Why You’ll Love This Coconut Macaroons with Dark Chocolate

• They’re incredibly simple. You honestly don’t need any fancy equipment or hard-to-find ingredients. If you can stir a bowl, you can make these macaroons. It’s the kind of recipe that feels impressive but is wonderfully straightforward.
• The texture is pure magic. We’re aiming for that perfect contrast: a lightly crisp, golden-brown outside that shatters just a bit when you bite into it, revealing a soft, chewy, and wonderfully moist interior. It’s a textural dream.
• That dark chocolate dip makes all the difference. The deep, slightly bitter notes of a good dark chocolate cut through the sweetness of the coconut beautifully. It’s not just a coating; it’s a essential flavor component that balances everything out.
• They’re naturally gluten-free. Since the base is just coconut, these treats are a fantastic option for anyone avoiding gluten. They’re a crowd-pleaser in the truest sense, satisfying almost everyone.

Ingredients & Tools

• 400 g (about 5 cups) sweetened shredded coconut
• 1 can (395 g) sweetened condensed milk
• 2 large egg whites, at room temperature
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 170 g (1 cup) good-quality dark chocolate chips or chopped bar (60-70% cacao)
• 1 tsp coconut oil (optional, but makes the chocolate extra glossy)

Tools: 2 mixing bowls, electric hand mixer or stand mixer, rubber spatula, baking sheets, parchment paper or silicone baking mats, a small saucepan or heatproof bowl for a double boiler, a fork or spoon for dipping.

The ingredients here are really key. Using sweetened condensed milk is the secret to that fudgy, moist center—it binds the coconut and provides a deep, caramel-like sweetness. And for the chocolate, don’t skimp! A good 60-70% dark chocolate bar will give you that sophisticated flavor contrast that makes these macaroons special.

Serves: About 18 macaroons | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes (plus cooling)

Before You Start: Tips & Ingredient Notes

• Room temperature egg whites are non-negotiable. Seriously, take them out of the fridge about 30 minutes before you start. Cold egg whites won’t whip up to the same volume, and that air is what gives the macaroons their light texture.
• Don’t even think about using desiccated coconut. We need the longer, moister strands of shredded coconut for this recipe. Desiccated coconut is too fine and dry and will result in a sandy, less cohesive macaroon.
• Why the optional coconut oil in the chocolate? Adding just a teaspoon of coconut oil to the melted chocolate does two things: it makes it easier to dip and creates a thinner, more professional-looking shell that sets with a beautiful snap.
• Parchment paper is your best friend. These macaroons are sticky before they bake. Silicone mats work too, but parchment paper guarantees a perfect release every single time and makes cleanup a breeze.

How to Make Coconut Macaroons with Dark Chocolate

Serving Suggestions

Complementary Dishes

• A simple fruit platter with berries and mango — The bright, acidic freshness of the fruit provides a lovely counterpoint to the rich, sweet macaroons, cleansing the palate between bites.
• A cheese board with sharp cheddar and creamy brie — This might sound unusual, but the salty, savory notes of cheese pair surprisingly well with the sweet coconut and dark chocolate, creating a sophisticated dessert spread.

Drinks

• A strong cup of black coffee or espresso — The bitterness of the coffee is a classic and perfect match for the dark chocolate, making each bite of macaroon taste even more decadent.
• A glass of cold whole milk or a creamy oat milk latte — For the ultimate comfort pairing, you can’t beat the classic. The creaminess of the milk soothes and complements the sweet coconut perfectly.

Something Sweet

• A scoop of vanilla bean or coconut ice cream — Place a macaroon or two alongside a scoop of ice cream for an incredibly easy yet impressive dessert. The warm macaroon and cold ice cream is a textural heaven.
• A simple bowl of fresh pineapple chunks — The tropical connection is obvious, but the tartness of the pineapple really highlights the sweetness of the macaroon in a refreshing way.

Top Mistakes to Avoid

• Mistake: Using cold egg whites. I’ve messed this up before too, thinking it wouldn’t matter. It does! Cold egg whites trap less air, leading to denser, heavier macaroons that don’t have that signature light texture.
• Mistake: Overmixing the batter after adding the egg whites. Once you fold in those beautiful, airy egg whites, be gentle and stop as soon as no white streaks remain. Overmixing will deflate them and you’ll lose all that lovely lift.
• Mistake: Dipping the macaroons while they’re still warm. The chocolate will not set properly; it will become a messy, melty puddle. Patience is key here. Let them cool completely on a wire rack.
• Mistake: Overbaking. You’re looking for a golden-brown color on the tips and edges, not a deep, dark brown all over. Overbaked macaroons become dry and crumbly instead of chewy and moist.

Expert Tips

• Tip: Toast a portion of the coconut first. For an even deeper, nuttier flavor, spread about a cup of the shredded coconut on a baking sheet and toast it at 325°F for 5-7 minutes until lightly golden. Let it cool completely before adding it to the recipe with the untoasted coconut.
• Tip: Add a pinch of flaky sea salt on top of the wet chocolate. After dipping, before the chocolate sets, sprinkle a tiny bit of flaky sea salt like Maldon on top. It elevates the flavor profile to a whole new level of deliciousness.
• Tip: Use a cookie scoop for uniformity. Not only does it make the job faster and less messy, but it ensures all your macaroons are the same size, which means they’ll bake evenly and look professional.
• Tip: For a dairy-free version, check your labels. Most dark chocolate is naturally dairy-free, but always check the label. Use a certified dairy-free brand of sweetened condensed coconut milk for a completely vegan and dairy-free treat.

FAQs

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 macaroons will be much less sweet. You might want to add a tablespoon or two of sugar to the coconut mixture. Honestly, for the classic taste and texture, I really recommend sticking with sweetened shredded coconut.

Why are my macaroons spreading flat?
This usually happens for one of two reasons. First, your egg whites may not have been whipped to stiff peaks—they need to be firm enough to provide structure. Second, the batter might have been overmixed after adding the egg whites, deflating them. Make sure to whip those whites properly and fold gently!

How should I store these, and how long do they keep?
Store them in an airtight container at room temperature for up to 5 days. If your kitchen is very warm, you might want to keep them in the fridge because of the chocolate, but let them come to room temperature for the best texture. They also freeze beautifully for up to 2 months—just thaw in the container to avoid condensation.

Can I make these without an electric mixer?
You can try whisking the egg whites by hand, but it will take a lot of elbow grease and time to get them to stiff peaks. An electric mixer really is the best tool for the job to incorporate enough air quickly. If you don’t have one, the macaroons will be denser but still tasty.

My chocolate is seizing or looks grainy. What happened?
This means a tiny bit of moisture or steam got into your chocolate—even a drop of water can cause it to seize. Make sure your bowl and all utensils are completely dry. If it happens, you can sometimes save it by stirring in a teaspoon of neutral oil (like vegetable or more coconut oil) off the heat until it smooths out again.