Coconut Macaroons with Mix-in's

 

Ingredients

1 14oz bag of shredded coconut
1 14oz can of sweetened condensed milk
1/2 bag of semi-sweet chocolate morsels

Preface

Somehow I have developed a coconut addiction, and with my food allergies I am really limited to store-bought candy and GOOD cookies. I really got hooked on these for their texture, sweetness, simplicity, and quite honestly, lack of ingredients. Plus it makes the house smell AMAZING. These are a great option if you or someone you know is gluten free as well. Just check your labels to be sure there are no gluten or wheat claims or derivatives.

Let's Make it:

Preheat your oven to 350°F and line a large cookie sheet with parchment paper.
Combine the coconut, morsels and sweetened condensed milk in a medium bowl.
Mix with a spoon until the coconut and milk are completely mixed, the mixture will be very sticky but you don't want it too wet.
Scoop the mixture (about 2tbs worth) and place on your cookie sheet into rounded mounds, about 1 inch apart, they will not spread much at all.
Bake until the tops are golden brown, about 15-20 minutes.
Remove from the oven and allow to cool slightly.

Optional Mix-in Suggestions

Mini chocolate morsels or chocolate chunks
Swap the chocolate chips for 2 chopped dark chocolate bars
Use chopped leftover chocolate candy from the holidays
M&M's
Nuts
White Chocolate and Macadamia nuts
Chopped white chocolate Toblerone and slivered almonds
Chopped pretzels, regular or gluten free (sweet and salty for those also nut-free like us)

Note: Stay around the 6oz measurement of the half-bag of semi-sweet morsels when swapping for alternatives.

Optional Base Suggestions

Dip the bottoms in chocolate of your choice and allow to set on parchment paper on the counter or in the fridge. You can color coordinate these just like regular cookies with specific M&M colors and a colored chocolate base as well.

ENJOY!

*My personal affiliate link. As an Amazon Associate I earn from qualifying purchases.

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