These Chocolate Coconut Macaroons are chewy, irresistible and makes a tasty treat for any occasion. Made using condensed milk, they are great for any occasion.
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Chocolate Coconut Macaroons
These are super tasty and will become on your go-to every Christmas season or any occasion. Each bite is chewy, filled with coconut goodness, flavored with chocolate along with a crunchy white chocolate base which adds the perfect balance of sweetness and texture.
They store really well at room temperature or in the freezer for a longer shelf life, making it perfect to make ahead for the holidays like Raspberry Thumbprint Cookies, Chocolate Shortbread Cookies or Cardamom Cookies.
These come together quickly and does not require any chilling time. They taste similar to almond joy cookies or mound candy bar and is addictive.
Sweetened condensed milk is a canned milk product that is sweet, sticky and makes the best tasting macaroons. This recipe calls for 1 cup which is slightly less than 1 can which adds the perfect amount of sweetness to balance the dark chocolate. The remaining milk will be perfect in your morning coffee.
Why You'll Love This Recipe?
- Taste amazing - They have the best texture, contrasting color and tastes irresistable.
- Easy to make - It is an easy recipe that comes together in one bowl, using a handful of pantry ingredients and there is no chilling or mixer needed.
- Make ahead - They keep well for days on end and also great frozen making them perfect for Holiday cookie exchange.
- Gluten free - They are naturally gluten free since there is no flour used in the recipe.
What Is The Difference Between a Macaron and a Macaroon?
Although the names sound similar, they very different cookies in preperation, taste and texture. French macaron is a meringue based almond flour cookie that is very light, airy and usually sandwiched with a buttercream. Whereas a coconut macaroon is chewy, dense and made using coconut.
Why Are My Macaroons Flat?
If yours spread while baking or more flat in shape instead of beautiful mounds, then the egg white may not have been beaten enough or you accidentally added too much condensed milk.
INGREDIENTS NEEDED (Scroll to the bottom of the post for complete recipe)
- Coconut - Make sure to use the sweetened flakes and not the unsweetened ones. Unsweetened variety do not have the same flavor, texture and might make them fall apart.
- Eggs - We need only egg whites for this recipe. It helps with the binding and gives the chewy texture without making them dense.
- Sweetened condensed milk - We will need one cup and not the full can.
- Chocolate - White variety gives a beautiful contrast in color and also adds a lovely sweet flavor which compliment the cocoa powder.
- Flavorings - Vanilla extract and salt.
HELPFUL TIPS
- Use white chocolate bar if possible. It melts smooth and is easier to use.
- Separating eggs when cold makes them easier to seperate.
- Make sure that there are no trace of yolks when separating the eggs.
- Don't over-bake. Over baking might make them dry.
- Line baking sheet with parchment paper so it helps them not stick to the baking sheet.
- Use a cookie scoop so that all the macaroons are even in size.
- Do not use canned evaporated milk instead of sweetened condensed.
VARIATIONS
They are irresistible as shown, but can be dressed up in so many ways.
- Drizzle melted white chocolate on top instead of dipping.
- Toast the coconut slightly before using for a more deeper flavor.
- Dip in melted semi sweet chocolate instead.
- Dip the wet base in finely chopped toasted nuts, sprinkles or finely crushed peppermint candy.
- Use almond extract instead of vanilla.
- Press a whole almond on top before baking.
- Stir finely grated orange zest into the dough and skip vanilla.
- Place a candied cherry on top before baking.
- Process the coconut in a food processor to make a more even cookies.
How To Make?
They are easy to make. Here's a brief summary of the steps to make them (scroll down to the bottom of the post for complete recipe)
- Mix - Stir together shredded coconut, sweetened condensed milk, vanilla extract and salt in a bowl.
- Beat egg whites - Beat egg whites to frothy and soft peaks form.
- Finish and Bake - Gently mix beaten egg whites into dough, scoop mounds onto a parchment lined baking sheet using a small cookie scoop and bake at 325 degrees.
- Dip - Dip cooled cookies in melted white chocolate and place back on the parchment lined baking sheet and let set.
How To Store?
Store at room temperature in an air tight container for up to a week.
Can I Freeze?
- With chocolate coating - Transfer to a freezer safe bag or container and freeze for up to a month. Let them thaw at room temperature for a few hours before serving.
- Without chocolate coating - Transfer baked and cooled cookies (without dipping in white chocolate) to a freezer safe bag or container and freeze for up to a month. Let them thaw at room temperature for a few hours. Dip in melted white chocolate and let set.
FREQUENTLY ASKED QUESTIONS
They can be stored for up to a week at room temperature in an air tight container.
Although they are made using coconut and egg white, the condensed milk makes them a decadent dessert.
If you try this recipe or any other recipe from Kitchen At Hoskins, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took any pictures, be sure to share them on Instagram so I can share them on my stories.
More Easy Holiday Treats to Try:
Chocolate Coconut Macaroons
Ingredients
- One 14-ounce bag Sweetened shredded coconut
- 1 cup sweetened condensed milk
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large egg whites
- 8 ounces white chocolate bars chopped (use two x 4-ounce bars) or use 8 ounce white chocolate chips
Instructions
- 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 soft peaks form. Gently mix into the coconut mixture until well combined.
- 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.
- 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 (3 to 6 hours). Cookies can be stored in an air tight container for up to a week.
Notes
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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