It doesn’t get much easier than this. All it takes is five ingredients to make the softest, chewiest coconut macaroons that are slightly crisped on the edges. A final drizzle of chocolate completes this bite-sized sweet.
Coconut Macaroons with Chocolate
Yield: 3 to 4 dozen
Prep Time: 10 min
Cook Time: 10 min
6 cups sweetened shredded coconut flakes
1 (14-oz.) can sweetened condensed milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 Tablespoon vegetable oil
Preheat the oven to 350ºF.
In a large bowl, stir together the coconut flakes, sweetened condensed milk and vanilla until well combined.
Use a small spoon to scoop out roughly 3 Tablespoons of the mixture to form small mounds, spaced about 2 inches apart on a parchment paper-lined baking sheet.
Bake for 8 to 10 minutes until the tops are golden brown.
Remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Melt the chocolate chips and vegetable oil in the microwave or a double-boiler, stirring until smooth. Drizzle the cooled macaroons with the chocolate and serve.