Step-by-Step Instructions
- Line a tray. Line a baking sheet, plate, or small tray with parchment paper.
- Make the coconut mixture. In a large bowl, stir shredded coconut, sweetened condensed milk, powdered sugar, vanilla extract, and sea salt until fully combined.
- Check the texture. The mixture should be sticky, thick, and easy to press together. Add a little more coconut if it feels too loose.
- Chill before scooping. Refrigerate the mixture for 10 to 15 minutes if it feels too soft to shape.
- Shape the macaroons. Scoop small mounds with a cookie scoop or spoon. Press each mound gently so it holds together.
- Chill to firm. Place the macaroons on the parchment-lined tray and refrigerate for 30 minutes, or until firm.
- Melt the chocolate. Add dark chocolate chips and coconut oil to a microwave-safe bowl. Microwave in short intervals, stirring until smooth.
- Drizzle the chocolate. Use a spoon or piping bag to drizzle melted dark chocolate over the chilled macaroons.
- Add toppings. Sprinkle with toasted coconut flakes or flaky sea salt while the chocolate is still soft.
- Set and serve. Chill again for 10 to 15 minutes until the chocolate sets, then serve.
Pro Tip: For a cleaner drizzle, place melted chocolate in a small zip-top bag, snip a tiny corner, and drizzle thin lines over the macaroons.
No-Bake Tip: This version does not use raw egg whites, which makes it better suited for a simple no-bake dessert.
Healthy Tips & Daily Wellness
These no-bake coconut macaroons are a sweet treat, so they are best enjoyed in small portions alongside a balanced routine.
For a less sweet version, use unsweetened shredded coconut and dark chocolate with a higher cocoa percentage.
For a more satisfying dessert plate, serve one macaroon with fresh berries, Greek yogurt, almonds, or a cup of coffee or tea.
For special dietary needs, check labels on condensed milk, chocolate, coconut, vanilla, and toppings. Use sweetened condensed coconut milk for a dairy-free variation.
