Coconut Chocolate Chip Macaroons

These cookies combine two great flavors – coconut and chocolate.  My biggest problem with these was to NOT eat them while I was baking!

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And they’re gluten free!

What you need:

  • 1 14-oz package of sweetened shredded coconut
  • 1 14-oz can of sweetened condensed milk
  • ¾ mini chocolate chips
  • 1 teaspoon real vanilla extract
  • 1 teaspoon almond extract
  • 2 Tablespoon almond flour (almond meal)

How to Do it:

Put all the ingredients in a large bowl.

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Mix well.  (I like to use my hands.  It’s easier to get all the ingredients mixed evenly)

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Preheat the oven to 325 degrees.

Place the mixture into mounds on a cookie sheet covered with foil and sprayed lightly with oil.

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Bake about 15 minutes – until the edges and the top begin to brown.

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Let them cool completely before removing them from the foil.   They will fall apart if you try to do it too soon!

Makes about 3 dozen cookies.

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© Copyright 2015 The Lazy Gastronome

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3 Responses to Coconut Chocolate Chip Macaroons

  1. Hi Helen, your recipe looks good, I have not seen a macaroon with chocolate chips.
    So happy to have you visit and share on the Oh My Heartsie Girls Wonderful Wednesday!!

    Hope you have a wonderful Christmas.
    Karren
    Oh My Heartsie Girl

  2. AnnMarie says:

    These look so good! I love coconut macaroons and never thought to add chocolate to them. Saving this!

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