Chocolate Chip Macaroons

Ingredients

• 397 g (14 oz)sweetened coconut flakes
• 170 g (1 cup)mini chocolate chips
• 30 g (¼ cup)plain flour, stirred, spooned into the measuring cup and levelled
• 1.25 ml (¼ tsp)salt
• 397 g (14 oz can)sweetened condensed milk
• 5 ml (1 tsp)vanilla extract

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F). Line half-sheet baking trays with silicone mats or baking parchment.

2. 2

   Mix dry ingredients

   Put the coconut flakes, chocolate chips, flour and salt in a large bowl. Stir or toss with your hands until evenly distributed.

3. 3

   Add wet ingredients

   Add the condensed milk and vanilla extract. Fold with a spatula until everything is thoroughly combined; the mixture should be wet but hold together.

4. 4

   Shape the cookies

   Use a No. 30 cookie scoop, about 2 tablespoons, to portion the mixture into balls. Set them a couple of inches apart on the prepared trays. Wet your fingers with water to round each cookie and tuck in any loose coconut so it does not brown ahead of the rest.

5. 5

   Bake and cool

   Bake at 180°C (350°F) for 12–14 minutes, until the coconut is just beginning to brown. Leave the cookies to cool on the baking tray, then transfer them to an airtight container.

What are coconut macaroons?

Coconut macaroons are small, chewy cookies built around shredded or flaked coconut, rather than the finely ground almonds used in macarons. They are a familiar American bake, often held together with a sweet binder such as condensed milk.

This version adds mini chocolate chips for little pockets of chocolate throughout. The condensed milk binds the coconut, while a small amount of flour helps the mixture hold its shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 193 calories, 3g protein, 28g carbs, 9g fat.

The coconut, condensed milk and chocolate chips contribute much of the energy and fat, while the coconut, flour and condensed milk provide most of the carbohydrates. The chocolate and coconut add a little protein, with the recipe listing 3 g per serving; pair a cookie with fruit or plain yoghurt if you want a more balanced snack.

Why the ingredients matter

Coconut flakes: sweetened flakes give the cookies their signature chewy texture and sweetness. Keep them in the mix rather than crushing them, so the finished cookies retain their texture.

Condensed milk: this is the moist, sticky binder, so fold it in thoroughly to coat the coconut. The mixture should feel wet but stay together when scooped.

Flour and salt: measure the flour by stirring it, spooning it into the measure and levelling it; packing it in can make the cookies too dry. Salt provides a small contrast to the sweet coconut and chocolate.

Getting the mixture together

Even distribution: toss the coconut, chocolate chips, flour and salt before adding the condensed milk. This helps avoid pockets of flour or a cluster of chips in just a few cookies.

Gentle folding: use a spatula to bring in the condensed milk and vanilla without crushing the flakes. Scrape around the bowl until there are no dry patches.

Shaping neat cookies

Consistent scoops: a No. 30 scoop, holding about 2 tablespoons, portions the mixture into cookies of similar size. Leave a couple of inches between them on the tray.

Tidy edges: damp fingers help round the sticky portions and press loose coconut back into place. Stray flakes can brown faster than the rest of a cookie, so tuck them in before baking.

How to tell when they are done

Colour cue: bake for 12–14 minutes at 180°C (350°F), checking for coconut that is just starting to brown. The recipe’s cue is light browning rather than a deeply toasted surface.

Cooling: leave the cookies on the baking tray after removing them from the oven. Letting them cool there gives them time to settle before you move them into a container.

Serving and pairing

These cookies are easy to serve at room temperature alongside tea or coffee. Their coconut-and-chocolate combination also works well as a small sweet after a meal.

For a more balanced snack plate, serve one or two cookies with fresh fruit or plain yoghurt. Keep the cookies in a single layer while they cool so their surfaces do not get squashed.

Recipe notes & tips

• Line the trays before mixing so the sticky mixture can be portioned as soon as it is ready.
• Stir, spoon and level the flour rather than dipping the measuring cup directly into the bag.
• Fold the condensed milk in until the mixture is evenly coated, checking the bottom of the bowl for dry ingredients.
• Wet your fingertips when shaping to make the sticky mixture easier to round.
• Check the first tray at 12 minutes, as the coconut should only just be beginning to brown.
• Let the cookies cool fully on the tray before packing them away.

Variations

• Dark chocolate: use dark mini chocolate chips for a less sweet chocolate note.
• Milk chocolate: swap in milk chocolate chips for a sweeter, creamier variation.
• Larger chips: use regular chocolate chips in place of mini ones for bigger pockets of chocolate.
• Plain coconut: omit the chocolate chips for a simple coconut macaroon.
• Citrus note: add a little finely grated orange zest for a bright flavour alongside the chocolate.

Common mistakes to avoid

• Packed flour: too much flour can make the mixture dry; stir, spoon and level it when measuring.
• Uneven mixing: dry pockets can remain beneath the sticky mixture; scrape the bowl and fold until everything is coated.
• Loose coconut: stray flakes can brown early; tuck them into each cookie with damp fingers before baking.
• Crowded trays: cookies set close together can be awkward to handle; leave a couple of inches between portions.
• Overbaking: deeply browned coconut can taste overly toasted; take the cookies out when browning has just begun.
• Moving them warm: freshly baked cookies are delicate; let them cool on the tray before transferring.

How to store

Once completely cool, keep the cookies in an airtight container at room temperature and eat within about 5 days. For longer storage, freeze them in a sealed container and thaw at room temperature.

Frequently asked questions