Ingredients
Scale
- 3 cups sweetened shredded coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well until all ingredients are thoroughly combined.
- Gently fold in the chocolate chips.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving some space between each macaroon.
- Bake for 18-20 minutes, or until the edges are golden brown.
- Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Notes
- For a nuttier flavor, you can add 1/2 cup of chopped almonds or pecans to the mixture.
- Store the macaroons in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- You can also dip the cooled macaroons in melted chocolate for an extra touch of decadence.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 7g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g