These sweet, chewy coconut macaroons are golden and crisp on the outside and tender and moist inside. Each bite is enhanced by a coating of rich dark chocolate and an extra chocolate drizzle. Easy to prepare, they feel like a refined, bakery-style treat.
The combination of shredded coconut and chocolate is classic and irresistible. The chocolate-dipped finish elevates simple macaroons into an elegant cookie perfect for gifting or serving at special occasions.
These chocolate-dipped coconut macaroons work well for casual snacking, holiday cookie exchanges, or a polished dessert tray at a dinner party. They are especially popular during the holidays and make delightful homemade gifts.
Featured 5-star reviews:
Here’s what readers are saying about this recipe:
- “I love coconut macaroons and this recipe turned out perfectly! Don’t skip the chocolate! The flavor combo is irresistible.” – Molly
- “Delicious cookies and easy to make. I dipped them in semi-sweet chocolate and they turned out great.” – Dan
- “I love that this recipe is gluten-free! I made these coconut cookies recently for me and my kids and they were a hit. I will be making this recipe again for the holidays. These will make great Christmas cookies.” – Ashley
Pair these macaroons with other cookie favorites for a cookie box. They complement lemon cookies, snickerdoodles, or double chocolate chip cookies nicely.
For more coconut-forward desserts, try coconut cookie bars made with nut butter and shredded coconut for a hearty, chewy option.
[h2 class=”wp-block-heading” id=”why-youll-love-this-recipe”]Why You’ll Love This Recipe[/h2]
- Balanced coconut flavor: using unsweetened coconut flakes keeps the cookies from becoming overly sweet while preserving bright coconut flavor.
- Chocolate finish: dipping and drizzling with chocolate creates a decadent contrast to the coconut.
- Gluten-free naturally: there is no flour in this recipe, making it suitable for people avoiding gluten.
- Quick and simple: the mixture comes together in minutes and portioning is the main task.
- Few pantry ingredients: most components are commonly on hand, including sweetened condensed milk for quick baking.
- Elegant presentation: the chocolate drizzle makes these macaroons look special for holidays, weddings, or gatherings.
Ingredients
- Sweetened condensed milk
- Egg whites
- Unsweetened coconut flakes
- Vanilla extract
- Salt
- Chocolate chips (dark, bittersweet, or semi-sweet)
- Coconut oil (optional)
See the recipe card below for exact amounts and measurements.
Substitutions
If you need substitutions: replace regular sweetened condensed milk with a coconut-based sweetened condensed milk and use dairy-free chocolate chips to make the recipe dairy-free. Both options are widely available.
Variations
Ideas to customize the macaroons:
- Add chopped nuts like almonds or pecans for texture.
- Use white or milk chocolate instead of dark chocolate for a different sweetness level.
- Stir in a teaspoon of almond extract or a little orange zest for a flavor twist.
- Finish with toasted coconut flakes or a pinch of flaky sea salt for a gourmet touch.
If you try other substitutions, share your results in the comments so others can learn from your experience.
How To Make Coconut Macaroons With Chocolate
Step 1: In a mixing bowl combine sweetened condensed milk, egg whites, and coconut flakes.
Step 2: Stir until everything is well incorporated. The mixture will be moist and sticky.
Step 3: Line baking sheets with parchment and portion the mixture with a cookie scoop or spoon. Pack the mixture into the scoop for uniform shapes.
Step 4: These macaroons hold their shape and do not spread during baking, so spacing is not critical.
Step 5: Bake until lightly golden, then let cool on the baking sheet for a few minutes. Transfer to the refrigerator to finish cooling if desired.
Step 6: Melt chocolate with a small amount of coconut oil until smooth, using a double boiler or short bursts in the microwave.
Step 7: Dip the cooled macaroons into the melted chocolate so the base or lower edge is coated. Return them to the parchment-lined sheet.
Step 8: Drizzle remaining chocolate over the tops. Chill briefly to set the chocolate, then serve or store.
Baking Tips
- Unsweetened coconut flakes keep sweetness balanced, but sweetened flakes can be used if you prefer a sweeter cookie.
- Reduced-fat or full-fat coconut both work; a mix is fine if that’s what you have.
- Use a fresh can of sweetened condensed milk for best texture—very old cans can separate and become thick.
- A cookie scoop produces even, attractive macaroons and speeds up shaping.
- Pack the dough into the scoop with your fingers before releasing to avoid cracks and help the cookies hold their shape.
Frequently Asked Questions
Yes. This recipe contains no flour—just coconut, sweetened condensed milk, and egg whites—so it is naturally gluten-free.
Yes. Freeze in an airtight container for up to three months. Thaw at room temperature before serving.
Stored in an airtight container at room temperature, they keep up to a week. Refrigerated, they last up to two weeks but may firm up slightly.
This version uses traditional sweetened condensed milk, which contains dairy. Use coconut condensed milk and dairy-free chocolate to make them dairy-free.
Equipment
No special tools are required—just a baking sheet, parchment paper, mixing bowl, measuring cups and spoons, a rubber spatula, and a cookie scoop or spoon.
Storage
Room Temperature
Keep cooled macaroons in an airtight container at room temperature for up to one week. They taste best within a few days.
Refrigerator
Store in the fridge for up to two weeks. The texture may become firmer when chilled.
Freezing Instructions
Freeze cooled macaroons in a freezer-safe container for up to two months. Thaw at room temperature before serving.
More Recipes You’ll Love
If you enjoyed this recipe, try other favorites like frosted sugar cookies, cranberry cobbler, peach cobbler, or a savory cream cheese pretzel dip for entertaining.
Recipe
Easy Coconut Macaroons
These sweet and chewy coconut macaroons are toasted on the outside and moist inside. They’re dipped in dark chocolate and drizzled for a sophisticated finish. Makes about 24 macaroons.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 24 macaroons
- Category: Dessert
- Method: Bake
Ingredients
- 14 oz sweetened condensed milk
- 2 large egg whites
- 5 1/3 cups unsweetened coconut flakes
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 heaping cup chocolate chips (dark, bittersweet, or semi-sweet)
- 1/2 teaspoon coconut oil (optional)
Instructions
- Preheat oven to 350°F (176°C). Line two baking sheets with parchment and position the rack in the upper center to prevent overbrowning on the bottom.
- In a large bowl, combine sweetened condensed milk, egg whites, shredded coconut, vanilla, and salt. Mix until evenly combined.
- Using a small cookie scoop or tablespoon, drop the mixture onto the prepared sheets about 1 inch apart. You should get about 24 macaroons.
- Bake for 15–18 minutes, until lightly golden on top. Bake one sheet at a time if necessary for even browning.
- Remove from oven and let cool on the baking sheet for a few minutes, then transfer to a rack or chill briefly to finish cooling.
- Melt chocolate chips and coconut oil together until smooth. Use a microwave in short intervals or a double boiler.
- Dip cooled macaroons so the base or bottom edge is coated in chocolate and return to parchment.
- Use any leftover chocolate to drizzle the tops. Chill until the chocolate sets.
- Serve immediately or store in an airtight container at room temperature for up to a week.
Notes
- For dairy-free macaroons: use coconut condensed milk and dairy-free chocolate chips.
- Unsweetened coconut keeps sweetness balanced, but sweetened coconut flakes are an acceptable substitute.
LET US KNOW WHAT YOU THINK!
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