Chocolate Chip Macaroons take classic coconut macaroons up a notch by adding chocolate chips. These easy drop cookies are made with shredded coconut, sweetened condensed milk, a bit of flour, vanilla and salt — no egg whites required.
Want a variation? Stir in sliced almonds and replace the vanilla with almond extract to make Almond Joy–style cookies.
If you need a quick, fuss-free dessert, these chocolate chip macaroons are ideal. They come together fast and deliver the satisfying mix of chewy coconut and melty chocolate.
What’s the difference between a macaron and macaroon?
People often mix up the names, but macarons and macaroons are distinct cookies. A French macaron (one “o”) is a delicate meringue sandwich filled with buttercream, ganache, or jam. A macaroon (two “o”s) is a rustic drop cookie made primarily from shredded coconut. Both are delicious, just very different.
Coconut Macaroons with Condensed Milk
This version is based on a simple bakery method: aim for a mixture that’s moist but holds its shape. In professional kitchens we often eyeballed amounts — adding more condensed milk, coconut, or flour as needed — which shows how forgiving this recipe is.
Chocolate chip macaroons are always a crowd favorite, and for good reason. They’re easy to make for holiday platters, bake sales, or an everyday sweet treat.
Ingredients
These macaroons require just six ingredients.
- Sweetened coconut flakes – shredded coconut provides the base and texture.
- Chocolate chips – mini chips distribute more evenly, but regular chips work fine. Semi-sweet balances the sweetness well.
- All-purpose flour – a small amount to bind the mixture and prevent overly flat cookies.
- Salt – just a pinch to brighten the flavor.
- Sweetened condensed milk – acts as the glue and gives a rich, chewy quality.
- Vanilla extract – enhances the overall flavor.
See the recipe card below for exact amounts and full instructions.
How to Make Chocolate Chip Macaroons
The method is straightforward: mix, scoop, shape, and bake.
Preheat the oven to 350°F (175°C). Line half-sheet pans with parchment paper or a silicone mat.
- In a large bowl, combine the coconut flakes, chocolate chips, flour, and salt. Mix until evenly distributed.
- Add the sweetened condensed milk and vanilla extract. Fold together with a spatula until the mixture is uniformly moist and holds together.
- Use a #30 cookie scoop (about 2 tablespoons) to portion the dough onto the prepared baking sheets, spacing them a couple of inches apart. Wet your fingers to smooth each mound into a round shape and tuck in any stray coconut strands so they don’t over-brown.
- Bake at 350°F for 12–14 minutes, until the coconut is just beginning to brown. Let the cookies cool on the sheet before transferring them to an airtight container for storage.
Tips and Storage
- Use 1/4 cup flour with regular sweetened condensed milk; increase to 1/3 cup if using fat-free condensed milk.
- Lightly pack the cookie scoop so each portion holds together without being over-compressed.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Freeze layered with parchment paper between layers in an airtight container for up to 3 months. Thaw to room temperature (about 1 hour) before serving.
- If you use a smaller #40 scoop, the yield increases to about 30 cookies.
More Easy Cookie Recipes
- Coconut Cookies
- Easy No Bake Cookies
- Best Chocolate Chip Cookies
- Fluffernutter Cookies
- M&M Cookies
- Oatmeal Chocolate Chip Cookies
- Snickerdoodle Cookies
- Chocolate Crinkle Cookies
- Soft Peanut Butter Cookies
If you make this recipe, please leave a rating and review in the comments below — thank you!
Chocolate Chip Macaroons
Ingredients
- 14 oz (396 g) sweetened coconut flakes
- 1 cup (224 g) mini chocolate chips
- ¼ cup (30 g) all-purpose flour
- ¼ tsp salt
- 14 oz (396 g) can sweetened condensed milk
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350°F. Line half-sheet trays with a silicone mat or parchment paper.
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In a large bowl, combine coconut flakes, chocolate chips, flour, and salt. Mix until evenly distributed.
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Add sweetened condensed milk and vanilla. Fold until the mixture is moist and holds together.
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Use a #30 cookie scoop (about 2 tablespoons) to portion dough. Place scoops a couple inches apart, wet fingers to shape and tuck in loose coconut.
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Bake 12–14 minutes, until coconut just begins to brown. Cool on the sheet, then transfer to an airtight container.
Notes
- Use 1/4 cup flour with regular sweetened condensed milk; use 1/3 cup with fat-free.
- Lightly pack the cookie scoop so portions hold together but still bake through.
- Store in an airtight container in the fridge for up to 2 weeks.
- Freeze in an airtight container with parchment between layers for up to 3 months. Thaw about 1 hour before serving.
- Using a smaller #40 scoop yields about 30 cookies.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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*Originally published 9/27/2012. Post updated September 2023.
