Coconut Macaroons

These coconut macaroons are a huge hit! Simple and taste so amazing! There is no egg in the recipe the flour and sweet condensed milk helps to bind the macaroons together. Beware the only thing healthy in this recipe is the coconut.

The recipe takes about 10 minutes to combine and baking about 11 minutes. So it’s a quick recipe that anyone can do.



•2/3 cup flour

•5 1/2 cups shredded sweetened coconut

•1/2 teaspoon salt

•1-14 ounce can sweetened condensed milk

•3 teaspoons vanilla extract

•1/2 cup semi-sweet baking chocolate


•Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mat

•Stir flour, coconut, and salt. Stir in sweetened condensed milk and vanilla extract. Stir until combined.

•Drop 2 tablespoon balls of dough onto the prepared cookie sheets. I use a cookie scoop so they are all the same size. These do not spread so you can crowd them close together.

•Bake for about 11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden. Cool completely before eating or dipping.

To dip: Melt chocolate according to package directions. I like to melt my chocolate on 50% power in 30 second increments, stirring after each, until it’s melted and smooth. Add a teaspoon of crisco if needed to get it to melt smoother and this will help to harden up the chocolate. Dip tops of each macaroon in chocolate. Let dry.

Tip: No need to refrigerate or you’ll get the condensation marks on the chocolate.