Coconut Macaroons
Made even Better with Chocolate Dipped Bottoms!
A Coconut Macaroon with Sweetened Condensed Milk is one of the easiest cookie recipes to make in the spring.
They take less than 6 ingredients to make and they whip up in a snap! They are delicious as is, but if you want to kick them up a notch, dip their bottoms in melted semi-sweet chocolate, and they become absolutely divine!
For another great springtime dessert, try my Lemon Curd Tart or my Homemade Cannoli Cream with Store-bought Shells.
Watch the Video Demo Below
The sweetened condensed milk makes these Coconut macaroons crispy on the outside and extra chewy on the inside. And the dark chocolate just sends it all over the edge!
Serving Tips
Keep the cookies uncovered in the refrigerator until ready to serve.
Remove them from the refrigerator 10-15 minutes before serving to come up to room temperature. The texture and flavor will be better.
Pre-Order My Cookbook Below!
By pre-ordering, you’ll be sent your copy the week following its release on June 3rd! Dates and cities of my book tour will be announced in early April! Stay tuned! xxoo Beth
I absolutely love these and have tried not so successfully to make them. Will definitely “practice “ making them before Easter. Thank you.
Coconut Is my favorite! I love everything with coconut.
In Italy we have a small chocolate confection with coconut and almond called Raffaello.
When you come back in Italy tried because in delicious.