Chocolate Coconut Macaroons

Name: Chocolate Coconut Macaroons
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 macaroons
Ingredients: 2 1/2 cups sweetened shredded coconut; 2/3 cup sweetened condensed milk; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 6 ounces semi-sweet chocolate, chopped

Highlighted under: Baking & Desserts

I absolutely love these Chocolate Coconut Macaroons! They're a perfect blend of sweet chocolate and chewy coconut, making them irresistible with each bite. Whenever I serve these at gatherings, I cherish the moment people reach for the last one, competing to enjoy their delightful crunch. Plus, they're remarkably easy to make, and the ingredients are usually on hand. Knowing that I can whip these up in just a short time always puts a smile on my face for dessert!

Created by

Gwendolyn Reed

Last updated on 2026-01-06T10:13:09.221Z

I remember the first time I made Chocolate Coconut Macaroons. I was amazed at how easy they were, yet they turned out so deliciously flavorful. Each mound of sticky coconut and rich chocolate fondly reminded me of my childhood treats, which made the experience even more enjoyable. I tried different variations, but the classic combination always steals the show!

The trick is to use sweetened shredded coconut and quality chocolate, as this really elevates the flavor. Also, be sure not to overbake them; you want that delightful chewiness that makes them special. Trust me; once you try one, you won't be able to stop at just one bite!

        Why You'll Love These Macaroons
        Delectable balance of chocolate and coconut flavors
Chewy texture with a crispy exterior
Simple ingredients creating an irresistible treat

      

Creating the Perfect Coconut Mixture

The heart of a fantastic macaroon lies in the coconut mixture. The sweetened shredded coconut gives these macaroons their delightful chewiness, while the sweetened condensed milk acts as a binding agent and sweetener. Make sure to use sweetened shredded coconut for the best flavor and texture. If you'd like to experiment, unsweetened coconut can be used, but you might want to increase the amount of condensed milk to maintain sweetness and moisture.

When mixing, ensure the ingredients are well blended but don’t overmix. A gentle fold will help retain the texture; you want to see the threads of coconut throughout. If your mixture feels too dry and crumbly, a splash more condensed milk can solve this without affecting the outcome adversely.

Baking to Perfection

Once shaped into mounds, the aim is to achieve a golden brown color on the edges while keeping the centers chewy. Watch closely during baking, as ovens can vary. I typically find that 15 minutes works perfectly, but this can vary slightly based on your oven. If using a dark baking sheet, reduce the baking time slightly to avoid over-browning.

After baking, allow the macaroons to cool completely on the baking sheet for about 10 minutes. This cooling period is essential; they will firm up as they cool and be easier to dip into chocolate later. If you try to dip them too soon, they might crumble or lose their shape.

Dipping and Storing Your Macaroons

For an elegant finish, dipping the bottoms of your macaroons in melted chocolate elevates the flavor and appearance. Ensure your chocolate is glossy and smooth when melted, as this not only looks better but also creates a nice contrast to the chewy coconut. Allow the dipped macaroons to set on parchment paper at room temperature, which usually takes about 30 minutes. For a quicker set, you can place them in the refrigerator for about 15 minutes.

If you're looking to store these treats, they can be kept in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a container or freezer bag. They can last up to three months in the freezer. Thaw them at room temperature before serving for the best texture.

Ingredients

For the Macaroons

2 1/2 cups sweetened shredded coconut
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semi-sweet chocolate, chopped

Instructions

Preheat the Oven

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

Mix the Ingredients

In a bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until everything is well incorporated.

Shape the Macaroons

Using a cookie scoop or your hands, form the coconut mixture into small mounds and place them on the prepared baking sheet.

Bake Them

Bake the macaroons in the preheated oven for 15 minutes or until golden brown on the edges. Let them cool completely.

Melt the Chocolate

While the macaroons cool, melt the chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Dip and Serve

Once macaroons are cool, dip the bottoms in the melted chocolate and place them back on the parchment. Allow the chocolate to set before serving.

Pro Tips

For added flavor, consider adding a touch of almond extract to the mixture. Store any leftovers in an airtight container to maintain their freshness.

Ingredient Spotlight: Chocolate

The type of chocolate you choose will significantly impact the flavor of your macaroons. Semi-sweet chocolate is commonly used for its balanced sweetness, which complements the rich coconut. If you prefer a darker chocolate flavor, bittersweet or dark chocolate can be substituted, offering a robust taste that contrasts nicely with the sweet coconut.

For those who are dairy-free, opt for dairy-free chocolate chips or bars, which melt well and retain a great taste. Always check the ingredients for any hidden dairy. If you want to get creative, adding a touch of sea salt on top of the chocolate before it sets adds a delightful burst of flavor.

Variations and Tips

To mix things up, consider adding different flavorings or ingredients to your macaroons. A teaspoon of almond extract or a sprinkle of cocoa powder can add a unique twist to the flavor profile. For a tropical flair, adding crushed pineapple or lime zest may enhance the coconut experience.

If you want to make these macaroons even more appealing, drizzle melted chocolate over the tops for a decorative touch after dipping. For a fun presentation, try rolling them in finely chopped nuts or sprinkles before the chocolate sets. Each variation adds layers of flavor while still keeping the core recipe intact.

Scaling Your Recipe

This macaroon recipe is easily scalable. If you're planning to serve a crowd, simply double or triple the quantities while keeping the ratios identical. Just be mindful of your baking sheets and oven space; you may need to bake in batches, ensuring each batch has enough room to allow for proper air circulation.

When scaling, particularly with sticky ingredients like sweetened condensed milk, it can be tricky to measure precisely. I recommend using a kitchen scale for accuracy, especially as the amounts increase. This will help you avoid too runny or too dry results, ensuring consistently delicious macaroons no matter how many you make.

Questions About Recipes

→ Can I make these macaroons without chocolate?

Absolutely! You can enjoy them plain or drizzle with melted white chocolate for a different twist.

→ How do I store macaroons?

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

→ Can I use fresh coconut instead of shredded?

Yes, but make sure it's properly dried to achieve the right texture.

→ What if my mixture is too dry?

Add a little more sweetened condensed milk until you reach the desired sticky consistency.