Why You’ll Love This Chocolate Coconut Macaroons
- They’re unbelievably easy. Honestly, if you can stir a bowl and use a spoon, you can make these. There’s no fancy equipment or complex steps involved, which makes them a fantastic recipe for beginner bakers or a fun project to do with kids.
- The texture is pure magic. We achieve that perfect balance—a lightly crisp exterior that gives way to a moist, tender, and intensely chewy center. The contrast with the smooth, hard shell of dark chocolate is just… perfection.
- They’re naturally gluten-free. Since the base is shredded coconut, these macaroons are a fantastic go-to dessert for friends or family with gluten sensitivities. Everyone gets to enjoy a homemade treat without any special accommodations.
- They feel indulgent but aren’t overly heavy. Unlike a dense brownie or a rich cheesecake, these macaroons satisfy your sweet tooth without leaving you feeling stuffed. They’re a little bite of bliss that feels just right.
Ingredients & Tools
- 1 (14-ounce / 400 g) bag of sweetened shredded coconut
- 2/3 cup (130 g) granulated sugar
- 6 tablespoons (55 g) all-purpose flour (or a 1:1 gluten-free flour blend)
- 1/4 teaspoon fine sea salt
- 4 large egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract (optional, but highly recommended)
- 7 ounces (200 g) high-quality dark or semi-sweet chocolate, chopped
- 1 teaspoon coconut oil (or neutral oil)
Tools: 2 large mixing bowls, a whisk, a rubber spatula, a baking sheet, parchment paper or a silicone baking mat, a small saucepan or heatproof bowl for a double boiler, a cooling rack.
You’ll notice I specify room temperature egg whites—this is a small but important detail. Cold egg whites can deflate the mixture a bit and make it harder to achieve that perfect, pillowy texture. And for the chocolate, using a bar you chop yourself really does melt more smoothly than chocolate chips, which have additives to help them hold their shape.
Serves: 18-20 macaroons | Prep Time: 15 minutes | Cook Time: 15-18 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skimp on the coconut. Sweetened shredded coconut is key here. I don’t recommend using desiccated coconut, as it’s too dry, and unsweetened coconut will make the macaroons far less flavorful. The sweetened variety gives us that perfect moisture and classic taste.
- Why room temperature egg whites? As mentioned, this is a pro-tip! Room temperature egg whites incorporate more air and blend into the coconut mixture more evenly, which helps the macaroons puff up slightly and develop that ideal chewy-crisp texture. Just take your eggs out about 30 minutes before you start.
- The power of the almond extract. I know it says optional, but honestly, it’s a game-changer. It doesn’t make the macaroons taste like almonds; instead, it deepens the flavor of the coconut and adds a wonderful, almost marzipan-like complexity that pairs beautifully with the chocolate.
- Parchment paper is non-negotiable. These are sticky little guys! A silicone baking mat works wonderfully too, but please don’t grease the pan or use wax paper. Parchment guarantees a perfect, easy release every single time.
How to Make Chocolate Coconut Macaroons
Step 1: First, preheat your oven to 325°F (165°C). This is a lower temperature than many cookies, and that’s intentional—it allows the macaroons to dry out and crisp up on the outside without burning before the inside is cooked through. Line your baking sheet with parchment paper and set it aside.
Step 2: In one of your large bowls, combine the dry ingredients. That’s the entire bag of sweetened shredded coconut, the granulated sugar, the flour, and the salt. Use a whisk to mix it all together really well. The trick is to make sure the flour and salt are evenly distributed throughout the coconut, so you don’t get any pockets of plain flour in your finished macaroons.
Step 3: In your second bowl, add the room temperature egg whites and the vanilla and almond extracts. Whisk them just until they become frothy. You’re not trying to make stiff peaks here—just a light, bubbly foam. This will take about 30 seconds of vigorous whisking. You’ll notice the volume increases slightly and the color turns from clear/yellow to opaque white.
Step 4: Now, pour the frothy egg white mixture over the dry coconut mixture. Use a rubber spatula to fold everything together. Be patient and thorough—you want every strand of coconut to be coated in the egg white mixture. The final texture should be moist and hold together when you pinch a bit between your fingers. If it seems too dry, you can add one more egg white, but this ratio is usually perfect.
Step 5: It’s scooping time! I like to use a small cookie scoop (about 1.5 tablespoons) for uniformity, but two spoons work just fine. Scoop up the mixture and press it firmly into the scoop or spoon to compact it. This is the secret to macaroons that don’t crumble. Drop the mounds onto your prepared baking sheet, spacing them about an inch apart. You can shape them into neat pyramids with damp fingers if you like, but I love the rustic, craggy look.
Step 6: Bake for 15-18 minutes, or until the tops and the edges of the macaroons are a beautiful, toasty golden brown. Rotate the pan halfway through baking for even color. When they’re done, remove the pan from the oven and let the macaroons cool on the pan for at least 5 minutes before transferring them to a wire rack to cool completely. They’ll be very soft when hot but will firm up as they cool.
Step 7: While the macaroons are cooling, melt the chocolate. You can do this in a double boiler (a heatproof bowl set over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water) or in the microwave in 30-second bursts, stirring well after each interval. Once the chocolate is mostly melted, stir in the teaspoon of coconut oil. This little addition makes the chocolate smoother, shinier, and gives it a better snap when it sets.
Step 8: Once the macaroons are completely cool, dip the bottoms into the melted chocolate, letting the excess drip back into the bowl. Place them back on the parchment-lined rack. For a fancy finish, you can also drizzle the remaining chocolate over the tops with a fork. Let the chocolate set completely at room temperature, which will take about an hour, or you can pop them in the fridge for 15 minutes to speed things up.
Serving Suggestions
Complementary Dishes
- A simple fruit platter — The bright, fresh acidity of berries like raspberries or strawberries cuts through the richness of the chocolate and coconut beautifully, cleansing the palate between bites.
- A scoop of vanilla bean ice cream — For the ultimate dessert, place a warm macaroon (gently reheated for 10 seconds) atop a scoop of high-quality vanilla ice cream. The hot-and-cold, chewy-and-creamy contrast is unforgettable.
- Afternoon coffee or tea — These macaroons are the quintessential companion to a strong cup of black coffee, a latte, or a pot of herbal tea. They’re not overly sweet, so they complement rather than overwhelm your drink.
Drinks
- Cold-brew coffee or an iced latte — The deep, smooth notes of cold coffee are a fantastic match for the dark chocolate, making for a refreshing yet indulgent treat on a warm day.
- A glass of chilled dessert wine — A Moscato d’Asti or a late-harvest Riesling, with their honeyed sweetness and slight effervescence, will highlight the tropical notes of the coconut in a really lovely way.
Something Sweet
- Lemon sorbet — If you’re serving a dessert spread, a tangy, sharp lemon sorbet provides a stunning contrast to the sweet, rich macaroons, creating a balanced and sophisticated end to a meal.
- Fresh berries with whipped cream — A simple bowl of macerated berries with a dollop of lightly sweetened whipped cream is a light and fresh way to extend the dessert course without adding more heavy baked goods.
Top Mistakes to Avoid
- Mistake: Using cold egg whites. This can lead to a denser, less cohesive macaroon. Room temperature whites blend in more easily and help create a lighter texture.
- Mistake: Not packing the coconut mixture into the scoop. If you just loosely scoop, the macaroons are more likely to fall apart after baking. A firm press ensures they hold their shape beautifully.
- Mistake: Dipping the macaroons in chocolate before they are completely cool. The residual heat will cause the chocolate to melt and slide off, creating a messy puddle instead of a neat coating. Patience is key here!
- Mistake: Overbaking. You’re looking for a golden brown color, not dark brown. Overbaked macaroons become dry and crumbly instead of staying moist and chewy in the center.
Expert Tips
- Tip: Toast your coconut first for a deeper flavor. Spread the shredded coconut on a baking sheet and toast it at 325°F for 5-7 minutes, stirring once, until lightly golden. Let it cool completely before proceeding with the recipe. This adds an incredible nutty depth.
- Tip: Add a pinch of flaky sea salt on top of the wet chocolate. This is my absolute favorite trick. A little sprinkle of salt right after dipping elevates the chocolate and makes the sweetness of the coconut pop even more.
- Tip: For a dairy-free version, ensure your chocolate is dairy-free. Many dark chocolates are naturally dairy-free, but always check the label. Use the coconut oil as directed, and you’ve got a fantastic vegan-friendly treat.
- Tip: Make them ahead! These macaroons keep wonderfully. Store them in an airtight container at room temperature for up to 5 days, or freeze them (without the chocolate dip) for up to 3 months. Dip in chocolate after thawing.
FAQs
Can I use canned sweetened condensed milk instead of egg whites?
That’s a common question, as many classic macaroon recipes use condensed milk. You can, but the texture will be different—much denser, sweeter, and chewier, almost like a coconut fudge. The egg white version is lighter and has that classic crisp exterior. If you want to try it, substitute a 14-ounce can of sweetened condensed milk for the egg whites, sugar, and extracts. The baking time may need to be increased by a few minutes.
Why are my macaroons spreading and becoming flat?
This usually happens for one of two reasons. First, the egg whites might have been over-whisked into a meringue, which can deflate in the oven. Remember, we just want them frothy. Second, the flour might have been accidentally omitted. The small amount of flour is crucial as a binder that helps the macaroons keep their tall, proud shape.
Can I make these without any flour at all?
Yes, you can make them flourless! The macaroons will be slightly more fragile and have a more open, craggier texture, but they are still delicious. If you’re going gluten-free, using a certified GF flour blend is the safest bet for the ideal texture. If you omit it entirely, just be extra gentle when handling them.
My chocolate is seizing or becoming clumpy. What did I do wrong?
Chocolate is sensitive to moisture. Even a single drop of water or steam from your double boiler can cause it to “seize” and become grainy. Make sure all your equipment is completely dry. If it does seize, you can sometimes save it by vigorously stirring in a teaspoon of neutral oil (like vegetable or more coconut oil) until it smooths out again.
How do I store these to keep them fresh?
Once the chocolate is fully set, store the macaroons in a single layer in an airtight container at room temperature. You can place parchment paper between layers if you need to stack them. They’ll stay perfect for about 5 days. Avoid the fridge, as it can cause condensation to form on the chocolate, making it sticky, unless your kitchen is very hot and humid.
Chocolate Coconut Macaroons
Easy Chocolate Coconut Macaroons recipe! Chewy, gluten-free, & ready in 30 mins. Perfect for a quick treat or homemade gift. Simple ingredients, huge flavor from a Chicago home cook.
Ingredients
Ingredients
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1 bag sweetened shredded coconut (14-ounce / 400 g)
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2/3 cup granulated sugar (130 g)
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6 tablespoons all-purpose flour (55 g (or a 1:1 gluten-free flour blend))
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1/4 teaspoon fine sea salt
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4 large egg whites (at room temperature)
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1 teaspoon pure vanilla extract
-
1 teaspoon pure almond extract (optional, but highly recommended)
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7 ounces dark or semi-sweet chocolate (200 g, high-quality, chopped)
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1 teaspoon coconut oil (or neutral oil)
Instructions
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First, preheat your oven to 325°F (165°C). This is a lower temperature than many cookies, and that's intentional—it allows the macaroons to dry out and crisp up on the outside without burning before the inside is cooked through. Line your baking sheet with parchment paper and set it aside.01
-
In one of your large bowls, combine the dry ingredients. That's the entire bag of sweetened shredded coconut, the granulated sugar, the flour, and the salt. Use a whisk to mix it all together really well. The trick is to make sure the flour and salt are evenly distributed throughout the coconut, so you don't get any pockets of plain flour in your finished macaroons.02
-
In your second bowl, add the room temperature egg whites and the vanilla and almond extracts. Whisk them just until they become frothy. You're not trying to make stiff peaks here—just a light, bubbly foam. This will take about 30 seconds of vigorous whisking. You'll notice the volume increases slightly and the color turns from clear/yellow to opaque white.03
-
Now, pour the frothy egg white mixture over the dry coconut mixture. Use a rubber spatula to fold everything together. Be patient and thorough—you want every strand of coconut to be coated in the egg white mixture. The final texture should be moist and hold together when you pinch a bit between your fingers. If it seems too dry, you can add one more egg white, but this ratio is usually perfect.04
-
It's scooping time! I like to use a small cookie scoop (about 1.5 tablespoons) for uniformity, but two spoons work just fine. Scoop up the mixture and press it firmly into the scoop or spoon to compact it. This is the secret to macaroons that don't crumble. Drop the mounds onto your prepared baking sheet, spacing them about an inch apart. You can shape them into neat pyramids with damp fingers if you like, but I love the rustic, craggy look.05
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Bake for 15-18 minutes, or until the tops and the edges of the macaroons are a beautiful, toasty golden brown. Rotate the pan halfway through baking for even color. When they're done, remove the pan from the oven and let the macaroons cool on the pan for at least 5 minutes before transferring them to a wire rack to cool completely. They'll be very soft when hot but will firm up as they cool.06
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While the macaroons are cooling, melt the chocolate. You can do this in a double boiler (a heatproof bowl set over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water) or in the microwave in 30-second bursts, stirring well after each interval. Once the chocolate is mostly melted, stir in the teaspoon of coconut oil. This little addition makes the chocolate smoother, shinier, and gives it a better snap when it sets.07
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Once the macaroons are completely cool, dip the bottoms into the melted chocolate, letting the excess drip back into the bowl. Place them back on the parchment-lined rack. For a fancy finish, you can also drizzle the remaining chocolate over the tops with a fork. Let the chocolate set completely at room temperature, which will take about an hour, or you can pop them in the fridge for 15 minutes to speed things up.08
