Coconut Chocolate Macaroons
This flavorful coconut-choc bites are such a fun snack and so easy to make. Egg-free, sugar-free, and only 5 wholesome ingredients, we love to hear it!!Bon Appetit!
Ingredients
- 3 cups shredded, unsweetened coconut
- 1 cup semi-sweet chocolate chips
- 3/4 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a medium bowl, combine the coconut, sweetened condensed milk, vanilla extract and salt using a wooden spoon or spatula.
- Fold in the chocolate chips. The mixture should be a little stiff.
- Using a small ice cream scoop, or a tablespoon, place mounds of the coconut mix on the prepared sheets about two inches apart. If you would like to shape the macaroons into circles or ovals, dip your fingers into water or a tiny amount of oil to shape them.
- Bake for 10 to 12 minutes or until lightly browned from the bottom and golden on top.
- Remove from the oven and allow to cool before serving.
Notes
Store the coconut macaroons in an air-tight container for one to two weeks in the refrigerator.
The amount of condensed milk is crucial in this recipe for achieving the right consistency and having chewy and crispy macaroons, so add it in stages.
