Chocolate Coconut Macaroons Recipe

Overview

These chocolate coconut macaroons combine sweetened shredded coconut, cocoa powder, condensed milk, and whipped egg whites for cookies with lightly crisp edges and a soft, chewy center. The mixture comes together in one bowl, and the cookies bake until the coconut tips are browned and the centers look set.

Use finely shredded coconut if you want compact, tidy macaroons, or medium shredded coconut for a more textured cookie. Let the baked macaroons cool completely before moving them; they firm up as they cool and are fragile when hot.

Ingredients

• 4 cups (about 280 g) sweetened shredded coconut
• 1/3 cup (30 g) unsweetened natural cocoa powder
• 1/4 teaspoon fine salt
• 2 large egg whites, at room temperature
• 1 teaspoon vanilla extract
• 1 can (14 ounces or 396 g) sweetened condensed milk
• 4 ounces (115 g) semisweet or bittersweet chocolate, optional, for dipping or drizzling

How to make it

1. Heat the oven to 325°F (165°C). Line two baking sheets with parchment paper. If using a dark baking sheet, stack it on top of a second sheet to reduce browning on the bottoms.

2. In a large bowl, whisk together the coconut, cocoa powder, and salt. Break up any cocoa lumps so the finished cookies have an even chocolate color.

3. Add the egg whites and vanilla. Stir until the coconut is evenly moistened, then fold in the condensed milk. Keep stirring until no dry coconut remains and the mixture holds together when pressed. It should be sticky and thick, not loose or pourable.

4. Cover the bowl and chill the mixture for 20 minutes. This gives the coconut time to absorb some moisture and makes the macaroons easier to portion. If the mixture still spreads when you scoop it, chill it for another 10 minutes.

5. Scoop the mixture into 2-tablespoon portions and place them about 1 1/2 inches apart on the prepared baking sheets. Press each portion into a compact mound with damp fingers. Tucking in loose coconut strands helps prevent stray pieces from burning.

6. Bake for 18 to 22 minutes, rotating the sheets from top to bottom and front to back halfway through. The macaroons are ready when the tops look dry, the edges are lightly browned, and the centers feel set but still slightly soft when gently pressed. Do not wait for the entire cookie to become firm in the oven; it will continue to set as it cools.

7. Leave the macaroons on the baking sheets for 10 minutes. Transfer them carefully to a wire rack and cool completely. They should have a chewy center and a lightly crisp, toasted exterior.

8. If desired, melt the chocolate in a heatproof bowl over a saucepan of barely simmering water, stirring until smooth. Dip the bottoms of the cooled macaroons into the chocolate or drizzle it over the tops. Place them on parchment and let the chocolate set at room temperature or in the refrigerator.

Expert tips

• Use sweetened condensed milk, not evaporated milk. They are different products, and evaporated milk will make the mixture too loose.
• Weigh the coconut if possible. Very loosely packed cups can contain too little coconut, producing cookies that spread.
• If the mixture seems wet, add 2 tablespoons of coconut at a time, then chill it for 10 minutes before shaping. Coconut brands vary in size and absorbency.
• If the macaroons are dry or crumbly, the coconut may be too coarse or the cookies may have baked too long. Remove them when the centers are still slightly soft.
• For a less sweet cookie, use bittersweet chocolate for the drizzle, but do not replace the sweetened condensed milk with unsweetened milk; it provides both sweetness and structure.
• Keep the oven temperature moderate. Cocoa can make browning difficult to judge, so use the dry-looking tops and set-but-soft centers as your main doneness cues.

Serving and storage

Serve the macaroons at room temperature, plain or with the optional chocolate coating. Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container with parchment between layers for up to 2 months. Thaw at room temperature, leaving them covered until fully thawed to reduce condensation on the chocolate.

Frequently asked questions

Why did my chocolate coconut macaroons spread?

The mixture was likely too wet, the coconut was loosely measured, or the cookies were not chilled. Stir in 2 tablespoons of shredded coconut, chill the mixture for 10 to 15 minutes, and shape compact mounds before baking.

Can I use unsweetened shredded coconut?

Yes, but the macaroons will be less sweet and may be slightly drier. Add 1 to 2 tablespoons of extra condensed milk only if the mixture will not hold together; add it gradually so the mixture does not become loose.

How do I know when macaroons are done?

The tops should look dry, the edges should show light browning, and the centers should feel set but still a little soft. They firm as they cool, so baking until the centers feel completely firm can make them dry.

Can I make these macaroons without egg whites?

Egg whites help bind the coconut and give the cookies structure. You can omit them, but the mixture will be more delicate; chill it well and press the portions firmly before baking. The texture may be denser and less cohesive.

How should I store chocolate coconut macaroons?

Store cooled macaroons in an airtight container at room temperature for up to 5 days. Freeze them in a sealed container for up to 2 months and thaw them at room temperature before serving.