Chocolate Coconut Macaroons Recipe
November 10, 2026
Chocolate coconut macaroons are crisp around the edges, soft in the middle, and full of rich chocolate and toasted coconut flavor. They look like a special bakery treat, but they’re easy to make at home with a few simple ingredients. No mixer or complicated steps are needed. Check out the recipe here.
These cookies are a lovely choice for holidays, bake sales, or an afternoon snack. You can enjoy them plain, dip the bottoms in chocolate, or drizzle a little extra chocolate over the top. They also keep well, so you can make them ahead and save a few for later.
This recipe makes about 18 macaroons, depending on how large you scoop them. Choose shredded coconut rather than large coconut flakes. The smaller pieces are easier to shape and help the macaroons hold together. If you like a less sweet cookie, you can use unsweetened coconut, though the mixture may taste less sweet and feel a little drier.
Chocolate Coconut Macaroons RecipeWhat you need:
What to do: 1. Get the oven ready. Heat the oven to 325°F (165°C). Line a baking sheet with parchment paper. The parchment helps prevent sticking and makes cleanup easier. 2. Mix the coconut batter. Put the shredded coconut, condensed milk, cocoa powder, vanilla, and salt in a large bowl. Stir until the cocoa is spread through the coconut and there are no dry patches. The mixture should feel sticky and hold together when you press some between your fingers. If it seems crumbly, add a little more condensed milk, one teaspoon at a time. If it seems very wet, stir in a little more coconut. 3. Add melted chocolate. Place the chocolate chips in a microwave-safe bowl. Heat them in short bursts of about 20 seconds, stirring between each burst, until smooth. Let the chocolate cool for a minute so it is warm but not hot. Pour it into the coconut mixture and stir until combined. The melted chocolate gives the cookies a deeper flavor and helps the mixture bind. 4. Shape the macaroons. Use a small cookie scoop or two spoons to portion the mixture onto the prepared baking sheet. Leave about an inch of space between each mound. Press each mound gently so it holds its shape, but don’t pack it too firmly. For neater cookies, lightly dampen your hands and shape each portion into a little dome. The mixture is sticky, so damp hands can make shaping easier. 5. Bake until set. Bake for 18 to 22 minutes, until the edges look dry and the coconut is lightly toasted. Keep an eye on them near the end of baking, since coconut can brown quickly. Let the macaroons cool on the baking sheet for at least 10 minutes. They’ll be fragile while hot, but they firm up as they cool. |
Optional Chocolate Finish
For an extra chocolate touch, melt a little more chocolate with a teaspoon of oil or coconut oil. Dip the bottoms of the cooled macaroons into the chocolate, then set them back on the parchment. You can also drizzle the chocolate over the tops with a spoon.
Let the chocolate set at room temperature, or place the tray in the fridge for about 10 minutes to help it firm up.
Helpful Tips
- Measure the coconut loosely. Pressing it tightly into the measuring cup can give you too much and make the mixture dry.
- Don’t skip the cooling time. The cookies need a few minutes to firm up before you move them.
- Use parchment paper. It makes it much easier to lift the macaroons off the baking sheet.
- Make them a similar size. Cookies that are about the same size will bake more evenly.
- Watch the edges. A little golden color adds flavor, but dark coconut can taste bitter.
Easy Variations
Add a handful of chopped almonds or toasted hazelnuts for a crunchy bite. A pinch of cinnamon can bring a warm flavor, while a little orange zest pairs nicely with chocolate. You could also use dark chocolate chips for a less sweet, more intense taste.
If you want a simple holiday look, sprinkle a few flakes of sea salt on top before baking. Or finish the cooled cookies with white chocolate drizzle for a pretty contrast.
How to Store Them
Store the cooled macaroons in an airtight container at room temperature for up to five days. If your kitchen is warm, keep them in the fridge so the chocolate stays firm. Let chilled cookies sit out for a few minutes before serving.
You can also freeze the baked macaroons. Place them in a freezer-safe container with parchment between the layers and freeze for up to two months. Thaw them at room temperature before eating.
These chocolate coconut macaroons are easy to make, easy to share, and full of cozy chocolate flavor. Serve them with coffee, tea, or a glass of milk, or keep a few nearby for whenever you want a small homemade treat.
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