Chocolate Coconut Macaroons
These Chocolate Coconut Macaroons are rich, sweet, and loaded with classic coconut flavor. They’re also easy to make, so they’re perfect for any occasion.
If you’re looking for a new dessert recipe that feels fancy but is made easily, then you’ve found it here. We love making these macaroons for dessert and parties because they’re so simple to make, and everyone always loves them.
These are a no-fail decadent treat! They are crispy and golden on the outside, while soft and chewy on the inside. They are so delicious and sweet but have this amazing outer crunch with a great chew. It is just impossible to eat just one.
This is perfect for afternoon tea time or can be added to your brunch menu. The Macaroons go wonderfully with a rich cup of coffee or with a glass of prosecco. Although they are a delightful treat that is perfect for a special occasion they are so quick to whip up for any day of the week.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s full of chocolate and coconut flavors.
- It’s a fancy-looking recipe that’s actually very easy to make.
- It only uses a handful of ingredients.
🛒Ingredients
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It only takes a handful of ingredients to make this recipe. You’ll find the stars of the show below, but the complete list of ingredients along with amounts is in the recipe card at the end of the post.
- Sweetened coconut flakes
- Sweetened condensed milk
- Milk chocolate
- Egg white
🔪 How to Make Chocolate Coconut Macaroons
Making these macaroons is a fairly straightforward affair. They may sound fancy, but they’re simple.
Step 1: Prep
Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Set aside.
Step 2: Combine Coconut and Condensed Milk
Combine the coconut flakes, sweetened condensed milk, and vanilla in a medium bowl.
Step 3: Make the Meringue
Add the egg whites and salt to a medium bowl. Then, mix with a hand mixer on high until stiff peaks form when you take the beaters out of the bowl.
Step 4: Mix the Macaroons
Fold the meringue mixture into the coconut mixture until fully incorporated.
Step 5: Bake
use a spoon or medium cookie scoop to place 2 tablespoons of the mixture at least an inch a part on the lined baking sheet. Using clean hands, form the into mounds with a peak on top. Bake for 22 minutes or until golden brown. Remove the cookie sheet and let the cookies cool on the sheet.
Step 6: Melt the Chocolate
While the macaroons cool, microwave the chocolate chips at 20-second intervals, mixing between the intervals until melted.
Step 7: Decorate the Cookies
Dip each macaroon in the melted chocolate and place them back onto the parchment paper. Then, add the rest of the melted chocolate to a small Ziploc bag, snip off a corner, and drizzle the chocolate over the macaroons.
Step 8: Set
Let the chocolate set for 30 minutes at room temperature or in the refrigerator for 15 minutes. Enjoy!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Chocolate – Use semi-sweet, milk chocolate, or dark chocolate chips for different flavors.
If you think these look good, we think you’ll love these lemon macarons.
🥄 Equipment
You’ll only need a few simple pieces of kitchen equipment to make these chocolate coconut macaroons.
- Measuring cups and spoons
- Mixing bowls
- Cookie sheet
- Parchment paper
🥫 Storage
Store these cookies in an air-tight container at room temperature for 3 to 5 days. you can refrigerate them for up to 7 days in an air-tight container. For longer storage, freeze them for up to 3 months in an air-tight, freezer-safe container.
💭 Tips
This is a fairly easy recipe to make, but there are a few things to remember to make life easier on you.
- You must line your cookie sheet with parchment paper or the cookies will get too browned.
- Don’t use wax paper. The macaroons will stick to them.
- These macaroons are super sticky, so you may need to wash your hands in between forming the peaked shape.
- Make sure all of the yolk is removed from the whites, or you won’t be able to make the meringue.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
It’s an Italian cookie made with egg whites, sugar, and a pinch of salt.
Both macarons and macaroons are made in much the same way, however, macarons are made with finely ground blanched almonds, while macaroons are made with sweetened flaked coconut.
No, they’re Italian, but they’re often mistaken for a French dessert. That’s because macarons are French.
🍽 More Recipes
Do you enjoy meringue? Then try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Chocolate Covered Coconut Macaroons
Equipment
- Measuring Cups and Spoons
- mixing bowls
- Cookie sheet
- parchment paper
Ingredients
- 3 ½ cups sweetened coconut flakes
- ⅔ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 large egg white
- ⅛ teaspoon salt
- 11.5 ounces milk chocolate
Instructions
- Preheat the oven to 325° F. Line your baking sheet with parchment paper and set aside.
- In a medium-sized bowl mix the coconut flakes, sweetened condensed milk, and vanilla extract until fully combined.
- Separate your egg and place the egg white and salt in a medium bowl. Use a hand mixer and mix for 1 minute on high speed or until stiff peaks form. You will see the peaks when you take the beaters out of the bowl.
- Add the egg whites to the coconut mixture and fold in until fully incorporated.
- Use a spoon or a medium-sized cookie scoop to place 2 tablespoons of the mixture onto the lined baking sheet at least 1 inch apart. With clean hands form the mounds so they have a peak on top.
- Bake for 22 minutes or until golden brown.
- Remove from the oven and place the cookie sheet on a cooling rack to cool so that when you dip them in the chocolate they will not fall apart.
- While the macaroons are cooling place the chocolate chips in a microwave-safe bowl. Melt the chocolate chips by microwaving for 20-second intervals and mix. Repeat until fully melted.
- Dip each macaroon into the melted chocolate and place them back onto the parchment paper on the cookie sheet.
- Pour the remainder of the melted chocolate into a small ziplock bag.
- Cut a very small hole in the corner of the bag and drizzle the melted chocolate over the macaroons.
- Allow the chocolate to set for 30 minutes or in the fridge for 15 minutes before devouring.
