Chewy Chocolate Chip Macaroons

Chocolate Chip Macaroons are chewy and sweet with toasty coconut and mini-chocolate chips. These macaroons have crispy edges and tender middles. And they couldn’t be more simple to make.

for some helpful tips before you begin, click here.

Ingredients

4 cups (1 14-oz or 397 g) package shredded, sweetened coconut
1 cup (170 g) mini-chocolate chips
1 14-oz. (300 ml) can sweetened condensed milk

Directions

Makes about 4 dozen macaroons.

1. Preheat the oven and prepare the baking pans.

– Preheat oven to 350°F (176°C).
– Place the oven rack in the middle position.
– Line baking sheets with parchment paper or grease with cooking spray.

2. Combine the ingredients and drop onto baking sheets.

– Combine all ingredients in a large bowl.
– Drop by tablespoonfuls onto the prepared baking sheets at least 1-inch apart.

3. Bake until the edges are golden and crispy.

– Bake for about 12 minutes, or until the cookies have browned nicely around the edges.
– Cool on the pan for about 5 minutes before moving them to cooling racks.

How to store:

Store your Chocolate Chip Macaroons between sheets of parchment or wax paper in an airtight container.

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About this recipe

I have been making these Chocolate Chip Macaroons for decades. (Yes, decades.) These were always a solid choice for lunchboxes and picnics. And the combination of coconut and chocolate is unbeatable.

Tips:

This recipe for Chocolate Chip Macaroons is so simple, there is not a whole lot of advice needed for this one. But here are a couple of tips:

1) There’s room to personalize.

– If you like, replace some (or all) of the chocolate chips with chopped nuts, crushed graham cracker or cookie crumbs, chopped pretzels or even chopped dried tropical fruit.