Easy Coconut Macaroons
These sweet and chewy coconut macaroons are perfectly toasted on the outside and delightfully moist on the inside. They are dipped in rich, velvety dark chocolate and drizzled with even more chocolate on top! These coconut macaroons are easy to make and taste like a sophisticated treat. This recipe makes about 24 macaroons.
- Author: Marley Braunlich
- Prep Time: 20
- Cook Time: 18
- Total Time: 38 minutes
- Yield: 24 1x
- Category: Dessert
- Method: Bake
- 14 oz. sweetened condensed milk
- 2 large egg whites
- 5 1/3 cups unsweetened coconut flakes
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 heaping cup chocolate chips, I prefer dark, bittersweet or semi-sweet chocolate
- 1/2 teaspoon coconut oil, optional, helps create a smooth melted chocolate consistency
- Preheat the oven to 350°F (176°C) and line two baking sheets with parchment paper. Move your oven rack to the upper center of the oven. This will ensure your macaroons do not burn on the bottom.
- In a large mixing bowl, combine sweetened condensed milk, egg whites, shredded coconut, vanilla extract, and kosher salt. Mix well until all ingredients are thoroughly combined. I simply used a large rubber spatula to fold in the coconut flakes and mix everything together.
- Using a small cookie scoop or tablespoon, drop the macaroon mixture onto the prepared baking sheet, leaving about an inch of space between each one. You should get about 24 (2 dozen) macaroon cookies. These cookies do not spread while baking and will retain their initial shape.
- Bake the macaroons in the preheated oven for 15-18 minutes or until they are lightly golden brown on top. I like to bake one cookie sheet at a time so each batch gets an even bake and stays in the center of the oven.
- Once the macaroons have finished baking, remove them from the oven and let them cool on the baking sheet.
- While the macaroons are cooling, prepare the chocolate glaze by melting the chocolate chips and coconut oil together in a heatproof bowl set over a pot of simmering water or in a microwave-safe bowl. Stir until the chocolate is completely melted and smooth.
- If your macaroons are not quite cool, you can place the baking sheet in the refrigerator to speed up the cooling process. I find this helps the chocolate harden faster.
- Dip the cooled macaroons into the chocolate glaze so the bottom edge is coated with chocolate. Place the chocolate-dipped macaroons back onto the parchment-lined baking sheet.
- Use any leftover chocolate to add a chocolate drizzle to the tops of the dipped macaroons. You can also leave some of the cookies plain (without any chocolate) to add some variety to your batch.
- Once the chocolate has hardened, you can serve the macaroons immediately or store them in an airtight container at room temperature for up to a week.
- Dairy-Free? Swap the sweetened condensed milk for a coconut version and use dairy-free chocolate chips to make this recipe dairy-free.
- Reduced-fat or full-fat coconut flakes will work. I ended up doing a mix of both since that's what I had on hand. You can also use sweetened coconut flakes. I prefer unsweetened coconut flakes for a cookie that is not overly sweet.
- See the blog post for more baking tips and details on how to customize this recipe.
Keywords: coconut macaroons, chocolate dipped coconut macaroons, coconut flakes, cookies, gluten-free cookies