These sweet and chewy coconut macaroons are perfectly toasted on the outside and delightfully moist on the inside. They are dipped in rich, velvety dark chocolate and drizzled with even more chocolate on top! These macaroons are easy to make and taste like a sophisticated treat.
You're going to love these tasty, elegant cookies. The flavor combination of the shredded coconut and chocolate is irresistible and the chocolate drizzle takes this classic treat to the next level.
These chocolate-dipped coconut macaroons are perfect for any occasion, whether you're looking for a sweet treat to enjoy on a lazy afternoon or a stunning dessert to impress your guests at your next dinner party.
Coconut macaroons are a great dessert to enjoy any time of the year, but they are especially popular during the holiday season. They make such cute homemade gifts for friends and family and they look great on a dessert table or at an event.
Featured 5-star reviews:
Want to know what other people thought of this recipe? Check out these 5-star reviews left by our readers:
- "I love coconut macaroons and this recipe turned out perfectly! Don't skip the chocolate! The flavor combo is irresistible." - Molly
- "Delicious cookies and easy to make. I dipped them in semi-sweet chocolate and they turned out great." - Dan
- "I love that this recipe is gluten-free! I made these coconut cookies recently for me and my kids and they were a hit. I will be making this recipe again for the holidays. These will make great Christmas cookies." - Ashley
For more coconut flake recipes, try these healthy coconut cookie bars made with nut butter, eggs and coconut flakes.
Why You'll Love This Recipe
- Coconut tastes refreshing and sweet. This recipe is made with unsweetened coconut flakes so these cookies are not overly sweet and are full of delicious coconut flavor.
- These coconut macaroons are dipped in melted chocolate and then drizzled with even more chocolate. Chocolate and coconut are an amazing flavor combination.
- This recipe is naturally gluten-free! These coconut macaroons do not call for any flour so anyone with gluten sensitivities or celiac disease can enjoy these too.
- These cookies are super easy to make. The macaroon mixture comes together in just a matter of minutes! Scooping the cookie dough balls is where you’ll spend most of your time.
- They are simple to make and only call for a few ingredients! Many of these ingredients are probably already in your pantry. I always keep a few cans of sweetened condensed milk in the bottom of my pantry for emergency treat purposes.
- Coconut macaroons are an elegant dessert. This is not a treat you see often, but it is perfect for special occasions, holidays, weddings and more! The chocolate drizzle makes these cookies look so fancy. It’s time to impress your family and friends with these macaroons!
- Sweetened condensed milk
- Egg whites
- Unsweetened coconut flakes
- Vanilla extract
- Chocolate chips
- Coconut oil
See the recipe card below for a full list of ingredients and measurements.
Need to make a substitution or missing an ingredient? Here are some ways you can alter this recipe to fit your unique dietary needs.
- Dairy-Free? Swap the sweetened condensed milk for a coconut version and use dairy-free chocolate chips to make this recipe dairy-free. You can find coconut sweetened condensed milk and dairy-free chocolate chips at most grocery stores.
Here are a few ideas for customizing this recipe and making different flavor variations:
- Add chopped nuts, such as almonds or pecans, to the macaroon mixture for extra crunch.
- Swap the dark chocolate for white chocolate or milk chocolate for a different flavor.
- Add a teaspoon of almond extract or orange zest to the macaroon mixture for added flavor.
- Top the macaroons with toasted coconut flakes or flaky sea salt for a gourmet touch.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Coconut Macaroons With Chocolate
Step 1: Add sweetened condensed milk, egg whites and coconut flakes to a mixing bowl.
Step 2: Stir to combine until fully incorporated. The macaroon mixture will be moist and sticky.
Step 3: Line a baking sheet with parchment paper and use a cookie scoop to portion out the macaroons. Pack the macaroon mixture into the cookie scoop before releasing the scoop to get a uniform shape.
Step 4: These macaroons do not spread during baking so don't worry about the spacing.
Step 5: Bake macaroons according to directions. Let cool on the baking sheet for at least 5 minutes. Transfer to the fridge to speed up the cooling process.
Step 6: Melt chocolate and coconut oil in the microwave at 30-second intervals until smooth.
Step 7: Dip the cooled coconut macaroons into the bowl of melted chocolate. Place on the cookie sheet.
Step 8: Drizzle any remaining chocolate on top of the macaroons. Return to fridge to set.
- I prefer unsweetened coconut flakes over sweetened coconut flakes so these cookies are not overly sweet. Some other recipes call for sweetened flakes and you can definitely use the sweetened coconut if that's all you have or if you want a sweeter cookie.
- You can use reduced-fat or full-fat coconut flakes in this recipe. I prefer a mix of both!
- Use a fresh can of sweetened condensed milk. Older cans that have been sitting in the pantry for a long time can separate and will have a thick layer in the bottom of the can.
- Use a cookie scoop to easily shape the macaroons. This creates a uniform, elegant shape.
- I recommend packing the macaroon cookie dough into the cookie scoop with your fingers before releasing the scoop. This helps the macaroons hold their shape and not have cracks or gaps.
Frequently Asked Questions
This recipe is gluten-free! Traditional coconut macaroons are typically made with shredded coconut, sweetened condensed milk, and egg whites, which are all gluten-free ingredients.
To freeze coconut macaroons, place them in an airtight container or freezer bag and store them in the freezer for up to three months. When you're ready to eat them, let them thaw at room temperature for a few hours before serving.
Coconut macaroons can last for several days to a few weeks depending on how they are stored. If stored at room temperature in an airtight container, coconut macaroons will last for up to a week. You can also store them in the refrigerator for up to two weeks. The texture may change slightly over time and become slightly softer.
This recipe calls for traditional sweetened condensed milk which does contain dairy. If you are looking for a dairy-free option, you’ll want to swap the sweetened condensed milk for coconut sweetened condensed milk. You should also use dairy-free chocolate chips when decorating your macaroons. Both of these swaps will ensure your macaroons are free of any dairy products.
This recipe does not require any special equipment. You will need a standard baking sheet, parchment paper, a mixing bowl, measuring cups and spoons, a rubber spatula, and a cookie scoop or spoon.
Store cooled macaroons in an airtight container at room temperature for up to a week. Cookies are best enjoyed a few days after baking.
Store cooled macaroons in an airtight container in the refrigerator for up to two weeks. Cookies may have a slightly firmer, drier texture when refrigerated.
Store cooled macaroons in a freezer-safe container or storage bag for up to 2 months. Thaw at room temperature and enjoy!
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