Coconut Chocolate Chip Macaroon Recipe


  • 14 oz. sweetened coconut
  • 2 tsp vanilla
  • 1 14 oz. can condensed sweetened milk
  • 1-2 cups chocolate chips
  • melting chocolate ((optional))


  1. Preheat oven to 350 degrees and line cookie sheet or baking sheet with a silicon baking mat or non-stick foil or parchment paper
  2. Mix coconut, vanilla, condensed milk together in large mixing bowl. Add in the chocolate chips.
  3. Take a tablespoon size of the mixture (a cookie scooper works great for this) and roll it in a ball with your hands (see tips above recipe!) You want the balls really tight, so squeeze the mixture in your hands!
  4. Place each on the cookie sheet spaced apart (they will spread a bit)
  5. Bake about 15-20 minutes until golden brown (the baking time really depends on your oven, you don’t want them to burn, so watch them carefully)
  6. Cool on a wire rack
  7. When totally cool – melt candy chocolate in a double boiler (follow your chocolates instructions) and dip the bottom and roll the bottom sides in the chocolate.  Let cool for about 15 minutes in the refrigerator
  8. Serve and enjoy!!

Nutrition per servingCalories: 151kcal | Fat: 8g | Saturated fat: 6g | Cholesterol: 2mg | Sodium: 57mg | Potassium: 59mg | Carbohydrates: 18g | Fiber: 2g | Sugar: 15g | Protein: 1g | Vitamin A: 35% | Vitamin C: 0.1% | Calcium: 19% | Iron: 0.4% |This article and recipe adapted from this site

Coconut Chocolate Chip Macaroon Recipe
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