Chocolate Coconut Macaroons

Chocolate coconut macaroons are an easy cookie that takes just minutes to prepare. No mixer, just a little stirring, and your macaroons are ready for the oven!

Hello hello! Who’s ready for some coconut-y goodness? (If your hands aren’t raised then I don’t even know who you are anymore. Just kidding. Sort of.)

These chocolate coconut macaroons are insane. They’re super quick to make—even quicker if you skip dipping them in chocolate—and so yummy. Soft and chewy on the inside, a little crispy on the outside, and really easy to eat, these macaroons are delicious!

And all you need are a few basic ingredients, one bowl, and a spatula to make them. Could dessert get easier?

Why you’ll love these chocolate coconut macaroons:

• You only need six ingredients to make them
• No mixer required!
• The recipe is easily doubled if you’re baking for a crowd

Ingredient list

All you need to make these chocolate macaroons is:

• Sweetened condensed milk
• Cocoa powder
• Vanilla extract
• Salt
• Sweetened flaked coconut
• Chocolate chips

And like I said above, you can totally skip dipping the macaroons in melted chocolate, so you don’t even HAVE to have the chocolate chips.

A lot of recipe for coconut macaroons call for beaten egg whites but I think that’s too fussy so this recipe is totally egg-free.

How to make macaroons

• Stir sweetened condensed milk, cocoa powder, and a couple other ingredients in a bowl until smooth
• Fold in the coconut
• Scoop onto baking sheets and bake
• Once the macaroons are cool, dip the bottoms in melted chocolate

AND THAT’S IT! These taste like a candy bar but way, way better.

Notes:

• Be sure you use sweetened condensed milk, not evaporated milk. They’re very different and your macaroons will not set up without sweetened condensed milk
• Sift your cocoa powder before using if it’s lumpy or you could end up with lumps of cocoa powder in the final product
• I like to use Baker’s cocoa powder, which is available in most grocery stores. Trader Joe’s cocoa powder is another good option
• I also like to use Baker’s coconut, called Baker’s angel flake
• If you wanted, you could drizzle melted chocolate on top of the macaroons and even top that with an almond (to resemble one of my fave candy bars ever)

How to store your cookies

Uneaten chocolate coconut macaroons can be stored in an airtight container at room temperature for 3 or 4 days.

Use parchment paper or wax paper in between layers of cookies. 

I don’t recommend freezing these.

What kind of coconut should I use?

As long as it’s sweetened flaked coconut, the brand doesn’t really matter. My favorite is Baker’s angel flake because it’s always really moist (sorry for that word) and flavorful.

Just don’t use unsweetened coconut. The macaroons will lack flavor and won’t set up properly.

A few more recipes you might enjoy:
Coconut Custard Pie
Chocolate Coconut Bars
Brownie Mix Cookies
Lemon Coconut Cake

Did you make these chocolate macaroons? That’s awesome! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!

5 from 11 votes

Print

Chocolate Coconut Macaroons

Prep Time

18 mins

Cook Time

10 mins

Total Time

28 mins

 

These chocolate macaroons are easy to whip up, requiring just one bowl and no mixer. If you love chocolate and coconut then you'll love these!

Course: Dessert

Cuisine: American

Servings: 28

Author: Kelsie

Ingredients

• 1 14-ounce can sweetened condensed milk
• 1/4 cup cocoa powder sifted if it’s lumpy
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 5 1/2 cups sweetened flaked coconut*
• 3/4 cup chocolate chips melted

Instructions

1. Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper, spray the parchment with cooking spray, and set aside.
2. Stir together the condensed milk, cocoa powder, vanilla, and salt until smooth. Fold in the coconut until thoroughly combined.
3. Shape into balls of about 2 tablespoons of the mixture and arrange on the prepared baking sheets 2 inches apart.
4. Bake 10 to 12 minutes, until the coconut is beginning to brown on the outside of the macaroons (you’ll have to look closely at the cookies to see the browning).
5. Use a thin metal spatula to transfer the macaroons to a wire rack to cool completely.
6. Once the cookies are cool, dip the bottom of each macaroon in melted chocolate and set on parchment paper until the chocolate sets. (You can pop them in the fridge to set the chocolate quickly if you want.)
7. Uneaten cookies can be stored in an airtight container at room temperature for 3 or 4 days.

Recipe Notes

• *One (14-ounce) bag of coconut is about 5 1/2 cups.
• Be sure you use sweetened condensed milk, not evaporated milk. They’re different and your macaroons will not set up with evaporated milk
• I like to use Baker’s cocoa powder, which is available in most grocery stores. Trader Joe’s cocoa powder is another good option
• I also like to use Baker’s coconut, called Baker’s angel flake but any brand of sweetened coconut should work
• You can make the macaroons bigger than 2 tablespoons if you want, but the baking time will increase
• If you wanted, you could drizzle melted chocolate on top of the macaroons and even top that with an almond (to resemble one of my fave candy bars ever)