Easy Candied Coconut, Almond, and Chocolate Chip Macaroons

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream provides a similar texture with fewer calories.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: bulk shredded coconut

Unsweetened flakes reduce sugar content.

chocolate (for dipping)

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has more antioxidants and can be less expensive.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla flavoring

Vanilla bean paste enhances flavor without the cost.

Preheat the oven to 350°F (175°C).

Ensure there are two racks in the oven.

In a large bowl, combine 14 ounces of sweetened shredded coconut and 14 ounces of sweetened condensed milk, ensuring the mixture is sticky and well-coated.

Add 2 cups of semi-sweet chocolate chips and 3/4 cup of slivered almonds to the coconut mixture and stir gently until combined.

Line two large baking trays with parchment paper.

Using a small ice cream scoop, portion the mixture onto the prepared trays, making 23 macaroons in total (12 on the first tray and 11 on the second).

Bake the trays in the oven for 10 minutes, then switch the top tray to the bottom and the bottom tray to the top, and bake for an additional 6 minutes for a total of 16 minutes.

Remove the macaroons from the oven when golden brown and let them cool on a cooling rack for 30 minutes.

Prepare the candy drizzle by combining 1/2 cup of sugar, 1.5 tablespoons of water, and 2-3 drops of white vinegar in a medium-sized pot.

Set the heat to medium and gently swirl the pot to wet the sugar without stirring.

Continue to cook until the sugar melts into a caramel, then drizzle over the cooled macaroons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens