These light and airy chocolate coconut macaroons are chewy on the inside and crispy on the outside. And because we don't use sweetened condensed milk, they are healthier than most macaroon recipes. This is a quick & easy cookie recipe using just 5 simple ingredients and ready in 30 minutes!
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Coconut and dark chocolate is one of my all-time favorite combinations. If you are on the same flavor team, be sure to try my coconut Easter eggs!
This easy recipe creates incredibly light chocolate coconut macaroons that are both chewy and crispy. And because macaroons do not contain flour (making them naturally gluten-free), the coconut really gets to take center stage.
As an experienced baker, I've got tips for recipe success--one of the most important 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!
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⭐️ Why These Chocolate Coconut Macaroons are the Best
- Cookies that are soft and chewy on the inside with a toasted, crisp exterior
- Coconut-y, chocolaty goodness
- Quick & easy cookie recipe with just 5 simple ingredients and ready in 30 minutes
- Great addition to your Passover, Easter, or Christmas cookie platter, along with cardamom shortbread cookies, ginger snap cookies, and pecan chocolate chip cookies.
- Light and healthy: Because we don't use sweetened condensed milk in this recipe (which is typically used in macaroons), they are a bit healthier (and dairy-free) than most macaroons.
- Kid-friendly and nut-free
🥥 Ingredient Notes
- 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.
- Brown sugar can be substituted for the granulated sugar.
- 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.
👩🏼🍳 How To Make Chocolate Coconut Macaroons
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.
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.
Using a rubber spatula, fold in melted chocolate and coconut, then remaining ⅓ cup of chocolate chips.
Use a 1" cookie scoop to place batter onto prepared 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.
⏲ Expert Tips for Macaroon Success
- Use parchment paper. This will prevent your macaroons from sticking to the baking sheet.
- How to store macaroons: Store in an airtight container at room temperature for up to 5 days.
- How to freeze: Place in a freezer-safe container, separating macaroon layers with parchment paper, and freeze for up to 3 months. To thaw, place in fridge overnight.
- 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 you beat your egg whites. To bring eggs to room temperature quickly, place them 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).
💬 Frequently Asked Questions
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.
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.
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.
🍪 More Chocolate Recipes
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Chocolate Coconut Macaroons Recipe
Ingredients
- 1 ⅓ cups dark (60% or higher) chocolate chips, divided
- 2 large egg whites, room temperature
- ½ teaspoon sea salt
- 2 Tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 ½ cups sweetened flaked coconut
Instructions
- 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.
- 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.
- Using a rubber spatula, fold in melted chocolate and coconut, then remaining ⅓ cup of chocolate chips.
- Use a 1" cookie scoop to place batter onto prepared 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.
Video
Notes
- How to store macaroons: Store in an airtight container at room temperature for up to 5 days.
- Cool completely. Let the macaroons cool completely before eating or they might fall apart.
- Use room-temperature eggs. This will help to create lots of volume when we beat our egg whites. To bring eggs to room temperature quickly, place them 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).
- Recipe adapted from Bon Appétit.
Val says
Great post. What bakery are you at?
Gastronotherapy says
Thanks! I'm working as the Orders Manager at Billy's Bakery in Tribeca.
veenaazmanov says
Delicious Combo and delicious sweet craving option. Perfect after every meal.
Beth says
Yummy! Hubby and I loved trying these macaroons. This is such a yummy and very delicious combination! We’ll be making these again!
Gastronotherapy says
So glad you enjoyed them, Beth! I love coconut and chocolate together!
Jessie says
I love the flavors here. We are going to give this a try this weekend.
Gastronotherapy says
Hooray!
Maria says
I love macaroons cause its not boring to eat. Thank you for sharing this new recipe I haven't tried chips in macaroons but this looks fantastic!
Dannii says
I have always wanted to try making macaroons. These chocolate ones look amazing.
Gastronotherapy says
Thanks, Dannii! If you like the combination of chocolate and coconut, you will love these!
Mitch says
I had no idea macaroons were so easy to make! Next time I'm going to make a triple batch of these. I love chocolate and coconut together, and you were right about the chewy and crisp texture! It was hard to only eat 3 in one sitting!!
MaryAnne says
I'm so happy to hear that, Mitch! Thanks for leaving a review! 🙂
James says
Such a delicious cookie! I love coconut and chocolate. I don't bake that often, but they were very easy to make. They will be a hit on Christmas Eve.
MaryAnne says
So glad you loved them, James! I made a fresh batch for Christmas as well! 🙂