Chocolate Coconut Macaroons

If you love desserts with crisp edges, chewy centers, and just the right amount of sweetness, Chocolate Coconut Macaroons are about to become a favorite.

These are not the delicate French macarons everyone stresses over. These are the rustic, golden, coconut-packed cookies that are almost impossible to mess up — and even harder to stop eating. Dip them in chocolate, and suddenly they go from simple to irresistible.

They’re naturally gluten-free, incredibly easy to make, and perfect for holidays, cookie trays, or whenever you want something sweet without a complicated process.

Let’s get baking.

Why You’ll Love These Macaroons

• Only a handful of ingredients
• Naturally gluten-free
• Crispy outside, chewy inside
• Rich chocolate finish
• One-bowl simplicity

They’re sweet but balanced, thanks to the deep toasted coconut flavor and the slight bitterness of dark or semi-sweet chocolate.

Ingredients

This recipe makes about 18–22 macaroons.

For the Macaroons:

• 3 cups sweetened shredded coconut
• ¾ cup sweetened condensed milk
• 1 tsp vanilla extract
• 2 large egg whites
• ¼ tsp salt

For the Chocolate Dip:

• 1 cup semi-sweet or dark chocolate chips
• 1 tsp coconut oil or butter (optional, for smoother dipping)

Step 1: Preheat and Prep

Preheat your oven to 325°F (165°C).

Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Coconut Base

In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until evenly coated.

The mixture will be sticky and thick — that’s exactly what you want.

Step 3: Whip the Egg Whites

In a separate bowl, beat the egg whites until stiff peaks form. This step gives the macaroons structure and lightness.

You’ll know they’re ready when the peaks stand upright when you lift the beaters.

Step 4: Fold Gently

Gently fold the whipped egg whites into the coconut mixture. Use slow, careful motions so you don’t deflate the air you just whipped in.

The mixture should feel fluffy but still dense enough to hold its shape.

Step 5: Shape the Macaroons

Using a cookie scoop or two spoons, scoop heaping tablespoons of the mixture onto the prepared baking sheet.

You can leave them rustic and mound-shaped or gently press them into more uniform domes.

Space them about 1–2 inches apart.

Step 6: Bake

Bake for 20–25 minutes, or until the tops and edges are golden brown.

The key is a deep golden color on the coconut tips — that’s where the flavor intensifies.

Let them cool completely on the baking sheet before dipping in chocolate.

They firm up as they cool.

Step 7: Melt the Chocolate

Place chocolate chips in a microwave-safe bowl.

Heat in 20–30 second intervals, stirring between each round until smooth. Stir in coconut oil if using.

Alternatively, melt over a double boiler for gentle, even heating.

Step 8: Dip and Set

Dip the bottoms of the cooled macaroons into the melted chocolate and place them back on parchment.

Optional: drizzle extra chocolate over the tops for a decorative finish.

Let the chocolate set at room temperature or refrigerate briefly until firm.

Texture & Flavor Breakdown

What makes these macaroons so satisfying is the contrast:

• Exterior: Lightly crisp and toasted
• Interior: Chewy, moist, coconut-rich
• Chocolate layer: Smooth, slightly firm, perfectly sweet

The coconut brings natural sweetness and texture, while the chocolate adds depth and balance.

Common Mistakes to Avoid

Overbaking.
They should be golden, not dark brown. Too much baking dries them out.

Underwhipping egg whites.
Soft peaks won’t give enough structure.

Skipping parchment.
These can stick to the pan.

Dipping while warm.
Warm macaroons can crumble when dipped in chocolate.

Using unsweetened coconut without adjusting sweetness.
If using unsweetened coconut, the recipe may need additional sugar or sweetened condensed milk.

Variations & Flavor Twists

Chocolate Coconut Macaroons are easy to customize.

Dark Chocolate Lovers

Use 70% dark chocolate for a richer contrast.

Almond Joy Style

Press a whole almond into the top before baking.

Double Chocolate

Drizzle melted chocolate into the coconut mixture before baking.

Orange Zest

Add ½ teaspoon orange zest for brightness.

Sea Salt Finish

Sprinkle flaky sea salt on top of the chocolate before it sets.

Toasted Coconut Version

Lightly toast the shredded coconut before mixing for deeper flavor.

Storage Tips

• Room temperature: Store in an airtight container up to 5 days.
• Refrigerator: Up to 1 week.
• Freezer: Freeze up to 3 months.

If freezing, let thaw at room temperature before serving.

They actually taste even better the next day once the flavors settle.

Serving Ideas

These macaroons are perfect for:

• Holiday cookie trays
• Gift boxes
• Afternoon coffee or tea
• Passover-friendly desserts
• Simple dessert platters

Arrange them on a platter with fresh berries for a beautiful contrast.

FAQ

Are these the same as macarons?
No. Macarons are delicate French sandwich cookies made with almond flour. Macaroons are coconut-based and much simpler to make.

Can I make them dairy-free?
Yes. Use sweetened condensed coconut milk and dairy-free chocolate.

Why did mine spread too much?
The egg whites may not have been whipped enough.

Can I skip dipping in chocolate?
Absolutely. They’re delicious plain.

Can I use unsweetened coconut?
Yes, but you may need to increase sweetness slightly.

Final Thoughts

Chocolate Coconut Macaroons are proof that simple recipes often deliver the biggest rewards. With just a few ingredients and minimal effort, you get a dessert that’s chewy, chocolatey, and deeply satisfying.

They’re rustic, comforting, and just indulgent enough to feel special without being fussy.

Whether you dip them generously in chocolate or keep them classic, one thing’s guaranteed: they won’t last long.