(Makes about 24 macaroons)


  • 14 oz. Shredded Sweetened Coconut
  • 1 c. Sweetened Condensed Milk (Fill the cup measure about 1/4 inch from the top)
  • 1 tsp. Vanilla Extract
  • 2 Large Eggs (You will only be using the egg whites)
  • 1/4 tsp. Salt
  • 1/2 c. Chocolate Chips (Make sure you’re using gluten-free chocolate!


  1. Preheat the oven to 325 degrees Fahrenheit.
  2. In a large mixing bowl, combine the coconut, condensed milk, and vanilla extract.  Mix the ingredients so that everything is fully combined.
  3. Add the chocolate chips, mixing so they are spread throughout.
  4. Separate the eggs so that you have the egg whites from 2 eggs.  Dispose of the yolks.
  5. Combine the egg whites and salt, and using a mixer, beat the egg whites until stiff peaks form.
  6. Add the egg whites to the coconut, and fold them in until combined.
  7. Line baking sheets with parchment paper.
  8. Using an ice cream scoop or tablespoon, scoop the batter onto the baking sheet leaving about an inch between each macaroon.
  9. Place the baking sheets in the oven, and bake the macaroons for about 25 minutes until they turn golden brown.
  10.  Remove the macaroons from the oven, and allow to cool.
  11. Serve and enjoy!