Coconut Macaroons with Condensed Milk
These 3-Ingredient Coconut Macaroons are made with sweetened flakey coconut, creamy condensed milk and a drizzle of melted chocolate. Coconut macaroons with condensed milk are some of the easiest cookies in existence which make them perfect for the busy holidays.
Ingredients
- 3 1/4 cups (10 oz/300g) shredded coconut (sweetened)
- 7 ounces/225 g sweetened condensed milk (1/2 of a 14 ounce can)
- 1/2 cup (3 oz/90 g) chocolate chips
Directions
- 1
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- 2
In a large bowl combine together sweetened shredded coconut with exactly 7 ounces of weighed sweetened condensed milk (resist the urge to add the whole can or more than 7 ounces, cookies will melt).
- 3
Using a tablespoon sized cookie dough scoop, scoop the coconut mixture and pack it into the scoop but don't overload it. Drop onto the baking sheet.
- 4
Bake for 10-15 minutes until the cookies are lightly browned. Remove from oven but keep the cookies on the cookie sheet for 5 minutes to set.
- 5
Melt the chocolate chips in a small bowl in the microwave. Cook for 30 seconds then stir the chocolate chips vigorously. Cook for an additional 15 seconds and stir again. Cook for 15 seconds at a time until chocolate is completely melted being sure to stir between each. Spoon the melted chocolate into a sandwich sized plastic zip bag. Cut a tiny bit off of one corner of the bag. Then drizzle over all of the cookies.