During the holidays you can’t go wrong with this classic recipe for Chocolate Coconut Macaroons. Ready in less than an hour and so delicious!
Are you in the mood for a sweet and satisfying treat? If so, then you need to try these chocolate coconut macaroons! They’re easy to make, taste delicious, and are perfect for satisfying your sweet tooth.
Plus, they’re naturally gluten-free, which means they’re perfect for people with dietary restrictions. So what are you waiting for? Give these macaroons a try today!
When it comes to cookies, macaroons top my list when it comes to irresistibility. I can’t seem to stop myself if they are in the house.
But who can blame me? Sweet coconut baked into a cookie and dipped in chocolate. It’s pure heaven. While I typically make my classic recipe for Coconut Macaroons, I found this one in grandma’s recipe box and I just had to give it a try.
These cookies are great for giving as gifts to the neighbors during the holiday season. They are always the first to clear out at holiday parties and potlucks too!
coconut macaroon cookies
Here are some commonly asked questions
MACAROON VS. MACARON
Macaroons are denser, chewier, and have a more prominent coconut flavor than macarons. They are made with shredded coconut, held together with egg whites and sugar.
Macarons are lighter, airier, and have a more delicate almond flavor. The “shells” are made with almond flour
How to store chocolate macaroons
These chocolate macaroons can be stored in an airtight container at room temperature for up to 3-5 days.
Do I need to chill these before baking?
Typically macaroons don’t require chilling. So that is what makes this recipe fast to make – no chilling required.
However, you do need to make sure the cookies are completely cooled before you start the process of dipping them in chocolate.
How do you soften macaroons?
If your macaroons are too hard, you can try microwaving them for 10-15 seconds. You can also place them in an airtight container with a slice of bread. The bread will help to soften the macaroons.
Don’t miss these other great recipes with coconut!
COCONUT MACAROONS WITH CHOCOLATE
Ingredients for Chocolate Coconut Macaroons
- sweetened coconut flakes
- sweetened condensed milk
- vanilla extract
- large egg white
- salt
- milk chocolate
Can these be made with another type of chocolate?
Yes, you can make these with another type of chocolate. We used milk chocolate for these, but you can use semi-sweet, dark, peanut butter, or even white chocolate if you want to. Keep in mind that each one melts a bit differently.
Optional Mix-In Ideas for Macaroons
- Dried fruit (cranberries, cherries, diced apricots)
- Chocolate chips (white, milk, dark, semi-sweet)
- Chopped nuts (almonds, pecans, pistachios)
- Spices (cinnamon, nutmeg, ginger)
- Extracts (vanilla, almond, peppermint)
How to Make Chocolate Coconut Macaroons
- Preheat the oven & 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 the 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 to place 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 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.
Chocolate Coating
- While the macaroons are cooling place the chocolate chips in a microwave-safe bowl.
- Melt the chocolate chips by microwaving for 20-second intervals at 50% power and mix in between each interval. 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 piping bag with a small tip or small zip-top bag.
- Cut a very small hole in the corner of the bag if using a zip-top 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 serving.
Why did my coconut macaroons go flat?
There are a few reasons why your coconut macaroons might go flat. One reason could be that the egg whites were not whipped correctly or the mixture was not cooked long enough.
Make sure to whip the egg whites until stiff peaks form and cook the macaroons until they are golden brown.
This is a typical issue, especially if you use sweetened coconut, which has more moisture. The macaroon will spread flat and liquid will pool around it if the mixture has too much moisture.
To prevent this, make sure you’re using the correct proportion of shredded coconut to condensed milk.
What can I do with leftover egg yolks?
There are a few things you can do with leftover egg yolks. One option is to make a custard or pudding.
Another option is to add them to a soup or sauce to thicken it. You can also make scrambled eggs, omelets, or quiche. Finally, you can freeze the egg yolks for up to 6 months.
Pro Tips for Making Coconut Macaroons
- For less mess place the zip-top bag over a glass and pour the melted chocolate into the bag.
- Don’t use wax paper, as the macaroons will stick to it. Parchment paper is best.
- Make sure to use parchment paper, as they will get too brown directly cooked on the baking sheet.
- Can be stored in an air-tight container for up to 3 to 5 days.
- They can be stored in the fridge in an air-tight container for 5 to 7 days.
- The macaroons can be frozen for up to 3 months.
- These are super sticky when you form them into peaks, so you might need to wash your hands in between or use damp hands to form them.
- Can use any chocolate of your choice: semi-sweet chocolate or dark chocolate.
- These are gluten-free.
- Make sure when you separate the egg whites from the yolks and make sure that there are not any traces of the egg yolk, as you want peaks to form when whipping up the egg whites.
Why are my coconut macaroons dry?
There are a few reasons why your coconut macaroons might be dry. One reason could be that you over-measured the coconut and therefore the dry ingredient was too much for the wet ingredients to create the right consistency.
Another reason could be that you overcooked the macaroons. If your macaroons are dry, try baking for less time.
My macaroons are not setting, what can I do?
If your macaroons are not setting, it could be because the egg whites were not whipped correctly or the mixture was not cooked long enough. Make sure to whip the egg whites until stiff peaks form and cook the macaroons until they are golden brown.
Looking for Macarons? Try these…
- Vanilla Bean Macarons
- Mummy French Macarons
- Lavender Macarons
- Irish Cream Macarons
- Chocolate Macarons
- Strawberry Macarons
COCONUT MACAROONS WITH CONDENSED MILK
DON’T MISS MY HOLIDAY E-BOOK!
Products I love when making chocolate coconut macaroons…
This macaroon recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand
OR maybe you have never made homemade cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
(you can also SHOP MY FAVORITES in my store)
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Chocolate Coconut Macaroons
Ingredients
- 3 ½ cups sweetened coconut flakes
- ⅔ cup sweetened condensed milk
- 1 teaspoons vanilla extract
- 1 large egg white
- ⅛ teaspoons 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 the 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 at 50% power and mix in-between each interval. 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 piping bag with a small tip or small zip-top bag.
- Cut a very small hole in the corner of the bag if using a zip-top 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 serving.
Notes
- For less mess place the zip-top bag over a glass and pour the melted chocolate into the bag.
- Don’t use wax paper, as the macaroons will stick to it. Parchment paper is best.
- Make sure to use parchment paper, as they will get too brown directly cooked on the baking sheet.
- Can be stored in an air-tight container for up to 3 to 5 days.
- They can be stored in the fridge in an air-tight container for 5 to 7 days.
- The macaroons can be frozen for up to 3 months.
- These are super sticky when you form them into peaks, so you might need to wash your hands in between or use damp hands to form them.
- Can use any chocolate of your choice: semi-sweet chocolate or dark chocolate.
- These are gluten-free.
- Make sure when you separate the egg whites from the yolks and make sure that there are not any traces of the egg yolk, as you want peaks to form when whipping up the egg whites.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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