Name: Chocolate Chip Coconut Macaroons
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 14 oz sweetened shredded coconut ((about 4 cups, packed; shredded or flaked both work; toasting is optional)); 1 can sweetened condensed milk ((14 oz; the binder and sweetener)); 1 teaspoon pure vanilla extract; 1/4 teaspoon fine sea salt; 1 cup mini semisweet chocolate chips; 1 large egg white ((optional, beaten for extra stability)); 4 oz dark or semisweet chocolate ((melted for drizzling or dipping))

I make these chocolate chip coconut macaroons when I need a fast, show-stopping cookie for cookie swaps and last-minute guests. They’re chewy, sweet, and studded with mini chocolate chips — effortless because sweetened condensed milk does most of the binding work. Little hands love them, they travel well, and you can dress them up with a chocolate drizzle in minutes. If you’re planning a holiday platter, they pair nicely with other seasonal treats like chocolate-covered strawberry turkeys.

Why you’ll love this dish

These macaroons are the sort of recipe that feels like magic: four main pantry items plus optional chocolate equals irresistible cookies with minimal fuss. They’re great for:

Busy bakers who want something impressive in under an hour.
Gluten-free guests (when you use certified gluten-free coconut).
Holiday trays and potlucks — they’re sturdy and travel without crumbling.

“Hands-down the easiest crowd-pleaser — chewy inside, crisp at the edges, and those chocolate chips make them addictive.”

They’re forgiving, require no meringue skills, and you can scale the batch up or down without reworking technique.

Step-by-step overview

You’ll mix the wet ingredients, fold in the shredded coconut, let it hydrate briefly, stir in chocolate chips, scoop mounds, and bake until the edges are lightly golden. Cooling on the pan first keeps them from falling apart, and a quick chocolate drizzle afterward makes them look bakery-ready. Expect active time of about 15–20 minutes and total time around 40–50 minutes including baking and cooling.

What you’ll need

14 oz sweetened shredded coconut (about 4 cups, packed) — shredded or flaked both work; toasting is optional.
1 (14 oz) can sweetened condensed milk — the binder and sweetener.
1 teaspoon pure vanilla extract.
1/4 teaspoon fine sea salt.
1 cup mini semisweet chocolate chips.
Optional: 1 large egg white, beaten (for extra stability and a slightly chewier interior). Use pasteurized egg white if you’re concerned.
Optional finishing: 4 oz dark or semisweet chocolate, melted for drizzling or dipping.

Notes: If you want a less-sweet bite, use dark chocolate chips or omit the mini chips and dip bottoms in dark chocolate. For a citrus lift, add 1 teaspoon of orange zest. For inspiration on chocolate-forward cookies, check a similar baking technique in Mexican hot chocolate cookies.

Directions to follow

Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper or a silicone mat.
In a large mixing bowl, stir the sweetened condensed milk, vanilla, and salt until smooth. If you’re using the beaten egg white, gently fold it into the mixture now.
Add the shredded coconut and fold until every strand is coated. Let the mixture sit 2–3 minutes so the coconut absorbs some of the liquid — this helps shape.
Fold in the mini chocolate chips carefully so they don’t break up and bleed too much chocolate.
Use a 1-tablespoon or 1-inch cookie scoop to portion mounds about 1–1.25 inches high. Space them about 1 inch apart on the sheet. They won’t spread much.
Bake for 16–20 minutes. Pull them when edges and tops are just lightly golden — overbaking dries them out.
Cool the cookies on the pan for 10 minutes to firm up, then transfer to a wire rack to cool completely. Once cool, drizzle or dip with melted chocolate if you like.

Tip: If you want uniform cookies, chill the scooped mounds for 10–15 minutes before baking. For another scoop-based cookie technique, you might enjoy this chocolate cake donut method.

Best ways to enjoy it

These macaroons are joyful on their own, but you can elevate them:

Plate them with coffee or an espresso martini for grown-up dessert hours.
Add them to a cookie platter alongside shortbread and ginger snaps.
Serve warm with a scoop of vanilla ice cream and a drizzle of hot fudge for a simple sundae.
For brunch or tea, stack them on a tiered tray with small fruit tarts.

Presentation idea: drizzle melted chocolate in a zigzag, sprinkle a few flaky sea salt crystals, and place on parchment cups for gifting.

Storage and reheating tips

Room temperature: Keep cooled macaroons in an airtight container at room temp for up to 3 days. Line layers with parchment to prevent sticking.
Refrigeration: You can refrigerate up to 1 week, but chilling firm-ups the texture — bring to room temp before serving.
Freezing: Freeze baked, cooled macaroons in a single layer on a tray until solid, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature.
Reheating: Warm in a 300°F oven for 3–5 minutes or microwave a single cookie for 8–12 seconds for that just-baked chewiness.

Food safety: If you use raw egg white, only use pasteurized egg whites to reduce risk. Always cool completely before storing with chocolate finishes to avoid sweating.

Helpful cooking tips

Use a medium cookie scoop for even sizing; smaller scoops yield crispier edges and chewier centers.
Let the coconut sit in the condensed milk for a couple minutes so it hydrates — this reduces dryness after baking.
Don’t overbake: pull when the tops are faintly golden. They’ll firm as they cool.
For clean chocolate drips, temper or heat the chocolate gently in short bursts and stir until smooth; dip on parchment.
If your mixture seems too loose (humidity or different coconut), add a bit more shredded coconut, a tablespoon at a time. For guidance on ingredient swaps and gluten-free swaps, see this gluten-free cookie example for technique ideas.

Creative twists

Toasted coconut macaroons: toast the shredded coconut in a dry pan until golden before mixing for a deeper, nutty flavor.
Almond Joy version: add 1/4 cup chopped toasted almonds and use almond extract (1/2 teaspoon) with dark chocolate.
Citrus-scented: stir in 1 teaspoon orange or lime zest.
Vegan-ish swap: use sweetened condensed coconut milk (canned) instead of dairy sweetened condensed milk; results vary slightly in texture.
Chocolate-dipped bottoms: melt 4 oz chocolate and dip bottoms for a neat finish that also prevents sticking.

FAQ

Q: Do I have to use the egg white?
A: No — the egg white is optional. It adds extra chew and helps the macaroons hold shape, but the sweetened condensed milk alone is usually enough binder.
Q: Are these macaroons gluten-free?
A: Yes, when you use certified gluten-free shredded coconut and check that chocolate chips are free from cross-contamination, the recipe is naturally gluten-free.
Q: Can I make these ahead for a party?
A: Absolutely. Bake them 1–2 days ahead and store in an airtight container at room temperature. For longer storage, freeze and defrost the day of the event.
Q: Is it safe to use raw egg white?
A: If you choose to include egg white, use pasteurized egg whites to minimize risk. Alternatively, skip the egg white for a perfectly safe cookie.
Q: Can I make mini or jumbo sizes?
A: Yes. Reduce bake time a few minutes for mini macaroons, and add several minutes for jumbo ones. Watch the edges and pull when lightly golden.

Conclusion

If you want a simple, crowd-pleasing cookie that looks fancy with hardly any effort, these chocolate chip coconut macaroons are a winner. For a similar take on this cookie style and ideas to tweak the chocolate ratio, see Chocolate Chip Coconut Macaroons – One Happy Housewife. If you prefer a step-by-step walkthrough with different finish ideas, check out Chocolate Chip Coconut Macaroons – A Pretty Life In The Suburbs.