Coconut Macaroons with Chocolate from justataste.com #recipe

It doesn’t get much easier than this. All it takes is five ingredients and 15 minutes to make the softest, chewiest coconut macaroons that are slightly crisped on the edges. Keep ’em simple sans garnishes or fancify each bite with a drizzle of chocolate and a showering of sprinkles atop each bite-sized sweet.

Coconut Macaroons with Chocolate Recipe from justataste.com

Dessert

Easy Coconut Macaroons with Chocolate

It doesn’t get much easier than this. All it takes is five ingredients and 15 minutes to make the softest, chewiest coconut macaroons that are slightly crisped on the edges. Keep ’em simple sans garnishes or fancify each bite with a drizzle of chocolate and a showering of sprinkles atop each bite-sized sweet.
5 from 2 votes
Coconut Macaroons with Chocolate Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 36 macaroons

Ingredients 

  • 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

Instructions 

  • 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 12 to 18 minutes until the tops are golden brown and the macaroons are your desired level of crispiness.
  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!


Feeling social?

Share this recipe!

Categories

Nutrition

Calories: 143kcal, Carbohydrates: 15g, Protein: 1g, Fat: 8g, Saturated Fat: 6g, Cholesterol: 4mg, Sodium: 53mg, Potassium: 119mg, Fiber: 1g, Sugar: 14g, Vitamin A: 30IU, Vitamin C: 0.4mg, Calcium: 37mg, Iron: 0.6mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published.

Recipe Rating




Comments

  1. Hi..can you tell me the quantity of coconut in terms of grams ..as in India It is easy to get fresh coconut but it is available in various sizes…and personally I like to use fresh coconut flakes …so don’t want to go for packaged one

      1. 5 stars
        Delicious and easy recipe. I made it as given then I made it again with a little almond extract…. big hit in my house!

    1. Hi Renva! The parchment prevents the cookies from sticking to the baking sheet so I recommend using it. Enjoy!

  2. I just made these and was wondering why did the macaroons not keep their shape? Instead, their bottoms began to spread out and become somewhat flattened in appearance. Also the bottoms were cooking faster than the tops and the middle was more moist than I anticipated (after 15 min). I used a 1 1/2 Tbsp scooper and am not sure what I did wrong.

    Do you have any suggestions or advice on what I did wrong? Should I add an egg to the recipe?

    I was really looking forward to eating and sharing these. Help!

    1. Hi Laura! Most likely the baking sheet was too warm in between batches, or that the mixture itself was too warm. Hope that helps!

    1. Absolutely! Macaroons freeze well after being baked, just be sure to let them cool completely before wrapping them to freeze. Then thaw overnight in the refrigerator when ready to enjoy.

    1. Hi there, Sue! What do you mean by download? We have a print button for our recipes but not a download. Is that what you’re referencing?

  3. LOVE this! So simple. The only thing I did differently was topping them each with a Hershey chocolate nugget right after they came out of the oven.

  4. OmG – my most favourite Christmas “Plaetzchen”!!! :) :) Those and Marzipan ‘potatoes’ are my real huge weakness when it comes to sweet things – …..otherwise I do prefer savoury items. So that means I will have to start baking soon – for friends, of course :) :) :)

  5. Hi Kelly,is your shredded coconut the same as our desiccated coconut.?also,your cup measurements are a bit confusing.could you let me know how much 6 cups weigh in either ounces or grammes please,for the coconut.thankyou.

    1. Hi Beverley – Desiccated coconut is finely ground and slightly more dry than shredded coconut. I have never tried this recipe with desiccated coconut so I’m not sure how they would turn out.

  6. Hi, what do you mean by sweetened shredded coconut flakes? Do i have to put sugar on it first or is there a store that you can buy one?Thanks

    1. It’s bagged coconut that’s already sweetened and can be found in the baking aisle of all major grocery stores!

    1. Hi Rose! I’ve never tried freezing them so I’m not sure but definitely let me know if you give it a shot.

  7. The recipe says to scoop out about 3 tablespoons for each macaroon. Is that correct or a typo? The first batch I made seemed too big and didn’t make nearly as many as the recipe says it makes.

  8. Hi ! Love this easy recipe. Just to try out for the first time, how much coconut and condensed milk should I use for about 12 of these? Thanks !

  9. Yep! Not sure what happened, and it was definitely parchment paper. Going to try again tomorrow and hope it works! Any advice for turning these into chocolate macaroons? Would you just use cocoa powder?

  10. Made them, but they just got stuck to the paper and fell apart if you tried to take them off. Couldn’t serve them and didn’t even get to the chocolate stage.

    1. Hi Jen – I’ve never experienced these sticking to the paper. Did you bake them until they were golden brown and let them cool on the baking sheet before transferring them?

  11. Macaroons with chocolate recipe turned out great. One question; the macaroons spread out on the baking sheet. I had to cut around the outside of the macaroon to neaten them up. No problem…..I ate the crunchy bits I cut off but I am wondering why that happened? As the mixture too warm when put on the cookie sheet? I did use the parchment paper which worked well.

    1. Hi Lisa! It was most likely that the baking sheet was too warm in between batches, or that the mixture itself was too warm. Hope that helps!

  12. Thanks I have been looking for a easy recipe to make these my son is coming home for cmas I will make these for him thanks for posting the eady recipe yum-0

  13. Looks good! Do we have to refrigerate the macaroons or can we leave it at room temperature, for how long? How do you store these? Thanks.

    1. Thanks, Ela! No need to refrigerate them but you can store them in an airtight container at room temp and they’ll last up to a week. Enjoy!

  14. Kelly, I made these macaroons at Christmas and they are delicious and so simple to prepare! Today I am making another batch to share Sunday after church. Thank you for sharing this delightful recipe!

  15. just tried your macaroons wow they were simple and delish this is my first time seeing your post cant wait for more thankyou

  16. These were delicious, ut they stuck to the parchment paper!! It was just awful. Don’t use parchment paper.

  17. I loved the peanut noodle dish and the mini macaroons! And the site looks gorgeous. And now I want a creme brulee donut!!!! Karen