Description
Deliciously chewy Coconut Macaroons made with sweetened shredded coconut and condensed milk, topped with a drizzling of melted chocolate for the perfect sweet treat. These easy-to-make cookies bake to a lightly browned perfection and are perfect for any occasion.
Ingredients
Scale
Cookies
- 3 1/4 cups (10 oz/300 g) sweetened shredded coconut
- 7 ounces (225 g) sweetened condensed milk (half of a 14-ounce can)
Chocolate Drizzle
- 1/2 cup (3 oz/90 g) chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Ingredients: In a large bowl, combine the sweetened shredded coconut with exactly 7 ounces of sweetened condensed milk. Avoid adding more condensed milk to prevent the cookies from melting during baking.
- Form Macaroons: Using a tablespoon-sized cookie dough scoop, scoop and pack the coconut mixture without overloading. Drop the scoops onto the prepared baking sheet, spacing them evenly.
- Bake Cookies: Bake the macaroons in the preheated oven for 15 minutes or until they are lightly browned. After baking, keep the cookies on the sheet for 5 minutes to set properly.
- Melt Chocolate: Place the chocolate chips in a microwave-safe bowl. Microwave for 30 seconds, stir vigorously, then continue to microwave in 15-second intervals, stirring well each time until fully melted and smooth.
- Drizzle Chocolate: Transfer the melted chocolate into a small sandwich-sized plastic zip bag. Cut a tiny corner off the bag and drizzle the chocolate evenly over all the cookies.
- Cool and Serve: Allow the chocolate to set before serving. Store any leftovers in an airtight container in the fridge for up to two weeks.
Notes
- Resist the urge to use more than 7 ounces of sweetened condensed milk or the cookies will melt during baking.
- Weigh the sweetened condensed milk to ensure accurate measurement for the best texture.
- You can substitute semi-sweet chocolate chips with white chocolate or dark chocolate for different flavor variations.
- Store coconut macaroons in an airtight container in the refrigerator to keep them fresh for up to two weeks.
Nutrition
- Serving Size: 1 macaroon
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
