Chocolate Coconut Macaroons

Name: Chocolate Coconut Macaroons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24.0
Ingredients: 3 cups sweetened flaked coconut; 1 cup semi-sweet chocolate chips; 2/3 cup sweetened condensed milk; 1 teaspoon vanilla extract; 1/4 teaspoon salt; Optional: extra chocolate for drizzling

Highlighted under: Everyday Baking Ideas

I absolutely love making Chocolate Coconut Macaroons for gatherings and cozy nights in. The combination of chewy coconut and rich chocolate creates a delightful treat that’s incredibly satisfying. When I prepare these, I find that the balance between the sweet and slightly salty flavors truly elevates the macaroons. Personally, I can’t resist sneaking a few before they even cool down. This recipe is simple but yields impressive results that always leave my friends and family asking for more!

Created by

Megan Scott

Last updated on 2026-01-12T06:09:34.471Z

Each time I make these macaroons, I’m reminded of the first time I tasted them at a friend’s party. Their crunchy exterior paired with the moist coconut inside was a revelation! I've perfected my method over time, ensuring they’re baked just right to maintain that lovely chewiness. I also recommend using sweetened coconut flakes for the best flavor payoff!

One tip I discovered is chilling the mixture before shaping it into balls; this helps them hold together better and makes them easier to handle. Trust me, once you give these a try, you'll be hooked on how easy yet elegant they are!

        Why You'll Love This Recipe
        Rich chocolate flavor with the sweetness of coconut
Perfect balance of chewy and crispy textures
Quick and easy to make for any occasion

      

The Role of Coconut

Coconut is the star ingredient in these macaroons, providing both texture and flavor. The sweetened flaked coconut creates a chewy base that contrasts beautifully with the rich chocolate. Be sure to use high-quality sweetened flaked coconut for the best results; the quality affects the moisture and sweetness levels considerably. If you're a fan of chewiness, stick to the suggested 3 cups; reducing the amount can lead to a more cake-like texture, which is not ideal for this recipe.

When measuring the coconut, use the 'spoon and level' method to ensure accuracy, as compacting it can lead to too much coconut in the mixture, resulting in dense macaroons. The combination of coconut and chocolate is not only delicious but can also be a hit with those who follow a gluten-free diet, making them a versatile treat for gatherings or parties.

Perfecting the Bake

Baking these macaroons at the right temperature is crucial for achieving the perfect texture. Baking them at 325°F (163°C) ensures that they develop a golden, crisp edge while remaining soft and chewy in the center. Keep a close eye on them during the last few minutes of baking; they can go from perfectly golden to overbaked very quickly. A good indicator that they’re ready is when you see small edges forming and a slight shimmer on top—this is the coconut toasting subtly.

If you're experimenting with baking times due to variations in your oven or batch size, try rotating the baking sheet halfway through to ensure even cooking. For those who prefer an even chewier macaroon, you can slightly underbake them by about 1-2 minutes, allowing them to firm up as they cool.

Storage and Serving Suggestions

Once your macaroons are cool, storing them properly is key to maintaining their delightful texture. Place them in an airtight container at room temperature for up to a week. If you decide to make a larger batch, they also freeze beautifully! Simply layer them between parchment paper and store them in a freezer-safe bag for up to 3 months. Just remember to thaw them at room temperature before serving to regain that perfect chewiness.

For serving, you can enjoy these macaroons on their own or pair them with a fresh fruit platter to balance the richness. They also make for a great addition to dessert platters and can impress guests when drizzled with extra melted chocolate. Because they’re gluten-free and easily customizable, feel free to experiment with different types of chocolate—from dark to white—based on your preference!

Ingredients

Gather these simple ingredients to make the perfect Chocolate Coconut Macaroons!

Ingredients

3 cups sweetened flaked coconut
1 cup semi-sweet chocolate chips
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional: extra chocolate for drizzling

Make sure to have your ingredients measured and ready to go for easy assembly!

Instructions

Follow these steps to create delicious Chocolate Coconut Macaroons!

Preheat the Oven

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.

Mix Ingredients

In a large bowl, combine the sweetened flaked coconut, sweetened condensed milk, vanilla extract, and salt. Mix until well combined.

Add Chocolate

Fold in the semi-sweet chocolate chips into the coconut mixture.

Shape Macaroons

Using a tablespoon, scoop the mixture and form it into small mounds on the prepared baking sheet. Leave some space between them, as they will expand while baking.

Bake

Bake in the preheated oven for 20 minutes, or until the edges are golden brown.

Cool and Serve

Let the macaroons cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.

Optional Drizzle

If desired, melt extra chocolate and drizzle it over the cooled macaroons for an extra touch.

Now that you’ve completed all the steps, enjoy your homemade Chocolate Coconut Macaroons!

Pro Tips

For an extra flavor twist, try adding a pinch of almond extract to the mixture or dusting with powdered sugar before serving.

Ingredient Substitutions

If you’re looking for a dairy-free alternative, you can substitute the sweetened condensed milk with a coconut-based condensed milk which maintains the tropical vibe of these macaroons. Another option is using maple syrup or agave, but note that they may slightly alter the texture, making the macaroons less chewy.

For those who are sensitive to coconut or simply want to try something different, almond flour can be used to create an alternative version. Keep in mind that this will change the flavor profile significantly, resulting in a nuttier macaroon that’s equally delightful.

Troubleshooting Common Issues

If you find that your macaroons are spreading too much while baking, ensure that your ingredients are properly measured. Using too much condensed milk can make the batter too wet, leading to flatter macaroons. If this happens, you can add a small amount of extra coconut to balance the consistency.

On the other hand, if your macaroons are too dry or crumbly, try adding a touch more sweetened condensed milk or using extra chocolate chips to enhance moisture. This adjustment will help them achieve that desired chewy texture that is so characteristic of a perfect macaroon.

Variations to Try

For a tropical twist, consider adding a bit of crushed pineapple to the mixture. This not only enhances the flavor but also introduces extra moisture—just be sure to drain it well to prevent the macaroons from becoming too wet. You can also mix in some chopped nuts for an added crunch and flavor contrast.

If you're feeling adventurous, try infusing the chocolate with different flavors such as mint or orange zest. Melting in flavored chocolate before drizzling will add a subtle hint of spice and freshness that elevates these macaroons to a whole new level, creating a unique experience with each bite.

Questions About Recipes

→ Can I use unsweetened coconut for this recipe?

While you can use unsweetened coconut, the macaroons may be less sweet, so adjust the condensed milk accordingly.

→ How do I store leftover macaroons?

Store them in an airtight container at room temperature for up to a week or in the refrigerator for longer freshness.

→ Can these macaroons be frozen?

Yes! Once completely cooled, you can freeze them in an airtight container for up to three months.

→ What can I use instead of sweetened condensed milk?

You can use an equal amount of homemade coconut cream mixed with a bit of sugar as a substitute.