Chocolate Candy Macaroon Cookies
Indulge in the chewy, coconut-rich decadence of Chocolate Candy Macaroon Cookies, a delightful fusion of sweetened shredded coconut, creamy condensed milk, and bursts of chocolatey goodness. These easy-to-make cookies are studded with semi-sweet chocolate chips and colorful mini candy-coated chocolates, creating a visually stunning treat that’s as fun to look at as it is to eat. With just 15 minutes of prep time and no need for fancy baking tools, this recipe delivers bakery-quality results right from your kitchen. Perfect for holiday platters, potlucks, or satisfying your sweet tooth, these macaroon cookies are lightly golden on the outside, irresistibly moist on the inside, and sure to disappear in seconds. Add a pop of color and texture to your dessert table with this playful twist on the classic coconut macaroon!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 cups sweetened shredded coconut
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini candy-coated chocolates
- 2 tablespoons all-purpose flour
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until well combined.
Step 3
Sprinkle in the flour and stir until the mixture binds together. It should be sticky and moist.
Step 4
Add the semi-sweet chocolate chips and candy-coated chocolates to the mixture, folding them in gently to evenly distribute.
Step 5
Using a tablespoon or a small cookie scoop, scoop mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart.
Step 6
Gently press each mound to ensure they hold their shape but avoid flattening them too much.
Step 7
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Step 8
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Store the cooled cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (1164.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4815.9 |
| Total Fat 224.1g | 0% |
| Saturated Fat 162.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 135.0mg | 0% |
| Sodium 1995.6mg | 0% |
| Total Carbohydrate 693.5g | 0% |
| Dietary Fiber 43.8g | 0% |
| Total Sugars 571.3g | |
| Protein 64.3g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 1338.2mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 2378.4mg | 0% |
Source of Calories