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    Home - Cookies

    Published: Mar 29, 2020 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Chocolate Coconut Macaroons

    Jump to Recipe Print Recipe

    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! 

    close up of finished macaroons on wire rack

    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. 

    Jump to:
    • Why they work
    • Ingredients
    • Making macaroons
    • Customization 
    • Storage
    • More recipes
    • Recipe Card

    Mixing ingredients into sweetened condensed milk

    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. 

    Mixing ingredients in bowl

    Ingredients

    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

    mixing egg whites into macaroon mixture

    Making macaroons

    This particular method takes only a few steps to complete, which is my favorite part about the recipe. 

    1. Beat the egg whites until they reach stiff peaks. 
    2. Mix together the sweetened condensed milk, coconut, cocoa powder, and salt in a bowl. 
    3. Fold the egg whites into the coconut mixture. It may seem difficult, but be gentle and keep going. 
    4. Scoop out small rounds of the mixture onto parchment-lined baking sheets. 
    5. Bake, and once cooled, melt the chocolate, and dip the macaroons. 

    macaroons scooped onto baking sheets

    Customization 

    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

    baked chocolate macaroon being dipped into melted chocolate

    Storage

    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. 

    More recipes

    If you are a coconut fan, you absolutely need to make these coconut chocolate chip cookies. If you love something deeply chocolaty, try this chocolate loaf cake or these double chocolate cookies. 

    chocolate macaroons on wire rack and drizzled with chocolate

    Recipe Card

    chocolate macaroons on wire rack and drizzled with chocolate

    Chocolate Coconut Macaroons

    Amanda Powell
    Crisp and chewy. Deeply chocolaty. The perfect chocolate macaroons.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Cookies
    Cuisine American
    Servings 24 macaroons
    Calories 178 kcal

    Ingredients
      

    • 2 large Egg Whites
    • 14 ounce can Sweetened Condensed Milk
    • 14 ounces Sweetened Shredded Coconut
    • ⅓ cup Cocoa Powder
    • ¼ teaspoon Salt
    • 4 ounces Chocolate melted

    Instructions
     

    • 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.

    Notes

    Store in an airtight container

    Nutrition

    Serving: 1gCalories: 178kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gCholesterol: 9mgSodium: 106mgFiber: 2gSugar: 21g
    Keyword chocolate, coconut, macaroons
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire
    This recipe first appeared on Food Fanatic, where I am a contributor! 

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Mike says

      February 04, 2023 at 5:39 pm

      I attempted to make these, but the batter seemed quite thin. I added more coconut to tighten it up, but when cooking they melted and turned in to more of a flat cookie. Not sure where thing went wrong as I did follow the instructions.

      Reply
    2. Chinazor says

      March 30, 2020 at 7:57 am

      I love macaroons too. I used to mistake them for macarons before. I loved them ever since I ate them at dinner at my grandma's.
      I am about to make mine...yay!

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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