Easy Coconut Macaroons
Prep time
Cook time
Total time
Serves: 24 cookies
  • Coconut Macaroons
  • [5½ cups gently packed flaked coconut
  • 1-14 oz. can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • Chocolate
  • ½ cup dark chocolate, broken into pieces, or chocolate chips
  • 1 teaspoon coconut oil (or vegetable oil)
  1. Preheat oven to 325F.
  2. Combine all ingredients and stir to mix.
  3. Using a cookie scoop, mound coconut onto parchment-lined baking sheet.
  4. Wet your hands and gently form each mound into a nice round ball.
  5. Bake cookies 20-0 minutes or until lightly golden.
  6. Cool completely.
  7. Heat chocolate in a bowl over a pan of simmering water, stirring frequently.
  8. Remove from heat and dip each coconut macaroon cookie into the chocolate. Place on parchment lined baking sheet and refrigerate to firm up the chocolate. Store in an airtight container in a cool place for up to 3 days or refrigerated for 5 days.
Recipe by Jellibean Journals at https://jellibeanjournals.com/easy-coconut-macaroons/