Chocolate Coconut Macaroons
Hello friends! Today’s post is a very easy recipe for Chocolate Coconut Macaroons! They take about 10 minutes to prep, and only use a few ingredients.
This post is sponsored by Eagle Brand® Sweetened Condensed Milk, all opinions are my own.
In just a few steps you can make these Chocolate Coconut Macaroons. And you probably already have all the ingredients you need in your kitchen.
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And since Easter is right around the corner, I’ve made some of the Chocolate Coconut Macaroons into little nests for a fun idea.
Let’s get right to it.
To make these Chocolate Coconut Macaroons, simply melt the chocolate, then mix it along with all of the other ingredients in a bowl.
My 4 year old son Luke helped me make these. He loves helping me in the kitchen! And lately we have been baking together a lot!
One of the main ingredients of this recipe is Eagle Brand® Sweetened Condensed Milk, which is my favorite condensed milk of all! And it is what makes these macaroons super soft, fudgy, and delicious!
After mixing the ingredients together, simply scoop them onto a parchment lined baking sheet.
And bake them until they are just set. Don’t over bake the macaroons or they will become dry and tough.
The secret is to bake them at a lower temperature (I bake them at 325ºF) and take them out when they look set, which takes about 18 minutes or so.
The regular coconut macaroons are easier to tell when they are done baking, because they get lightly golden on top. But the chocolate ones are already dark, so a bit trickier to tell.
Just lightly poke one with your hands and if it feels dry and set on the outside, instead of soft and wet, then it is ready. Plus the color will be duller than when you first put it in the oven.
Once the cookies have cooled down, dip them in melted chocolate, if you wish. My husband preferred the ones without dipping in the chocolate. I like the dipped ones better, because more chocolate = more happiness!
And if you are interested in making the little macaroon nests, it’s very easy.
After scooping the macaroons, and before baking them, use a teaspoon to form an indentation in the middle of the mounds.
And bake just like that. Right after baking, and while the macaroons are still hot, place chocolate candy eggs on top of the nests, so they will stick to the macaroons.
And you can also dip the nests in the melted chocolate, but I’ve decided to leave mine plain.
These are a great idea for an Easter treat to make with kids, or to serve at a party or a celebration. Or even to gift to someone special!
Here are some other desserts you can make for Easter, or for any other occasion that calls for an easy and delicious treat:
- Dulce de Leche Truffles
- Nutella Truffles
- Coconut Fudge
- White Chocolate Strawberry Fudge
- Key Lime Brigadeiros
- Pecan Clusters
- Jumbo Chocolate Chip Cookies
And from the recipes above, most are made with condensed milk. And like I said above, I vouch always for Eagle Brand® Sweetened Condensed milk, because it’s my favorite!
Condensed milk provides an incomparable texture to desserts, and is a clutch ingredient in making easy and incredibly delicious treats!
Eagle Brand® Sweetened Condensed Milk has been number 1 in America for 147 years. And there’s a reason for that. The only ingredients in it are milk and sugar, and the quality is superior to any other condensed milk. Read about their story here, it’s actually quite interesting!
Thank you for reading my blog. If you make this recipe tag me on instagram I love to see your creations!
Chocolate Coconut Macaroons
Ingredients
Chocolate Coconut Macaroons
- 2/3 cup chopped chocolate or chocolate chips (113 grams, 4 oz.)
- 1- 14 oz. can Eagle Brand® Condensed Milk
- 1 large egg white
- 3 1/2 cups finely shredded coconut 396 grams, 14 oz
- 2 tsp vanilla extract
- 1 cup chopped chocolate or chocolate chips (170 grams, 6 oz)
Instructions
Chocolate Coconut Macaroons
- Pre-heat the oven to 325ºF. Line two baking sheets with parchment paper or silicone mat.
- Melt the chocolate in a bowl, add the Eagle Brand® Condensed Milk, egg white, coconut, and vanilla, and mix until incorporated.
- Use a spoon or a cookie scoop to form mounds of the mixture and place them a couple of inches apart on the baking sheet.
- Bake in the pre-heated oven for 18 to 20 minutes, until set.
- Once the macaroons cool down, dip them in the remaining melted chocolate if you wish. You can also drizzle some chocolate on top.
Storage
- Store the macarons at room temperature in an air tight container for up to 3 days.
Gosto muito de macarons e você sempre tem uma combinação diferente que são fantásticas!!!!!!
Obrigada pai 😍
Looks like a wee nest full of eggs, they look that good I could eat them right of the page.
Definitely going to try them. Can you freeze them once baked?
yes absolutely they freeze super well.
Oh my – I’ve made them today. Delicious morsels of coconut. Another keeper. Thank you for sharing.
yay im so glad you liked them!!!