Step-by-Step Instructions
- Prepare the tray. Line a baking sheet or plate with parchment paper.
- Mix the coconut base. In a large bowl, stir shredded coconut, sweetened condensed milk, powdered sugar, vanilla extract, and salt until fully combined.
- Check the texture. The mixture should be sticky but scoopable. If it is too wet, add more coconut. If it is too dry, add a little more condensed milk.
- Chill briefly. Refrigerate the mixture for 10 to 15 minutes if it feels too soft to shape.
- Scoop the macaroons. Use a small cookie scoop or spoon to form compact mounds. Press each mound gently so it holds together.
- Chill to set. Place the macaroons on the parchment-lined tray and refrigerate for 30 minutes, or until firm.
- Melt the chocolate. If using chocolate, melt dark chocolate chips with a small amount of coconut oil until smooth.
- Dip or drizzle. Dip the bottoms of the macaroons in chocolate or drizzle chocolate over the tops.
- Set again. Chill for 10 to 15 minutes until the chocolate is firm.
- Serve and enjoy. Serve chilled or slightly softened at room temperature.
Pro Tip: Pack the coconut mixture tightly when scooping. Loose mounds may fall apart before they chill.
No-Bake Tip: This version does not use raw egg whites, which makes it better suited for a no-bake recipe.
Healthy Tips & Daily Wellness
These coconut macaroons are a sweet treat, so they are best enjoyed in small portions as part of a balanced routine.
For a less sweet version, use unsweetened shredded coconut and dark chocolate instead of milk chocolate.
For a more filling snack plate, serve one macaroon with fresh berries, Greek yogurt, nuts, or a cup of coffee or tea.
For special dietary needs, check labels on condensed milk, chocolate, coconut, and extracts. Use dairy-free condensed coconut milk if you want a dairy-free version.
