Simple and easy Coconut Macaroons made three different ways – coconut, chocolate, and almond chocolate. You can make a few of each variety from one batch of cookies.
Easy 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.
Tips and tricks for making Easy Coconut Macaroons:
- 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.
- 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.
- 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.
- 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 works great too.
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Coconut Macaroons 3 Ways
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 minutes
- Yield: 3-4 dozen cookies 1x
Description
Simple and easy Coconut Macaroons made three different ways – coconut, chocolate, and almond chocolate. You can make a few of each variety from one batch of cookies.
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.
Easy and delicious! You are going to love these easy coconut macaroons and make them over and over again.
Enjoy this recipe from my kitchen to yours!
Looking for other great cookie recipes? These Christmas Magic Bars are awesome, you can make these Soft Gingerbread Cookies ahead of time and stick them in the freezer until needed, and we love these easy no-bake Ritz cracker cookies! You can also just search cookie at the top of the blog – I have a LOT of cookie recipes on Bless this Mess!
