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Chocolate Chip Coconut Macaroons

If you want to make these chocolate chip macaroons with no dairy or gluten ingredients, you should use the unsweetened coconut flakes. Then, add the vanilla extract and shredded coconut. Then, bake them until they are golden brown. You can also store the macaroons in the refrigerator. You can dip the macaroons in chocolate or drizzle them with it. However, keep in mind that the macaroons are delicate and easily broken.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 4 serves
Course: Appetizer, Dessert
Cuisine: American
Calories: 322
Ingredients Method Video Notes

Ingredients
  

  • 1 14 oz bag Sweetened Shredded Coconut
  • 1 14 oz can Sweetened Condensed Milk
  • 1 tsp Salt
  • 1 cup Chocolate Chips semi sweet or milk chocolate

Method
 

  1. preheat oven to 350 degrees
  2. Combine all ingredients in a bowl.
  3. Line a baking sheet with parchment paper (grease a baking sheet if you must).
  4. Use a small spoon in your right hand (or your left), scoop out a small amount (a little bitter smaller than a tablespoon) and when placing on the baking sheet use your other hand to make a small dome.
  5. Spread at least 1 inch apart from each other. Bake until the top of the macaroons start to brown. (My oven takes about 5 minutes, but I would test your first batch since my oven is a little crazy.)

Video

Notes

These are so yummy and very addicting. They are small and bite sized, crispy on the outside and soft on the inside. And perfect. Just perfect. The chocolate chips are optional, feel free to experiment or make plain coconut macaroons. Though I should add, there is nothing plain about them!