Coconut Macaroons

These Coconut Macaroons come together quickly and easily, making them ideal for the approaching holiday season. Dress them up or dress them down for any occasion.

Course Dessert

Cuisine American

Keyword chocolate coconut macaroons, coconut macaroon cookies, how to make coconut macaroons, macaroon cookies

Prep Time 10

Cook Time 25

Servings macaroons

Calories 177kcal

Author Beth Pierce

Ingredients

1/2 teaspoon kosher salt
1 14 ounce can condensed milk
1 teaspoon vanilla extract
½ teaspoon almond extract
14 ounces sweetened shredded coconut
⅔ cup flour
1/2 cup chocolate chips optional
1 1/2 teaspoons shortening optional

Instructions

Preheat oven to 325 degrees. Cover a baking sheet with parchment paper.
Whisk together the salt, sweetened condensed milk, vanilla extract, and almond extract in a large bowl. Stir in the coconut and flour. Using slightly wet hands, roll the mixture into 1-inch balls or use a 1 1/2 tablespoons cookie scoop to drop the coconut mixture onto the prepared baking sheet.
Bake for 25 minutes or until golden brown. Rotate the baking sheet several times for even baking. Cool for 10 minutes on the baking sheet before carefully moving to cooling racks.
If desired, melt chocolate or chocolate chips in the microwave according to package instructions. Stir the shortening into the melted chocolate. Dip the fully-cooled macaroons in the chocolate. Move to parchment-covered baking sheets to set. Top with chopped or sliced nuts. See the post above for more decorating ideas.

Notes

For best results, cover the baking sheet with parchment paper to promote even browning and prevent sticking.
To ensure super clean edges roll the balls with your hands lightly moistened with water.
If desired, drizzle with melted chocolate, dip the bottoms, or half the macaroon in melted chocolate, and top with chopped nuts.
For best results, bake slowly and steadily.
I find 1/2 teaspoon of almond extract enough. Almond extract can quickly become overpowering!
Store coconut macaroons in an airtight container for up to 1 week. Or flash freeze and then store in a sturdy freezer container with parchment or wax paper between the layers for up to 3 months.

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