I love coconut and coconut macaroons are one of my favorite cookies.
When I saw these Springtime Chocolate Chips in the store,
I thought they would be a perfect addition to macaroons.
These Macaroons come together quickly, and perfect treat on a day when time is short. They store well, and can be made with ingredients most people have in their pantry. They are soft and chewy and filled with the rich coconut taste that I love.
I decided to remove the brown chocolate chips for this recipe, allowing the pink and yellow ones to give them a Springtime feel, and I am so happy they did. When I was making these, my plan was to drizzle them with melted chocolate chips, but once I was done baking them, I changed my mind and let them shine as they were.
Easy Coconut Macaroons with Chocolate Chips
- 14 oz. Sweetened shredded coconut
- 1 cup chocolate chips (I used Nestle Springtime chocolate chips)
- 1 14oz can sweetened condensed milk
- 2 tsp. vanilla
Preheat oven to 325 degrees. Line cookie sheets with either a silpat or spray with non-stick cooking spray. In a large bowl, combine coconut and chocolate chips. Stir in sweetened condensed milk and vanilla until well combined. Scoop by heaping tablespoon onto prepared cookie sheets, flattened slightly. Bake for 15-17 minutes until the tops are golden brown. Allow macaroons to cool completely before removing from cookie sheet. I find it works best to "slide" the cookie a little, rather then list it straight up off the sheet. Store in airtight container, with waxed paper or parchment between layers.