Easy Chocolate Coconut Macaroons Recipe - Step-by-Step Instructions
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Easy Chocolate Coconut Macaroons

These dark chocolate macaroons are made with chocolate, egg whites, sugar, and just a pinch of salt. This version of the classic coconut macaroon is for macaroon lovers who also adore chocolate.

A bowl of chocolate macaroons with a few off to the side

What Makes These Chocolate Macaroons Unique

If my chocolate macaroons look different than other chocolate macaroons you’ve seen, there are two possible reasons:

  1. You are used to chocolate macaroons made with sweetened shredded coconut. I make my macaroons with unsweetened coconut flakes. This gives them a more organic look and makes them a little more crunchy.

Unsweetened flaked coconut

  1. You may be confusing chocolate macaroons with chocolate macarons. Macarons are sandwich cookies made with almond flour, while coconut macaroons are coconut cookies that are crunchy on the outside and chewy on the inside. The only thing they have in common is that they are both cookies.

A stack of macaroons next to a stack of macaroons

How to Make Chocolate Macaroons

To make chocolate macaroons, start with a double boiler. A double boiler is simply a pot with simmering water in it with a heat-safe bowl placed on top of it.

Place all of the ingredients for the chocolate macaroons into the double boiler – coconut, egg whites, sugar, salt, and dark chocolate.

You can use any kind of chocolate that you like as long as it is broken into small pieces. I prefer dark chocolate.

Making chocolate macaroons using a double boiler

Stir until the chocolate is all melted and the coconut is wet and sticky.

Chocolate macaroons after double boiling

Remove the mixture from the heat and let it rest for 30 minutes for the coconut to absorb more of the liquid.

Use an ice cream scoop to make even-sized balls of the mixture on a cookie sheet and then bake them. The macaroons will each look a little different from each other and that’s OK.

a tray of chocolate macaroons ready to go into the oven

Once they are done baking, leave them on the cookie sheet until they are cool. If you try to take them off too soon, they will fall apart.

A bowl of chocolate macaroons with some in the front

How to Store Chocolate Macaroons

You can leave the macaroons at room temperature for up to three days stored in loosely-covered container. They are best on day one, but they will still be great (just not as crispy) on days two and three. You can also freeze the chocolate macaroons until you are ready to eat them.

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A bowl of chocolate macaroons with a few off to the side
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Chocolate Coconut Macaroons

Easy to make chocolate macaroons
Course Dessert
Cuisine Italian
Keyword chocolate macaroons
Prep Time 10 minutes
Cook Time 19 minutes
Resting Time 30 minutes
Total Time 59 minutes
Servings 24
Calories 184kcal
Author Stef

Ingredients

  • 4 egg whites
  • 6 cups unsweetened flaked coconut
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips

Instructions

  • Place all ingredients in a heat-proof bowl over a double boiler.
  • Stir continuously for about five minutes until the mixture gets moist and gloopy.
  • Set the bowl containing the mixture on the counter to rest for thirty minutes. The coconut will absorb even more liquid as it cools.
  • Preheat oven to 350 F.
  • Scoop golf ball-sized scoops of the mixture onto a cookie sheet lined with a silicone mat or parchment paper.
  • Bake for 7 minutes or until the coconut just starts to brown at the edges.
  • Lower oven temperature to 325 F and bake for another 12-15 minutes until there are brown patches throughout the macaroons.
  • Set the cookie sheet onto a cooling rack.
  • Once cool, remove the macaroons from the cookie sheet.
  • If not serving right away, store in an airtight container for up to three days (they are best on day one, but are still great on days two and three) or freeze until ready to serve.

Notes

You don't need any fancy equipment to make a double boiler; you simply set a heat-safe bowl over a pot of boiling water.
Don't be tempted to remove the cookies from the cookie sheets before they are cool. They fall apart if they are too hot.
You can leave the macaroons at room temperature for up to three days stored in loosely-covered container. They are best on day one, but they will still be great (just not as crispy) on days two and three. You can also freeze the chocolate macaroons until you are ready to eat them.

Nutrition

Nutrition Facts
Chocolate Coconut Macaroons
Amount Per Serving
Calories 184 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 13g65%
Sodium 44mg2%
Potassium 147mg4%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 8g9%
Protein 2g4%
Vitamin C 0.3mg0%
Calcium 17mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!
Love both chocolate and coconut? Why not have them in one dessert? These dark chocolate macaroons are made with chocolate, egg white, and sugar with just a pinch of salt. It will satisfy your chocolate and coconut cravings!
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