Chocolate Chip Coconut Macaroons
These Chocolate Chip Coconut Macaroons are chewy, tropical cookies with a crisp exterior, made with minimal effort and satisfying chocolate bursts.
Ingredients
Macaroon Ingredients
- 14 oz 14 oz (about 4 cups) sweetened shredded coconut (packed) See notes for unsweetened swap
- 1 can 1 (14 oz) can sweetened condensed milk
- 1 teaspoon 1 teaspoon pure vanilla extract
- 1/4 teaspoon 1/4 teaspoon fine sea salt
- 1 cup 1 cup mini semisweet chocolate chips Mini chips stay suspended better
- 1 large Optional: 1 large egg white, beaten (for extra chew and structure)
- 4 oz Optional for finishing: 4 oz dark or semisweet chocolate, melted for drizzling or dipping
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, stir the sweetened condensed milk, vanilla, and salt until smooth. If using the optional egg white, fold it in now for loft and chew.
- Add the shredded coconut and fold until all of the coconut is coated. Let the mixture sit 2–3 minutes; the coconut will hydrate and bind.
- Gently fold in the mini chocolate chips — avoid over-mixing so they don’t bleed.
- Use a 1.5-tablespoon cookie scoop (or two spoons) to portion mounds about 1–1.25 inches high, spacing them 1 inch apart. They don’t spread much.
Baking
- Bake 16–20 minutes for medium-sized macaroons, until edges and tops are lightly golden. Rotate pans once halfway through for even color.
- Cool 10 minutes on the pan, then transfer to a wire rack to cool completely.
- If drizzling or dipping, do this after full cooling so the chocolate sets neatly.
Notes
Store cooled macaroons in an airtight container layered with parchment. Can be kept at room temperature for up to 3 days, in the refrigerator for up to 2 weeks, and frozen for up to 3 months.