Coconut Macaroons

Ingredients

• 397 g (14 oz)sweetened shredded coconut
• 65 g (½ cup)plain flour, spooned and levelled
• ¼ teaspoonsalt
• 396 g (14 oz)sweetened condensed milk
• 1½ teaspoonspure vanilla extract
• 227–340 g (8–12 oz)semi-sweet chocolate, roughly chopped

Instructions

1. 1

   Prepare the trays

   Heat the oven to 177°C (350°F). Line two large baking sheets with baking parchment or silicone baking mats and set them aside.

2. 2

   Break up coconut

   Pulse the coconut in a food processor 8–10 times, just enough to break it up slightly.

3. 3

   Mix the ingredients

   Combine the coconut, flour and salt in a large mixing bowl. Add the condensed milk and vanilla extract, then mix until everything is evenly combined.

4. 4

   Scoop the mixture

   Use a 22 ml (1½ tablespoon) cookie scoop to portion the mixture onto the prepared baking sheets.

5. 5

   Shape the macaroons

   Dampen your hands and shape each portion into a round ball.

6. 6

   Bake until set

   Bake for 12–15 minutes, until the bottoms are lightly browned and the macaroons are set.

7. 7

   Cool the macaroons

   Leave them on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.

8. 8

   Prepare a tray

   Line a separate large baking sheet with baking parchment.

9. 9

   Melt the chocolate

   Once the macaroons are cool, put the chopped chocolate in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each, until melted and smooth.

10. 10

    Dip and chill

    Dip the bottom of each macaroon into the chocolate and let excess drip off before placing it on the lined tray. Drizzle any remaining chocolate over the tops, then refrigerate for 30 minutes or until the chocolate has set.

What are coconut macaroons?

Coconut macaroons are small, chewy coconut bakes, distinct from French macarons, which are made with almond meringue shells. They are a familiar American treat, often made with sweetened coconut and condensed milk.

This version uses a little flour to help hold the mixture together, while vanilla rounds out the sweetness. A chocolate-dipped base gives the chewy coconut a crisp, chocolatey finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 201 calories, 3g protein, 25g carbs, 13g fat.

Most of the carbohydrates come from the sweetened coconut, condensed milk and chocolate, while the coconut and chocolate contribute most of the fat. Condensed milk provides some protein, with smaller amounts from the other ingredients. Pair a macaroon with fresh fruit or plain yoghurt for a more balanced snack.

Why these ingredients work

Coconut and condensed milk: the coconut supplies the main flavour and texture, while the thick, sweet milk binds the mixture without needing eggs.

Flour and salt: flour helps the mounds keep their shape, and a small amount of salt balances the sweetness. The vanilla adds a warm, familiar flavour.

Shape evenly

Small, even portions bake at a similar rate, so use the same scoop for each macaroon. A 22 ml scoop makes the stated portions and keeps handling to a minimum.

Damp hands: the mixture is sticky, so wet your hands lightly before rounding each scoop. Avoid adding extra flour, which can make the centres dry.

Look for the right bake

The macaroons are ready when their bases are lightly browned and the mounds feel set. Their tops may remain pale; browning the whole surface can dry them out.

Let them rest on the baking sheets for 10 minutes before moving them. They are delicate while hot and firm up as they cool.

Get a smooth chocolate coating

Microwave the chocolate in short 20–30 second bursts and stir thoroughly each time. The stirring helps distribute the heat and prevents hot spots from scorching the chocolate.

Dip only the bases, let the excess drip away, and then set the macaroons on baking parchment. Chill for 30 minutes so the chocolate hardens before serving.

Serving and timing

These are sweet enough to serve on their own with coffee or tea. For a dessert plate, pair one with fresh berries or a scoop of plain yoghurt to add a tart contrast.

The stated total time is 80 minutes, including cooling and chilling. Allow the macaroons to cool fully before dipping so the chocolate coating can set neatly.

Recipe notes & tips

• Pulse the coconut only until it breaks up slightly; avoid turning it into fine crumbs.
• Scrape the bowl as you mix so the flour and condensed milk are evenly distributed.
• Use damp, not soaking-wet, hands to shape the sticky mixture.
• Leave space between portions so the macaroons bake evenly.
• Stir the chocolate well after each microwave burst, even if it still looks partly solid.
• Wait until the macaroons are completely cool before dipping their bases.

Variations

• Plain finish: leave the cooled macaroons undipped for a simple coconut bake.
• Chocolate drizzle: drizzle the melted chocolate over the tops instead of dipping the bases.
• Dark chocolate: use dark chocolate for a less sweet, more intense coating.
• Citrus note: add finely grated lemon or orange zest to the mixture.
• Toasted coconut: replace some of the shredded coconut with toasted coconut for a deeper flavour.

Common mistakes to avoid

• Over-processing the coconut: too many pulses make it fine; stop after 8–10 pulses.
• Uneven portions: different sizes bake at different rates; use the same scoop each time.
• Drying them out: baking until deeply browned can toughen the centres; remove them when set with lightly browned bases.
• Moving them too soon: hot macaroons can break; leave them on the tray for 10 minutes first.
• Scorching the chocolate: long microwave bursts can burn it; heat in 20–30 second intervals and stir.
• Dipping warm macaroons: warmth can interfere with the coating; cool them completely before dipping.

How to store

Once the chocolate has set, store the macaroons in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 2 months and thaw at room temperature; avoid reheating, which can soften the chocolate.

Frequently asked questions