Chocolate Coconut Macaroons are gluten-free, chewy cookie paradise. They make for wonderful gifts come the holidays and are a gorgeous centerpiece on any dessert table. But, best of all, these cookies are seriously easy to make!
So here’s the deal with most Chocolate Coconut Macaroon recipes: They’re either really good or really bad. Which conjures the question, “What is it that makes a good macaroon?” We’ll cover this and more, but alas, I’ll leave you in suspense no longer.
The Chocolate Coconut Macaroons you’ll find here? No worries — they’re the really good ones. Coconut Macaroons should be flavorful, chewy, and melt in your mouth.
ABOUT CHOCOLATE COCONUT MACAROONS
The first couple of coconut macaroon recipes we tried left much to be desired. They were dry and lackluster in flavor. Their ingredient list mainly consisted of shredded coconut, sweetened condensed milk, and whipped egg whites. By adding just a couple of extra ingredients (ones you very likely already have handy) you can take Coconut Macaroons from lackluster to completely divine.
However, before we get into how to make them better, let’s first touch on what they are.
WHAT ARE COCONUT MACAROONS?
When you first hear the word macaroon, you might immediately envision a stack, light as air, of French pastel sandwich cookies. This is not the same cookie as a Coconut Macaroon. Chocolate Coconut Macaroons aren’t necessarily dense, but they certainly aren’t light as air. Chocolate Coconut Macaroon Cookies bake up golden brown on the outside and offer up a pleasingly chewy interior.
CHOCOLATE COCONUT MACAROON INGREDIENTS
- Whipped Egg Whites
- Sweetened Condensed Milk
- Egg Yolks
- Vanilla Extract
- Shredded Coconut
- Chocolate Melting Wafers
THE EGG WHITES
Chocolate Coconut Macaroons begin the same way as their airy cousin, the French macaroon, with egg whites. It’s important to note here that the egg whites are beaten to stiff peaks, which means if you were to take the beaters and point them toward the ceiling, the egg whites would stand stiffly on the beaters, without drooping down.
SWEETENED CONDENSED MILK IN MACAROONS
You are going to love the flavor sweetened condensed milk adds to Chocolate Coconut Macaroons. It is almost reminiscent of vanilla pudding, and it’s pretty much to-die-for.
YOLKS, VANILLA & SALT
Vanilla extract and salt are added to the condensed milk, as well as the leftover egg yolks. The vanilla and salt enhance the flavor, while the yolks not only add more moisture to the macaroons but a lovely richness as well.
FINELY SHREDDED COCONUT
Another important ingredient is finely shredded coconut. Bob’s Red Mill Fine Macaroon Coconut is perfect for this recipe as their finely shredded coconut makes for a much more pleasing bite, and allows the cookie to shape up nicely.
CHOCOLATE MELTING WAFERS
The only product I recommend using for dipping just about anything in chocolate are Ghirardelli’s Chocolate Melting Wafers. It’s the next best thing to chopped and melted down chocolate, and you don’t have to worry about all the tempering, seizing, and blooming. Yes, please.
HOW TO MAKE CHOCOLATE COCONUT MACAROONS
The word macaroon may seem intimidating, but when it comes to making a batch of Chocolate Coconut Macaroon Cookies, the process is actually very simple:
- Whip the egg whites.
- Combine egg yolks, sweetened condensed milk, vanilla, and salt in a large bowl. Then, stir in the coconut.
- Fold in egg whites.
- Scoop and bake.
- Dip in melted chocolate wafers and allow to set.
1. WHIP THE EGGS WHITES
Whipping egg whites can certainly be done by hand, but this is one of those tasks I’ll gladly hand over to technology. I typically use my stand mixer fitted with a whisk attachment and let that beauty do all the work for me.
For a tutorial on whipping up egg whites and their various “peak” stages, see the video below:
If you don’t have a stand mixer, you could always use a handheld mixer, which is almost as efficient as using the stand mixer. And, if you’re really set on doing things the old-fashioned way, pull out your best whisk, and get to work.
2. COMBINE CONDENSED MILK MIXTURE AND COCONUT
Once your egg whites are properly whipped, you’ll mix together the sweetened condensed milk, egg yolks, vanilla, and salt. Then, add the finely shredded coconut to the mixture and it’s back to the egg whites — they’re kind of important.
3. FOLD IN EGG WHITES
Coconut macaroons are gluten-free and contain no flour. Flour is a binder, meaning it holds other ingredients together, among other things. However, with no flour being present in the recipe, we now look to the egg whites to not only bind the ingredients together but also add a little volume to the cookie. And, if we want this cookie to have any “umph” at all, we are going to have to take it easy on the egg whites.
The egg whites were beaten to stiff peaks, and we want to do our best to maintain the integrity of those stiffly beaten egg whites. Therefore, we do not stir in the eggs — we fold.
The macaroons are then baked on either a silicone baking mat or parchment paper, and let me tell you, the bottoms can be a bit sticky when they first come out of the oven, so no skipping that step. When they are finished, they come out a perfectly beautiful golden-brown, and are ready for their final reveal…or are they?
5. DIP IN CHOCOLATE
Once your Coconut Macaroons have cooled, have ready a work surface lined with wax paper. Then, melt the chocolate wafers according to package directions, and dip the bottom of each cookie into the melted chocolate. Take the time to allow the excess to drip away, as you do not want a pool of chocolate surrounding each cookie.
Transfer the dipped cookies to the wax paper, and allow the chocolate to set up completely, about 30-45 minutes at room temperature. Serve and enjoy.
5 MORE DESSERT RECIPES YOU’LL LOVE
- Thumbprint Hershey Kiss Cookies are a melt in your mouth peanut butter cookie that is easy from start to finish. This recipe always yields a soft and chewy cookie perfect for topping with a chocolate Hershey kiss!
- Chocolate Coconut Bars are gooey bar cookies equipped with a buttery graham cracker crust with layers of chocolate and coconut. They consist of 5 main ingredients and comes together in less than 10 minutes of prep time!
- Chewy M&M Cookies are the best holiday cookie! Change out the color of M&M’s depending on the season and serve them up as a kid-friendly dessert!
- Chocolate Sandwich Cookies are a decadent, show-stopping dessert! Featuring a creamy raspberry filling sandwiched between two homemade chocolate wafers.
- Chocolate Pound Cake has a tender crumb made with two kinds of chocolate. An easy dessert perfect entertaining and feeding a crowd!
A simple recipe for easy Chocolate Coconut Macaroons made with sweetened condensed milk and finely shredded coconut.
- 3 large eggs, separated
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon fine sea salt
- 1 (12 ounce) package of Bob's Red Mill Macaroon Unsweetened Coconut
- 1 (10 ounce) package Ghirardelli's Dark Melting Wafers
Preheat the oven to 325° and have ready a baking sheet lined with a silicone baking mat or parchment paper.
Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. If you do not have a stand mixer, use a medium-sized mixing bowl, and a hand-held mixer or balloon whisk.
Beat the eggs on high speed until they have reached stiff peaks. Set aside until ready to use.
Add the egg yolks to a large mixing bowl, followed by the sweetened condensed milk, vanilla extract, and salt. Whisk to combine. Stir in the coconut.
Add the egg whites one scoop at a time, gently folding into the coconut mixture after each addition. Once all of the egg whites have been incorporated into the coconut mixture, scoop heaping tablespoons of batter onto the baking mat, spacing each dough round about 1" apart.
Bake the cookies for 24-26 minutes, or until golden-brown in color. Remove from the oven and allow to cool completely.
Have ready a work surface lined with wax paper. Melt the chocolates according to package directions. Dip the bottom of each cookie into the melted chocolate, and allow for the excess to drip away. Transfer to the wax paper, and allow the chocolate to set up completely, about 30-45 minutes at room temperature. Serve and enjoy.
Add an additional 30-45 minutes to your time if dipping the macaroons in chocolate so they may have time to set up and harden.
Makes about 30-32 coconut macaroons.