Chocolate Chip Coconut Macaroons

Name: Chocolate Chip Coconut Macaroons Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/3 cups dark (60% or higher) chocolate chips, divided; 2 large egg whites, room temperature; 1/2 teaspoon sea salt; 2 Tablespoons granulated sugar; 1/2 teaspoon vanilla extract; 1 1/2 cups sweetened flaked coconut

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Light and airy chocolate chip coconut macaroons are chewy on the inside and crispy on the outside. Flour-less, dairy-free, just 5 ingredients, and ready in 30 minutes!

I felt like using up my coconut last week, and I was also craving something chocolatey. I wanted cookies that were easy and straightforward, so I created chocolate chip coconut macaroons.

This recipe creates incredibly light cookies that are both chewy and crispy. One of the key steps in making them is beating the egg whites to soft peaks. This incorporates air into the cookies and is what makes them light and airy. You then fold in the coconut and chocolate and bake!

And because macaroons do not contain flour (making them naturally gluten-free), the coconut really gets to take center stage.

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⭐️ Why This Recipe Is The Best
🥥 Ingredient Notes
🍯 Variations & Substitutions
👩🏼‍🍳 How To Make Them
⏲ Expert Tips
💬 Frequently Asked Questions
🍪 Related Recipes
Chocolate Chip Coconut Macaroons Recipe

⭐️ Why This Recipe Is The Best

Soft and chewy on the inside with a toasted, crisp exterior
Coconut-y, chocolaty goodness
Just 5 simple ingredients, like my healthy banana peanut butter cookies!
Great addition to your Passover, Easter, or Christmas cookie platter; don't forget to add cardamom shortbread cookies and chewy old fashioned ginger snap cookies to the mix!
Light and healthy: Because we don't use sweetened condensed milk in this recipe (which is typically used in macaroons), they are much healthier (and dairy-free).
Kid-friendly and nut-free, like these m&m rice krispie treats

🥥 Ingredient Notes

macaroon ingredients arranged on a table.

Dark (60% or higher) chocolate chips - Semi-sweet chocolate chips work just fine here, but I love the rich chocolate flavor of dark chocolate.
Egg whites - Whipped egg whites are what creates the light and airy structure to our cookies.
Salt - All baked goods need salt, so don't skip it!
Sweetened flaked coconut - You can use flaked or shredded coconut, depending on your desired texture.

🍯 Variations & Substitutions

Use unsweetened coconut for less sweet macaroons. These macaroons are not overly sweet, but if you want to consume less sugar, you could go for unsweetened coconut.
Maple syrup or honey can be substituted for the granulated sugar, or see my list of the best maple syrup substitutes.
Toast coconut for a nuttier flavor. Place coconut on a baking sheet and toast in a preheated 350 F. degree oven for 10-15 minutes.
If you are a fan of Almond Joys, add ½ cup of finely chopped almonds and/or 1 teaspoon of almond extract.

chocolate chip coconut macaroons arranged on parchment paper with chocolate chips scattered around.

👩🏼‍🍳 How To Make Them

Preheat oven to 325 degrees F. Place parchment paper on a baking sheet.

Place 1 cup of chocolate chips in microwave-safe bowl; microwave on medium-low setting until melted, stirring occasionally. Set aside until cooled just to room temperature.

Small bowl of melted chocolate with a blue whisk and white napkin in background.

Using electric hand mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy.

Beaten and glossy egg whites in a white bowl with a blue whisk in the background.

Using a rubber spatula, fold in melted chocolate and coconut, then remaining ⅓ cup of chocolate chips.

Melted chocolate and coconut folded into whipped egg whites in a blue bowl.

Use a 1" cookie scoop to place batter onto prepared baking sheet.

Macaroons scooped onto a parchment paper-lined baking sheet.

Bake cookies for 20 minutes, reversing baking sheets halfway through baking process. Cookies should look a bit dry and cracked when done. Transfer to wire rack to cool cookies completely.

Baked macaroons placed on a cooling rack with a white napkin next to it.

⏲ Expert Tips

Use parchment paper. This will prevent your macaroons from sticking to the baking sheet.
How to store: Store in an airtight container at room temperature for up to 5 days.
How to freeze: Place in a freezer-safe container and freeze for up to 3 months.
Cool completely. Let the macaroons cool completely before eating or they might fall apart.
Use a cookie scoop. This will help to create uniform cookies and will also keep your hands clean.
Use room-temperature eggs. This will help to create lots of volume when we beat our egg whites. To bring to room temperature, place eggs in a bowl of warm water for 10 minutes.
How to make meringue: First, beat the egg whites and salt until soft peaks form (mixture will droop when whisk/beaters are held up). After adding the sugar and vanilla, beat until stiff peaks form (the mixture will hold its shape and will be thick and glossy).

Bitten into macaroons arranged on parchment paper with a cup of coconut nearby.

💬 Frequently Asked Questions

Why are my coconut macaroons sticky?

Sticky macaroons are usually the result of using either freshly shredded coconut and/or sweetened condensed milk. Both add moisture, making for a very sticky batter. In this recipe we don't use either ingredient, and therefore avoid making sticky macaroons.

What is the difference between a coconut macaroon and a macaron?

A macaron is a delicate French pastry that is essentially a meringue sandwich cookie with different flavored fillings. Coconut macaroons, on the other hand, are light and chewy cookies made with egg whites and coconut. They are often served around Passover and Easter because they are gluten-free and reminiscent of spring.

Why are my coconut macaroons soggy?

Using too much sweetened condensed milk can lead to soggy macaroons. We omit it completely in this recipe, opting for granulated sugar instead for lighter and slightly healthier coconut macaroons.

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