Coconut Macaroons

Coconut macaroons are a favorite—almost too much of a favorite for me.

Coconut Macaroons are a favorite—almost too much of a favorite for me.

Ingredients

• 2/3 cup all-purpose flour
• 6 cups unsweetened flaked coconut
• 1/4 tsp fine sea salt
• 1 (14 oz / 397 g) can sweetened condensed milk
• 2 tsp vanilla extract
• Optional for dipping: 8 oz dark chocolate (e.g., Ghirardelli 60%) + 1 tsp neutral or coconut oil

Line sheets with silicone mats or parchment (easy release, even browning).

Method

1. Prep: Heat oven to 350°F (175°C). Line two cookie sheets.
2. Mix: In a large bowl, stir flour, coconut, and salt. Add condensed milk and vanilla; mix until evenly moistened.
3. Scoop: Use a ~2 Tbsp cookie/ice-cream scoop; pack lightly and mound on sheets 2 inches apart.
4. Bake: 12–16 minutes, rotating once, until edges/tips are golden; centers stay chewy.
5. Cool: Rest 10 minutes on the sheet; move to a rack.
6. Optional chocolate dip: Melt chocolate with oil; dip bottoms or drizzle. Let set on parchment.

Notes & Storage

• Color is key: Golden edges and toasty coconut tips = done. If pale, give them another minute.
• Make-ahead: Keep airtight at room temp 3–4 days or freeze up to 2 months.
• Allergens: coconut (tree nut for labeling), wheat/gluten (flour), and milk (condensed milk); chocolate may contain soy.

Nutrition (estimates)

Calculated for the base batch (no chocolate): 2/3 cup AP flour (~80 g), 6 cups unsweetened flaked coconut (~510 g), 1 (14 oz/397 g) can sweetened condensed milk, 2 tsp vanilla, 1/4 tsp salt. Yields assume ~24 cookies using a ~2 Tbsp scoop. Brands vary.

Numbers are rounded guidance, not a substitute for laboratory analysis. Larger or smaller scoops will change per-cookie values.