Coconut Macaroons That Taste Like Old-School Comfort and Sticky Fingers
Coconut Macaroons That Taste Like Old-School Comfort and Sticky Fingers
Introduction
Coconut macaroons are one of those desserts that feel like they’ve always existed. They don’t chase trends. They don’t care what year it is. They just show up, golden on the outside, soft on the inside, and quietly disappear from the plate faster than anyone expected. If you grew up around holiday baking, church events, or family kitchens where recipes were written on stained index cards, chances are you’ve met a macaroon like this before.
This is not a delicate, fussy cookie. This is the kind of treat made with your hands, a big bowl, and zero concern for perfection. It’s sticky, slightly messy, and deeply satisfying. The sweetened condensed milk binds everything together into chewy little mounds of coconut goodness, while the toasted edges add just enough texture to keep things interesting.
And then there’s the chocolate. Dipping macaroons in melted chocolate is one of those ideas that feels obvious once you’ve had it. The contrast between the sweet coconut and the smooth chocolate makes these cookies feel special without making them complicated. They’re the kind of dessert that works just as well on a holiday tray as they do sneaked straight from the cooling rack.
These coconut macaroons are simple, nostalgic, and unapologetically homemade. No mixers, no chilling, no complicated steps. Just mix, scoop, bake, dip, and try not to eat them all before anyone else notices.
Coconut Macaroons
Ingredients:
1 (14 ounce) can sweetened condensed milk
2/3 cup all-purpose flower
5 1/2 cups flaked coconut
2 teaspoons vanilla extract
1/4 teaspoon salt
Directions:
Preheat oven to 350 degrees (175 degrees C). Line cookie sheets with parchment paper.
In large bowl, mix together the flour, coconut, and salt. Mix in the sweetened condensed milk and vanilla using your hands until well blended.
Use an ice cream scoop to drop dough onto the prepared cookie sheets. Should be golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
when they are cooled I dip them in melted Hersey kisses and drizzle some over the tops
Helpful Tips and Easy Adjustments
Macaroons are forgiving by nature, which makes them ideal for bakers of any experience level. Still, a few small tips can help you get the best results every time.
Mixing by hand really is the best approach here. The mixture is thick and sticky, and using your hands ensures everything is evenly combined without overworking the dough. If the mixture feels too loose, give it another gentle mix to redistribute the coconut.
When scooping the dough, try to keep the size consistent. Golf ball-sized mounds bake evenly and give you that perfect balance of toasted exterior and soft center. Lightly damp hands can help shape them if the dough sticks.
For the chocolate dip, let the macaroons cool completely before dipping. Warm cookies can cause the chocolate to slide off instead of setting nicely. After dipping, place them back on parchment paper so the chocolate can firm up cleanly.
Serving Ideas and Best Occasions
Coconut macaroons are incredibly versatile. They fit right in on holiday cookie trays, especially during winter celebrations when rich, sweet treats feel just right. They also work well for spring gatherings, showers, or casual get-togethers where finger foods are welcome.
Serve them plain for a simple dessert, or arrange the chocolate-dipped macaroons on a platter for a more finished look. They pair beautifully with coffee, tea, or a cold glass of milk.
These cookies are also a great option for gifting. Stack them in a tin or box with parchment paper between layers, and they instantly feel thoughtful and homemade in the best way.
Storage and Make-Ahead Tips
Once baked and dipped, coconut macaroons store very well. Keep them in an airtight container at room temperature for up to three days, or refrigerate them for up to a week.
If you want to make them ahead of time, you can freeze the baked macaroons before dipping them in chocolate. Once thawed, dip and drizzle as usual for the best texture and appearance.
Avoid stacking them before the chocolate is fully set, as this can cause smudging and sticking.
Frequently Asked Questions
Can I make these without dipping them in chocolate?
Yes. They’re delicious on their own, but the chocolate adds an extra layer of richness.
Why are my macaroons spreading?
This usually happens if the mixture isn’t fully combined. Make sure the coconut is evenly coated with the condensed milk.
Can I use a different type of chocolate?
Yes. Dark or semi-sweet chocolate works well if you prefer less sweetness.
Do these need to be refrigerated?
Not immediately, but refrigeration helps extend their freshness, especially once dipped in chocolate.
