These chocolate coconut macaroons are chewy, mildly sweet, and irresistible; there is no need to chill the dough! Made using only 6 simple ingredients, these cookies are naturally gluten-free.
What are coconut macaroons? They are little cookies made primarily from shredded coconut, egg whites, sugar, and sometimes a bit of flour for binding.
When baked, they have a crispy, golden exterior with a moist, chewy texture inside, like the almond joy cookies. They are typically shaped into small mounds or haystack-like forms.
While they can be enjoyed plain, coconut macaroons are sometimes embellished with additions such as chocolate drizzles, dipped in chocolate, or topped with nuts. When done right, they have an irresistible coconut center, that is chewy, moist, and sweet, like the eggless oatmeal cookies.
These chocolate coconut macaroons are a variation with cocoa powder combined into the mixture, resulting in a subtly less sweet cookie that boasts an irresistible fusion of chocolate and coconut flavors.
What is the difference between a macaron and a macaroon? Macarons are delicate, colorful sandwich cookies made using almond flour, egg whites, and sugar. They have a smooth, shiny, slightly crisp outer shell with a soft, chewy interior. They are sandwiched with various fillings, from jam and buttercream to ganache.
On the other hand, macaroons are dense, chewy, coconut-based treats made primarily from coconut, egg whites, and sugar. They also have a small mound-shaped rustic appearance and are sometimes dipped or drizzled with melted chocolate.
Chocolate coconut macaroons store well at room temperature or in the freezer for an extended period. This makes them an ideal treat to prepare in advance, especially convenient during the holidays, like raspberry thumbprint cookies or cardamom cookies.
Why you'll love this?
- Only 6 simple pantry ingredients.
- Leave plain, dip or drizzle with chocolate.
- No chilling required.
- Naturally gluten free.
- Visually appealing with contrasting colors and textures.
- Freezer friendly.
Scroll down to the recipe card below for full information on ingredients and amounts.
- Coconut - Make sure to use the sweetened flakes and not the unsweetened ones. Unsweetened coconut does not have the same flavor or texture and might make them fall apart.
- Eggs - You need only egg whites for this chocolate coconut macaroons recipe. It helps with the binding and gives the classic chewy texture without making them dense.
- Sweetened condensed milk - Sweetened condensed milk is sweet, sticky and makes the best tasting macaroons. You will need one cup and not the full can. Looking for ways to use your remaining condensed milk? Try this chocolate peanut butter fudge or chocolate truffles with condensed milk.
- Cocoa powder - Dutch-processed cocoa powder or unsweetened variety will both work as there’s no baking soda or baking powder used in the recipe to change the reaction. Refer to more details on cocoa powder in the Nutella muffins.
- White chocolate - I dipped these macaroons in melted white chocolate to create a beautiful color contrast, adding a sweet flavor that complements the rich cocoa.
Sweetened or unsweetened coconut? I prefer to use sweetened coconut flakes because of their exceptional moisture and subtle stickiness, ideal for these cookies. On the other hand, unsweetened coconut tends to be drier, requiring additional egg whites and sugar to achieve the desired texture and taste.
- 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, as in orange almond muffins recipe.
- Toast the coconut until golden in color and cool completely before using for a more fragrant and richer chocolate coconut macaroons.
- 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.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1 & 2. Add coconut, condensed milk, cocoa powder, vanilla and salt into a large bowl and stir well to thoroughly combine.
Tip: Like smoother chocolate coconut macaroons? Pulse the coconut in the food processor a few times before proceeding with the recipe. Smaller pieces of coconut help them hold their shape better, resulting in a smooth and compact mound.
3. Add egg whites into another bowl and beat with a fork, whisk or electric beater until very frothy and foamy.
Pro tip: Don't over-beat the egg whites. Over-beating can result in a meringue-like mixture, leading to dry baked cookies.
4. Gently mix into the coconut mixture until well combined.
Using a 1 ½ tablespoon ice cream scoop, scoop the batter onto a parchment lined baking sheet, spacing about an inch apart. Smooth the rough edges using a spoon to give a more rounded look.
Bake for 22 to 24 minutes, at 325 degrees or until the chocolate coconut macaroons feel slightly dry when touched. Over-baking will dry out your macaroons. Cool completely.
Tip: Chocolate coconut macaroons do not spread much while baking. Sometimes they can leak a little egg white liquid, but it will dry as the the cookies are done baking.
Dip the bottom of the cooled chocolate coconut macaroons in melted white chocolate, remove, draining excess chocolate, and place them back on the parchment-lined baking sheet. Let stand until the chocolate hardens.
How to store?
Like most homemade Christmas treats, chocolate coconut macaroons can be stored at room temperature, in an air tight container for up to a week.
- With chocolate coating - Place the chocolate coconut macaroons in a freezer-safe bag or container and store them in the freezer for up to a month. Allow them to thaw at room temperature for a few hours, before serving.
- Without chocolate coating - Once the macaroons have been baked, cooled, and not yet dipped in white chocolate, transfer them to a freezer-safe bag or container. Freeze them for up to a month. When ready to serve, thaw them at room temperature for a few hours. Then, dip them in melted white chocolate and allow the chocolate to set.
- Separating egg whites while they are cold makes the process easier.
- Make sure that there are no trace of yolks when separating the eggs.
- Don't over-bake! Over baking might make the chocolate coconut macaroons dry.
- Ensure the baking sheet is lined with parchment paper or silpat.
- Use a cookie scoop so that all the macaroons are even in size.
Why are my macaroons flat? 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 an more condensed milk."
unfortunelty no. Beaten egg whites serves as a primary source of binding, because there is no flour in the recipe. The egg white protein will begin to coagulate and set as the macaroons cook and help them firm up. So, eggs play a crucial role in the recipe and cannot be skipp
1. Use sweetened shredded coconut with coarser shreds can contribute to a satisfying chew.
2. Whisking the egg whites until they're foamy is key to achieving a soft, chewy interior, with a crispy exterior in your macaroons. However, if the whites are over-beaten until peaks form, it may lead to a drier interior.
3. Sweetened condensed milk, not only sweetens teh cookies but also acts as a binding agent that contributes to the chewiness.
4. Baking at a moderate temperature ensures thorough cooking without rapid browning. This heat allows sufficient time for the exterior to crisp up without excessively drying out the interior.
Chocolate Coconut Macaroons
- Preheat oven to 325°F and line 2 baking sheets with parchment paper.
- Add coconut, condensed milk, cocoa powder, vanilla and salt into a large bowl and stir well to thoroughly combine.
- Add egg whites into another bowl and beat with a fork, whisk or electric beater until very frothy and foamy.Pro tip: Don't over-beat the egg whites. Over-beating can result in a meringue-like mixture, leading to dry baked cookies.
- Using a 1 ½ tablespoon ice cream scoop, scoop the batter in the prepared baking sheet, spacing about an inch apart. Smooth the rough edges using a spoon to give a more rounded look.
- Bake one sheet at a time for 22 to 24 minutes, until the cookies feel slightly dry when touched. Place baking sheet on a wire rack to cool completely.
Dip in white chocolate
- In a microwave-safe bowl, melt the white chocolate in 15 second increments stopping and stirring after each until perfectly smooth.
- 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.
- Cookies are ready to be served after chocolate sets, about 3 to 6 hours. Cookies can be stored in an air tight container for up to a week.
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.
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