Chocolate and coconut are combined into a delicious Chocolate Coconut Macaroon cookie.
Chocolate and coconut are a classic combination. That is why candy bars like Mounds Bars and Almond Joy are so popular.
This recipe is a macaroon-type recipe but with a twist: It contains chocolate chips. Not only do the cookies contain chocolate chips, but you dip them in chocolate. Doubling the chocolate always makes things better.
I will say that these are not among the prettiest desserts I make. However, their quality makes up for their appearance.
These cookies are a hit every time I make them.
Chocolate Coconut Macaroons are also gluten free as long as you read labels to make sure that your ingredients are gluten free.
Ingredients
Six ingredients are all you need for these easy to make Chocolate Coconut Macaroons.
- egg whites
- salt
- sweetened condensed milk
- vanilla extract
- shredded coconut
- chocolate chips
More Coconut Dessert Recipes
Chocolate Coconut No Bake Cookies
Chocolate Coconut Macaroons
Chocolate and coconut combined in an easy to make macaroon cookie.
Ingredients
- 2 egg whites
- 1/8 teaspoon salt
- 1-14 ounce can of sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 -14 ounce packages of shredded coconut
- 1 cup chocolate chips
- chocolate chips for melting ( I used about 1 1/2 cups of chocolate chips)
Instructions
- Line baking sheets with parchment paper.
- In a large bowl, whisk egg whites and salt until foamy, about 2 minutes. Then whisk in sweetened condensed milk and vanilla.
- Fold in coconut and 1 cup of chocolate chips. Drop by heaping tablespoons on the parchment paper. It would help if you formed these a little and they will look nicer. You just want them rounded and packed a little bit.
- Bake at 300 for 20 minutes.
- Let cool on pans for 2-3 minutes and then remove from pan and cool on a wire rack.
- Once the macaroons are cool, melt the chocolate chips in the microwave, stirring every 30 seconds until melted.
- Dip the bottoms of the macaroons into the melted chocolate. I had a few of mine fall apart during this step. However, my kids did not mind that because they got to eat those ones.
- Refrigerate until the chocolate on the bottom hardens.
Notes
These Chocolate Coconut Macaroons are gluten free as long as you use gluten free ingredients.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 268Total Fat: 14gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 139mgCarbohydrates: 35gFiber: 4gSugar: 29gProtein: 3g
Nutritional values are approximate and aren't always accurate.
Originally posted December 2009. Updated December 2024.
Looks delicious!
My husband would definitely love these! Thanks for posting.
Hope to you see today at my Christmas Recipe party!
They look fabulous!
I’m sure these are good but you have to try the recipe from America’s Test Kitchen–it is to die for.
@karen, I would love to try America’s Test Kitchen one. I have quite a few of their cookbooks and magazines, but I don’t remember seeing a recipe for macaroons. Do you know which book or magazine it is in? I would love to have it so I could try it.
I completely agree – double the chocolate always makes everything better =D.
What is the baking temperature, please?
@Bonnie, I am so sorry that was left out. It is 300 degrees. I hope you enjoy!