Chocolate Coconut Macaroons combine rich dark chocolate and sweet coconut for a decadent yet simple treat. These gluten-free delights are chewy with a crisp exterior and come together quickly with just a handful of ingredients. You’ll love how easily they impress for parties or a sweet homemade gift.
Nothing beats a great Chocolate Coconut Macaroons. Whether you're a fan of Snacks or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Chocolate Coconut Macaroons
- Easy to make: Just mix, scoop, and bake—no fancy techniques needed.
- Dreamy texture: Crisp outside with a chewy, moist interior that melts in your mouth.
- Indulgent yet light: Coconut adds lightness, balanced by dark chocolate’s sophisticated bitterness.
- Naturally gluten-free: A crowd-pleasing treat for almost any dietary need.
Ingredients & Tools
- 400 g sweetened shredded coconut
- 120 ml sweetened condensed milk
- 1 large egg white
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
- 170 g dark chocolate (60-70% cocoa), chopped
- 1 tsp coconut oil (optional, for thinning chocolate)
Tools: Mixing bowls, whisk, baking sheet, parchment paper, small saucepan or double boiler, cooling rack
Notes: Use finely shredded, moist coconut for best texture. Don’t skip the salt—it makes the chocolate and coconut flavors pop.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 2 g |
| Fat: | 12 g |
| Carbs: | 18 g |
| Fiber: | 2 g |
Serves: 18 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use desiccated coconut. You want the sweetened, shredded kind that’s a little moist. Desiccated coconut is too dry and will result in crumbly, less flavorful macaroons.
- Why an egg white? It acts as a binder, helping the macaroons hold their shape without making them dense. You’ll get that perfect chewy texture without any eggy taste.
- Room temperature ingredients are key. Take the condensed milk and egg white out about 30 minutes before you start. This helps everything incorporate smoothly and evenly.
- Chop your own chocolate if you can. It melts more evenly than chocolate chips, which contain stabilizers. You’ll get a much smoother, glossier coating for dipping.
How to Make Chocolate Coconut Macaroons
Step 1: First, preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper. In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Give it a good stir with a spatula until everything is evenly moistened. You’ll notice the mixture will be thick and sticky—that’s exactly what you want.
Step 2: In a separate, clean, dry bowl, whisk the single egg white until it becomes frothy and holds very soft peaks. This should only take a minute or two with a bit of elbow grease. You’re not looking for stiff peaks here, just enough aeration to lighten the mixture.
Step 3: Gently fold the whisked egg white into the coconut mixture. Be careful not to deflate it too much—use a folding motion to incorporate it evenly. This is the secret to getting a macaroon that’s both chewy and light, not heavy or dense.
Step 4: Using a cookie scoop or two spoons, portion out tablespoon-sized mounds of the mixture onto your prepared baking sheet. I like to gently compact each one with my fingers and then shape them into little haystack-like mounds. Make sure to leave about an inch of space between each one as they won’t spread much, but they need room for air to circulate.
Step 5: Bake for 18-22 minutes, or until the tops and edges are a beautiful, toasty golden brown. Rotate the tray halfway through for even coloring. Your kitchen will smell incredible. Let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool.
Step 6: While the macaroons are cooling, melt the chocolate. You can use a double boiler or a heatproof bowl set over a pan of gently simmering water. Stir in the coconut oil if you’re using it—this just makes the chocolate a bit thinner and easier for dipping, giving you a smoother finish.
Step 7: Once the macaroons are completely cool, dip the bottoms into the melted chocolate, letting any excess drip back into the bowl. You can also drizzle the remaining chocolate over the tops with a fork for a pretty finish. Place them back on the parchment-lined rack to let the chocolate set completely. This can take about an hour at room temperature, or you can pop them in the fridge for 15 minutes if you’re in a hurry.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
- Reviving: Briefly warm in a 300°F oven for 5 minutes to refresh crispness.
Serving Suggestions
Complementary Dishes
- A simple fruit platter — The freshness of berries or citrus segments cuts through the richness of the macaroons beautifully, creating a lovely balance on the palate.
- A cheese board with mild, creamy cheeses — Think brie or camembert. The salty, creamy cheese is a fantastic contrast to the sweet, chewy coconut and dark chocolate.
- Vanilla bean ice cream — Serve a macaroon slightly warmed on top of a scoop. The contrast of temperatures and textures is pure bliss.
Drinks
- Strong black coffee — The bitterness of a good espresso or French press coffee highlights the deep notes in the dark chocolate and makes the whole experience feel more sophisticated.
- A glass of cold milk — It’s a classic for a reason. The creaminess is the perfect partner for the sweet, chewy coconut and makes it feel like a real treat.
- Earl Grey tea — The bergamot in the tea adds a floral, citrusy note that complements the tropical coconut flavor in a surprisingly delightful way.
Something Sweet
- Lemon sorbet — The sharp, clean citrus is a fantastic palate cleanser after the rich, chocolatey macaroons and leaves you feeling refreshed.
- Almond biscotti — The crunch of the biscotti alongside the chew of the macaroon is a textural dream, and the nutty flavor works wonderfully with both coconut and chocolate.
- Fresh mango slices — It keeps the tropical theme going and the juicy, sweet-tart flavor is a lovely, light way to end a meal featuring these macaroons.
Top Mistakes to Avoid
- Over-baking the macaroons. They continue to firm up as they cool on the tray. If you wait until they look completely done in the oven, they’ll be dry and crumbly once cooled. You want that golden edge but a still-soft center.
- Using cold ingredients straight from the fridge. This can cause the condensed milk to seize up and make it really difficult to mix everything evenly, leading to pockets of dry coconut.
- Skipping the egg white whipping step. I’ve messed this up before too, thinking I could just stir it in. But taking that minute to whisk it introduces air, which is what gives you that perfect, light-yet-chewy texture.
- Dipping the macaroons before they are completely cool. If they are even slightly warm, the chocolate will melt into a messy puddle and won’t set properly, losing that nice snap.
Expert Tips
- Tip: For extra coconut flavor, toast about a quarter of your shredded coconut in a dry pan over medium heat until golden before adding it to the mix. It adds a deeper, nuttier dimension that’s just incredible.
- Tip: If your mixture feels too wet and isn’t holding its shape, you can add an extra tablespoon or two of shredded coconut. If it feels too dry and crumbly, add a tiny splash more condensed milk.
- Tip: Use a small cookie scoop for perfectly uniform macaroons. It makes the process faster, cleaner, and ensures they all bake at the same rate.
- Tip: Add a pinch of flaky sea salt on top of the chocolate right after dipping. It doesn’t just look pretty—it enhances every single flavor in the most magical way.
FAQs
Can I make these macaroons ahead of time?
Absolutely! They are fantastic make-ahead treats. Once the chocolate has fully set, you can store them in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months. Just layer them between sheets of parchment paper in a freezer-safe container. Thaw at room temperature when you’re ready to enjoy.
My macaroons are spreading. What did I do wrong?
This usually happens if the egg white wasn’t whisked enough or if the mixture was too wet. The whisked egg white provides structure. Next time, make sure you get it to that frothy, soft peak stage, and if your condensed milk brand seems particularly runny, you can compensate by adding a bit more coconut to absorb the extra moisture.
Can I use unsweetened coconut instead?
You can, but you’ll need to adjust the sweetness. The sweetened condensed milk provides most of the sweetness, so if you use unsweetened coconut, the final product will be much less sweet. You might want to add a tablespoon or two of granulated sugar to the mixture to balance it out, depending on your preference.
Why did my chocolate coating turn white or streaky?
That’s called chocolate bloom, and it’s completely harmless! It happens when the chocolate is tempered incorrectly or experiences a temperature change. It might not look as pretty, but it still tastes exactly the same. For a perfect glossy finish, melt the chocolate slowly and gently, and avoid getting any steam or water in the bowl.
Is there a substitute for the egg white?
If you need an egg-free version, you can try using aquafaba (the liquid from a can of chickpeas). Use 2 tablespoons of aquafaba and whisk it until frothy, just like you would the egg white. It works as a great binder and will give you a very similar texture.
Chocolate Coconut Macaroons
Make perfect Chocolate Coconut Macaroons with this easy recipe! Crispy outside, chewy inside, and naturally gluten-free. Get the simple step-by-step guide now!
Ingredients
For the Macaroons:
-
400 g sweetened shredded coconut
-
120 ml sweetened condensed milk
-
1 large egg white
-
1 tsp pure vanilla extract
-
1/4 tsp fine sea salt
For the Chocolate Coating:
-
170 g dark chocolate (60-70% cocoa, chopped)
-
1 tsp coconut oil (optional, for thinning chocolate)
Instructions
-
First, preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper. In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Give it a good stir with a spatula until everything is evenly moistened. You’ll notice the mixture will be thick and sticky—that’s exactly what you want.01
-
In a separate, clean, dry bowl, whisk the single egg white until it becomes frothy and holds very soft peaks. This should only take a minute or two with a bit of elbow grease. You’re not looking for stiff peaks here, just enough aeration to lighten the mixture.02
-
Gently fold the whisked egg white into the coconut mixture. Be careful not to deflate it too much—use a folding motion to incorporate it evenly. This is the secret to getting a macaroon that’s both chewy and light, not heavy or dense.03
-
Using a cookie scoop or two spoons, portion out tablespoon-sized mounds of the mixture onto your prepared baking sheet. I like to gently compact each one with my fingers and then shape them into little haystack-like mounds. Make sure to leave about an inch of space between each one as they won’t spread much, but they need room for air to circulate.04
-
Bake for 18-22 minutes, or until the tops and edges are a beautiful, toasty golden brown. Rotate the tray halfway through for even coloring. Your kitchen will smell incredible. Let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool.05
-
While the macaroons are cooling, melt the chocolate. You can use a double boiler or a heatproof bowl set over a pan of gently simmering water. Stir in the coconut oil if you’re using it—this just makes the chocolate a bit thinner and easier for dipping, giving you a smoother finish.06
-
Once the macaroons are completely cool, dip the bottoms into the melted chocolate, letting any excess drip back into the bowl. You can also drizzle the remaining chocolate over the tops with a fork for a pretty finish. Place them back on the parchment-lined rack to let the chocolate set completely. This can take about an hour at room temperature, or you can pop them in the fridge for 15 minutes if you’re in a hurry.07
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