I reimagined the Coconut Macaroon with double chocolate and a clever twist that hides an unexpected trick you won’t see in most recipes.

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I’ve been obsessed with turning a classic into something a little wicked, and these Double Chocolate Coconut Macaroons are proof. I love that they celebrate sweetened shredded coconut and melty semisweet chocolate chips together, textures that crunch then melt in your mouth.

Call it a Coconut Macaroon revival or just a sugar crime, either way this Chocolate Coconut Macaroons Recipe sneaks in intense chocolate without pretending to be fancy. I usually underbake a touch so they stay chewy inside, and yeah they look imperfect and way too tempting.

Try one warm if you can stop yourself.

Ingredients

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Sweetened condensed milk: Thick, very sweet milk, adds moisture and caramel notes, lots of sugar and calories.
Shredded coconut: Chewy texture, kinda rich in fiber and healthy fats, gives tropical coconut flavor.
Unsweetened cocoa powder: Intense chocolate flavor, low sugar, provides antioxidants and bitter chocolate depth.
Egg whites: Help bind and set cookies, add protein, and lighten texture when whipped a bit.
Chocolate for dipping: Melts into a glossy shell, adds extra cocoa richness and sweetness, pairs with sea salt.
Instant espresso powder: Tiny pinch boosts chocolate depth without tasting like coffee, enhances overall flavor.

Ingredient Quantities

14 oz (1 can) sweetened condensed milk

4 cups sweetened shredded coconut (about 12 to 14 oz), packed a little

1/3 cup unsweetened cocoa powder

2 large egg whites room temp

1 teaspoon pure vanilla extract

1/8 teaspoon fine salt

1 teaspoon instant espresso powder optional, helps boost chocolate flavor

6 oz semisweet or dark chocolate chips or chopped chocolate for dipping

1 teaspoon neutral oil or coconut oil optional, to thin the melted chocolate if needed

Flaky sea salt for sprinkling optional

How to Make this

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1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat, set an oven rack in the middle position.

2. In a large bowl stir together 14 oz sweetened condensed milk, 1/3 cup unsweetened cocoa powder, 1 teaspoon vanilla, 1/8 teaspoon salt and 1 teaspoon instant espresso powder if using, mix till smooth.

3. Add 4 cups sweetened shredded coconut (packed a little) to the cocoa mixture and stir until every shred is coated.

4. In a clean bowl beat 2 large room temp egg whites with a whisk or mixer until soft peaks form; room temp whites whip faster, so dont skip that.

5. Gently fold the whipped egg whites into the coconut mixture just until combined, you want it light but not runny.

6. Use a small cookie scoop or two spoons to portion mounds about 1 1/2 tablespoons each onto the prepared sheet, spacing them about 1 inch apart; if mixture is too sticky chill scoops 10 to 15 minutes so they hold shape.

7. Bake for 18 to 22 minutes until edges are set and tops look slightly less shiny; rotate the pan halfway and dont overbake or they get dry.

8. Cool on the pan 5 minutes then transfer to a wire rack to cool completely before dipping.

9. Melt 6 oz semisweet or dark chocolate chips (or chopped chocolate) in a microwave in 20 to 30 second bursts stirring between each, or use a double boiler; stir in up to 1 teaspoon neutral oil or coconut oil if you need the chocolate thinner.

10. Dip bottoms or halves of the macaroons in the melted chocolate, let excess drip off, place on parchment and sprinkle flaky sea salt if you like; chill briefly to set and enjoy.

Equipment Needed

1. Oven (preheat to 325°F / 163°C)

2. Baking sheet plus parchment paper or silicone baking mat

3. Two mixing bowls (one large for the coconut mix, one clean for whipping egg whites)

4. Whisk or hand mixer (to get soft peaks)

5. Measuring cups and spoons

6. Rubber spatula or wooden spoon (for folding and scraping)

7. Small cookie scoop or two spoons (if mixture is sticky chill scoops 10 to 15 minutes)

8. Wire cooling rack

9. Microwave safe bowl or heatproof bowl plus saucepan for a double boiler (for melting chocolate)

10. Dipping fork or small spoon and an extra sheet of parchment for setting dipped macaroons

FAQ

Q: Why did my macaroons spread out and come out flat? A: Usually theyre too wet or the coconut wasnt packed enough. Pack the coconut a bit when measuring, scoop and press into a tight mound, and chill the scooped cookies 15 to 20 minutes before baking so they hold shape. Also dont overmix the batter, and bake until edges are set and tops are slightly crackly.

Q: How do I get chewy macaroons instead of dry and crunchy? A: Shorter bake time is the trick. Pull them when edges are set but centers still look a little soft, theyll firm while cooling. Using sweetened condensed milk and a little extra coconut also helps chewiness, dont overbake.

Q: Are raw egg whites safe here, or can I skip them? A: The whites are mostly for structure. If you want to avoid raw eggs use pasteurized egg whites or try 3 tablespoons aquafaba per egg white as a vegan swap, results will be slightly different. If you use pasteurized whites you cut the food safety worry while keeping texture.

Q: How do I get a smooth glossy chocolate coating without it seizing? A: Melt chocolate slowly in short microwave bursts or over low heat in a double boiler. Stir a lot. If it needs thinning add 1 teaspoon of neutral oil or coconut oil. Dont overheat, and if it starts to seize stir in a little warm cream or oil slowly. For extra shine try tempering, but adding a bit of oil is fine for home use.

Q: Can I change the chocolate or add mix ins? A: Yep. Dark or semisweet work great, white chocolate will be sweeter and softer so keep that in mind. Stir-ins like chopped nuts, orange zest, or a few chocolate chunks are fine but dont add too much or the cookies wont bind well. A pinch of instant espresso powder really boosts the chocolate flavor, i always add it.

Q: What is best way to store or freeze them? A: Store in an airtight container at room temp up to 3 days, or in the fridge up to a week but they may firm up. For longer keep them frozen: flash freeze on a sheet, then pack in a freezer bag up to 3 months. Thaw at room temp, and if you dipped them in chocolate let the coating come to room temp before stacking.

Double Chocolate Coconut Macaroons Recipe Substitutions and Variations

Sweetened condensed milk: swap for a 14 oz can of sweetened condensed coconut milk to make them dairy free, or make a quick home version by gently simmering 2 cups whole milk with 2/3 cup sugar until it reduces and thickens to about 1 1/3 cups, then cool.
Sweetened shredded coconut: use unsweetened shredded coconut and add 2 to 3 tbsp sugar or 1 to 2 tbsp maple syrup to match the sweetness; dessicated coconut works too but pack a little less since it’s finer.
Egg whites: replace with aquafaba (chickpea liquid) at equal volume, about 1/4 cup aquafaba for 2 large egg whites — it whips up softer so chill the batter briefly if it seems too loose.
Chocolate chips for dipping: use 6 oz chopped semisweet or dark chocolate, or swap for milk or white chocolate if you want a sweeter finish; add 1 tsp neutral oil or coconut oil to thin the melted chocolate if needed.

Pro Tips

– Weigh the coconut not cup it. Cups can lie, one batch can be dry the next if you pack differently. Using a scale makes the texture way more consistent.

– Toast some of the coconut first for extra depth in flavor, but dont walk away it browns fast. Let it cool completely before mixing so it doesnt melt the chocolate later.

– Whip the whites to soft peaks and fold gently in thirds so the macaroons stay light, not dense. Overfolding or rushing will give you gummy middles.

– Melt the chocolate slowly and keep water away from it or it will seize, and if it looks too thick add just a drop of neutral oil. Chill briefly to set but dont leave in the fridge too long or they can sweat.

Double Chocolate Coconut Macaroons Recipe

Recipe by Sarah level

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I reimagined the Coconut Macaroon with double chocolate and a clever twist that hides an unexpected trick you won't see in most recipes.

Servings

servings

Calories

235

kcal

Equipment: 1. Oven (preheat to 325°F / 163°C)