Coconut Macaroons

These are the BEST Coconut Macaroons! Bakery-style, perfect, and dipped in chocolate! They are egg-free, soft, chewy, and FULL of coconut. Omitting the eggs from these Coconut Macaroons makes them more dense and the perfect bakery style cookie!

Course Dessert

Cuisine American

Keyword coconut

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings

Calories 107kcal

Author Dorothy Kern

Cost $6

Ingredients

2/3 cup (82g) flour
5 1/2 cups (402g) shredded sweetened coconut
1/2 teaspoon salt
1 14 ounce can (396g) sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract
4 ounces white or semi-sweet baking chocolate or a combination of both or almond bark

Instructions

Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
Drop 2 tablespoon balls of dough onto the prepared cookie sheets. These do not spread so you can crowd them close together. Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.
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 vegetable oil or crisco if needed to get it to melt smoother. Dip the bottoms or tops of each macaroon in chocolate. Let dry.

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