Kick your dessert game up a notch with these irresistible chocolate coconut macaroons! Perfect for satisfying sweet cravings or impressing guests, these treats combine rich cocoa with tropical coconut in delightful ways. Whether you’re a baking novice or a seasoned pro, you’ll find plenty of inspiration in this roundup of decadent recipes. Get ready to discover your new favorite indulgence—let’s dive into these mouthwatering creations!
Classic Chocolate-Dipped Coconut Macaroons
Haven’t you always wanted to master those bakery-perfect coconut macaroons with that irresistible chocolate coating? Let’s walk through this classic recipe together, where we’ll create perfectly textured macaroons with professional techniques that guarantee success every single time.
Ingredients
– 14 ounces sweetened shredded coconut
– ¾ cup granulated sugar
– ¼ cup all-purpose flour, sifted
– 4 large pasture-raised egg whites, at room temperature
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 8 ounces high-quality semi-sweet chocolate, finely chopped
– 1 tablespoon coconut oil
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. Combine 14 ounces sweetened shredded coconut, ¾ cup granulated sugar, and ¼ cup sifted all-purpose flour in a large mixing bowl.
3. In a separate bowl, whisk 4 room-temperature egg whites with 1 teaspoon vanilla extract and ¼ teaspoon fine sea salt until frothy but not stiff.
4. Pour the egg white mixture over the dry ingredients and fold gently until fully incorporated.
5. Use a 2-tablespoon cookie scoop to portion the mixture onto prepared baking sheets, spacing them 2 inches apart.
6. Bake for 18-22 minutes until the edges are deep golden brown and the tops are lightly toasted.
7. Transfer the baking sheets to wire racks and let the macaroons cool completely for 45 minutes.
8. Create a double boiler by placing a heatproof bowl over a saucepan with 1 inch of simmering water.
9. Melt 8 ounces chopped semi-sweet chocolate with 1 tablespoon coconut oil, stirring constantly until smooth and glossy.
10. Dip the bottom third of each cooled macaroon into the melted chocolate.
11. Return the dipped macaroons to the parchment-lined sheets and let the chocolate set at room temperature for 1 hour.
These macaroons achieve that ideal contrast between the crisp exterior and moist, chewy interior that makes them so addictive. The high-quality chocolate coating provides a sophisticated bitterness that balances the coconut’s natural sweetness beautifully. For an elegant presentation, arrange them on a tiered stand with fresh berries or serve alongside espresso for a sophisticated dessert pairing.
Vegan Dark Chocolate Coconut Macaroons
Diving into vegan baking doesn’t mean sacrificing indulgence, especially when these dark chocolate coconut macaroons deliver such rich flavor and satisfying texture with plant-based ingredients. Let me guide you through creating these delightful treats that perfectly balance bitter chocolate with sweet coconut in a method anyone can master.
Ingredients
– 2 cups unsweetened shredded coconut
– ¾ cup coconut cream, chilled overnight
– ½ cup organic cane sugar
– ¼ cup Dutch-process cocoa powder
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 8 ounces vegan dark chocolate (70% cacao), finely chopped
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Combine the unsweetened shredded coconut, chilled coconut cream, organic cane sugar, Dutch-process cocoa powder, pure vanilla extract, and fine sea salt in a medium mixing bowl.
3. Mix thoroughly with a spatula until all ingredients are fully incorporated and the coconut is evenly coated.
4. Scoop 1-tablespoon portions of the mixture and compress firmly between your palms to form compact mounds.
5. Arrange the mounds 2 inches apart on the prepared baking sheet.
6. Bake for 18-20 minutes until the edges appear lightly golden and the tops feel firm to the touch.
7. Transfer the baking sheet to a wire rack and let the macaroons cool completely for 30 minutes.
8. Melt the finely chopped vegan dark chocolate in a heatproof bowl set over a saucepan of simmering water, stirring constantly until smooth.
9. Dip the base of each cooled macaroon into the melted chocolate, allowing excess to drip off.
10. Return the dipped macaroons to the parchment-lined sheet and refrigerate for 15 minutes until the chocolate sets.
Looking at these finished macaroons reveals a crisp exterior that gives way to a chewy, moist interior, with the intense dark chocolate coating providing a sophisticated bitterness that contrasts beautifully against the sweet coconut core. Serve them alongside espresso for an elegant dessert pairing or crumble them over dairy-free ice cream for a decadent sundae topping that highlights their complex texture and flavor profile.
Double Chocolate Coconut Macaroon Bites
Venturing into the world of elegant yet approachable desserts, these double chocolate coconut macaroon bites combine rich cocoa notes with tropical coconut in a perfectly portioned treat that requires no special equipment or advanced techniques. We’ll walk through each stage methodically, ensuring even novice bakers achieve professional-looking results with confidence and precision.
Ingredients
– 14 ounces sweetened shredded coconut
– ¾ cup granulated sugar
– ⅓ cup Dutch-process cocoa powder, sifted
– ¼ cup all-purpose flour
– 4 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 4 ounces high-quality dark chocolate (70% cacao), finely chopped
Instructions
1. Preheat your conventional oven to 325°F and line two standard baking sheets with parchment paper.
2. Combine the sweetened shredded coconut, granulated sugar, sifted Dutch-process cocoa powder, all-purpose flour, and fine sea salt in a large mixing bowl.
3. Whisk the lightly beaten pasture-raised eggs with pure vanilla extract in a separate small bowl until fully incorporated.
4. Pour the egg mixture into the dry ingredients and mix with a rubber spatula until the coconut is evenly coated and the mixture holds together when pressed.
5. Portion the mixture using a 1-tablespoon cookie scoop, packing firmly to create uniform mounds.
6. Arrange the scooped mounds 1 inch apart on the prepared baking sheets, gently reshaping any that lost their form during transfer.
7. Bake for 18-22 minutes, rotating the sheets halfway through, until the macaroons appear set and develop slight cracking on the surface.
8. Transfer the baking sheets to wire racks and allow the macaroons to cool completely for 45-60 minutes.
9. Melt the finely chopped high-quality dark chocolate using a double boiler over simmering water, stirring constantly until smooth and glossy.
10. Dip the base of each cooled macaroon into the melted chocolate, allowing excess to drip back into the bowl.
11. Return the chocolate-dipped macaroons to the parchment-lined sheets and refrigerate for 15-20 minutes until the chocolate sets completely.
Exquisitely chewy with crisp edges, these bites deliver intense chocolate flavor balanced by the tropical sweetness of coconut. The dark chocolate base provides a sophisticated bitter contrast that elevates the entire experience, while the uniform texture ensures perfect bite-sized enjoyment every time. For an elegant presentation, arrange them on a tiered stand with fresh raspberries or serve alongside espresso for a sophisticated dessert pairing.
Coconut Macaroons with Chocolate Ganache Drizzle
Let’s create these elegant coconut macaroons with a luxurious chocolate ganache drizzle, a delightful treat that combines chewy coconut texture with rich chocolate sophistication. This methodical approach will guide you through each precise step to achieve bakery-quality results in your own kitchen.
Ingredients
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 3 large pasture-raised egg whites, at room temperature
- 1/4 teaspoon fine sea salt
- 8 ounces high-quality dark chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat your oven to 325°F and line two baking sheets with parchment paper.
- Combine 14 ounces sweetened shredded coconut, 14 ounces sweetened condensed milk, and 2 teaspoons pure vanilla extract in a large mixing bowl.
- In a separate clean, dry bowl, whisk 3 large pasture-raised egg whites with 1/4 teaspoon fine sea salt until stiff peaks form. Tip: Ensure your bowl and whisk are completely grease-free for maximum volume.
- Gently fold the whipped egg whites into the coconut mixture until just combined, being careful not to deflate the egg whites.
- Using a 2-tablespoon cookie scoop, portion the mixture onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 20-25 minutes until the macaroons are golden brown around the edges and firm to the touch.
- Transfer the baking sheets to wire racks and let the macaroons cool completely, about 30 minutes.
- While macaroons cool, place 8 ounces finely chopped dark chocolate in a heatproof bowl.
- Heat 1/2 cup heavy cream in a small saucepan over medium heat until it reaches 180°F and begins to simmer around the edges.
- Pour the hot cream over the chopped chocolate and let stand undisturbed for 2 minutes.
- Whisk the chocolate and cream mixture gently until smooth and glossy.
- Whisk in 1 tablespoon unsalted butter until fully incorporated and the ganache is silky. Tip: For perfect drizzling consistency, let the ganache cool to 85°F before using.
- Using a fork or piping bag, drizzle the chocolate ganache over the cooled macaroons in a zigzag pattern.
- Allow the ganache to set at room temperature for 45-60 minutes before serving. Tip: For quicker setting, refrigerate for 15 minutes, but bring to room temperature before serving for optimal texture.
Beyond their beautiful appearance, these macaroons offer a delightful contrast between the chewy, moist coconut interior and the crisp, golden exterior. The bittersweet chocolate ganache provides a sophisticated counterpoint to the sweet coconut base, creating a balanced flavor profile that elevates this classic cookie. Consider serving them alongside espresso or as part of a dessert platter with fresh berries for an elegant presentation.
Chocolate Almond Coconut Macaroons
Now, let’s create these delightful chocolate almond coconut macaroons that perfectly balance rich cocoa notes with tropical coconut and nutty almond flavors. This recipe yields chewy, tender cookies with crisp edges, ideal for both novice bakers and seasoned dessert enthusiasts. Following these precise steps will ensure consistently perfect results every time you bake them.
Ingredients
– 14 ounces sweetened shredded coconut
– ¾ cup granulated sugar
– ¼ cup unsweetened Dutch-process cocoa powder
– 3 large pasture-raised egg whites, at room temperature
– 1 teaspoon pure almond extract
– ½ teaspoon fine sea salt
– 4 ounces dark chocolate (70% cacao), finely chopped
– ¼ cup sliced almonds
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. Combine 14 ounces sweetened shredded coconut, ¾ cup granulated sugar, ¼ cup unsweetened Dutch-process cocoa powder, and ½ teaspoon fine sea salt in a large mixing bowl.
3. Whisk 3 large pasture-raised egg whites in a separate bowl until frothy but not stiff, about 45 seconds.
4. Add 1 teaspoon pure almond extract to the egg whites and whisk for 15 seconds to incorporate.
5. Pour the egg white mixture into the dry ingredients and mix with a spatula until fully combined and the coconut is evenly moistened.
6. Scoop 2-tablespoon portions of the mixture and form into compact mounds using damp hands to prevent sticking.
7. Place the mounds 2 inches apart on prepared baking sheets and press 3-4 sliced almonds into the top of each macaroon.
8. Bake for 18-20 minutes until the edges appear crisp and the tops feel firm to the touch.
9. Cool the macaroons on the baking sheets for 10 minutes before transferring to a wire rack.
10. Melt 4 ounces dark chocolate in a double boiler over simmering water, stirring constantly until smooth and fully liquid.
11. Dip the base of each cooled macaroon into the melted chocolate and return to parchment paper.
12. Refrigerate the macaroons for 15 minutes to set the chocolate coating completely.
Finally, these macaroons achieve a wonderful textural contrast between the crisp chocolate-dipped bottoms and the chewy, moist interiors. The deep cocoa flavor pairs beautifully with the tropical coconut and subtle almond notes, making them sophisticated enough for holiday platters yet simple enough for everyday treats. Consider serving them alongside coffee or crumbled over vanilla ice cream for an elevated dessert experience.
Orange Zest Dark Chocolate Coconut Macaroons
Creating these sophisticated macaroons requires careful attention to technique and ingredient quality for optimal results.
Ingredients
– 14 ounces sweetened shredded coconut
– ¾ cup granulated sugar
– 3 large pasture-raised egg whites, at room temperature
– 1 teaspoon pure vanilla extract
– 2 tablespoons fresh orange zest, finely grated
– 4 ounces high-quality dark chocolate (70% cacao), finely chopped
– ½ teaspoon flaky sea salt
Instructions
1. Preheat your conventional oven to 325°F and line two baking sheets with parchment paper.
2. Combine the sweetened shredded coconut and granulated sugar in a medium mixing bowl, ensuring even distribution.
3. Add the room-temperature pasture-raised egg whites and pure vanilla extract to the coconut mixture.
4. Fold the ingredients together using a spatula until the coconut is thoroughly moistened and the mixture holds together when pressed.
5. Gently incorporate the finely grated fresh orange zest until evenly distributed throughout the mixture.
6. Using a 2-tablespoon cookie scoop, portion the coconut mixture onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 18-22 minutes, rotating the pans halfway through, until the macaroons develop golden-brown edges and firm tops.
8. Transfer the baking sheets to wire racks and allow the macaroons to cool completely for 45 minutes.
9. Create a double boiler by placing a heatproof bowl over a saucepan of gently simmering water.
10. Melt the finely chopped high-quality dark chocolate in the double boiler, stirring constantly with a spatula until completely smooth and glossy.
11. Dip the base of each cooled macaroon into the melted chocolate, allowing excess to drip back into the bowl.
12. Return the chocolate-dipped macaroons to the parchment-lined sheets and immediately sprinkle with flaky sea salt.
13. Allow the chocolate to set completely at room temperature for 1 hour before serving. Zesty orange notes perfectly complement the rich dark chocolate coating, creating an elegant balance of flavors. The macaroons develop a crisp exterior while maintaining a delightfully chewy interior texture that melts in your mouth. For an impressive presentation, arrange them on a tiered stand with fresh citrus slices and edible flowers.
Salted Caramel Chocolate Coconut Macaroons
Mastering these salted caramel chocolate coconut macaroons requires careful attention to technique, but the reward is a sophisticated treat that balances sweet, salty, and rich flavors in every bite. Many home bakers find macaroons intimidating, but this methodical approach ensures success even for beginners working with delicate meringue and precise temperatures. Let’s walk through each step together to create these elegant confections.
Ingredients
- 3 large pasture-raised egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated cane sugar
- 1 teaspoon pure vanilla extract
- 14 ounces sweetened shredded coconut
- 1/4 cup salted caramel sauce
- 8 ounces high-quality dark chocolate (70% cacao), finely chopped
- 1 teaspoon coconut oil
- Flaky sea salt for finishing
Instructions
- Preheat your oven to 325°F and line two baking sheets with parchment paper.
- Combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
- Whisk on medium-high speed until soft peaks form, about 2-3 minutes.
- Gradually add the granulated cane sugar while continuing to whisk, about 1 tablespoon every 30 seconds.
- Continue whisking until stiff, glossy peaks form, about 4-5 minutes total.
- Gently fold in the pure vanilla extract using a rubber spatula.
- Add the sweetened shredded coconut to the meringue mixture in three additions, folding gently after each addition.
- Drizzle the salted caramel sauce over the coconut mixture and fold until just combined.
- Using a 2-tablespoon cookie scoop, portion the mixture onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 18-22 minutes, rotating pans halfway through, until golden brown with crisp edges.
- Transfer the baking sheets to wire racks and cool completely, about 45 minutes.
- Combine the finely chopped dark chocolate and coconut oil in a heatproof bowl set over a saucepan of simmering water.
- Stir constantly with a rubber spatula until completely melted and smooth, about 3-4 minutes.
- Dip the bottom of each cooled macaroon into the melted chocolate mixture, allowing excess to drip off.
- Return dipped macaroons to parchment-lined sheets and immediately sprinkle with flaky sea salt.
- Refrigerate for 15 minutes until chocolate is fully set.
Velvety chocolate encases these macaroons, creating a satisfying snap that gives way to the chewy coconut interior. The salted caramel weaves through each bite, cutting the sweetness with its sophisticated salty notes. For an elegant presentation, arrange them on a tiered stand with coffee service, or package individually in cellophane bags tied with baker’s twine for thoughtful gifts.
Peanut Butter Swirl Chocolate Coconut Macaroons
Unbelievably simple yet sophisticated, these macaroons combine rich chocolate and creamy peanut butter in a delightful coconut base that requires minimal effort for maximum reward. Understanding the technique of proper ingredient incorporation will ensure your macaroons maintain their perfect texture and swirl pattern throughout baking.
Ingredients
- 14 ounces sweetened shredded coconut
- 1 cup granulated sugar
- 4 large pasture-raised egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 4 ounces high-quality dark chocolate, finely chopped
- 1/4 cup creamy natural peanut butter
Instructions
- Preheat your conventional oven to 325°F and line two baking sheets with parchment paper.
- Combine the sweetened shredded coconut, granulated sugar, room temperature egg whites, pure vanilla extract, and fine sea salt in a medium stainless steel bowl.
- Mix the ingredients thoroughly using a rubber spatula until the coconut is completely coated and the mixture holds together when pressed.
- Melt the finely chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water, stirring constantly until completely smooth.
- Remove the melted chocolate from the heat and immediately stir in the creamy natural peanut butter until fully incorporated.
- Drop rounded tablespoons of the coconut mixture onto the prepared baking sheets, spacing them 2 inches apart.
- Create a small indentation in the center of each macaroon using the back of a teaspoon.
- Drizzle approximately 1 teaspoon of the chocolate-peanut butter mixture over each macaroon in a circular motion.
- Use a toothpick to gently swirl the chocolate mixture into the coconut base, being careful not to overmix and lose the distinct pattern.
- Bake the macaroons for 18-22 minutes, rotating the baking sheets halfway through, until the edges are golden brown and the centers are set.
- Transfer the baking sheets to wire cooling racks and allow the macaroons to cool completely for 30 minutes before handling.
Creating these treats yields macaroons with a crisp exterior that gives way to a chewy, moist interior where the coconut flavor shines through. The dark chocolate provides a sophisticated bitterness that perfectly balances the sweet coconut, while the peanut butter adds a creamy, nutty dimension that makes these impossible to resist. Consider serving them alongside strong coffee or crumbling them over vanilla ice cream for an elevated dessert experience.
Espresso Chocolate Coconut Macaroons
Gently bridging the gap between sophisticated dessert and everyday treat, these espresso chocolate coconut macaroons deliver rich flavor with surprisingly simple preparation. Getting that perfect chewy texture requires careful attention to temperature and timing, but the reward is well worth the precision. Follow these steps methodically for bakery-quality results in your own kitchen.
Ingredients
– 14 ounces sweetened shredded coconut
– 1 cup granulated sugar
– 3 large pasture-raised egg whites, at room temperature
– 2 tablespoons high-quality unsweetened cocoa powder
– 1 tablespoon finely ground espresso beans
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 4 ounces dark chocolate (70% cacao), finely chopped
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. Combine 14 ounces sweetened shredded coconut, 1 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon finely ground espresso beans, and ¼ teaspoon fine sea salt in a large mixing bowl.
3. Whisk 3 large pasture-raised egg whites in a separate bowl until frothy but not stiff, about 30 seconds of vigorous whisking.
4. Stir 1 teaspoon pure vanilla extract into the whisked egg whites.
5. Pour the egg white mixture over the dry ingredients and mix thoroughly until all coconut is evenly moistened.
6. Using a 2-tablespoon cookie scoop, portion the mixture into tightly packed mounds spaced 2 inches apart on prepared baking sheets.
7. Bake for 18-20 minutes, rotating pans halfway through, until macaroons are firm to the touch and bottoms are lightly golden.
8. Transfer baking sheets to wire racks and cool completely, about 45 minutes.
9. Melt 4 ounces finely chopped dark chocolate in a double boiler over simmering water, stirring constantly until smooth and glossy.
10. Dip the base of each cooled macaroon into the melted chocolate, allowing excess to drip back into the bowl.
11. Return dipped macaroons to parchment-lined sheets and refrigerate for 15 minutes until chocolate sets completely.
You’ll notice the macaroons develop a crisp exterior that gives way to a moist, chewy interior with distinct coconut texture. The espresso provides a subtle bitterness that balances the sweetness, while the dark chocolate coating adds both visual appeal and depth of flavor. Consider serving these alongside strong coffee or crumbling them over vanilla ice cream for an elegant dessert variation.
White Chocolate Raspberry Coconut Macaroons
Whether you’re new to baking or simply craving something sweet, these elegant macaroons offer the perfect balance of chewy coconut, tart raspberry, and creamy white chocolate. We’ll walk through each stage methodically, ensuring even beginners achieve bakery-quality results with confidence.
Ingredients
- 14 ounces sweetened shredded coconut
- 14 fluid ounces sweetened condensed milk
- 2 large pasture-raised egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 4 ounces freeze-dried raspberries, finely crushed
- 6 ounces premium white chocolate, finely chopped
- 1 teaspoon coconut oil
Instructions
- Preheat your conventional oven to 325°F and line two heavy-gauge aluminum baking sheets with parchment paper.
- Combine the sweetened shredded coconut, sweetened condensed milk, room-temperature egg whites, pure vanilla extract, and fine sea salt in a large stainless steel bowl.
- Fold the ingredients together with a silicone spatula until fully incorporated, taking care not to overmix.
- Gently incorporate the finely crushed freeze-dried raspberries until evenly distributed throughout the coconut mixture.
- Using a #40 cookie scoop, portion level mounds of dough onto the prepared baking sheets, spacing them 1.5 inches apart to allow for slight spreading.
- Bake on the center rack for 18-22 minutes, rotating sheets halfway through, until the edges develop deep golden coloration.
- Transfer the baking sheets to wire cooling racks and allow the macaroons to cool completely for 45 minutes.
- Create a double boiler by placing a heatproof glass bowl over a saucepan with 1 inch of simmering water.
- Melt the finely chopped white chocolate and coconut oil in the double boiler, stirring constantly with a dry whisk until completely smooth.
- Dip the base of each cooled macaroon into the melted chocolate mixture, allowing excess to drip back into the bowl.
- Return the dipped macaroons to the parchment-lined sheets and refrigerate for 15 minutes until the chocolate coating sets firmly.
These macaroons develop a crisp exterior that gives way to a moist, chewy interior with vibrant raspberry tartness cutting through the sweet coconut. The white chocolate base provides both visual elegance and a creamy textural contrast that makes them perfect for gifting in clear cellophane bags or serving alongside espresso at your next brunch gathering.
Gluten-Free Chocolate Hazelnut Coconut Macaroons
Let’s create these delightful gluten-free macaroons that combine rich chocolate, nutty hazelnuts, and tropical coconut in perfect harmony. Learning to make these treats will give you an impressive dessert that’s surprisingly simple to execute, even for novice bakers working with alternative ingredients.
Ingredients
– 2 cups unsweetened shredded coconut
– ¾ cup granulated sugar
– 3 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– ½ cup roasted hazelnuts, finely chopped
– 4 ounces high-quality dark chocolate (70% cacao), finely chopped
– ¼ teaspoon fine sea salt
Instructions
1. Preheat your conventional oven to 325°F and line a standard baking sheet with parchment paper.
2. Combine the unsweetened shredded coconut and granulated sugar in a medium mixing bowl, ensuring even distribution.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the coconut mixture, stirring until fully incorporated.
4. Fold in the finely chopped roasted hazelnuts and fine sea salt using a spatula, creating a uniform batter.
5. Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake at 325°F for 18-22 minutes until the edges turn golden brown and the centers feel firm to the touch.
7. Transfer the baked macaroons to a wire cooling rack and allow them to cool completely for 30 minutes.
8. Melt the finely chopped dark chocolate using a double boiler, stirring continuously until smooth and glossy.
9. Dip the base of each cooled macaroon into the melted chocolate, coating approximately one-third of each cookie.
10. Return the chocolate-dipped macaroons to the parchment-lined sheet and refrigerate for 15 minutes until the chocolate sets firmly. These macaroons achieve a perfect textural contrast between the crisp exterior and chewy interior, with the dark chocolate providing a sophisticated bitterness that balances the natural sweetness. Serve them alongside espresso for an elegant dessert pairing or crumble over dairy-free ice cream for a decadent sundae topping.
Mint Chocolate Chip Coconut Macaroons
Naturally, these mint chocolate chip coconut macaroons offer a refreshing twist on the classic cookie, combining tropical coconut with cool mint and rich chocolate in a simple yet sophisticated treat that’s perfect for both beginners and experienced bakers alike.
Ingredients
- 14 ounces sweetened shredded coconut
- ¾ cup granulated cane sugar
- 6 large pasture-raised egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure peppermint extract
- 4 ounces high-quality dark chocolate, finely chopped
- ¼ teaspoon fine sea salt
Instructions
- Preheat your conventional oven to 325°F and position one rack in the center position.
- Line two heavy-gauge aluminum baking sheets with parchment paper, ensuring complete coverage.
- Combine the sweetened shredded coconut, granulated cane sugar, and fine sea salt in a large stainless steel mixing bowl.
- Add the room-temperature pasture-raised egg whites to the dry ingredients, using a silicone spatula to fold until fully incorporated.
- Incorporate the pure vanilla extract and pure peppermint extract into the coconut mixture, mixing until evenly distributed.
- Fold in the finely chopped high-quality dark chocolate until evenly dispersed throughout the batter.
- Using a 2-tablespoon cookie scoop, portion the mixture into compact mounds spaced 2 inches apart on the prepared baking sheets.
- Bake on the center rack for 18-22 minutes, rotating the sheets halfway through, until the macaroons develop deep golden edges.
- Transfer the baking sheets to wire cooling racks and allow the macaroons to cool completely for 45 minutes before handling.
Cool and crisp on the outside with a delightfully chewy interior, these macaroons feature the perfect balance of tropical coconut and refreshing mint, complemented by rich chocolate notes. Consider serving them alongside espresso for an elegant afternoon treat or crumbling them over vanilla bean ice cream for a decadent dessert presentation.
Chocolate Coconut Macaroon Ice Cream Sandwiches
Haven’t you ever wished for a frozen treat that combines chewy coconut texture with rich chocolate intensity? These chocolate coconut macaroon ice cream sandwiches deliver exactly that, transforming simple ingredients into an elegant dessert through careful technique. Let’s walk through each step methodically to ensure your success in creating these perfectly balanced treats.
Ingredients
– 2 cups sweetened shredded coconut
– 3/4 cup granulated sugar
– 3 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 quart premium vanilla bean ice cream, slightly softened
– 8 ounces high-quality dark chocolate (70% cacao), finely chopped
– 2 tablespoons refined coconut oil
Instructions
1. Preheat your conventional oven to 325°F and line two baking sheets with parchment paper.
2. Combine 2 cups sweetened shredded coconut, 3/4 cup granulated sugar, 3 lightly beaten pasture-raised eggs, 1 teaspoon pure vanilla extract, and 1/4 teaspoon fine sea salt in a medium mixing bowl.
3. Fold the mixture gently with a rubber spatula until all ingredients are fully incorporated and the coconut is evenly moistened.
4. Using a 2-tablespoon cookie scoop, portion the coconut mixture into 16 uniform mounds spaced 2 inches apart on your prepared baking sheets.
5. Bake at 325°F for 18-20 minutes until the macaroons develop golden-brown edges and firm tops.
6. Transfer the baking sheets to wire racks and cool the macaroons completely to room temperature, approximately 30 minutes.
7. Scoop 1/4 cup slightly softened premium vanilla bean ice cream onto the flat side of 8 cooled macaroons.
8. Press the remaining 8 macaroons firmly onto the ice cream to create sandwiches, ensuring even distribution.
9. Place the assembled sandwiches on a parchment-lined baking sheet and freeze for 2 hours until completely firm.
10. Create a double boiler by placing a heatproof bowl over a saucepan of simmering water, making sure the bottom doesn’t touch the water.
11. Melt 8 ounces finely chopped high-quality dark chocolate with 2 tablespoons refined coconut oil in the double boiler, stirring constantly until smooth and fully combined.
12. Remove the frozen sandwiches from the freezer and dip each one halfway into the melted chocolate mixture.
13. Return the chocolate-dipped sandwiches to the parchment-lined baking sheet and freeze for an additional 30 minutes until the chocolate coating is fully set.
Creating these elegant desserts yields a wonderful contrast between the chewy coconut macaroon texture and the smooth, creamy ice cream center. The dark chocolate shell provides a satisfying snap that complements the tropical coconut flavor beautifully. Consider serving these on a chilled platter garnished with toasted coconut flakes for an extra textural element that elevates the entire experience.
Spiced Mexican Chocolate Coconut Macaroons
Diving into the world of gourmet cookies, these Spiced Mexican Chocolate Coconut Macaroons offer a sophisticated twist on a classic treat, combining rich cocoa with warm spices and tropical coconut in a methodical process perfect for beginners. During the preparation, you’ll learn essential techniques for achieving the perfect chewy texture while balancing complex flavor profiles. This step-by-step guide ensures professional results even for first-time bakers.
Ingredients
– 14 ounces sweetened shredded coconut
– ¾ cup granulated sugar
– ¼ cup Dutch-process cocoa powder
– 1 teaspoon ground cinnamon
– ½ teaspoon cayenne pepper
– ¼ teaspoon fine sea salt
– 4 large pasture-raised egg whites, at room temperature
– 1 teaspoon pure vanilla extract
– 4 ounces high-quality dark chocolate (70% cacao), finely chopped
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 14 ounces sweetened shredded coconut, ¾ cup granulated sugar, ¼ cup Dutch-process cocoa powder, 1 teaspoon ground cinnamon, ½ teaspoon cayenne pepper, and ¼ teaspoon fine sea salt.
3. Whisk the dry ingredients for exactly 45 seconds until fully incorporated and no cocoa streaks remain.
4. In a separate medium bowl, whisk 4 large pasture-raised egg whites and 1 teaspoon pure vanilla extract until frothy but not stiff, about 90 seconds.
5. Pour the egg white mixture into the dry ingredients and mix with a silicone spatula until a cohesive, slightly sticky dough forms.
6. Using a 2-tablespoon cookie scoop, portion the dough into 24 mounds spaced 2 inches apart on prepared baking sheets.
7. Bake one sheet at a time in the center rack for 18-20 minutes until the edges appear dry and the tops develop slight cracks.
8. Transfer the baking sheet to a wire rack and cool the macaroons completely for 45 minutes.
9. Melt 4 ounces finely chopped dark chocolate in a double boiler over simmering water, stirring constantly until smooth and reaches 115°F.
10. Dip the base of each cooled macaron in the melted chocolate, allowing excess to drip off before returning to parchment.
11. Refrigerate the chocolate-dipped macaroons for 15 minutes until the chocolate sets completely.
Unbelievably chewy with a crisp chocolate shell, these macaroons deliver an intense cocoa flavor that builds to a subtle heat from the cayenne. The coconut provides delightful textural contrast against the smooth chocolate coating, making them perfect for serving alongside espresso or crumbling over vanilla bean ice cream for an elevated dessert experience.
Chocolate Coconut Macaroons with Toasted Coconut
Every baker needs a foolproof cookie in their repertoire, and these chocolate coconut macaroons with toasted coconut deliver both elegance and simplicity. Even novice cooks can master this recipe with careful attention to temperature and technique, resulting in professional-quality treats perfect for any occasion.
Ingredients
– 14 ounces sweetened shredded coconut
– 4 large pasture-raised egg whites, at room temperature
– 1 cup granulated sugar
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 8 ounces high-quality dark chocolate, finely chopped
– 1 teaspoon refined coconut oil
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. Spread 7 ounces of sweetened shredded coconut evenly on a separate baking sheet.
3. Toast the coconut in the preheated oven for 8-10 minutes, stirring halfway through, until golden brown with fragrant aroma.
4. Transfer the toasted coconut to a medium mixing bowl and combine with the remaining 7 ounces of untoasted shredded coconut.
5. In a separate large stainless steel bowl, combine 4 large pasture-raised egg whites, 1 cup granulated sugar, 1 teaspoon pure vanilla extract, and ¼ teaspoon fine sea salt.
6. Set the bowl over a saucepan of gently simmering water, ensuring the bottom doesn’t touch the water, and whisk constantly for 5-7 minutes until the mixture reaches 160°F on a digital thermometer.
7. Remove from heat and use a hand mixer to beat the egg white mixture on high speed for 3-4 minutes until stiff, glossy peaks form and the bowl feels cool to the touch.
8. Gently fold the coconut mixture into the whipped egg whites using a rubber spatula until fully incorporated.
9. Using a 2-tablespoon cookie scoop, portion the mixture into 24 mounds spaced 2 inches apart on the prepared baking sheets.
10. Bake for 18-20 minutes, rotating pans halfway through, until the edges are deep golden brown and the centers feel set when lightly pressed.
11. Transfer the baking sheets to wire racks and let the macaroons cool completely for 45 minutes.
12. Combine 8 ounces of finely chopped dark chocolate and 1 teaspoon of refined coconut oil in a heatproof bowl set over barely simmering water.
13. Stir the chocolate mixture constantly with a dry spatula until completely melted and smooth, about 4-5 minutes.
14. Dip the bottom third of each cooled macaroon into the melted chocolate, allowing excess to drip back into the bowl.
15. Return the dipped macaroons to the parchment-lined sheets and let the chocolate set at room temperature for 1 hour. A crisp chocolate shell encases the chewy, coconut-packed interior of these macaroons, creating a delightful textural contrast. Arrange them on a decorative platter with fresh berries for an elegant presentation, or package individually as thoughtful homemade gifts.
Cherry Dark Chocolate Coconut Macaroons
Zesty yet sophisticated, these cherry dark chocolate coconut macaroons combine chewy coconut texture with rich chocolate notes and tart fruit accents. Perfect for holiday baking or elegant gatherings, they require minimal equipment but deliver maximum flavor impact through careful technique. Follow these precise steps to achieve bakery-quality results in your own kitchen.
Ingredients
- 14 ounces sweetened shredded coconut
- 14 fluid ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
- 3 large pasture-raised egg whites, at room temperature
- 4 ounces high-quality dark chocolate (70% cacao), finely chopped
- ⅓ cup dried tart cherries, roughly chopped
Instructions
- Preheat your oven to 325°F and line two baking sheets with parchment paper.
- Combine 14 ounces sweetened shredded coconut, 14 fluid ounces sweetened condensed milk, 1 teaspoon pure vanilla extract, and ½ teaspoon fine sea salt in a large mixing bowl.
- In a separate clean, dry bowl, whip 3 large pasture-raised egg whites using an electric mixer on medium-high speed until they form stiff peaks, about 3-4 minutes.
- Gently fold the whipped egg whites into the coconut mixture using a rubber spatula, being careful not to deflate the egg whites.
- Fold in ⅓ cup dried tart cherries, roughly chopped, until evenly distributed throughout the mixture.
- Using a 2-tablespoon cookie scoop, portion the mixture into mounds spaced 2 inches apart on the prepared baking sheets.
- Bake for 18-22 minutes, rotating the pans halfway through, until the macaroons are golden brown around the edges.
- Transfer the baking sheets to wire racks and let the macaroons cool completely, about 45 minutes.
- Melt 4 ounces high-quality dark chocolate in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth.
- Dip the base of each cooled macaroon into the melted chocolate, allowing excess to drip off before returning to the parchment paper.
- Drizzle remaining chocolate over the tops of the macaroons using a fork or piping bag.
- Let the chocolate set completely at room temperature, about 1 hour, before serving.
Perfectly balanced between chewy coconut interior and crisp chocolate shell, these macaroons offer textural contrast that elevates them beyond ordinary cookies. The tart cherries provide bright counterpoints to the rich dark chocolate, creating a sophisticated flavor profile that develops complexity as they rest. For an elegant presentation, arrange them on a tiered stand with fresh cherries or serve alongside espresso for a refined dessert pairing.
Chocolate Coconut Macaroon Truffles
Unbelievably simple yet sophisticated, these chocolate coconut macaroon truffles transform basic pantry staples into elegant confections perfect for holiday gifting or everyday indulgence. Using just five ingredients and requiring no baking, this recipe guides you through creating perfectly textured truffles with a rich chocolate core encased in toasted coconut. You’ll master the technique of achieving that ideal chewy-crisp exterior while maintaining a fudgy interior.
Ingredients
– 14 ounces sweetened shredded coconut
– 14 ounces sweetened condensed milk
– 1 teaspoon pure vanilla extract
– 8 ounces dark chocolate couverture, finely chopped
– 2 tablespoons virgin coconut oil
Instructions
1. Preheat your conventional oven to 325°F and line a standard baking sheet with parchment paper.
2. Combine 14 ounces sweetened shredded coconut with 14 ounces sweetened condensed milk and 1 teaspoon pure vanilla extract in a medium stainless steel bowl.
3. Mix the ingredients thoroughly using a silicone spatula until the coconut is completely coated and the mixture holds together when pressed.
4. Portion the coconut mixture using a #60 cookie scoop (approximately 1 tablespoon) onto your prepared baking sheet, spacing them 1 inch apart.
5. Bake the coconut mounds for 15-18 minutes until the edges develop golden-brown coloration while the centers remain pale.
6. Transfer the baking sheet to a wire cooling rack and allow the macaroons to cool completely to room temperature, approximately 30 minutes.
7. Create a double boiler by placing a heatproof glass bowl over a saucepan with 1 inch of simmering water, ensuring the bowl doesn’t touch the water.
8. Melt 8 ounces finely chopped dark chocolate couverture with 2 tablespoons virgin coconut oil in the double boiler, stirring constantly with a dry silicone spatula.
9. Remove the chocolate mixture from heat once completely smooth and fluid, approximately 3-4 minutes of constant stirring.
10. Dip each cooled coconut macaroon into the melted chocolate using chocolate dipping tools, coating completely.
11. Allow excess chocolate to drip off each truffle for precisely 5 seconds before returning to the parchment-lined sheet.
12. Refrigerate the finished truffles for 20-25 minutes until the chocolate shell hardens completely.
Zesty with coconut flavor and rich with dark chocolate, these truffles offer a delightful textural contrast between the crisp chocolate coating and chewy coconut interior. For an elegant presentation, arrange them in miniature paper liners and dust with edible gold luster dust. The combination of sweet coconut and bitter chocolate creates a sophisticated balance that improves when stored in an airtight container for up to five days.
Banana Bread Chocolate Coconut Macaroons
Venturing into the world of baking fusion, these Banana Bread Chocolate Coconut Macaroons combine the comforting warmth of spiced banana bread with the tropical sweetness of coconut, all enrobed in rich dark chocolate. Carefully follow each step to achieve perfectly textured macaroons with balanced flavors and professional presentation. This methodical approach ensures even novice bakers can create bakery-quality treats with confidence.
Ingredients
– 2 very ripe medium bananas, mashed to smooth puree
– 1 cup unsweetened shredded coconut
– 1/4 cup coconut sugar
– 1 large pasture-raised egg white, lightly beaten
– 1/2 teaspoon pure vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon freshly grated nutmeg
– Pinch of fine sea salt
– 4 ounces 70% dark chocolate, finely chopped
– 1 teaspoon coconut oil
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the banana puree, shredded coconut, coconut sugar, egg white, vanilla extract, cinnamon, nutmeg, and sea salt until fully incorporated.
3. Using a 1-tablespoon cookie scoop, portion the mixture into 16 evenly sized mounds on the prepared baking sheet, spacing them 1 inch apart.
4. Bake for 18-20 minutes until the edges turn golden brown and the centers feel firm to the touch.
5. Transfer the baking sheet to a wire rack and cool the macaroons completely for 30 minutes.
6. Create a double boiler by placing a heatproof bowl over a saucepan with 1 inch of simmering water.
7. Melt the dark chocolate and coconut oil in the double boiler, stirring constantly until smooth and fully liquid.
8. Dip the bottom third of each cooled macaroon into the melted chocolate, allowing excess to drip back into the bowl.
9. Return the chocolate-dipped macaroons to the parchment-lined baking sheet.
10. Refrigerate for 15 minutes until the chocolate coating is completely set and firm.
Dense yet tender interiors give way to crisp coconut exteriors, while the dark chocolate shell provides a satisfying snap that contrasts beautifully with the spiced banana flavor. Serve these macaroons alongside espresso for an elegant afternoon treat, or crumble them over vanilla bean ice cream for a decadent dessert presentation.
Toasted Marshmallow Chocolate Coconut Macaroons
Now, let’s create these delightful toasted marshmallow chocolate coconut macaroons that combine chewy coconut with rich chocolate and caramelized marshmallow goodness. Nothing beats the combination of textures and flavors in these elegant yet approachable treats that are perfect for any occasion.
Ingredients
– 14 ounces sweetened shredded coconut
– ¾ cup granulated sugar
– ¼ cup Dutch-process cocoa powder
– ¼ teaspoon fine sea salt
– 4 large pasture-raised egg whites, at room temperature
– 1 teaspoon pure vanilla extract
– 12 large marshmallows, halved crosswise
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 14 ounces sweetened shredded coconut, ¾ cup granulated sugar, ¼ cup Dutch-process cocoa powder, and ¼ teaspoon fine sea salt.
3. Whisk 4 large pasture-raised egg whites until frothy but not stiff, about 30 seconds.
4. Add 1 teaspoon pure vanilla extract to the egg whites and whisk briefly to combine.
5. Pour the egg white mixture into the dry ingredients and mix thoroughly until fully incorporated.
6. Using a 2-tablespoon cookie scoop, portion the coconut mixture onto prepared baking sheets, spacing them 2 inches apart.
7. Press your thumb into the center of each macaroon to create a deep indentation.
8. Place one halved marshmallow, cut side down, into each indentation, pressing gently to secure.
9. Bake for 18-20 minutes until the coconut edges are lightly golden and the marshmallows begin to puff.
10. Switch your oven to broil and toast the marshmallows for 60-90 seconds until deeply golden brown, watching constantly to prevent burning.
11. Remove from oven and let cool on baking sheets for 10 minutes before transferring to a wire rack.
12. Cool completely before serving, about 30 minutes. Using a cookie scoop ensures uniform baking, while room temperature egg whites incorporate more easily into the dry ingredients. Always watch closely during broiling as marshmallows can burn in seconds. Ultimately, these macaroons offer a delightful contrast between the chewy coconut base and the gooey, caramelized marshmallow topping. Unbelievably satisfying, they pair wonderfully with cold milk or can be crumbled over ice cream for an extra special dessert experience.
Chocolate Coconut Macaroons with Sea Salt Flakes
Getting perfectly crisp, chewy macaroons requires precise technique, but the reward is well worth the effort. Generously sized and elegantly simple, these chocolate-dipped coconut delights balance rich cocoa with tropical sweetness, finished with a sophisticated sprinkle of flaky sea salt that elevates them from everyday cookie to gourmet treat.
Ingredients
– 14 oz sweetened shredded coconut
– ¾ cup granulated sugar
– 6 large pasture-raised egg whites, at room temperature
– 1 tsp pure vanilla extract
– ¼ tsp fine sea salt
– 8 oz high-quality dark chocolate (70% cacao), finely chopped
– 1 tsp coconut oil
– Maldon sea salt flakes for finishing
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. Combine 14 oz sweetened shredded coconut, ¾ cup granulated sugar, and ¼ tsp fine sea salt in a large mixing bowl.
3. In a separate bowl, whisk 6 large pasture-raised egg whites until frothy but not stiff, about 1 minute.
4. Stir 1 tsp pure vanilla extract into the whisked egg whites.
5. Pour the egg white mixture over the coconut mixture and fold together until fully incorporated.
6. Scoop 2-tablespoon portions of the coconut mixture and compact firmly into dome shapes using your hands.
7. Arrange the shaped macaroons 2 inches apart on prepared baking sheets.
8. Bake for 18-22 minutes until golden brown with crisp edges, rotating pans halfway through.
9. Transfer macaroons to a wire rack and cool completely, about 45 minutes.
10. Create a double boiler by placing a heatproof bowl over a saucepan with 1 inch of simmering water.
11. Melt 8 oz finely chopped dark chocolate with 1 tsp coconut oil, stirring constantly until smooth.
12. Dip the base of each cooled macaroon into the melted chocolate, allowing excess to drip off.
13. Return dipped macaroons to parchment-lined sheets and immediately sprinkle with Maldon sea salt flakes.
14. Refrigerate for 15 minutes until chocolate is fully set.
Just baked, these macaroons offer a delightful contrast of crisp exterior against a moist, chewy interior. The dark chocolate shell provides bitter depth that complements the coconut’s natural sweetness, while the sea salt flakes create bursts of salinity that cut through the richness. For an elegant presentation, arrange them on a slate board with fresh raspberries, or crumble over vanilla ice cream for an instant dessert upgrade.
Summary
Nothing beats the heavenly combination of chocolate and coconut! These 20 decadent macaroon recipes offer something special for every sweet tooth. We hope you’ll try a few, leave a comment with your favorites, and share this delicious roundup on Pinterest. Happy baking!
