These chocolate coconut macaroons are crisp around the edges, chewy in the center, and finished with melted chocolate. Sweetened condensed milk holds the coconut together, so there's no need to whip egg whites. You'll need just four ingredients and one bowl.
I use unsweetened shredded coconut because the condensed milk provides plenty of sweetness. Once the macaroons have baked and cooled, you can dip the bottoms in chocolate or drizzle chocolate over the tops-both ways work with this recipe.
They're easy enough to make whenever a coconut craving hits, but they're especially handy for a holiday cookie platter: you can bake them ahead and let the chocolate set before serving.
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Why You'll Love These Chocolate Coconut Macaroons
- No whipped egg whites. Sweetened condensed milk binds the coconut, making these eggless macaroons especially simple to prepare.
- Four ingredients, one bowl. Stir the coconut, condensed milk, and vanilla together, then add the chocolate after baking.
- Two ways to finish them. Drizzle chocolate over the tops or dip the cooled macaroons in it.
Ingredient Notes and Substitutions
Unsweetened shredded coconut
I love Bob's Red Mill shredded coconut for this recipe. Sweetened coconut makes the mixture sweeter and can change its moisture and texture, so I don't recommend swapping it here.
Sweetened condensed milk
This ingredient is very important. It adds a ton of sweetness and flavor, and helps hold the coconut together without egg whites! You can find canned sweetened condensed milk in the baking aisle. Evaporated milk is a different product and won't work here.
Semisweet chocolate chips
Melt these for dipping or drizzling after the macaroons have cooled. You can use another chocolate you enjoy, though the flavor and sweetness will change.
Step-By-Step Instructions
STEP ONE: Combine the shredded coconut, sweetened condensed milk, and vanilla extract. Toss all three ingredients into a large mixing bowl and stir with a rubber spatula or wooden spoon until the coconut is completely covered with the condensed milk.
STEP TWO: Transfer to a lined baking sheet. Use an ice cream scoop or a tablespoon to scoop out perfect little mounds. Space them out about 2 inches apart.
STEP THREE: Bake the coconut macaroons on 350ยบF. Bake for 12-14 minutes, until the macaroons are lightly golden and hold together. Let them cool on the baking sheet before moving them to a wire rack; they firm up as they cool.
STEP FOUR: Drizzle with chocolate. Grab your melted chocolate and drizzle on top of the cooled macaroons. Allow the chocolate to set before enjoying.
Expert Tips
- Check the mixture before scooping. Stir until all of the shredded coconut is coated with condensed milk. If a scoop looks loose on the baking sheet, gently press it into a mound with your hands so it holds together as it bakes.
- When you're scooping the macaroons out onto your baking sheet, you may find them falling apart slightly. No sweat! Just use your hands to gently press them together into the right shape. They will not fall apart once baked.
- It's important to allow the coconut macaroons to cool before trying to move them. This cooling time on the baking sheet helps them set up better.
Frequently Asked Questions
These are two completely different desserts! Both are delicious. Macarons are a French treat made with egg whites and, in many cases, almond flour. The cookies are sandwiched together and feature a flavored filling. Macaroons are more dense and chewy and are typically made with coconut.
You'll know the macaroons are done when they are slightly golden in color and the bottoms look set.
The coconut macaroons should spread a little bit in the oven, but not too much. If you find yours are spreading a lot, the mixture may have gotten too warm (like if you're making multiple batches and left the bowl sitting out while waiting). If that's the case, work in small batches and chill the mixture in the refrigerator.
No! Condensed milk and evaporated milk are not interchangeable, especially not in this recipe. Condensed milk is more dense and is sweetened, both of which are qualities we want to add to this recipe.
I haven't tested this recipe with sweetened condensed coconut milk, so I can't promise it will set up the same way. If you try it, use sweetened condensed coconut milk rather than regular canned coconut milk, and choose dairy-free chocolate.
Yes. Once the macaroons and chocolate are completely set, place them in an airtight, freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months and thaw before serving.
How To Store
Store the macaroons in an airtight container at room temperature or in the refrigerator for up to 5 days. Let the chocolate set completely before stacking them; a sheet of parchment between layers helps keep the coating neat. For longer storage, freeze them for up to 3 months.
Putting together a holiday dessert spread? Try these macaroons alongside my Cinnamon Roll Cookies and Gingerbread Cheesecake. If you're in the mood for another coconut dessert, my Coconut Cake is a favorite, too.
Love making easy treats for the holidays? My cookbook has 60+ exclusive recipes you won't find on the blog, including festive cookies, cakes, and desserts for celebrations throughout the year.
Did you try my chocolate coconut macaroons with condensed milk? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
๐ Recipe
Easy Chocolate Coconut Macaroons With Condensed Milk
Ingredients
- 5 ยฝ cups (275g) unsweetened shredded coconut
- 14 ounces sweetened condensed milk
- ยผ teaspoon vanilla extract
- 1 cup (170g) semisweet chocolate chips melted
Instructions
- Preheat the oven to 350ยฐF. Line baking sheets with parchment paper and set aside.
- In a large bowl, stir the shredded coconut, condensed milk, and vanilla extract together until fully combined. The entire mixture should be moist.5 ยฝ cups (275g) unsweetened shredded coconut, 14 ounces sweetened condensed milk, ยผ teaspoon vanilla extract
- Use a cookie scoop to scoop out and arrange macaroons on the prepared baking sheets, about 2 inches apart. Bake for 12-14 minutes, or until macaroons are slightly golden in color and hold together. Allow to cool on the baking sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
- Dip or drizzle melted chocolate onto cooled macaroons. Allow the chocolate to set before serving.1 cup (170g) semisweet chocolate chips
Notes
- When scooping the macaroons onto the baking sheet, you may need to use your hands to gently press the mounds together.ย
- I like to use a large cookie scoop for larger macaroons, but you can use any size or, if you don't have a cookie scoop, a tablespoon works too.ย
Cindy says
I have been making these for a long time. I took them to my Sunday School Class Christmas party recently and everyone loved them. They are very easy and quick to make and are delicious.
Taleen Benson says
That's so great to hear, Cindy. Thank you!
Catherine says
Can I freeze these coconut macaroons?
Taleen Benson says
Yes, you should be able to freeze them for up to 3 months.
Anna says
I just made these and they are delicious! Super easy to make too I love the chocolate and coconut
Taleen Benson says
I'm so happy to hear that Anna, thank you!
Sebastian says
These macaroons are so easy to make and they are super delicious.
Taleen Benson says
Thank you, Sebastian!