Chocolate macaroons are the next level of deliciousness when it comes to the amazingly tasty, classic shredded coconut macaroon! The well-loved coconut flavor of traditional macaroons combines perfectly in these slow-baked cookies that are crispy on the outside and soft and chewy in the center! These super easy 5-ingredient cookies will be a new family favorite!
Best Chocolate Coconut Macaroon Recipe
These chocolate coconut cookies are baked in the traditional Italian macaroon style, slow-baked until absolutely perfect! They are quite simply one of the most amazing cookies if you love the chocolate-coconut flavor combination at all!
Chocolate coconut macaroons are a flavor-packed spin on the traditional Italian coconut macaroon cookie. They are gluten-free and completely free of restricted foods for Passover too!
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Unlike other recipes, you don't need unsweetened or desiccated coconut, and you won't need to do anything special with the coconut. When the eggs are beaten correctly, that is all that is needed to hold the recognizable macaroon domed shape!
Macaroons vs. Macarons
The ingredients and cooking methods are different! Macaroons are also Italian, rather than the familiar French macaron that has two small cookies sandwiched together with a flavorful filling.
Macaroons are made using egg whites, sugar, and coconut rather than the egg whites, almond flour, and a combination of granulated and confectioners sugar. Macarons are allowed to set until a 'skin' is formed before baking, and they are usually quite pricey in stores.
🥘 Chocolate Macaroon Ingredients
I love making these 5-ingredient cookies! They're super simple but have such an intensely wonderful flavor that every moment of waiting for them to bake is totally worth it! Grab your stand mixer or a hand mixer with whisk attachment and get ready to enjoy these baked macaroons!
- Egg Whites - 4 large egg whites. The egg whites should be free of any yolk, and make sure that you don't drop any water into them either. If you have any problems getting your eggs to foam up and get that medium stiffness peaks, try adding a pinch of cream of tartar to reach the perfect consistency! Also, the fresher the eggs, the better your peaks will be (just like when making meringues)!
- Sugar - ¾ cup of sugar. Simple granulated white sugar is all that is needed to add to your beaten eggs! The addition of sugar will make your batter glossy and take the eggs to a stiff peak consistency.
- Vanilla Extract - ½ teaspoon of vanilla extract. Just a touch of vanilla extract to bring out the chocolate and coconut flavors in these macaroons!
- Cocoa - 4 tablespoons of cocoa powder. The easiest way to make your chocolate macaroons is with the addition of cocoa powder! Use your favorite brand of cocoa like Hershey's, Ghirardelli, Valrhona, Guittard Rouge, or Droste Holland.
- Coconut - 12 ounces of shredded sweetened coconut. Just as it is, measuring out for the 12 ounces using a weight scale is best. I've read that 12 ounces converts to 1½ cups of coconut. I would assume that it would have to be packed to measure it using cups vs. ounces.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chocolate Macaroons
My Italian chocolate macaroons are super easy to make! They come together in about 10 minutes, then simply let them bake low and slow until firm on the outside with chewy chocolate inside. Grab a baking sheet, a stand mixer, and your measuring utensils to begin.
This recipe will yield about 15 macaroons, depending on how large you make them.
Prepare The Macaroon Batter
- Preheat. Preheat your oven to 200ºF (93ºC) and line a baking sheet with parchment paper or a Silpat mat.
- Beat. Using a stand mixer or a large mixing bowl and a hand mixer, add 4 large egg whites (120 grams) to your bowl. Beat the egg whites with the whisk attachment until medium peaks are formed, and the eggs are frothy.
- Mix. Add ¾ cup (150 grams) of granulated white sugar and continue beating at medium speed, then increase the speed to medium-high until stiff peaks are formed.
- Add. Add ½ teaspoon (2.5 milliliters) of vanilla extract and sift 4 tablespoons (59 grams) of cocoa into the bowl.
- Fold. Fold in the cocoa and vanilla until evenly distributed throughout the macaroon batter.
- Add coconut. Add 12 ounces (340 grams) of shredded sweetened coconut and fold into the chocolate macaroon batter.
Portion & Bake
- Portion. Portion the chocolate macaroons onto a parchment paper-lined baking sheet. Use two spoons to place roughly 2-inch portions of the batter with spacing approximately 2 inches apart.
- Bake. Bake the chocolate macaroons at 200ºF (93ºC) for 3 hours. The cookies should be firm on the outside and lift easily and intact from the parchment paper.
Your chocolate macaroons are ready to serve right out of the oven, and they are so incredibly delicious!
🍴 What To Serve With Macaroons
These chocolate macaroons are tasty by themselves or with a cold glass of milk! For a little extra fun, pair them with a tasty Irish coffee or chocolate martini. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If you have time, egg whites are easier to separate from the yolks when they are cold. However, they whip up better at room temperature, so separate them in advance if you can.
- You cannot have any trace of egg yolks in your egg whites at all. If you do, they will not be able to form peaks.
- When folding ingredients into your egg whites, do so gently so that you don't deflate them.
🥡 Storing & Reheating
Short-term storage at room temperature is best. Keep your macaroons in an airtight container for up to a week, but they are best if enjoyed within the first 2 - 3 days.
Freezing Chocolate Macaroons
You can freeze any macaroon by individually wrapping the completely cooled macaroons in plastic cling film wrap and then placing them in an airtight container for freezing.
The macaroons will last up to 3 months when frozen but are best if eaten within the first month. Place unwrapped frozen macaroons on a wire cooling rack and allow them to thaw for approximately 2 hours.
Once thawed, store your chocolate macaroons at room temperature in an airtight container and use within 2 days. Do not re-freeze.
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❓ Recipe FAQs
Yes, you definitely can. I usually bake my coconut macaroons between 325ºF (160ºC/Gas Mark 3) and 350ºF (175ºC/Gas Mark 4) for only 15 - 20 minutes. With chocolate macaroons, however, it is hard to see if your cookies are browning too quickly. Therefore, I have always stuck with the tried and true lower-temperature baking method.
Yes, you can! You can freeze any macaroon by individually wrapping the completely cooled macaroons in plastic cling film wrap and then placing them in an airtight container for freezing for up to 3 months.
If your chocolate macaroons overspread or become flat while baking, there could be a few reasons. First, you should double-check that all of your ingredients were properly measured. Second, the egg whites may not have been beaten for long enough. Finally, the mixture could have been overmixed when adding your coconut.
🍫 More Great Chocolate Desserts
- Chocolate No-Bake Cookies - Fudgy no-bake cookies are a classic cookie that I have loved making for over 3 decades!!
- Chocolate Banana Cake with Peanut Butter Cream Cheese Frosting - Use up your browned bananas and make this tasty single-layer cake that is super easy to mix up and bake!
- Chocolate Pecan Slab Pie Bars - Loved by people of all ages for the tangy cream cheese pastry crust and delicious chocolate and pecan topping!
- Maraschino Cherry Chocolate Chip Cookies - They're so delicious with the addition of chewy chopped maraschinos that no one could resist them!
- Chocolate Fudge Cake - Layers of amazingly fudgy cake topped with a quick fudge frosting that hardens and makes a fantastic contrasting layer of rich chocolate deliciousness!
- Chocolate Cookies - Rich dark chocolate cookies that are chewy, tender, and indulgent.
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📖 Recipe Card
Chocolate Macaroons
Ingredients
- 4 large egg whites
- ¾ cup sugar
- ½ tsp vanilla extract
- 4 tablespoon cocoa powder
- 12 oz shredded sweetened coconut
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
- In the bowl of your stand mixer, or in a large bowl if you are using hand mixers, add the egg whites. Beat at medium speed until you have frothy, medium peaks.
- Add the granulated sugar and continue beating at medium speed. Increase the speed to medium-high until stiff peaks form.
- Add the vanilla extract and sift your cocoa into the bowl.
- Fold in the cocoa and vanilla until evenly distributed throughout the macaroon batter.
- Add the shredded sweetened coconut and fold into the chocolate macaroon batter.
- Portion the chocolate macaroons onto a parchment paper-lined baking sheet. Use two spoons to place roughly 2-inch portions of the batter with spacing approximately 2 inches apart.
- Bake the chocolate macaroons at 200°F (93°C) for 3 hours. The cookies should be firm on the outside and lift easily and intact from the parchment paper.
Notes
- If you have time, egg whites are easier to separate from the yolks when they are cold. However, they whip up better at room temperature so separate them in advance if you can.
- You cannot have any trace of egg yolks in your egg whites at all. If you do, they will not be able to form peaks.
- When folding ingredients into your egg whites, do so gently so that you don't deflate them.
Laura L Nook says
I have this same recipe from the 1948 wisconsin electric cookie cookbook except....the baking time is 350 degrees for 20 minutes. I wonder why yours is long and what the difference is
Angela @ BakeItWithLove.com says
You can cook a 'quick version' of any coconut macaroon. I find the texture is better for my recipe (and every other recipe I've tried) when baking at lower temps for a longer time. It's much longer, I know. But they're always perfect. 🙂
Cookin' Kevin says
So good, chocolate and coconut yummy!
Wendy Klik says
Love these chocolate coconutty treats.
Angela @ BakeItWithLove.com says
So do we, they're perfectly chewy inside. So good! Thanks!