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.
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
Instructions
- preheat oven to 350 degrees
- Combine all ingredients in a bowl.
- Line a baking sheet with parchment paper (grease a baking sheet if you must).
- 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.
- 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!