Chocolate Coconut Macaroons
These Chocolate Coconut Macaroons are soft and chewy in the center with lightly crisp edges and plenty of chocolate in every bite. The mixture comes together in one bowl, and dipping the bottoms in melted chocolate makes them even better.
I like semi-sweet chocolate here because the condensed milk and coconut already bring plenty of sweetness. It gives the macaroons a richer chocolate flavor without making them overly sweet.
My son Luke used to love helping me make these when he was little. This is a good recipe to make with kids because there isn’t much complicated mixing or shaping involved, and the macaroons don’t need to look perfectly uniform.
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Why You’ll Love These Chocolate Coconut Macaroons
There isn’t much fuss involved in these, but there are a few details that make a big difference in the texture.
- They’re soft and chewy inside with lightly crisp edges.
- The chocolate is mixed right into the coconut mixture, not just added as a topping.
- Sweetened condensed milk keeps the centers moist and chewy.
- You only need a handful of ingredients.
- The macaroons can be dipped, drizzled, or left plain.
- You can easily turn them into little chocolate coconut nests for Easter.
Key Ingredients
A short ingredient list means the ingredients you choose really do affect the final texture.
Finely shredded coconut: I prefer finely shredded coconut because it absorbs the condensed milk well and makes the macaroons easier to shape. Larger flakes can work, but the finished macaroons will look rougher and may not hold together quite as neatly.
Sweetened condensed milk: This provides both sweetness and moisture and is what gives the macaroons their soft, chewy center.
Egg white: The egg white helps bind the coconut mixture together and gives the cookies a little more structure as they bake.
Semi-sweet chocolate: I use semi-sweet chocolate both in the macaroon mixture and for dipping. It balances the sweetness from the coconut and condensed milk nicely. Chocolate chips or chopped chocolate will both work.
Vanilla extract: A little vanilla rounds out the chocolate and coconut flavors.
How to Make Chocolate Coconut Macaroons
The complete measurements are in the recipe card below, but here’s how I make the macaroons and what I look for along the way.
Melt the Chocolate
Preheat the oven to 325ºF (163ºC) and line two large baking sheets with parchment paper or silicone baking mats.
Place the first portion of semi-sweet chocolate in a microwave-safe bowl. Microwave it in 20-second intervals, stirring well each time, until the chocolate is completely melted and smooth.
You can also melt it in a heatproof bowl set over a saucepan of gently simmering water.
Mix the Coconut Macaroon Batter
Add the sweetened condensed milk, egg white, finely shredded coconut, and vanilla to the melted chocolate.
Stir everything together until the coconut is evenly coated and you don’t see any dry patches.
The mixture should be quite thick and sticky. When pressed together, it should hold its shape.
If it seems a little loose at first, I recommend letting it sit for 5 to 10 minutes. The coconut will continue absorbing some of the moisture as it rests.
Shape the Macaroons
Use a medium cookie scoop or a heaping tablespoon to portion the coconut mixture onto the prepared baking sheets, leaving about 2 inches between each macaroon.
Lightly pack the mixture into the scoop before releasing it. This helps the macaroons stay together instead of crumbling once baked.
I like to gently press each portion together with my fingers or the back of the scoop. You can leave them fairly rounded or shape them into small domes.
They don’t need to be perfect. Just make sure the coconut mixture is compact enough to hold together.
Bake the Macaroons
Bake the chocolate coconut macaroons for 18 to 22 minutes, until they are set and the edges and bottoms are lightly browned.
Chocolate macaroons can be a little harder to judge than plain coconut macaroons because you can’t rely as much on the color of the tops.
I check around the edges and underneath instead. They should be set but will still feel somewhat soft when they first come out of the oven. Don’t wait for them to become firm in the oven because they will continue to firm as they cool.
Let the macaroons cool on the baking sheets for about 10 minutes before carefully transferring them to a wire rack.
Allow them to cool completely before dipping them in chocolate.
Dip in Chocolate
Melt the remaining semi-sweet chocolate in the microwave or over a double boiler.
Dip the bottom of each cooled macaroon into the melted chocolate and let the excess drip back into the bowl. Place the dipped macaroons onto a parchment-lined baking sheet.
You can also drizzle the chocolate over the tops instead. Or do both if you want a little more chocolate.
Leave them at room temperature until the chocolate is firm. If you want to speed things up, place the tray in the refrigerator for 10 to 15 minutes.
And that’s it!!!!
Expert Tips
Macaroons are simple, but texture is where most of the little problems tend to show up.
- Use finely shredded coconut. It gives you a more cohesive mixture and makes shaping much easier.
- Pack the scoop lightly. I don’t just drop loose spoonfuls onto the tray. Compressing the coconut slightly helps the macaroons hold their shape.
- Give a loose mixture a few minutes. If it looks too wet to shape, let it rest for 5 to 10 minutes before adding more coconut.
- Don’t overbake them. The centers should still be soft when the macaroons come out of the oven. If you bake until the entire cookie feels firm, the centers can become dry as they cool.
- Let them cool before dipping. Warm macaroons are more delicate and can fall apart when dipped into the chocolate.
Variations
There are a few easy ways to change these without changing the basic recipe.
Use dark chocolate: This is a good option if you prefer a less sweet chocolate flavor.
Use milk chocolate: The macaroons will be noticeably sweeter, but you can use it for either the mixture or the coating.
Drizzle instead of dipping: Melt the chocolate and drizzle it over the cooled macaroons if you want a lighter chocolate coating.
Make Chocolate Coconut Macaroon Nests for Easter
I made these into little Easter nests in the original version of this recipe, and you can still do that very easily.
After portioning the coconut mixture, use the back of a teaspoon to make a shallow indentation in the center of each mound.
Bake the macaroons normally. Once they come out of the oven, gently reinforce the indentation while they are still warm if it has puffed up during baking.
Let the macaroons cool, then fill each nest with small chocolate egg candies.
Look how cute they look with both presentations.
These are a great idea for an Easter treat to make with kids, or to serve at a party or a celebration. Or even to gift to someone special!
Storage
Store the chocolate coconut macaroons in an airtight container at room temperature for up to 3 days.
For longer storage, keep them in the refrigerator for up to 1 week. I recommend letting refrigerated macaroons sit at room temperature for a little while before serving so the centers soften again.
You can also freeze the macaroons for up to 2 months. Place parchment paper between the layers so the chocolate doesn’t stick, then thaw them at room temperature before serving.
Frequently Asked Questions
The mixture may not have been packed firmly enough before baking, or the coconut may be too coarse. I lightly pack the mixture into my cookie scoop and press each mound together before it goes into the oven. If the mixture itself seems dry and won’t hold together when pressed, add 1 to 2 tablespoons of sweetened condensed milk.
Let it rest for 5 to 10 minutes first. The shredded coconut will absorb more moisture as it sits. If the mixture is still too loose to hold its shape, add a small amount of additional shredded coconut.
Yes. Both sweetened and unsweetened shredded coconut can work, but there will be a difference in texture and sweetness. Sweetened coconut will give you a softer, sweeter macaroon. Unsweetened coconut can make the mixture slightly drier, so pay attention to the consistency before shaping.
Look at the edges and bottoms rather than waiting for the tops to brown. They should be set with lightly browned edges and bottoms after about 18 to 22 minutes. The centers will still feel soft while warm. They firm up considerably as they cool.
More Easy Chocolate and Coconut Treats
If you love this chocolate and coconut combination, try my Coconut Fudge next. For another easy chocolate treat, the Nutella Truffles are another great option. And my Dulce de Leche Truffles are made with sweetened condensed milk too, so they have that same soft, rich texture.
If you make these Chocolate Coconut Macaroons, leave a comment and rating below. And if you share them on Instagram, tag me so I can see what you made and share!
Printable Recipe
Chocolate Coconut Macaroons
Ingredients
- ⅔ cup 113 g chopped semi-sweet chocolate or chocolate chips
- 1 14 oz/396 g can sweetened condensed milk
- 1 large egg white
- 3½ cups 396 g finely shredded coconut
- 2 teaspoons vanilla extract
- 1 cup 170 g chopped semi-sweet chocolate or chocolate chips, for dipping or drizzling
Instructions
- Prepare the oven. Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Melt the chocolate. Microwave ⅔ cup (113 g) chocolate in 20-second intervals, stirring between each interval, until completely melted and smooth.
- Make the macaroon mixture. Stir in the sweetened condensed milk, egg white, shredded coconut, and vanilla until evenly combined. The mixture should be thick and sticky.
- Shape. Using a medium cookie scoop or heaping tablespoon, portion the mixture onto the prepared baking sheets about 2 inches apart. Gently press each portion together and shape into small domes.
- Bake. Bake for 18 to 22 minutes, until set and lightly browned around the edges and bottoms.
- Cool. Let the macaroons cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Decorate. Melt the remaining 1 cup (170 g) chocolate. Dip the bottoms of the cooled macaroons into the chocolate or drizzle it over the tops.
- Set the chocolate. Let stand at room temperature until firm, or refrigerate for 10 to 15 minutes.
- Storage
- Store in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week. Freeze for up to 2 months with parchment paper between the layers. Thaw at room temperature before serving.
Notes
- Finely shredded coconut makes the macaroons easier to shape and gives them a more cohesive texture.
- Sweetened or unsweetened coconut can be used. Unsweetened coconut may produce a slightly drier mixture.
- If the mixture seems too loose, let it rest for 5 to 10 minutes. Add a little extra shredded coconut if necessary.
- If the mixture seems too dry to hold together, add 1 to 2 tablespoons of sweetened condensed milk.
- Semi-sweet, dark, or milk chocolate can be used.
- Do not overbake.
- The macaroons will still feel soft when warm and will firm as they cool.
- For Easter nests, make a shallow indentation in each macaroon before baking.
- Reinforce it while warm, then fill the cooled nests with small chocolate egg candies.
I don’t see anywhere in the recipe how much coconut flakes you use? Does anyone know?
You need 3.5 cups of coconut flakes.
Aloha Camila! Do you use sweetened or unsweetened coconut in this recipe? Mahalo!
You can use either one, sweetened coconut will make the macaroons sweeter and more moist. Now with unsweetened coconut, less sweet and they will have a drier texture.
That is just what I was coming back to check. Thanks for explaining what happens when either is used. I think I will try a combo of both just to make sure they aren’t too sweet. Thanks again.
Definitely going to try them. Can you freeze them once baked?
yes absolutely they freeze super well.
Oh my – I’ve made them today. Delicious morsels of coconut. Another keeper. Thank you for sharing.
yay im so glad you liked them!!!
Looks like a wee nest full of eggs, they look that good I could eat them right of the page.
Gosto muito de macarons e você sempre tem uma combinação diferente que são fantásticas!!!!!!
Obrigada pai 😍