chocolate macaroons stacked on a plate

Chocolate Coconut Macaroons

These chocolate macaroons are easy to whip up, requiring just one bowl and no mixer. If you love chocolate and coconut then you'll love these!

Course Dessert
Cuisine American
Prep Time 18 minutes
Cook Time 10 minutes
Total Time 28 minutes
Servings 28
Author Kelsie


  • 1 14-ounce can sweetened condensed milk
  • 1/4 cup cocoa powder sifted if it’s lumpy
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 5 1/2 cups sweetened flaked coconut*
  • 3/4 cup chocolate chips melted


  1. Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper, spray the parchment with cooking spray, and set aside.
  2. Stir together the condensed milk, cocoa powder, vanilla, and salt until smooth. Fold in the coconut until thoroughly combined.
  3. Shape into balls of about 2 tablespoons of the mixture and arrange on the prepared baking sheets 2 inches apart.
  4. Bake 10 to 12 minutes, until the coconut is beginning to brown on the outside of the macaroons (you’ll have to look closely at the cookies to see the browning).
  5. Use a thin metal spatula to transfer the macaroons to a wire rack to cool completely.
  6. Once the cookies are cool, dip the bottom of each macaroon in melted chocolate and set on parchment paper until the chocolate sets. (You can pop them in the fridge to set the chocolate quickly if you want.)
  7. Uneaten cookies can be stored in an airtight container at room temperature for 3 or 4 days.

Recipe Notes