Easy recipe for Coconut Macaroons with Condensed Milk.
Course cookies, Dessert
Cuisine American, French, gluten-free
Prep Time 6 minutesminutes
Cook Time 11 minutesminutes
Total Time 17 minutesminutes
Servings 15
Calories 189kcal
Ingredients
3.5cupssweetened shredded coconut
¾cupcondensed milk
½cupsemi-sweet chocolate chips
Instructions
Preheat your oven to 325 degrees F. Cut parchment paper into 3-inch squares and lay into each section of a muffin tin – set aside.
In a large mixing bowl, mix together coconut and condensed milk. You’ll want to make sure the coconut is completely covered but not too sticky.
With the help of a spoon, drop mini mounds of your coconut mixture into each section of your muffin tin. Your mounds should be pretty compact so that they don’t fall apart in the baking process.
Bake for 10 to 12 minutes or until lightly browned at edges. Press and compact the macaroons if necessary and let cool to room temperature on a wire rack.
Using the double boiler method or 10 second microwave and stir intervals, melt your chocolate chips and drizzle on top of each macaroon. Let the chocolate set until firm before serving.