Coconut Macaroons

Chef Richard 6 Servings 30 minutes

Who doesn’t love coconut? These macaroons are as easy to make as they are good to eat!


  • 2  pounds shredded coconut
  • 2  tablespoons flour
  • 1  teaspoon salt
  • 1  14-ounce can sweetened condensed milk
  • 1  teaspoon vanilla
  • 1  bag chocolate chips (optional)


  • Preheat oven to 300°F. Combine coconut, flour and salt in a small mixing bowl. Add milk and vanilla, stirring to combine.
  • Using an ice cream scoop, drop scoopfuls of the mixture onto a sheet tray lined with parchment or waxed paper.
  • Bake until outsides are light golden. (Check at 5-minute intervals.) When done, remove to a cooling rack.

Note: If you would like to have chocolate-dipped macaroons, melt the chocolate chips and dip the top of each cooled macaroon in the chocolate. Place on a plate and then chill until chocolate is set. Or skip the chocolate and enjoy plain with a cup of coffee.