Simple and easy Coconut Macaroons made three different ways – coconut, chocolate, and almond chocolate. You can make a few of each from just one batch of cookies!

I love baking with coconut and my Homemade Coconut Cream Pie and Healthy Coconut No-Bake Cookies are two more recipes definitely worth trying out. They’re both easy to make and give you a lovely helping of the coconut flavor that makes these recipes so tasty.

Easy Coconut Macaroons 3 Ways

Coconut macaroons are one of my favorite easy cookies and I thought now would be a great time to share my recipes with you. They are sweet, a little toasty and crunchy, and you can make a few different variations from one batch of cookies which I think is a lot of fun. Having variations means that everyone can pick their favorite or try one of each. You can dress them up with dipped chocolate bottoms, chocolate chips, or nuts. If that’s not your jam, leave them delicious, simple coconut. You can’t go wrong with any of the variations.

I also like these cookies because you can make them a day or two ahead of time and they store really well. That’s a great cookie trait this time of year.

What kind of coconut should I use?

Making these with traditional shredded sweetened coconut from the store is great and classic. I have used unsweetened coconut also. The results are just what you would expect – less sweet and more of a coconut taste. Both kinds of coconut are great options, so use what you like best.

Can I use a different type of flour?

I haven’t tried this recipe with almond, oat, or gluten-free flour but I’m 99% sure that it would turn out well with any of those.

What should I bake the cookies on?

Have I converted you to baking mats yet? They are awesome and I have one on each of my baking sheets. I rarely take them off and use them daily. Traditional parchment paper works great too.

Coconut Macaroons 3 Ways

Author: Melissa Griffiths
Prep Time: 10 min
Cook Time: 12 min
Total Time: 22 minutes
Yield: 3-4 dozen cookies 1x

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Description

Simple and easy Coconut Macaroons made three different ways – coconut, chocolate, and almond chocolate. You can make a few of each from just one batch of cookies!

Scale

Ingredients

2/3 cup flour
5 1/2 cups flaked sweetened coconut (about 1 large package)
1/2 teaspoon salt
1 can sweetened condensed milk (14 oz.)
2 teaspoons vanilla

Optional:

2 cups mini chocolate chips
whole almonds
1 cup chocolate chips for melting + 1 teaspoon butter or shortening

Instructions

Preheat oven to 350 degrees and line a large baking sheet with a baking mat or parchment paper.
In large bowl, stir together flour, coconut and salt. Stir in sweetened condensed milk and vanilla.
Use cookie scoop to drop dough onto cookie sheets. The size of the cookie can vary, though 2 tablespoons of dough makes a great sized cookie.
Bake for 12-15 minutes until coconut is toasted.

Variations:

Chocolate Dipped: Heat chocolate chips and butter or shortening until melted and then dip the bottom of cookies in to the chocolate. Let dry before enjoying
Add mini chocolate chips to dough before baking and bake as directed.
Add an almond to the center of each of the cookies before baking and then dip the bottoms in chocolate to make almond joy cookies.

Notes

The fun part about these cookies is that you can leave some plain, add an almond to some, and dip the bottoms in chocolate, and then add 1 cup of mini chocolate chips to the last part of the dough to make the third kind. You can make all three variations of these coconut macaroons from one batch of cookies. I’ll often make all three so that everyone has more options to choose from.

The whole almond inside the cookie is fun because it reminds you of an Almond Joy candy bar. You can also mix slivered almonds into the coconut mixture before baking with great success.

Category: Dessert
Method: Oven
Cuisine: French

Keywords: easy macaroons, coconut macaroons, macaroon idea, how to make macaroons, easy macaroons recipe, DIY macaroons