Name: Coconut Macaroons with Chocolate Chips
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 1/3 cups dark (60% or more) chocolate chips, divided; 2 large egg whites; 1/2 tsp sea salt; 2 tbsp granulated sugar; 1/2 tsp vanilla extract; 1 1/2 cups sweetened flaked coconut

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These light and airy coconut macaroons with chocolate chips are chewy on the inside and crispy on the outside. The perfect cookie combo!

I felt like using up my coconut last week, and I was also craving something chocolatey. I didn’t want to make anything that would require too much of an effort, so I settled on coconut macaroons. If you are new to making macaroons, I think you will appreciate just how easy they are to make.

This recipe for coconut macaroons with chocolate chips, adapted from Bon Appétit, creates incredibly light macaroons that are both chewy and crispy. One of the key steps in making macaroons is beating the egg whites to soft peaks. This incorporates air into the macaroons 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. And in this recipe, chocolate shares the spotlight.

stack of three coconut macaroons with chocolate chips and more in the background with chocolate chips and coconut scattered around

Step-By-Step 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 1/3 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.

coconut macaroon batter in a mixing bowl

Variations & Substitutions

Use unsweetened coconut for a less sweet macaroon
Toast coconut for a nuttier flavor
If you are a fan of Almond Joys, add 1/2 cup of chopped almonds, pecans, or your favorite nut!

coconut macaroons with chocolate chips on a white plate sitting on a blue striped napkin

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

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