Skip to main content

Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Chocolate Coconut Macaroons


1 hour
Skill Level
30 cookies

Chocolate and coconut are the perfect pair. Bring them together with this scrumptious recipe! HERSHEY’S Cocoa adds richness and depth to the flaky, perfectly sweet coconut in these delicious macaroons. Make a special day of baking them with family.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
13 minutes
Cool Time
30 minutes


  • 2 Tbsps
  • 6 Tbsps
    HERSHEY'S Cocoa
  • 1 can
    sweetened condensed milk (14-oz.) (do not use evaporated milk)
  • 3 cups
    sweetened coconut flakes
  • 1 tsp
    vanilla extract

Step-By-Step Directions

Equipment Needed 
Oven Oven
Cookie Sheet Cookie Sheet
Parchment Paper Parchment Paper
Microwave-Safe Bowl Microwave-Safe Bowl
Measuring Cups Measuring Cups
Rubber Scraper Rubber Scraper
Microwave Microwave
Wire Rack Wire Rack

Heat oven to 350°F. Line cookie sheet with parchment paper or generously grease.


Melt butter in large microwave-safe bowl. Add cocoa, stirring until blended. Stir in sweetened condensed milk. Add coconut and vanilla; stir until blended. Drop by rounded teaspoons onto prepared cookie sheet.


Nuts can also be added to chocolate coconut mixture.


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.

Additional questions?