Easy Coconut Macaroons

5 from 5 votes

My mom made these for my sister’s wedding a couple of years ago, and they were a huge hit! They’re great with or without the chocolate, but you know I’ll always choose to add chocolate.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Keyword: easy coconut macaroons

Servings: cookies

Author: Chelsea Lords

Cost: $3.81

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
1 (14-ounce) can full-fat sweetened condensed milk not evaporated milk!
1/4 teaspoon salt optional
1/2 tablespoon vanilla extract optional
2/3 cup milk chocolate chips optional, melted

US - Metric

Instructions

Preheat oven to 350°F. Line two large sheet pans with parchment paper or silicone liners and set aside.
In a large bowl, stir together the flour, coconut, and salt. Stir in the sweetened condensed milk (and vanilla if desired), using your hands until completely combined. Do not overmix. Use an ice cream scoop to get about golf-ball-sized cookies. Place cookies on the prepared sheet pans.
Bake for 11–14 minutes or until coconut is lightly toasted on top. Remove and allow to cool completely.
To Dip in Chocolate: if you want to dip these in chocolate, add the chocolate chips to a microwave-safe bowl and microwave in bursts of 15 seconds, stirring between bursts for 10 seconds until the chocolate is melted and smooth.
Dip the bases of the completely cooled cookies in the milk chocolate and transfer to a parchment-paper-lined tray. Using a spoon, drizzle remaining chocolate over the cookies.
Allow to set up at room temperature.

Notes

Storage: Cookies best within 1–2 days of making. These cookies freeze and defrost really well without the chocolate!

Nutrition