baked cookies on a sheet pan until solid. Transfer to an airtight freezer bag or container and freeze up to 2 months. Thaw at room temperature.
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