Chocolate Coconut Macaroons
- Balanced Seasons
- Jan 6
- 2 min read
(Just 6 Ingredients!)
There’s something deeply comforting about a simple cookie recipe, especially one that delivers big flavor with very little effort. These sweet, chewy chocolate coconut macaroons are a classic for a reason. With just six basic ingredients, they come together quickly and feel both nostalgic and a little indulgent.
Perfect for holiday baking, winter afternoons, or anytime you’re craving something cozy and coconut-forward, these macaroons don’t require fancy shaping or special equipment. In fact, the beauty of this recipe is that there are no rules. Rustic, craggy cookies are part of the charm.
Why I Love These Macaroons
Naturally gluten-free
Soft and chewy on the inside, lightly crisp on the outside
Only six ingredients
Easy to customize with chocolate
Chocolate Coconut Macaroons Recipe
Active Time: 30 minutes
Total Time: 1 hour
Yield: About 40 small macaroons or 24 larger macaroons
Ingredients
1 (14-ounce) bag sweetened shredded coconut
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
2 large egg whites
¼ teaspoon salt
One bag of Ghirardelli bittersweet chocolate chips, melted
Instructions
Step 1: Prepare the Batter
Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, stir together the shredded coconut, sweetened condensed milk, and vanilla until fully combined.
In a separate bowl, beat the egg whites with the salt using an electric mixer until firm peaks form. Gently fold the egg whites into the coconut mixture, being careful not to deflate them too much.
Step 2: Bake
Scoop tablespoon-sized mounds of batter onto the prepared baking sheets, spacing them about 1 inch apart.
Bake for about 25 minutes, until the macaroons are lightly golden. Halfway through baking, rotate the pans from top to bottom and front to back for even browning.
Transfer the baking sheets to cooling racks and let the macaroons cool completely.
Step 3: Add Chocolate
Melt chocolate chips in a double boiler. Dip half the cooled macaroon into the melted chocolate, letting any excess drip off. Place them back on the parchment-lined sheets. Drizzle any remaining chocolate over the tops. (optional)
Refrigerate for about 5 minutes, just until the chocolate is set.
Tips for Success
Don’t overmix the batter after folding in the egg whites — gentle is best.
These macaroons store well in an airtight container for several days.
A Cozy Baking Moment
These chocolate coconut macaroons are the kind of recipe that invites you to slow down, to let the oven warm the kitchen, to enjoy a simple process, and to savor something sweet made with intention. Whether you’re baking for a holiday tray or just because, they’re a beautiful reminder that sometimes less really is more.
Comments