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!
Chocolate Macaroons 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 A-M-A-Z-I-N-G cookies if you love the chocolate-coconut flavor combination at all! Do you love Mounds candy bars? Then these cookies are for you!!
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. Chocolate macaroons and traditional macaroons are gluten-free and completely free of restricted foods for Passover too!
Chocolate macaroons are a family favorite, as my daughter absolutely loves chocolate and coconut! I’m sure that these super easy 5-ingredient cookies will be a new family favorite in your home as well!!
What Are Chocolate Coconut Macaroons
Chocolate coconut macaroons are a flavor-packed spin on the traditional Italian coconut macaroon cookie. These are simple cookies that are based on egg whites, sugar, and shredded coconut.
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!
What’s The Difference Between Macaroons and Macarons
The ingredients and cooking methods! 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.
How To Make Chocolate Macaroons
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!
Chocolate Macaroon Ingredients
This classic cookie with the added chocolate is surprisingly easy to make! Gather these ingredients to get started:
- 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 – 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 – Just a touch of vanilla extract to bring out the chocolate and coconut flavors in these macaroons!
- Cocoa – 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 – Your easy-to-find sweetened shredded coconut. Just as it is, measured out for the 12 ounces using a weight scale is best. I’ve read that 12 ounces converts to 1 1/2 cups of the coconut. I would assume that it would have to be packed to measure it using cups vs ounces.
Make the Chocolate Macaroon Batter
Once you have everything gathered and measured out, follow these instructions to make your chocolate macaroons:
- Preheat your oven to 200ºF ( 93ºC ) and line a baking sheet with parchment paper or silpat mat.
- Using a stand mixer or a large mixing bowl and a hand mixer, add the egg whites to your bowl. Beat the egg whites with the whisk attachment until medium peaks are formed and the eggs are frothy.
- Add the granulated white sugar and continue beating at medium speed, then increase the speed to medium-high until stiff peaks are formed.
- Once you have reached the stiff peak consistency, add the vanilla extract and sift the cocoa powder into your bowl.
- Fold the vanilla and cocoa into your macaroon batter until the cocoa is evenly distributed.
- Add the shredded sweetened coconut and fold into the batter.
- Portion the chocolate macaroon batter out onto your prepared baking sheet using two spoons to form roughly 2-inch sized cookies. Space the cookies approximately 2 inches apart on your baking sheet.
- Bake at 200ºF ( 93ºC ) for 3 hours or until the macaroons are firm and they remove easily from the parchment paper.
Your chocolate macaroons are ready to serve right out of the oven, and they are so incredibly delicious!
Can I Bake These Faster
Yes, you definitely can. I usually bake my coconut macaroons between 325ºF ( 163ºC ) and 350ºF ( 175ºC ) 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.
Storing Chocolate Macaroons
Wondering ‘how to store chocolate macaroons‘? Seriously, how do you have any left over?! 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.
I’m also asked ‘can you freeze chocolate macaroons?’. 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.
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.
More Great Chocolate Desserts
- Chocolate No-Bake Cookies are another wonderful combination of chocolate and coconut with some quick oats added. The 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 A delightful combination of chocolate with another perfect flavor combination, bananas! 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 are one of my most popular bars to serve at any occasion! Loved by people of all ages for the tangy cream cheese pastry crust and delicious chocolate and pecan topping!
- Maraschino Cherry Chocolate Chip Cookies are a favorite compromise in our home between my husband’s chocolate chip cookie addiction and my maraschino cherry cravings! They’re so delicious with the addition of chewy chopped maraschinos that no one could resist them!
- Chocolate Fudge Cake has layers of amazingly fudgy cake topped with a quick fudge frosting that hardens and makes a fantastic contrasting layer of rich chocolate deliciousness!
- 4 large egg whites
- 3/4 cup sugar
- 1/2 tsp vanilla extract
- 4 Tbsp cocoa powder
- 12 oz shredded sweetened coconut
- Preheat your oven to 200 degrees F (93 degrees 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 degrees F (93 degrees C) for 3 hours. The cookies should be firm on the outside and lift easily and intact from the parchment paper.
More Great Chocolate Recipes from our Friends During Choctoberfest!
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!