Super easy to make, intensely chocolatey and utterly delicious, these chocolate coconut macaroons are fudgy, chewy and perfect for quick weekday baking. I recently revisited and refined this recipe, updated the photos, and now they’re even better. Serve them as an indulgent snack or a simple dessert—I especially enjoy them chilled straight from the fridge.
This recipe is adapted from Smitten Kitchen and scaled down for a smaller batch (it still yields about 16 macaroons). I used two egg whites instead of one and a half, unsweetened shredded coconut and 75% dark chocolate. With a touch of sugar, the sweetness is restrained—just enough to balance the dark chocolate.
I added a few tablespoons of desiccated coconut to compensate for the extra egg white and sprinkled more on top for texture and coconut flavor. Without this addition the macaroons can be more chocolate-forward, so the extra coconut helps bring back that classic macaroon character.
The final result is like a small brownie meeting a Bounty bar—rich but not cloyingly sweet. Chilling the mixture before shaping improves handling and yields tidier cookies. I baked mine slightly longer than the original recipe suggested; the extra time didn’t dry them out but instead produced a wonderful texture. Both the shorter and slightly longer bakes worked well, so you can choose the texture you prefer.
I hope you try these soon!
Chocolate Coconut Macaroons
20 mins
25 mins
45 mins
16 macaroons
Ingredients
- 60 gms 75% dark chocolate, chopped
- 200 gms unsweetened shredded coconut (thaw first if frozen)
- 1/3 cup caster sugar (plus 2 tbsp if you prefer sweeter macaroons)
- 3 tbsps cocoa powder
- 3 tbsps desiccated coconut, plus more for sprinkling on top
- Pinch of salt
- 2 egg whites, at room temperature (no eggless version tested)
- 1 tsp vanilla extract
Instructions
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Melt the chocolate in short increments in the microwave, stirring between bursts until smooth, or melt it in a heatproof bowl set over simmering water, making sure the bowl does not touch the water.
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Pulse the shredded coconut in a food processor until the strands are finely chopped, or chop by hand. Transfer to a mixing bowl if you prefer not to continue in the processor.
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Stir the sugar, cocoa powder, desiccated coconut and a pinch of salt into the chopped coconut until evenly combined.
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Add the egg whites and vanilla extract, mixing with a spatula until the mixture is well combined.
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Pour in the melted chocolate and mix until everything is evenly coated. The mixture will be wet and sticky—cover and chill for 30 minutes to firm it up for easier shaping. Chilling is optional but recommended for neater macaroons.
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Preheat the oven to 160°C (320°F) and line a baking tray with a silicone mat or parchment paper.
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Using a 1.5 tablespoon scoop or a spoon, portion the chilled mixture onto the prepared tray. They don’t spread much, so you can place them relatively close together.
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Sprinkle each macaroon with extra desiccated coconut for added texture and visual appeal.
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Bake for 25 minutes until the edges appear set. The centers will still be moist, which yields a fudgy texture. If you prefer firmer macaroons, bake for an additional 8–10 minutes; both versions are tasty. Let cool on the tray for about 15 minutes to firm up further.
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Store in an airtight container for 3–4 days at room temperature, or in the fridge for up to 10 days in warm weather. These macaroons are especially pleasant when served cold.
Notes
