These chocolate coconut macaroons are a delicious twist on the classic coconut macaroons—sweet, moist, and chewy inside with a crisp exterior. They’re dipped in white chocolate for an irresistible finish everyone will love. Made with just 6 simple ingredients, they’re naturally gluten-free and easy to make!
SUMMARY
- Made with just 6 simple pantry ingredients like shredded coconut, condensed milk, egg white, cocoa powder, and white chocolate.
- Enjoy them plain, dipped or drizzled in white chocolate, or go for melted dark chocolate for a rich, deep cocoa flavor.
- No chilling required, making this a quick and easy recipe.
- Naturally gluten-free, since there is no flour.
- Beautiful contrast of colors and textures for a visually stunning holiday cookie.
- Freezer-friendly: bake the macaroons ahead and freeze; dip in chocolate on the day you serve.
I took the classic coconut macaroons and gave them a chocolatey twist. Instead of dipping white macaroons in dark chocolate, I mixed cocoa powder directly into the dough for a rich, chocolate flavor and beautiful brown color. Then I dipped them in melted white chocolate, which adds a sweet contrast that pairs perfectly with the deep cocoa notes. The result? A fun, delicious upgrade to traditional homemade coconut macaroons.
When baked, they have a crispy, golden exterior with a moist, chewy texture inside, similar to the almond joy cookies.
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More Holiday Cookies
Chocolate Coconut Macaroons
Ingredients
- 1 bag (14-ounces / 396g) sweetened shredded coconut
- 1 cup (236 ml) sweetened condensed milk
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large egg whites at room temperature
- 8 ounces white chocolate bars chopped (use two x 4-ounce bars) or use 8 ounce white chocolate chips
Instructions
- Prep. Preheat oven to 325°F (163°F) and line 2 baking sheets with parchment paper.
- Mix. Add coconut, condensed milk, cocoa powder, vanilla and salt into a large bowl and stir well to thoroughly combine.
- Finish. Add egg whites into another bowl and beat with an electric beater until stiff peaks form, about 3 minutes. Gently fold the egg whites into the coconut mixture.
- Scoop. Using a 1½-tablespoon scoop, scoop the cookie batter onto the prepared baking sheets, spacing each of them about 1 inch apart. Smooth any rough edges using a spoon to give a more rounded look.
- Bake. Bake one sheet at a time for 20 to 24 minutes, until the cookies feel slightly dry when touched. Place baking sheet on a wire rack to cool completely.👉 Don’t overbake: Since these macaroons are dark, it’s harder to judge by color. Instead, start checking around the 21-minute mark. If the tops feel dry to the touch, take them out—overbaking will make them dry.
Dip in white chocolate
- Melt chocolate. Break the chocolate bar into small pieces and place them in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until the white chocolate is completely smooth.
- Dip. Dip the bottom of the cookies in the melted chocolate (let it come to about ¼-inch in height around the edges). Remove cookies, draining excess chocolate and place back on the parchment-lined baking sheet and let cool completely at room temperature until the chocolate is set, about 1 hour. (Pop the tray in the fridge or freezer to set the chocolate quickly.)👉 You can also drizzle the top of the cookies with the chocolate instead of dipping, if desired.
- Cookies can be stored in an airtight container at room temperature for up to 1 week.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Storage
Room Temperature: Store chocolate coconut macaroons in an airtight container at room temperature for up to 1 week.
Freezing: Let the baked macaroons cool completely (without the white chocolate). Place them in a freezer-safe bag or container and freeze for up to 3 months. When ready to serve, thaw at room temperature, then dip in melted white chocolate.
Tips for Success
- Use Sweetened Shredded Coconut: The sweetness from the coconut and condensed milk balances perfectly. Using unsweetened coconut may require extra condensed milk, which can affect the texture and prevent the macaroons from holding together.
- Avoid Overbaking: Because the macaroons are dark, you can’t rely on color. Start checking around 21 minutes. If the tops feel dry to the touch, remove them—any longer and they can become dry.
- Separating egg whites while they are cold makes the process easier.
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Variations
- Skip the dipping and drizzle white chocolate on top using a fork, as in Halloween bone cookies.
- Reduce the coconut by about ⅓ cup and stir in an equal measure of sliced almonds.
- Add ½ cup of dried cranberries to the dough.
- Gently press a candied cherry on top of the mound before baking for a festive touch, like Santa's whiskers cookies.
- Use milk or dark chocolate instead of white for dipping.
Recipe FAQs
Unfortunately, no. Since there’s no flour in this chocolate coconut macaroons recipe, the beaten egg whites act as the main binder. As the macaroons bake, the egg whites set and help them hold their shape. Without eggs, the mixture won’t firm up properly, so they’re essential for this recipe.
1. Use sweetened shredded coconut with slightly coarser shreds—this gives the macaroons their signature chew.
2. Sweetened condensed milk adds sweetness and also acts as a binder, helping create that soft, chewy center.
3. Bake at a moderate temperature so the macaroons cook evenly. This allows the edges to crisp up without drying out the inside.
If your cookies spread excessively while baking, resulting in a flatter shape rather than the desired mounds, it might be due to under-beating the egg whites or accidentally adding more condensed milk.
