Coconut Chocolate Chip Macaroon

What is far and away superior is that they are amazingly simple to make – they just have four fixings, five on the off chance that you decide to plunge them in chocolate… and let’s face it, is there any valid reason why you wouldn’t dunk them in chocolate, right??

As I referenced, Passover pastries are normally dry and bland – yet not these (and not my mother’s chocolate chip mandel bread as well, you should have these with a hot mug of espresso yum!)

These two plans are pastries that I can not tell my family exist until I haul them out for dessert – they would eat them up before they even chill!

Coconut Chocolate Chip Macaroon

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Recipe by Princess Pinky GirlCourse: DessertCuisine: AmericanDifficulty: Easy


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This Coconut Chocolate Chip Macaroon dessert with only 4 ingredients will be your new favorite! Soft and chewy on the inside, crisp and chocolatey on the outside!


  • 14 oz sweetened coconut

  • 2 tsp vanilla

  • 1 14 can can condensed sweetened milk

  • 1-2 cups  chocolate chips

  • melting chocolate ((optional))


  • Preheat oven to 350 degrees and line cookie sheet or baking sheet with a silicon baking mat or non-stick foil or parchment paper
  • Mix coconut, vanilla, condensed milk together in large mixing bowl. Add in the chocolate chips.
  • Take a tablespoon size of the mixture (a cookie scooper works great for this) and roll it in a ball with your hands (see tips above recipe!) You want the balls really tight, so squeeze the mixture in your hands!
  • Place each on the cookie sheet spaced apart (they will spread a bit)
  • Bake about 15-20 minutes until golden brown (the baking time really depends on your oven, you don’t want them to burn, so watch them carefully)
  • Cool on a wire rack
  • When totally cool – melt candy chocolate in a double boiler (follow your chocolates instructions) and dip the bottom and roll the bottom sides in the chocolate.  Let cool for about 15 minutes in the refrigerator
  • Serve and enjoy!!


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