Chocolate Chip Coconut Macaroons Recipe

5 from 8 votes

Chocolate Chip Coconut Macaroons Recipe

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!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: macaroons

Calories: 157kcal

Author: MaryAnne

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.

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