These chocolate coconut macaroons are so chocolaty and irresistible. Lightly crisp on the outside and deliciously chewy inside. It’s hard to stop at just one!
I love macaroons, and hate they sometimes get a bad rep. Usually, its because people confuse them with macarons or they just don’t like coconut. But these chocolate coconut macaroons are amazing and deserving of all the love they can get.
They’re lightly crisp on the outside and wonderfully chewy inside and all jam-packed with chocolate.
Why they work
These are so simple to make. Since you use full standard packages for a lot of the ingredients, you don’t have to keep checking the recipe for ratios.
There are only a few ingredients, and it is likely you will at least have most of the ingredients at home already.
They have a deeply chocolaty flavor that will satisfy any sweet tooth or chocolate craving. And since they are done quickly, you don’t have to wait long until that craving is satisfied!
The combination of textures is perfect and leaves you wanting to grab another, and maybe another again.
There are a few methods for making macaroons, but we are using the simplest method with the fewest ingredients for these double chocolate coconut macaroons.
- Eggs – They add moisture and structure to the macaroons, while ensuring they don’t spread
- Sweetened condensed milk – Adds sweetness and structure
- Coconut – The main event. It adds sweetness and texture. A light crispy outside and a chewy interior
- Cocoa powder – It gives a deeply chocolaty flavor all throughout
- Salt – Helps to bring out the flavors of coconut and chocolate
- Chocolate – Sweet, deeply chocolaty deliciousness to finish everything
This particular method takes only a few steps to complete, which is my favorite part about the recipe.
- Beat the egg whites until they reach stiff peaks.
- Mix together the sweetened condensed milk, coconut, cocoa powder, and salt in a bowl.
- Fold the egg whites into the coconut mixture. It may seem difficult, but be gentle and keep going.
- Scoop out small rounds of the mixture onto parchment-lined baking sheets.
- Bake, and once cooled, melt the chocolate, and dip the macaroons.
There are a few ways you can customize your chocolate coconut macaroons to keep things interesting!
- Add cinnamon and cayenne pepper for a Mexican chocolate twist
- Drizzle them with caramel
- Fold in chopped nuts into the macaroons
- Infuse the coconut mixture or chocolate with extract
Keep your macaroons in an airtight container. They will last for about a week at room temperature. They can last about 2 weeks in the refrigerator, and over a month in the freezer.
- 2 large Egg Whites
- 14 ounce can Sweetened Condensed Milk
- 14 ounces Sweetened Shredded Coconut
- 1/3 cup Cocoa Powder
- 1/4 teaspoon Salt
- 4 ounces Chocolate, melted
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Use a thoroughly cleaned mixer and whisk to whip the egg whites until they are at stiff peaks. Set aside.
- In a bowl, mix together the condensed milk, coconut, cocoa powder, and salt until well combined.
- Fold in the whipped egg whites.
- Use an ice cream scoop to create small rounds of the mixture and place on the baking sheet with some space between them. The cookies do not spread, but need some space for even baking.
- Bake for 20 - 25 minutes or until you can lift one up without anything sticking to the parchment paper.
- Melt your chocolate. Dip the bottoms of the macaroons into the chocolate. Place on the parchment paper.
- If you have any leftover chocolate, you can drizzle it over the top of the macaroons.
- Chill the macaroons for 5 minutes for the chocolate to set.
- Store in an airtight container.
Store in an airtight container
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 106mgCarbohydrates: 24gFiber: 2gSugar: 21gProtein: 3g