Holly’s Chocolate Chip Macaroons

Holly’s Chocolate Chip Macaroons

Yield: Makes 50 or so small cookies

Despite Holly’s joke about giving away her ancient Chinese (Jewish) secret, this recipe is literally as simple as opening a can, cutting open two bags, and mixing the ingredients together. So my style of baking.


  • 1 14 oz. bag flaked coconut (Bakers Brand)
  • 1 14 oz. can sweetened condensed milk (Carnation Brand)
  • 2 tsp. vanilla (not imitation)
  • 1 12 oz. bag Nestle semi-sweet chocolate chips


  1. Preheat the oven to 350 degrees.
  2. Combine all ingredients. Mix well. Drop from teaspoon one inch apart on non-stick baking sheet (I use regular Pam on my baking sheets…they are sticky, and I use a small melon-baller instead of a teaspoon). Bake for 10-12 minutes, until lightly browned. Let cool a minute or two, then remove and place on waxed paper to cool. Voila!


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