Easy Coconut Macaroons
Delightful coconut treats that are simple to make, perfect for any occasion, and loved by all ages.
Ingredients
For the Macaroons
- 14 oz sweetened coconut flakes (or can use unsweetened)
- 14 oz sweetened condensed milk (1 can)
- ½ cup all-purpose flour
- ¼ tsp almond extract
- ½ tsp vanilla extract
- ⅛ tsp salt
- ¾ cup semi-sweet chocolate chips (can do half milk chocolate chips)
- ⅓ cup heavy cream Can substitute with coconut cream or milk for a dairy-free option.
Instructions
Preparation
- Preheat the oven to 350°F (176°C). Line two large 18x13 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the sweetened coconut flakes, all-purpose flour, and salt.
- Add the sweetened condensed milk, almond extract, and vanilla extract. Mix well using a whisk or spatula.
- Using a 1.5 Tablespoon cookie scoop, shape the mixture into mounds and place them evenly spaced on the prepared cookie sheets.
Baking
- Bake in the preheated oven for 15 minutes.
- Broil over high for 1-2 minutes until the tops are toasted and golden brown.
- Let them sit on the baking sheet for 10 minutes before dipping them in chocolate.
Chocolate Dipping
- To melt the chocolate, place the chocolate chips in a medium bowl.
- Heat the heavy cream until hot and pour it over the chocolate chips. Let it sit for a minute, then stir until smooth.
- Dip the bottoms of the cooled coconut macaroons in the chocolate. Refrigerate for the chocolate to set, then serve.
Notes
Store in an airtight container at room temperature for up to a week or in the refrigerator for up to two weeks. Separate layers with parchment paper to prevent sticking.