Double Chocolate Coconut Macaroons Recipe

Introduction

These Double Chocolate Coconut Macaroons are a decadent twist on a classic treat, combining rich cocoa and sweet shredded coconut with melty chocolate chips. They’re crispy on the outside, chewy inside, and perfect for chocolate lovers looking for a simple, satisfying dessert.

Ingredients

• 3 large egg whites
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 3 tablespoons cocoa powder
• 14-ounce package sweetened shredded coconut
• 3/4 cup mini chocolate chips, divided

Instructions

1. Step 1: Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
2. Step 2: In a mixing bowl, whisk together the egg whites, sugar, vanilla extract, and kosher salt until combined.
3. Step 3: Gently fold in the cocoa powder and shredded coconut until the mixture is evenly combined.
4. Step 4: Stir in 1/4 cup of the mini chocolate chips, mixing them through the batter.
5. Step 5: Using a 1/8-cup measuring cup or an ice cream scoop, drop mounds of the batter about 1 inch apart onto the prepared baking sheet.
6. Step 6: Bake the macaroons for 24 minutes, until set and slightly crisp on the edges.
7. Step 7: Remove from the oven and let the macaroons cool completely on the baking sheet.
8. Step 8: Melt the remaining 1/2 cup of mini chocolate chips—adding a small amount of shortening can help achieve a smooth melt—and drizzle the melted chocolate over the cooled macaroons before serving.

Tips & Variations

• For an extra rich flavor, use dark cocoa powder and dark chocolate chips instead of milk chocolate.
• If you prefer a nutty crunch, mix in some chopped toasted almonds or pecans with the coconut.
• To make these macaroons gluten-free, just ensure your cocoa powder and chocolate chips are certified gluten-free.
• Add a pinch of instant espresso powder to enhance the chocolate flavor without adding coffee taste.

Storage

Store your double chocolate coconut macaroons in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. Reheat briefly in the microwave if you like them warm, but be careful not to melt the chocolate drizzle too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened or unsweetened shredded coconut?

Sweetened shredded coconut is recommended to balance the cocoa’s bitterness, but if you prefer less sweetness, unsweetened will work too—just consider adding a bit more sugar if needed.

Do I need to use egg whites or is there a substitute?

Egg whites help bind the macaroons and give them their chewy texture. For an egg-free alternative, you can try aquafaba (chickpea liquid) whipped to stiff peaks, though results may vary.

Double Chocolate Coconut Macaroons Recipe

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★★★★★

4.5 from 77 reviews

Delight in these rich and chewy Double Chocolate Coconut Macaroons, perfectly combining the tropical sweetness of coconut with deep cocoa flavor and a decadent drizzle of melted chocolate. These macaroons are an ideal treat for chocolate lovers looking for a gluten-free dessert that’s easy to prepare and irresistibly delicious.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 24 minutes
• Total Time: 34 minutes
• Yield: Approximately 18–20 macaroons 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Macaroon Batter

• 3 large egg whites
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 3 tablespoons cocoa powder
• 14 ounce package sweetened shredded coconut
• 1/4 cup mini chocolate chips

Chocolate Drizzle

• 1/2 cup mini chocolate chips
• Small amount of shortening (optional, to aid melting)

Instructions

1. Preheat and Prepare: Heat your oven to 325°F (165°C) and line a large baking sheet with parchment paper to prevent sticking.
2. Whisk Wet Ingredients: In a large bowl, whisk together the egg whites, granulated sugar, vanilla extract, and kosher salt until well combined.
3. Combine Dry Ingredients: Fold the cocoa powder and shredded coconut into the egg white mixture, stirring gently until evenly incorporated.
4. Add Chocolate Chips: Stir in 1/4 cup of mini chocolate chips to distribute the chocolate throughout the batter.
5. Form Macaroons: Using a 1/8-cup measuring cup or an ice cream scoop, drop mounds of batter about 1 inch apart onto the prepared baking sheet.
6. Bake: Place the baking sheet in the preheated oven and bake for 24 minutes, or until the macaroons are set and slightly firm to the touch.
7. Cool: Remove macaroons from oven and allow them to cool completely on the baking sheet.
8. Melt Chocolate Drizzle: Melt the remaining 1/2 cup of mini chocolate chips with a small amount of shortening in a microwave-safe bowl or over a double boiler until smooth.
9. Decorate: Drizzle the melted chocolate over the cooled macaroons for added decadence. Allow the drizzle to set before serving.

Notes

• For best results, ensure egg whites are at room temperature before whisking.
• If you prefer less sweetness, reduce the sugar slightly but be aware it may affect texture.
• Use parchment paper to prevent sticking and for easy cleanup.
• Shortening helps the chocolate drizzle stay smooth and prevents it from seizing, but it can be omitted if desired.
• Store macaroons in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.

Keywords: Double Chocolate, Coconut Macaroons, Gluten Free, Chocolate Dessert, Easy Baking, Coconut Cookies