Originally from Cooking Light, this super easy recipe for Chewy Chocolate Macaroons is one of my favorite ways to use condensed milk. The original recipe calls for fat free condensed milk, so feel free to use that if you have some. I use regular condensed milk and I always add some semisweet chocolate chips.
Mine aren't quite as light as the Cooking Light Chewy Chocolate Macaroons, but they are worth the extra calories.
Making a half batch of Chewy Chocolate Macaroons is a great way to use up a half can of condensed milk. Here's the half batch recipe below. Full batch is in the recipe card.
Chewy Chocolate Macaroons (Half Batch)
1 ounce unsweetened chocolate, chopped (28 grams)
¼ cup sifted cake flour (25 grams)
1 tablespoon unsweetened cocoa powder
tiny pinch of salt
1 ¼ cups lightly packed flaked sweetened coconut
½ teaspoon vanilla extract
½ of a (14-ounce) can fat-free sweetened condensed milk
Preheat oven to 250°. Line a baking sheet with parchment.
Melt unsweetened chocolate in microwave. Spoon flour into a dry measuring cup; level with knife. Combine flour, cocoa powder and salt. Add coconut to flour mixture and toss well. Stir in melted chocolate, vanilla and condensed milk.
Drop the batter by level tablespoons 2 inches apart onto a baking sheet. Bake at 250° for 45 minutes. Cool 10 minutes on pan or rack
Yield: 16 cookies (serving size: 1 cookie)
More Recipes for Macaroons
Looking back on this old post, I can tell you that before this recipe I didn't even like macaroons very much. This recipe was the gateway and now there are macaroon recipes all over Cookie Madness. Below are a few, plus there's this cocoa macaroon recipe which is made without the condensed milk.
Recipe
Chewy Chocolate Macaroons
Ingredients
- 2 ounces unsweetened chocolate chopped (56 grams)
- ½ cup sifted cake flour 50 grams
- 2 tablespoons unsweetened cocoa powder 10 grams
- ⅛ teaspoon salt
- 2 ½ cups lightly packed flaked sweetened coconut
- 1 teaspoon vanilla extract
- 1 14-ounce can fat-free sweetened condensed milk
Instructions
- Preheat oven to 250°. Line a baking sheet with parchment.
- Melt unsweetened chocolate in microwave and set aside.
- Spoon flour into a dry measuring cup; level with knife. Combine flour, cocoa powder and salt in a mixing bowl. Add coconut to flour mixture and toss well. Stir in melted chocolate, vanilla and condensed milk.
- Drop the batter by level tablespoons 2 inches apart onto a baking sheet. Bake at 250° for 45 minutes. Cool 10 minutes on pan or rack
Michelle says
I never thought these could be so delicious and turn out so perfect!
I had to make some last minute sweets tonight for a meeting tomorrow. They are the perfect amount for a party or big group. Thank you so much for this recipe....I love it!
Kerry says
These cookies look really good but takes a long time in the oven. Can you bake them at 350 for 10 minutes like regular cookies or will it ruin the texture?
renee says
thank you so much i haven't had or heard of these cookies in 20 years and tried to find it and finally after this long i have.We always called these cookies spider cookies thats why i could find them i guess but thank you.
Angie says
These are great! I made them to bring to a Christmas party (every cookie/dessert buffet needs a good macaroon) and I made them for dinner guests tonight. They were a hit both times! Love these and they come together VERY easily.
Thanks
Anna says
Hi Annie,
No. It's not a trick of light. I was going through this phase where I put chocolate chips into everything. So yes, there are some chips there.
Annie says
Your pic looks like there were chocolate chips in the cookies. Is that just a trick of the light?
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Anna says
Yay! At least I did one useful thing this weekend ;).
Anonymous says
You are a life saver! I lost this recipe from the August issue of cooking light. I have had people tell me these are the best cookies they have ever had.Thanks for posting this great recipe. My cookie exchange will appreciate as well.Happy Holidays