Easy Coconut Macaroon Recipe

I remember the first time I made these easy coconut macaroons (coconut delights) for my family. I had them all placed onto a plate, and my husband made a comment that they looked “jacked up”, meaning, they were not the prettiest treats I have ever made. Then, he tried one. Then, two. And then three. Needless to say they have become his favorite. Proof that you can’t always judge a book by its cover…or a dessert by the way it looks.

If you replace the chocolate chips with colored chips or candy coated chocolates, you can transform them into a cookie for any holiday.

Another idea: Dip them into melted chocolate for a homemade version of a Mounds bite!

Macaroons 

• 1 pkg. flaked coconut 5 1/3 cups
• 1 can sweetened condensed milk
• 2 tsp. vanilla extract
• 1 cup chocolate chips

Preheat oven to 350 degrees.

Line your cookie sheets with no-stick foil.

Combine first 3 ingredients in a bowl. Stir in chips.

Drop by tablespoonfuls onto foil lined sheets. Press each cookie down a little bit with the back of the spoon.

Bake for 10-14 minutes. Cookies will be lightly brown around the edges.

You do not have to store these in an air tight container.

This recipe makes approximately 2 dozen macaroons, but the actual quantity depends on the size 

Notes

If you replace the chocolate chips with colored chips or candy coated chocolates, you can transform them into a cookie for any holiday.

Another idea: Dip them into melted chocolate for a homemade version of a Mounds bite.