Chocolate Coconut Macaroons

Name: Chocolate Coconut Macaroons
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 20 macaroons
Ingredients: 2 2/3 cups shredded coconut; 2/3 cup sweetened condensed milk; 1 teaspoon vanilla extract; 2 egg whites; 1/4 teaspoon salt; 1 cup dark chocolate chips; 1 tablespoon coconut oil

Highlighted under: Baking & Desserts

I can’t resist the divine combination of chocolate and coconut, especially when it comes to these Chocolate Coconut Macaroons. The chewy texture and rich flavors bring back memories of my favorite childhood treats. Each bite is like a mini-vacation to a tropical paradise. I love making these for gatherings or indulging in them during quiet evenings at home. They’re surprisingly easy to whip up, and I’m always thrilled to share them with friends and family, who can’t get enough of the deliciousness.

Created by

Erin Wallace

Last updated on 2026-01-06T00:55:15.910Z

When I first decided to make Chocolate Coconut Macaroons, I realized how simple and quick they could be. The key is to use quality ingredients—especially the chocolate. I prefer to melt dark chocolate for dipping, as it adds a rich flavor that perfectly complements the sweetness of the coconut. During my experiments, I found that adding a touch of vanilla extract enhances the overall taste, giving these treats a delightful aroma.

One tip that I swear by is to let the macaroons cool completely before dipping them in chocolate. This prevents the chocolate from melting too much and helps to create a beautiful outer layer. I also like to sprinkle a bit of sea salt on top of the chocolate for contrast.

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh coconut sweetness
Chewy and satisfying texture that delights with every bite
Perfect for parties, holidays, or as a delightful personal treat

      

Mastering the Chewy Texture

The key to achieving the perfect chewiness in your Chocolate Coconut Macaroons lies in your coconut choice. Opt for high-quality, unsweetened shredded coconut for a more intense coconut flavor. When mixing the ingredients, avoid overmixing; you want to keep the texture somewhat chunky to enhance that delightfully chewy bite. If you prefer a slightly drier macaroon, a quick toast in the oven for about 5 minutes before mixing can help bring out the coconut's flavor without compromising moisture.

The balance of sweetened condensed milk and egg whites is crucial. The condensed milk acts as a binding agent, providing sweetness and moisture, while the egg whites lend structure and airy lift. If you're looking to reduce sugar, consider using low-sugar sweetened condensed milk, but keep an eye on the overall texture, as the moisture content might slightly alter the final product.

Perfecting the Chocolate Dip

When it comes to melting chocolate, using a microwave-safe bowl is essential to avoid burning. Start with 30-second intervals while stirring in between until the chocolate is glossy and completely melted. Adding coconut oil not only enriches the chocolate flavor but also gives it a shiny finish, making your macaroons look professionally dipped. If you don’t have coconut oil, you can substitute it with vegetable oil, but be aware it might alter the flavor profile slightly.

After dipping the macaroons halfway, place them back on the parchment paper with the chocolate side facing up to prevent them from sticking. Allowing the chocolate to set at room temperature usually takes about 30 minutes. For a quicker method, you can place them in the refrigerator for about 10 minutes until firm. Just be careful not to leave them too long, as sudden temperature changes can cause the chocolate to develop a whitish bloom.

Storing and Serving Suggestions

To store your Chocolate Coconut Macaroons, place them in an airtight container at room temperature for up to five days. If you want to keep them longer, consider freezing them. Arrange the macaroons in a single layer on a baking sheet to freeze them individually before transferring to a freezer-safe container. They can be frozen for up to three months. Thaw them gently in the refrigerator for an hour before serving to restore their chewy texture.

These macaroons make for a perfect pairing with a cup of coffee or hot cocoa. For added creativity, consider serving them alongside fresh tropical fruits or incorporating a touch of sea salt on the chocolate dip for an intriguing contrast. Variations are also endless; try adding chopped nuts or a sprinkle of cinnamon to the coconut mix to personalize your treats.

Ingredients

For the Macaroons

2 2/3 cups shredded coconut
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 egg whites
1/4 teaspoon salt

For Dipping

1 cup dark chocolate chips
1 tablespoon coconut oil

Instructions

Steps to Prepare

Preheat the Oven

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

Mix the Ingredients

In a bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, egg whites, and salt. Mix until well combined.

Shape the Macaroons

Using a tablespoon, scoop the mixture and form small mounds on the prepared baking sheet, spacing them about 1 inch apart.

Bake

Bake in the preheated oven for about 15 minutes, or until the tops are golden brown.

Cool the Macaroons

Allow the macaroons to cool completely on the baking sheet.

Melt the Chocolate

In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until melted and smooth.

Dip and Set

Dip the cooled macaroons halfway into the melted chocolate, then place them back on the parchment paper. Let them set until the chocolate hardens.

Pro Tips

For added flavor, consider toasting the shredded coconut in the oven for a few minutes before mixing it with the other ingredients. This enhances the coconut flavor and adds a nice crunch.

Ingredient Substitutions

If you’re trying to make this recipe dairy-free, you can use sweetened coconut cream as an alternative to sweetened condensed milk. This substitution will maintain the rich sweetness while adhering to a dairy-free diet. Just ensure the coconut cream is well-mixed before adding to your coconut, as it can sometimes separate.

For a lower-calorie option, consider using egg substitutes like aquafaba (the liquid from canned chickpeas) in place of egg whites. You’ll need about three tablespoons of aquafaba for each egg white. This will not only help bind your macaroons but also keep them vegan-friendly.

Troubleshooting Common Issues

If your macaroons spread out during baking, it may be due to overmixing the batter or having too much moisture in the coconut. To combat this, ensure you’re not packing the coconut too tightly in your measuring cup and avoid excessive mixing to keep the texture intact. If they crumble apart, consider slightly increasing the sweetened condensed milk to help them bind better.

Sometimes, the chocolate dip can harden too quickly and result in a messy coating. This usually happens when the chocolate is overheated. If this occurs, you can add a splash more coconut oil to the chocolate and gently reheat it in shorter intervals, stirring continuously until it regains its smooth consistency.

Questions About Recipes

→ Can I use unsweetened coconut?

Yes, unsweetened coconut can be used, but consider adding a bit more sweetened condensed milk to adjust the sweetness.

→ How do I store leftover macaroons?

Store them in an airtight container at room temperature for up to a week or in the refrigerator for longer freshness.

→ Can I freeze Chocolate Coconut Macaroons?

Absolutely! Freeze them in a single layer on a baking sheet before transferring them to a freezer-safe container for up to 3 months.

→ What type of chocolate is best for dipping?

Dark chocolate works beautifully, but you can also use milk or white chocolate depending on your taste preference.