Easy Coconut Macaroons

Coconut macaroons dipped in chocolate on parchment paper.

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5 from 4 reviews

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.


Units Scale
  • 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


  1. 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.


  • 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.