Easy Chocolate Coconut Macaroons

a box filled with Chocolate Coconut Macaroons.

Easy Chocolate Coconut Macaroons

Satisfy your sweet tooth cravings with these divine Chocolate Coconut Macaroons—an irresistible, quick, 3-ingredient holiday dessert that can be made in 30 minutes! They are eggless and perfect for parties, gifting, or indulging yourself. Save this recipe!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Resting time 30

Servings Macaroons

Calories 173.64kcal

Author Priya Lakshminarayan

Equipment

Mixing Bowl
Oven

Ingredients

2 cups desiccated coconut flakes
¾ cup sweetened condensed milk
¼ cup semi sweet chocolate melting chips

Instructions

In a mixing bowl, add desiccated coconut.
Then add the sweetened condensed milk.
Mix thoroughly and refrigerate the mixture for 10 minutes. Preheat the oven to 350°F.
Shape the macaroon mixture into medium-sized balls using your palms (like ladoos) or an ice cream/cookie scoop for a uniform round shape. Press firmly to ensure they hold their shape. Place the shaped balls on a parchment-lined baking tray. Bake for 15-20 minutes, checking frequently. Remove when the bottoms are evenly browned, edges golden, and tops lightly golden. Let the macaroons cool on the tray for 10 minutes, then transfer them to a wire rack to cool completely. Avoid overbaking to prevent them from drying out.
Add chocolate chips to a microwave-safe bowl. Optionally, add a little oil for a smoother consistency.
Melt them in the microwave according to the package instructions, stirring until smooth. You can also melt them using the double boiler method.
On a parchment-lined surface, spoon small pools of melted chocolate at intervals. Place the baked Coconut Macaroons on top of each chocolate pool.
Drizzle more melted chocolate on top of the baked macaroons. Refrigerate until the chocolate sets completely.

Notes

As an additional step, you can dry roast the coconut for a few minutes on medium heat, being careful not to burn it. If your shredded coconut comes in large flakes, pulse them in a food processor until they break into smaller pieces. If the mixture feels too gooey to form into macaroons, simply add some more shredded coconut. For extra flavor, consider adding a pinch of salt, half a teaspoon of vanilla extract, or even almond extract. For a fun twist, you can bake the mixture in shallow pans, cut them into squares, and coat them with chocolate to make Chocolate Coconut Macaroon Brownies. Alternatively, you can skip the chocolate altogether and just make plain Coconut Macaroons.

Nutrition