Chocolate Macaroons

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Chewy coconut chocolate macaroons are a great addition to the dessert table! These easy cookies take only minutes to mix up and bake.

Coconut macaroons are some of those cookies that always felt so fancy to me growing up.

I had no idea how easy they were to make until a few years ago, and ever since then, I’ve been enjoying these easy treats whenever the craving arises!

These chocolate macaroons have just the right level of sweetness so they don’t feel overindulgent, either.

I can’t get enough of the crisp exterior and chewy middle — you’ll love it too!

Why you’ll love this recipe

If you’re a coconut fan, these cookies are perfect for you! These macaroons have the perfect amount of chocolate so the coconut flavor comes through.

Chocolate macaroons are incredibly easy to make, too, because they require just 6 ingredients. You might even already have everything you need on hand!

They’re naturally gluten free, so they are suitable for a wider range of diets than other cookies might be. 

Whether you make these cookies for a holiday dessert or simply for snacking, they’re definitely a hit!

What’s the difference between macaroons and macarons?

I know that some people get confused and think macaroons and macarons are the same thing, but they are actually two very different cookies!

Macaroons are mainly made of unsweetened coconut, with sugar, egg whites, and other flavorings. They sometimes also contain sweetened condensed milk.

Macarons are also made using egg whites, but the whites are often aged before mixing with almond flour, powdered sugar, and flavorings. These crisp and chewy French cookies are sandwiched with flavored buttercreams and other fillings.

Ingredients for chocolate macaroons

Full list of ingredients with quantities is listed in the recipe card.

You’ll need:

Shredded unsweetened coconut – Unsweetened coconut should be available in the baking aisle of your grocery store. Keep in mind that you want to use shredded coconut, which is small thin pieces, not the larger coconut flakes.

Egg whites – The egg whites in this recipe bind the ingredients together and help create a crisp exterior.

Granulated sugar – Because we’re using unsweetened coconut, some sugar is needed to sweeten the cookies. It also helps balance the flavor of the cocoa powder.

Cocoa powder – You can use any variety of unsweetened cocoa powder in this recipe. Make sure it is cocoa powder for baking, not cocoa drink mix!

Vanilla – I always recommend pure vanilla extract for the best flavor.

Salt – Fine sea salt is what I use for all of my cookie recipes. It mixes evenly into the cookies so you don’t end up with salty bites!

How to make this recipe

Making these chocolate macaroons recipe is really easy. Because everything comes together in one bowl, this is a great recipe to make with kids.

Line a cookie sheet with parchment paper or reusable silicone liner. Preheat the oven to 350°F.

In a bowl, mix together the coconut, sugar, cocoa powder, and salt. Mixing the dry ingredients before adding the wet ingredients helps the coconut get coated in the cocoa powder for even flavor.

Add in the egg whites and vanilla, stirring well to completely incorporate.

If you like, you can use a damp hand (or wear kitchen gloves) to mix. I generally prefer this method because it really ensures it’s fully mixed!

Use a medium cookie scoop or damp/gloved hands to form mounds about ping-pong ball size, approximately 1 1/2 tablespoons.

You want the mounds to not be falling apart, but don’t make them too packed or they won’t be chewy.

Arrange the macaroons on the prepared cookie sheet. They don’t spread, so you can place them fairly close together.

Bake cookies for 15-18 minutes, making sure to check at 15 minutes. Do not overbake or the macaroons will be hard instead of chewy. They should be set on the outside, not loose.

Let the macaroons cool on the baking tray for 2 minutes, then let cool completely on a wire rack.

The macaroons will dry and crisp more as they cool, which is why not overbaking is important!

Once cooled, you can serve immediately or store. Fresh chocolate macaroons will have a crisp exterior and be chewy on the inside; after storing they will lose some of the crisp outside but will still be deliciously chewy!

Recipe variations

Macaroons are really simple to customize with different flavors, and this chocolate version is a great jumping-off point for getting creative.

For a really rich chocolate taste, mix in 4 ounces of melted (and cooled) chocolate. Or, dip the baked macaroons into melted dark or white chocolate for a pretty bottom.

You can mix in mini chocolate chips, peanut butter chips, or chopped candies.

Fruit is a great addition too. Make sure it isn’t too wet so the macaroons don’t fall apart. You can pat the chopped fruit dry with a paper towel before adding.

For a bit of spice, add in a little ground cinnamon, ground cardamom, or even chile powder.

Storage tips

Coconut macaroons should be stored in an airtight container at room temperature. They will keep for up to 7 days when stored properly.

Macaroons are perfect candidates for freezing! 

To freeze, wrap each macaroon in plastic wrap and place in a freezer bag or container. The frozen macaroons will keep for up to 3 months.

Thaw the cookies at room temperature for 1-2 hours, unwrapped and set on a wire rack.

Other chocolate cookies you’ll love

Craving more chocolate? Try spiced Mexican hot chocolate cookies, almond flour chocolate cookies, or loaded monster cookies.

If you’re a true chocolate lover, go for double chocolate chip cookies or double chocolate thumbprint cookies.

These chocolate crinkle cookies are some of my favorites too!

For another old-fashioned sweet treat, try your hand at nougat!

If you love coconut, you’ve got to give these chocolate macaroons a try.