Chocolate Chip Macaroons elevates plain coconut macaroons with the addition of chocolate chips. Made easy with shredded coconut, sweetened condensed milk, flour, vanilla and salt. (No egg whites.)

Take it a step further: Add sliced almonds and swap the vanilla for almond extract to turn these into Almond Joy Cookies.

Chocolate chip macaroons on a plate.

Looking for a quick and effortless dessert? This simple and foolproof recipe for chocolate chip macaroons is exactly what you need. Whip up a batch in no time and enjoy the heavenly combination of coconut, chocolate, and sweetness.

What’s the difference between a macaron and macaroon?

First things first, a lot of people confuse macaron and macaroon. When they are in fact, two different things. So what is the difference?

A (French) macaron (one “o”) is a meringue-based sandwich cookie with buttercream, ganache, or some other type of filling. Whereas, a macaroon (two “o’s”) is a drop cookie made with shredded coconut.

Both delicious, but very different cookies.

Plate of coconut macaroons with condensed milk and mini chocolate chips.

Coconut Macaroons with Condensed Milk

I used to make these coconut macaroons in a bakery I worked in. They really don’t need a recipe, per se. You basically want your mixture to be wet, but moldable.

We never measured when we would make them. We would always add more sweetened condensed milk, coconut, or flour as needed. They are so quick to come together and people love them!

The chocolate chip macaroons were always the popular ones. Obviously, who doesn’t like chocolate? So here is a simple recipe that will make an easy cookie to share during the holidays, or whenever you want a coconut treat.

Ingredients

You only need 6 ingredients for these coconut macaroons with chocolate chips.

  1. Sweetened Coconut Flakes – aka shredded coconut. The bulk of the cookie.
  2. Chocolate Chips – I like to use mini chocolate chips for better distribution, but regular chocolate chips work too. I recommend semi-sweet chocolate chips, as these cookies are on the sweeter side.
  3. All-Purpose Flour – to help thicken and bind the dough, so the cookies don’t spread like a pancake.
  4. Salt – to cut some of the sweetness.
  5. Sweetened Condensed Milk (regular or fat-free) – works as a glue to bind the cookies together and adds a gooey sweetness.
  6. Vanilla Extract – to enhance the flavors.

*NOTE: Full ingredient amounts and instructions are in the recipe card at the bottom of the post.

How to Make Chocolate Chip Macaroons

It’s so easy to make these chocolate chip coconut macaroons. Just throw everything in the bowl, then mix, scoop, and bake. But I’ll break it down for you with step-by-step photos.

First, preheat the oven to 350 degrees Fahrenheit. Line half sheet trays with a silicone mat or parchment paper. Set aside.

Ingredients for coconut macaroons with condensed milk and mini chocolate chips.
  • In a large bowl, combine the coconut flakes, chocolate chips, flour, and salt. Stir or toss together with hands until distributed well.
  • Add the sweetened condensed milk and vanilla extract. Fold ingredients together with a spatula until thoroughly combined. The mixture should be wet, but come together.
Chocolate Chip Macaroon batter being scooped onto a tray to bake.
  • Use a #30 cookie scoop (about 2 Tablespoons) to form cookie dough balls. Place cookies a couple of inches apart on prepared cookie trays. Wet fingers with water to shape cookies into round balls and ensure there aren’t any fly-away coconut pieces that will brown faster than the rest of the cookie.
  • Bake the coconut macaroons at 350 degrees Fahrenheit for 12-14 minutes or until the coconut is just starting to brown. Allow the cookies to cool on the baking sheet. Then transfer cookies to an airtight container for storage.
Coconut macaroons made with condensed milk and mini chocolate chips on a plate.

Tips and Storage

  • Use 1/4 cup of flour with regular sweetened condensed milk. Use 1/3 cup with fat-free.
  • Lightly pack the cookie scoop. Make sure that when you scoop the cookies, it’s solid enough that it doesn’t fall apart when it bakes, but don’t overpack it so much that it won’t bake through.
  • Store cookies in an airtight container in the fridge up to 2 weeks.
  • Freeze cookies in an airtight container with parchment paper between layers up to 3 months. Let cookies come to room temperature, about 1 hour, before eating.
  • If using a smaller #40 scoop, this recipe will yield 30 cookies.

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

Plate of coconut macaroons with condensed milk and mini chocolate chips.

Chocolate Chip Macaroons

Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Yield: 24 cookies
Shredded coconut, chocolate chips, flour, condensed milk, salt and vanilla combine to create these drop cookies known as coconut macaroons.
4.50 from 22 ratings
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Ingredients

  • 14 ounces (397 g) sweetened coconut flakes
  • 1 cup (180 g) mini chocolate chips
  • ¼ cup (30 g) all-purpose flour, stir, spoon & level **SEE NOTES
  • ¼ tsp salt
  • 14 fluid ounces (414 ml) sweetened condensed milk, **SEE NOTES
  • 1 tsp vanilla extract

Equipment

Instructions
 

  • Preheat oven to 350℉. Line half sheet trays with a silicone mat or parchment paper.
  • In a large bowl, combine the coconut flakes, chocolate chips, flour, and salt. Stir or toss together with hands until distributed well.
  • Add the sweetened condensed milk and vanilla extract. Fold ingredients together with a spatula until thoroughly combined. The mixture should be wet, but come together.
  • Use a #30 cookie scoop (about 2 Tablespoons) to form cookie dough balls. Place cookies a couple of inches apart on prepared cookie trays.
    Wet fingers with water to shape cookies into round balls and ensure there aren’t any fly-away coconut pieces that will brown faster than the rest of the cookie.
  • Bake the coconut macaroons at 350℉ for 12-14 minutes, or until the coconut is just starting to brown.
    Allow the cookies to cool on the baking sheet. Then transfer cookies to an airtight container for storage. (See notes.)

Notes

  • Use 1/4 cup of flour with regular sweetened condensed milk. Use 1/3 cup with fat-free.
  • Lightly pack the cookie scoop. Make sure that when you scoop the cookies, it’s solid enough that it doesn’t fall apart when it bakes, but don’t overpack it so much that it won’t bake through.
  • Store cookies in an airtight container in the fridge up to 2 weeks.
  • Freeze cookies in an airtight container with parchment paper between layers up to 3 months. Let cookies come to room temperature, about 1 hour, before eating.
  • If using a smaller #40 scoop, this recipe will yield 30 cookies.
Serving: 1 cookie, Calories: 193kcal, Carbohydrates: 28g, Protein: 3g, Fat: 9g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Cholesterol: 8mg, Sodium: 101mg, Fiber: 2g, Sugar: 22g
Author: Amber Brady
Course: Cookies
Cuisine: American

*Originally published 9/27/2012. Post updated September 2023.

Close up of coconut macaroons with mini chocolate chips.