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coconut macaroons title image

Coconut Macaroons

Crisp on the outside, soft on the inside Coconut Macaroons are a coconut-lover's cookie! Finished with some drizzled chocolate.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 24
Calories 105kcal
Author Toni Dash


  • 7 ounce package sweetened shredded coconut
  • 2/3 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 6 ounces Chocolate Bark


Making the Macaroons

  • Preheat oven to 350 degrees F. Prepare a baking sheet with non-stick spray.
    TIP: for easy cleanup line the sheet with parchment paper and spray the paper with non-stick spray.
  • In a large bowl, fold together by hand the sweetened condensed milk, vanilla and the coconut. This is best done by hand with a spatula. A mixer will break down the coconut.
  • Drop from tablespoon, either with a measuring spoon or a medium sized cookie scoop, onto the greased cookie sheet about 1 inch apart.
  • Bake for 8-10 minutes, until the flakes of coconut start to turn a golden brown color. Be careful to not let them burn.
  • Let the macaroons cool slightly on the baking sheet and then move them to a rack to finish cooling completely.

Drizzling the Chocolate

  • Use the double broiler method to melt the chocolate. You can do this easily by placing a bowl on top of a pot of boiling water. The boiling water will melt the chocolate without letting it burn.
  • Place the cooling rack of macaroons over a sheet of wax paper and drizzle the chocolate all over the tops. The chocolate will harden up in about 5-10 minutes.
  • Store covered at room temperature.



Pro Tips
Mix by hand for the best results.
Do not move the macaroons until they are fully cooled.
Storing Them
Store in an airtight container for up to 1 week.


Calories: 105kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 34mg | Potassium: 80mg | Fiber: 1g | Sugar: 12g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg