Coconut Macaroons with Chocolate Drizzle

from ButterYum
makes 32 cookies (#50 scoop)


  • 16 ounces sweetened coconut flakes (about 6 cups)
  • 14 ounce can sweetened condensed milk
  • 2 teaspoons vanilla bean paste or pure vanilla extract 
  • 1 ounce semisweet or dark chocolate for drizzling


  1. Preheat oven to 350F and line 2 half sheet pans with silpat liners.
  2. Combine coconut, sweetened condensed milk, and vanilla.
  3. Use #50 scoop, packed, to portion cookies.
  4. Dip fingertips in water and roll cookies into ball shape; space evenly on prepared sheet pans.
  5. Bake in center of preheated oven for about 15 minutes, or until the edges start to turn brown and caramelize.
  6. Allow macaroons to cool completely on silpats before removing.
  7. Place chocolate in zip-top bag and melt gently in microwave; snip small hole in corner of bag and drizzle on macaroons.