Easy Creamy Coconut Macaroons

A line of easy creamy coconut macaroons on a wooden plank.

5 from 1 vote

Chewy coconut macaroons topped with chocolate and a slice of almond! These creamy cookies bake up golden on the edges and make the perfect little coconut indulgence.

Prep Time15

Total Bake Time22

Total Time37

Course: Cookies, Holiday, No-Eggs

Cuisine: Italian

Difficulty: Easy

Servings: cookies

Calories: 188kcal

Ingredients

14 oz (396.89 g) Sweetened Coconut shredded
⅔ cup (83.33 g) All-purpose flour
14 oz (14 oz) Condensed milk
2 teaspoon Vanilla extract
1 teaspoon Almond extract
½ teaspoon Kosher Salt

TOPPING

Melting milk chocolate wafers
Almond slices

Instructions

This recipe only uses six ingredients, making it quick and easy to throw together. Add the shredded coconut to your mixer bowl first. Next, weigh the flour and add it along with the salt, sweetened condensed milk, vanilla extract, and almond extract. Blend everything on medium speed until fully incorporated.
Line your cookie pan with parchment paper. Using a small cookie scoop, place mounds of dough onto the pan. These cookies don’t spread much, so you can place them fairly close together. Once they’re scooped, you can tuck in any long strands of coconut sticking out at the base, though I’m not too picky. I actually like when a few coconut tips get a little toasty in the oven!
Bake the macaroons at 350°F (175°C or 180°C) for 10-12 minutes. You want the bottom of the macaroons to be a golden color. Just be careful that the ends don't get burnt you want toasted. Move them to a rack for cooling.
I like a little chocolate on top of my macaroons, so I melt milk chocolate wafers in the microwave for 30 seconds first, then stir, and heat again for 10 seconds. If it still needs a little more, I give it one more 10 second burst. Once the chocolate is melted, I dip the tops of the macaroons and gently press a sliced almond on top. I let the cookies set for a couple of hours before storing them in a container with a lid.

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