I’ve always had a place in my heart for coconut + chocolate. The buttery coconut paired with the bitterness of dark chocolate – its pretty perfect. Just saying.
If you’re a coconut hater, we definitely can’t be friends.
…I kid, I kid…
But seriously, these are just so good because the centers of these macaroons are soft and chewy, they aren’t too sweet and coconut + chocolate are meant to be. So that’s why I really love this recipe and I think you will, too!
I’ve been making these coconut macaroons now several years and they are one of my absolute favorite cookies in general. These little treats look fancy, yet are SO easy to make. Whether you leave them plain or dip them in dark chocolate, they are super yummy.
I like to make my coconut macaroons for special occasions, holidays, or to give as little gifts. And since they only have 5 ingredients, they whip up super quick. I make mine in little balls using a cookie scooper, such as this one. Once they are baked and cooled, you can keep them plain, or dip them in chocolate.
Some important notes on the recipe are: use only unsweetened coconut. I have found this at most grocery stores, but if yours doesn’t have it, then try out this one here. I also prefer to use sweeteners that are less refined, so here I am using coconut sugar. However, the recipe will come out just fine if you use white sugar. The coconut sugar will lend the macaroons a browner color (like how they are in my pictures). Lastly – the chocolate. I am using extra-dark chocolate. Preferably, look for fair-trade chocolates that support ethical business practices or brands that have a simple ingredient list. I have really enjoyed the brand Hu for their minimal ingredient list.
I hope you enjoy these macaroons as much as I do and remember, a little treat here and there is always allowed!
If you love this post, please share or comment below! Tag me on IG @drleahromay with a picture of your coconut macaroons!
Soft and chewy coconut macaroons dipped in dark chocolate that are quick and simple to make.
Author: Leah Romay
- 4 egg whites
- 1/8 t sea salt
- 1 cup coconut sugar
- 3.5 dried, shredded coconut, unsweetened
- Dark chocolate, approximately 4 oz
- Preheat oven to 350°F. Line baking sheet with parchment.
- Place the egg whites in a large bowl and add the salt. Whisk until frothy, then add the sugar and continue to whisk for another minute or two until well combined.
- Add the vanilla and coconut and stir to combine.
- Shape the mixture into tablespoon-sized balls using a spoon or a cookie scoop. Use your fingers to shape the tops if needed.
- Bake for about 18 minutes until golden brown. The coconut sugar will make these macaroons more golden than if white sugar was used. Keep an eye on them once time is almost up because they can get too brown very quickly.
- Allow to cool on the parchment.
- Melt your chocolate in a double boiler. I recommend using dark chocolate to balance the sweetness of the cookie. Once the chocolate is melted, dip the bottom of the macaroons in the chocolate and move the macaroon in a circular motion to get the chocolate to evenly come up the sides a bit. Place back onto the parchment paper and allow to cool completely.