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Chocolate Coconut Macaroons

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 13  Minutes

Ingredients

  Amount Per Serving % DV *
Calories120
Calories from Fat60
Total Fat7 g1% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium45 mg2% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars11 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron0% DV
  Amount Per Serving % DV *
Calories120
Calories from Fat60
Total Fat7 g1% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium45 mg2% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars11 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron0% DV
  • 30 maraschino cherries (optional)
  • 3 cups MOUNDS Sweetened Coconut Flakes
  • 1 teaspoon vanilla extract
  • 1 can sweetened condensed milk (14 oz.)
  • 4 sections HERSHEY'S Unsweetened Chocolate Baking Bar (1/2 oz. each)

Directions

  • 1. Heat oven to 350°F. Generously grease cookie sheet or line with parchment paper.
  • 2. Place chocolate in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted. Stir in sweetened condensed milk. Add coconut and vanilla; stir until well blended. Drop by teaspoonfuls onto prepared cookie sheet.
  • 3. Bake 12 to 14 minutes or until set. Do not over bake. Immediately remove from cookie sheet to wire rack. (Macaroons will stick if allowed to cool on cookie sheet.) Cool completely. About 2-1/2 dozen cookies.

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