Coconut Macaroons

5 from 15 votes

Coconut Macaroons are a perfect little treat. Made with only six ingredients, this is a great recipe to bake with the kids!

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 156kcal

2/3 cup all purpose flour (80 grams)
5 1/2 cups sweetened coconut flakes (467.5 grams)
1/4 teaspoon salt
14 ounces sweetened condensed milk see note 1 (396 grams)
1 teaspoon vanilla extract
1 teaspoon almond extract
12 ounces chocolate almond bark melted according to package instructions, see note 2

Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
In a large bowl, stir together the flour, coconut, and salt. Mix in the vanilla, almond extract, and sweetened condensed milk.
2/3 cup all purpose flour, 5 1/2 cups sweetened coconut flakes, 1/4 teaspoon salt, 14 ounces sweetened condensed milk, 1 teaspoon vanilla extract, 1 teaspoon almond extract
Using a small cookie scoop, scoop the cookies out onto the lined baking sheets. Bake for 12 to 15 minutes or until the cookies just begin to turn golden brown. Allow the cookies to cool on the baking sheets for 2 minutes before transferring to a wire rack and cooling completely.
Once the cookies are cooled, dip the macaroons in the melted almond bark. Place the dipped cookies on a parchment lined baking sheet and allow the chocolate to complete set before serving.
12 ounces chocolate almond bark

Double check your can of sweetened condensed milk before starting this recipe to ensure that it isn't evaporated milk. They look similar and are sold side by side but can't be used interchangeably.
Almond bark is my preference over chocolate chips. It sets better and won't melt at all at room temperature.