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Chocolate chip coconut macaroons on a plate topped with shredded coconut.

Chocolate Chip Coconut Macaroons

These chewy, sweet chocolate chip coconut macaroons are effortless to make and perfect for cookie swaps or last-minute guests. With minimal fuss and four main ingredients, they're an irresistible treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main 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)
Optional Finishing
  • 4 oz dark or semisweet chocolate (melted for drizzling or dipping)

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper or a silicone mat.
  2. In a large mixing bowl, stir the sweetened condensed milk, vanilla, and salt until smooth. If using the beaten egg white, gently fold it in now.
  3. Add the shredded coconut and fold until every strand is coated. Let the mixture sit for 2-3 minutes to absorb some liquid.
  4. Fold in the mini chocolate chips carefully.
  5. Use a tablespoon or 1-inch cookie scoop to portion mounds about 1-1.25 inches high, spacing them about 1 inch apart on the sheet.
Baking
  1. Bake for 16–20 minutes, pulling them when the edges and tops are lightly golden.
  2. Cool the cookies on the pan for 10 minutes to firm up, then transfer to a wire rack to cool completely.
  3. Once cool, drizzle or dip with melted chocolate if desired.

Notes

For less sweetness, use dark chocolate chips or omit mini chips. For a citrus lift, add 1 teaspoon of orange zest. Chill scooped mounds for uniform cookies before baking.