Coconut Macaroons
Serves: 16
This recipe makes 16 macaroons.
  • 3 cups sweetened shredded coconut
  • 1 can (300ml) sweetened condensed milk
  • 1 teaspoon vanilla
  • 5 tablespoons all-purpose flour
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 350F.
  2. Line a baking sheet with a silicone baking mat.
  3. In a medium bowl, combine coconut, condensed milk, vanilla and flour. Stir until well mixed.
  4. Scoop mixture into 2-tablespoon size balls (I use a cookie scoop for this) and drop onto baking mat (space at least 2 inches apart from each other).
  5. Bake for 15 minutes.
  6. Remove from oven and let cool for a few minutes while you prepare the chocolate topping.
  7. Place chocolate chips in a microwave-safe bowl and heat in microwave in 30 second intervals (stirring well after each 30 seconds). You want this melted but not hot so don't overheat this.
  8. Drizzle chocolate evenly over each macaroon.
  9. Let macaroons cool completely on cookie sheet before transferring them to the fridge so the chocolate hardens. Once the chocolate has hardened, place macaroons in a resealable plastic food storage bag or container.
Recipe by Moms & Munchkins at