If you’re on the hunt for a delightful little treat that’s both simple to make and absolutely delicious, this Coconut Macaroons with Chocolate Recipe is your new best friend. These macaroons strike the perfect balance between chewy coconut goodness and the rich, velvety touch of dark chocolate. They’re light, sweet, and irresistibly coconutty, making them a go-to snack for kids and adults alike. Plus, with just four straightforward ingredients, this recipe is a breeze to whip up anytime you crave a homemade sweet treat.
Ingredients You’ll Need
Don’t let the simplicity of this recipe fool you—each ingredient plays a crucial role in giving these Coconut Macaroons with Chocolate their wonderful taste and texture. From the naturally sweet shredded coconut to the luscious dark chocolate, it all comes together beautifully.
- 2.5 cups unsweetened shredded coconut: The star of the show, providing that chewy, tropical texture and intense coconut flavor.
- 4 egg whites: These bind the macaroons while keeping them light and airy instead of dense.
- 1 tbsp honey or maple syrup: Adds a touch of natural sweetness and helps achieve that perfect golden color when baked.
- 3.5 oz dark chocolate bar: For dipping, giving the macaroons a rich, slightly bitter contrast that pairs wonderfully with the coconut.
How to Make Coconut Macaroons with Chocolate Recipe
Step 1: Prep Your Space and Ingredients
Begin by lining a large baking sheet with parchment paper—this will prevent sticking and make cleanup a breeze. Then preheat your oven to 350°F, which is the perfect temperature to toast the coconut to golden perfection without drying it out.
Step 2: Whisk the Egg Whites and Sweetener
In a large bowl, whisk together the egg whites and honey (or maple syrup) until you see a light froth forming. This step is key to give your macaroons a lovely lift, ensuring they aren’t overly dense but still hold together beautifully.
Step 3: Fold in the Shredded Coconut
Slowly add the shredded coconut to your frothy egg whites, mixing gently but thoroughly. Each coconut flake should be completely coated, which will give your macaroons their moist, chewy texture after baking.
Step 4: Scoop and Shape the Macaroons
Using a 1-tablespoon cookie scoop, portion out the coconut mixture onto the baking sheet. Don’t worry if the mounds aren’t perfect; use your fingers to smooth and shape them into neat little domes. This helps with even baking and presentation.
Step 5: Bake Until Golden and Delicious
Pop the tray into your preheated oven and bake for about 20 minutes. Keep an eye on the color—they should turn a warm, inviting golden brown. This baking step intensifies the coconut flavor and gives the outside a slight crispness that contrasts so well with the chewy interior.
Step 6: Melt the Chocolate
While the macaroons cool, chop your dark chocolate into small pieces. Microwave the chocolate in 30-second intervals, stirring between each burst, until completely melted and smooth. This rich melted chocolate will be the perfect coating for your macaroons.
Step 7: Dip and Set
Dip the bottom or half of each cooled macaroon into the melted chocolate, then place them back on the lined baking sheet. Let them sit until the chocolate hardens—either at room temperature or pop them into the fridge for quicker set.
How to Serve Coconut Macaroons with Chocolate Recipe
Garnishes
If you want to dress these up a bit, consider sprinkling a pinch of flaky sea salt on the chocolate before it sets. The salty kick pairs beautifully with the sweet coconut and rich chocolate. Alternatively, a few crushed toasted almonds or a dusting of cocoa powder adds a nice touch.
Side Dishes
These Coconut Macaroons with Chocolate make a perfect companion to your afternoon tea or coffee. They also pair nicely with a scoop of vanilla ice cream or a dollop of whipped cream for a simple yet elegant dessert.
Creative Ways to Present
Arrange the macaroons on a beautiful platter lined with fresh mint leaves for a pop of color. For festive occasions, you can drizzle extra melted white chocolate over them or even customize the dipping chocolate with a splash of espresso or chili powder for a fun twist.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Coconut Macaroons with Chocolate in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week—perfect for satisfying sudden sweet cravings.
Freezing
If you want to keep these longer, freeze them in a single layer on a baking sheet, then transfer to airtight containers or freezer bags. When properly frozen, they’ll hold up well for up to two months, allowing you to enjoy these treats anytime.
Reheating
To bring back that freshly baked feeling, simply let frozen macaroons thaw at room temperature. If you like, warm them gently in a low oven (around 300°F) for 5 minutes to revive the crisp edges, but be careful not to melt the chocolate coating.
FAQs
Can I use sweetened shredded coconut instead of unsweetened?
Absolutely! Using sweetened coconut will add extra sweetness to your macaroons, so you might want to reduce or omit the honey or maple syrup to keep the balance just right.
Is it possible to make these macaroons vegan?
Since this recipe uses egg whites as a binder, making a vegan version would require a substitute like aquafaba (chickpea water). The texture might vary slightly, but many find it a great alternative!
What kind of dark chocolate is best for dipping?
Choose a high-quality dark chocolate bar with at least 60% cocoa content for a rich, slightly bitter flavor that complements the sweetness of the coconut perfectly.
Can I add other flavors to the mix?
Definitely! A splash of vanilla extract or a pinch of cinnamon in the batter can add a lovely depth of flavor without overpowering the coconut.
How do I know when the macaroons are done baking?
Keep an eye on them near the 20-minute mark; the edges and tops should be golden brown while the centers remain slightly soft. This will ensure that chewy, melt-in-your-mouth texture.
Final Thoughts
There’s nothing quite like the joy of biting into a fresh, chewy, chocolate-dipped coconut macaroon made with your own hands. This Coconut Macaroons with Chocolate Recipe is so wonderfully straightforward yet yieldingly delicious, it’s the kind of treat you’ll want to keep coming back to. Whether for a quick snack or a special dessert, these macaroons have a way of making any moment a little sweeter. Give them a try—you won’t regret it!
Print
Coconut Macaroons with Chocolate Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 36 macaroons
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Coconut Macaroons with Chocolate are sweet, coconutty, and delightful little treats that are easy to make with just four ingredients. Perfect for a light snack, these macaroons are crispy on the outside and chewy on the inside, with a delicious chocolate dip that kids and adults alike will love.
Ingredients
Macaroon Base
- 2.5 cups unsweetened shredded coconut
- 4 egg whites
- 1 tbsp honey or maple syrup
Chocolate Coating
- 3.5 oz dark chocolate bar
Instructions
- Prepare Baking Sheet and Oven: Line a large baking sheet with parchment paper to prevent sticking and preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking.
- Mix Egg Whites and Sweetener: In a mixing bowl, whisk together the 4 egg whites and 1 tablespoon of honey or maple syrup until the mixture becomes frothy. This helps incorporate air for a lighter texture.
- Add Coconut: Gradually add the 2.5 cups of shredded coconut into the egg white mixture. Stir thoroughly until all the coconut is coated evenly by the egg whites and sweetener, forming a sticky mixture.
- Form Macaroons: Using a 1 tablespoon-sized cookie scoop, scoop the mixture onto the prepared baking sheet, spacing them evenly. Use your fingers to gently shape and smooth out each macaroon into neat mounds.
- Bake: Place the baking sheet in the preheated oven and bake the macaroons for about 20 minutes or until they turn a golden brown color on the outside, indicating they are cooked through and crispy.
- Prepare Chocolate Melt: While the macaroons cool, chop the 3.5 oz dark chocolate bar into small pieces. Place the chocolate in a bowl and melt it in the microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Dip Macaroons: Once the macaroons have cooled sufficiently, dip each one into the melted chocolate coating the base or sides as desired. Place the dipped macaroons back onto the parchment-lined baking sheet.
- Set Chocolate: Allow the chocolate-dipped macaroons to cool completely so the chocolate hardens and sets, making them easier to handle and eat.
- Serve and Enjoy: Your delicious homemade Coconut Macaroons with Chocolate are ready to be enjoyed as a delightful snack or dessert.
Notes
- You can substitute honey with maple syrup if you prefer a vegan option, but the recipe includes egg whites so it’s not fully vegan.
- Make sure egg whites are whisked until frothy for better texture and binding of the coconut.
- If you don’t have a cookie scoop, you can use two spoons to shape the macaroons.
- Use a dark chocolate bar of good quality for the best flavor in the coating.
- Store the finished macaroons in an airtight container at room temperature for up to 3 days.
- For a sweeter treat, add a pinch of sugar to the egg whites before mixing with coconut.
