Chocolate Chip Macaroons
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I used to make these 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 & people love them!
The chocolate chips 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.
Chocolate Chip Macaroons
Ingredients
- 14 oz bag sweetened coconut flakes (about 5 1/3 cups)
- 1/3-1/2 cup all-purpose flour (use the larger amount for high altitudes)
- 1/4 tsp salt
- 1/2-3/4 cup MINI semi-sweet chocolate chips (regular chocolate chips don't work well)
- 14 oz can sweetened condensed milk (NOT evaporated milk)
- 1 tsp vanilla
Instructions
- Combine dry coconut flakes, flour, salt and chocolate chips in a bowl. Toss together to combine.
- Pour sweetened condensed milk and vanilla over dry ingredients. Stir with a spatula until thoroughly combined. The mixture should be wet, but come together.
- With a #40 cookie scoop, lightly pack the scoop and round any coconut pieces that might be stringy on the edges. Make sure that when you scoop the cookies, it's solid enough so it doesn't fall apart when it bakes, but don't overpack it so much that it won't bake through.
- Place cookies on a parchment lined baking sheet. Lightly grease parchment with cooking spray. (You can place cookies an inch or so apart; they don't spread much.)
- Bake at 350 degrees Fahrenheit for 10-13 minutes. Or until lightly browned on top and bottom.
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Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
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8 Comments on “Chocolate Chip Macaroons”
I just discovered this recipe, similar to another one I’ve had for years. This one is definitely better because the cookies don’t fall apart ( I think it’s because of the flour); however I used less flour (1/3 cup and the batter seemed just a little dry so I will try only 1/4 c the next time. However, a couple of points: what is the yield of the recipe? And should the cookies sit on the cookie sheet before moving to cooking rack? Through trial and error, I find they are easier to handle but I always appreciate that information being in the recipe. This will be made frequently!
I’m glad you enjoyed this recipe. Thanks for bringing to my attention some additional info I can add to the recipe to make it more helpful.
These cookies didn’t turn out at ALL! Condensed milk spread everywhere and the cookies didn’t bake. Better recipe next time.
Bummer! I’m sorry it didn’t work out for you. I’ve been making these for years. If your mixture is too wet, they will spread. You can always add more flour or coconut flakes. You want it wet, but able to hold its shape.
I spent the day re-working this recipe and it’s much better now. I was using homemade sweetened condensed milk when I first posted this and the store-bought cans have a much thinner consistency, so I’ve adjusted my recipe to using the can from the store. So sorry about the trouble!
These look delicious! I already love macaroons and then you added chocolate chips! 🙂
sweet..I love Macaroons but have never tried them this way. I LOVE your recipes!
I’ve never had macaroons with chocolate chips, I feel like I’ve been missing out!