Double Chocolate Coconut Macaroons Recipe

Written by Published on

I just made a batch of Chocolate Coconut Macaroons Recipe that are shockingly fudgy and dangerously addictive, and I refuse to tell you why they’ll ruin store-bought sweets for you.

Jump to Recipe

A photo of Double Chocolate Coconut Macaroons Recipe

I’m obsessed with these Double Chocolate Coconut Macaroons. I love how a Coconut Macaroon punches through with that chewy sweetened shredded coconut and the chocolate hits back, intense and messy and exactly what I want.

I adore that dark cocoa mood and the way semisweet chocolate pools on the edges. It’s not dainty.

It’s loud, stick-to-your-teeth, and makes me grab another handful before I mean to. And yeah, I’ll admit I nerd out over a good Chocolate Coconut Macaroons Recipe Easy when I need a fast, ridiculous dessert fix.

Pure, simple, slightly dangerous. I will never pretend I share often.

Ingredients

Ingredients photo for Double Chocolate Coconut Macaroons Recipe

Print Recipe (No Advertisments)
  • Sweetened condensed milk: creamy binder that’s gooey and keeps the macaroons soft.
  • Sweetened shredded coconut: chewy texture and coconut punch, basically the cookie’s whole personality.
  • Unsweetened cocoa powder: deep chocolate notes without extra sweetness, makes them satisfyingly rich.
  • Egg whites: add structure and a little lift so they hold together, not cake-like though.
  • Vanilla extract: warms the chocolate, it’s a quiet backbeat that makes things friendly.
  • Salt: just a pinch wakes up sweetness and keeps them from tasting flat.
  • Semisweet chocolate: for dipping or drizzling, gives that melty, indulgent finish.
  • Instant espresso powder: optional boost of chocolate intensity, like turning up the bass.
  • Flaky sea salt: crunchy finish, it makes the chocolate pop and feels fancy.

Ingredient Quantities

  • 1 (14 oz) can sweetened condensed milk

  • 4 cups sweetened shredded coconut, about 12 oz

  • 1/3 cup unsweetened cocoa powder

  • 2 large egg whites, room temperature

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon salt, a pinch

  • 6 ounces semisweet chocolate, chopped or chips for dipping

  • 1 teaspoon instant espresso powder (optional, but it bumps the chocolate flavor)

  • Flaky sea salt for sprinkling, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 325 F (163 C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl, beat the 2 room temperature egg whites with the pinch of salt until soft peaks form; dont overbeat or they get dry.

3. Pour in the 14 oz sweetened condensed milk and 1 teaspoon vanilla and gently fold until blended, use a spatula so you dont knock out all the air.

4. Add 4 cups sweetened shredded coconut, 1/3 cup unsweetened cocoa powder and the 1 teaspoon instant espresso powder if using; fold until everything is evenly coated and the mixture holds together.

5. Let the mixture rest 5 to 10 minutes so the coconut absorbs some moisture; it will make scooping neater.

6. Use a tablespoon or small cookie scoop to mound mixture onto the prepared sheet, spacing them about 1 inch apart and giving them a slight peak with the scoop.

7. Bake 15 to 20 minutes until the edges are set and the tops spring back slightly; baking time varies by oven so watch them near the end.

8. Cool the macaroons on the sheet for 5 minutes then transfer to a wire rack to cool completely, they firm up as they cool.

9. Melt the 6 ounces semisweet chocolate gently in a microwave in 20 second bursts stirring each time or use a double boiler, then dip the bottoms or drizzle the tops with chocolate; place back on parchment.

10. If you like, sprinkle a tiny pinch of flaky sea salt on the chocolate before it sets; let the chocolate firm up at room temp or pop in the fridge briefly, then enjoy.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper or a silicone mat
2. Large mixing bowl (for whites and coconut mix)
3. Electric hand mixer or stand mixer (to beat egg whites till soft peaks)
4. Rubber spatula or sturdy spoon (for gentle folding)
5. Tablespoon or small cookie scoop (for mounding the macaroons)
6. Wire cooling rack (to finish cooling so they firm up)
7. Microwave safe bowl or small saucepan plus heatproof bowl for a double boiler (to melt the chocolate)
8. Small offset spatula or fork for dipping/drizzling and a pastry brush or spoon for finishing touches

FAQ

A: Yes. Cool completely, put in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag. They keep well for up to 3 months. Thaw at room temp for 20 to 30 minutes before serving so they soften a bit.

A: Most likely the mixture was too wet or oven temp was low. Be sure coconut is fully coated but not soupy, and your oven is at the right temp. Chill scooped macaroons for 10 to 15 minutes before baking if your dough seems loose. Also make sure egg whites are whipped just until glossy peaks form, not over or under whipped.

A: The sweetened condensed milk gives structure and sweetness, so it works best. You could try unsweetened coconut but add sugar to taste and maybe a little extra condensed milk or honey to bind. Results will be slightly drier and less sweet.

A: Use a gentle double boiler or microwave in short 15 second bursts, stirring between each burst. If it thickens, stir in a teaspoon of neutral oil or a bit of warm cream to loosen. Avoid any water getting into the chocolate or it can seize.

A: The egg whites help bind and make the exterior crisp. If you avoid raw eggs, try using pasteurized egg whites or a vegan binder like aquafaba (chickpea water) whipped to soft peaks. Texture will be slightly different, but it works.

A: Espresso powder is optional but it boosts the chocolate flavor without making it taste like coffee. Use just the teaspoon called for. If you dont have it, a pinch of instant coffee will do, or skip it and the cookies will still be tasty.

Double Chocolate Coconut Macaroons Recipe Substitutions and Variations

  • Sweetened condensed milk: use 1 cup evaporated milk plus 1 cup granulated sugar simmered until slightly thick, or 1 cup heavy cream plus 1 cup sugar reduced by 10 to 15 minutes. Either one works fine if you cant get the canned stuff.
  • Sweetened shredded coconut: swap with unsweetened shredded or desiccated coconut plus 2 to 3 tablespoons sugar to mimic sweetness, or use finely chopped sweetened flaked coconut if texture matters.
  • Egg whites: use 3/4 cup aquafaba (chickpea liquid) beaten until foamy for a vegan option, or pasteurized liquid egg whites 1 for 1 if you want an easier, safe substitute.
  • Semisweet chocolate for dipping: use equal weight dark chocolate (slightly less sweet) or milk chocolate (sweeter, softer set); if using cocoa powder instead melt 8 to 10 oz chocolate with 1 to 2 tablespoons coconut oil to get a good dip consistency.

Pro Tips

1) Dont overbeat the egg whites. Stop at soft peaks, or the mixture will get dry and crumbly. If you accidentally overbeat, fold in a tiny splash of condensed milk to loosen it up, then fold in the coconut gently.

2) Let the mixture sit after mixing so the coconut soaks up moisture. That makes scooping neater and keeps the macaroons from spreading. If your coconut still seems too wet, chill the bowl 10 minutes before scooping.

3) Watch your oven, every oven is different so start checking at 12 minutes. The tops should spring back slightly and the edges just set. If they brown too fast, lower the temp 10 to 15 degrees and bake a bit longer.

4) For the chocolate: microwave in short bursts and stir well, or use a double boiler. Add the teaspoon of espresso powder to the chocolate, not the batter, to really boost the chocolate flavor. Chill briefly to set if you need them for a party, but dont leave them in fridge too long or the coconut will firm up too much and get hard.

5) Store them right. Keep in an airtight container at room temp for a few days with a piece of parchment between layers. For longer storage freeze on a tray then bag them, they thaw fast and keep their texture better that way.

Double Chocolate Coconut Macaroons Recipe

Double Chocolate Coconut Macaroons Recipe

Recipe by Tina Braven

0.0 from 0 votes

I just made a batch of Chocolate Coconut Macaroons Recipe that are shockingly fudgy and dangerously addictive, and I refuse to tell you why they'll ruin store-bought sweets for you.


Pin

Servings

16

servings

Calories

276

kcal

Equipment: 1. Rimmed baking sheet lined with parchment paper or a silicone mat
2. Large mixing bowl (for whites and coconut mix)
3. Electric hand mixer or stand mixer (to beat egg whites till soft peaks)
4. Rubber spatula or sturdy spoon (for gentle folding)
5. Tablespoon or small cookie scoop (for mounding the macaroons)
6. Wire cooling rack (to finish cooling so they firm up)
7. Microwave safe bowl or small saucepan plus heatproof bowl for a double boiler (to melt the chocolate)
8. Small offset spatula or fork for dipping/drizzling and a pastry brush or spoon for finishing touches

Ingredients

  • 1 (14 oz) can sweetened condensed milk

  • 4 cups sweetened shredded coconut, about 12 oz

  • 1/3 cup unsweetened cocoa powder

  • 2 large egg whites, room temperature

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon salt, a pinch

  • 6 ounces semisweet chocolate, chopped or chips for dipping

  • 1 teaspoon instant espresso powder (optional, but it bumps the chocolate flavor)

  • Flaky sea salt for sprinkling, optional

Directions

  • Preheat oven to 325 F (163 C) and line a baking sheet with parchment paper or a silicone mat.
  • In a large bowl, beat the 2 room temperature egg whites with the pinch of salt until soft peaks form; dont overbeat or they get dry.
  • Pour in the 14 oz sweetened condensed milk and 1 teaspoon vanilla and gently fold until blended, use a spatula so you dont knock out all the air.
  • Add 4 cups sweetened shredded coconut, 1/3 cup unsweetened cocoa powder and the 1 teaspoon instant espresso powder if using; fold until everything is evenly coated and the mixture holds together.
  • Let the mixture rest 5 to 10 minutes so the coconut absorbs some moisture; it will make scooping neater.
  • Use a tablespoon or small cookie scoop to mound mixture onto the prepared sheet, spacing them about 1 inch apart and giving them a slight peak with the scoop.
  • Bake 15 to 20 minutes until the edges are set and the tops spring back slightly; baking time varies by oven so watch them near the end.
  • Cool the macaroons on the sheet for 5 minutes then transfer to a wire rack to cool completely, they firm up as they cool.
  • Melt the 6 ounces semisweet chocolate gently in a microwave in 20 second bursts stirring each time or use a double boiler, then dip the bottoms or drizzle the tops with chocolate; place back on parchment.
  • If you like, sprinkle a tiny pinch of flaky sea salt on the chocolate before it sets; let the chocolate firm up at room temp or pop in the fridge briefly, then enjoy.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 63g
  • Total number of serves: 16
  • Calories: 276kcal
  • Fat: 19.3g
  • Saturated Fat: 21.7g
  • Trans Fat: 0.2g
  • Polyunsaturated: 1.5g
  • Monounsaturated: 4g
  • Cholesterol: 3mg
  • Sodium: 86mg
  • Potassium: 166mg
  • Carbohydrates: 26.3g
  • Fiber: 2.9g
  • Sugar: 25.3g
  • Protein: 4.5g
  • Vitamin A: 16IU
  • Vitamin C: 0.5mg
  • Calcium: 88mg
  • Iron: 0.4mg

Please enter your email to print the recipe:




Leave a Comment

Your email address will not be published. Required fields are marked *

*