Chocolate-Coconut Macaroons

Chocolate-Coconut Macaroons

The secret to these sweet treats are the micro chocolate chips. I found them online HEREchocolate coconut macaroons. But if you just can’t wait to make these delectable sweets, chop up semi-sweet chips in the food processor or with a knife.


  • 2 cups finely shredded coconut, not sweetened
  • 14 oz. sweetened condensed milk
  • 1 cup micro chocolate chips like Guittard
  • 1 tsp. pure vanilla extract
  • 2 extra large egg whites, at room temperature
  • 14teaspoon course sea salt



  1. Preheat the oven to 325 degrees F.
  2. Combine the coconut, condensed milk, micro chocolate chips and vanilla in a large bowl.
  3. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
  4. Carefully fold the egg whites into the coconut mixture. The mixture should be fairly dry. Add more coconut if it is runny.
  5. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons, smaller 1 inch cookies are nice too, pop in your mouth size.
  6. Bake for 25 to 30 minutes, until golden brown. If making the smaller size keep an eye on them after 15 minutes.
  7. Cool on wire racks.