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    Gastronotherapy » Recipes » Gluten Free

    Chocolate Chip Coconut Macaroons

    Modified: Feb 22, 2024 · Published: May 14, 2022 · by MaryAnne · 12 Comments

    Jump to Recipe Print Recipe

    These light and airy chocolate chip coconut macaroons are chewy on the inside and crispy on the outside. And because we don't use sweetened condensed milk, they are much healthier than most macaroon recipes. This is a quick & easy cookie recipe using just 5 simple ingredients and ready in 30 minutes!

    plate of macaroons on a gingham napkin.

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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 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. 

    Jump to:
    • ⭐️ Why These Macaroons are the Best
    • 🥥 Ingredient Notes
    • 🍯 Variations & Substitutions
    • 👩🏼‍🍳 How To Make Chocolate Coconut Macaroons
    • ⏲ Expert Tips
    • 💬 Frequently Asked Questions
    • 🍪 Related Recipes
    • Chocolate Chip Coconut Macaroons Recipe

    ⭐️ Why These Macaroons are the Best

    • 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 much healthier (and dairy-free) than most macaroons.
    • Kid-friendly and nut-free

    🥥 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.
    • 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.
    chocolate macaroons arranged on parchment paper with chocolate chips scattered around.

    👩🏼‍🍳 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.

    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, 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 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 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.

    🍪 Related Recipes

    • Four dairy free chocolate brownies stacked on a gray plate.
      Fudgy Dairy Free Brownies (no butter)
    • Chewy dairy free chocolate chip cookies arranged on a plate.
      The Chewiest Dairy Free Chocolate Chip Cookies
    • Creamy vegan truffles arranged on a white plate with cup of chocolate in background.
      Fudgy Vegan Truffles (3 ingredients)
    • Creamy coconut Easter eggs arranged on a plate.
      Coconut Easter Eggs

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    plate of macaroons on a gingham napkin.

    Chocolate Chip Coconut Macaroons Recipe

    Author: MaryAnne
    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!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 macaroons
    Calories 157 kcal

    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.

    Notes

    • 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).
    • Recipe adapted from Bon Appétit.

    Nutrition

    Calories: 157kcalCarbohydrates: 19gProtein: 3gFat: 9gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 0.2mgSodium: 157mgPotassium: 173mgFiber: 2gSugar: 13gVitamin A: 2IUVitamin C: 0.1mgCalcium: 62mgIron: 0.4mg
    Tried this recipe?Let us know how it was!

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      The Best Tofu Scramble
    • Homemade French onion dip in a bowl with chips.
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    • Vegetarian stuffed squash with quinoa and cranberries.
      Vegetarian Stuffed Acorn Squash

    Reader Interactions

    Comments

    1. Val

      June 25, 2014 at 12:53 pm

      Great post. What bakery are you at?

      Reply
      • Gastronotherapy

        June 26, 2014 at 9:41 am

        Thanks! I'm working as the Orders Manager at Billy's Bakery in Tribeca.

        Reply
    2. veenaazmanov

      July 11, 2021 at 8:48 pm

      5 stars
      Delicious Combo and delicious sweet craving option. Perfect after every meal.

      Reply
    3. Beth

      July 11, 2021 at 9:27 pm

      5 stars
      Yummy! Hubby and I loved trying these macaroons. This is such a yummy and very delicious combination! We’ll be making these again!

      Reply
      • Gastronotherapy

        July 12, 2021 at 10:09 am

        So glad you enjoyed them, Beth! I love coconut and chocolate together!

        Reply
    4. Jessie

      July 11, 2021 at 9:39 pm

      5 stars
      I love the flavors here. We are going to give this a try this weekend.

      Reply
      • Gastronotherapy

        July 12, 2021 at 10:10 am

        Hooray!

        Reply
    5. Maria

      July 11, 2021 at 9:49 pm

      5 stars
      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!

      Reply
    6. Dannii

      July 12, 2021 at 12:25 am

      5 stars
      I have always wanted to try making macaroons. These chocolate ones look amazing.

      Reply
      • Gastronotherapy

        July 12, 2021 at 10:10 am

        Thanks, Dannii! If you like the combination of chocolate and coconut, you will love these!

        Reply
    7. Mitch

      March 07, 2024 at 3:10 pm

      5 stars
      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!!

      Reply
      • MaryAnne

        March 07, 2024 at 4:02 pm

        I'm so happy to hear that, Mitch! Thanks for leaving a review! 🙂

        Reply
    5 from 8 votes (2 ratings without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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