These chocolate coconut macaroons are super easy to make and delicious. Just macaroons the chocolate with sweetened condensed milk, mix, and bake. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Coconut is a very nutrient-dense fruit, featuring a high amount of manganese and fiber. Check our variations below for ideas on how to change up these tasty macaroons. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or grease them well with margarine or cooking spray.

Using a double boiler, or a saucepan on very low heat, mix the sweetened condensed milk with the chocolate and salt. Cook, stirring frequently, until the chocolate is melted and the mixture is thick. If using a double boiler, be mindful of the amount of water in the bottom saucepan and check that it’s simmering and not boiling. Add the coconut and vanilla to the chocolate mixture and stir to mix well. Remove the chocolate coconut macaroons from the cookie sheets to a wire rack to cool completely. When mixing the sweetened condensed milk, unsweetened chocolate, and salt, the water should only be simmering, not boiling, in the bottom pan of the double boiler.

4 cup of chopped walnuts, pistachios, cashews, or almonds into the chocolate-coconut mixture before baking. For nut allergies, replace with sunflower seeds or pepitas. 4 cup of raisins, chopped apricots, or tart cherries into the chocolate-coconut mixture before baking. White Coconut Macaroons: Replace the dark chocolate with the same amount of good-quality white chocolate chips. Proceed with the recipe as indicated or add nuts for crunch.