These Double Chocolate Coconut Macaroons are a rich, chocolatey twist on the classic coconut macaroon. With cocoa powder and mini chocolate chips baked right in, plus an extra drizzle of melted chocolate on top, these chewy, chocolate-packed treats are perfect for any holiday dessert table or as an indulgent snack.
Why You’ll Love This Recipe
- Chocolate Overload: Cocoa powder and chocolate chips make these extra rich and delicious.
- Easy to Make: Just mix, scoop, and bake—perfect for beginner bakers.
- Chewy Texture: Sweetened shredded coconut keeps these macaroons chewy and flavorful.
- Great for Gifting: Their festive look and chocolate drizzle make these a beautiful holiday gift.
Ingredients
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 14 oz sweetened shredded coconut
- 3/4 cup mini chocolate chips, divided
Step-by-Step Directions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper to prevent sticking.
- Mix the Wet Ingredients: In a mixing bowl, whisk together the egg whites, granulated sugar, vanilla extract, and salt until the sugar is dissolved and the mixture is smooth.
- Add the Cocoa and Coconut: Gently fold in the cocoa powder until it’s fully incorporated, then add the shredded coconut, stirring until evenly coated.
- Add Chocolate Chips: Stir in 1/4 cup of mini chocolate chips until evenly distributed throughout the batter.
- Form the Macaroons: Using a small ice cream scoop or 1/8 cup measuring cup, drop mounds of the batter onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake for 24-25 minutes, or until the macaroons are set and the edges are slightly golden. Remove from the oven and allow them to cool on the baking sheet.
- Drizzle with Melted Chocolate: Melt the remaining 1/2 cup of mini chocolate chips (adding a small amount of shortening if needed to help with melting). Drizzle the melted chocolate over the cooled macaroons for a decorative finish.
Kitchen Equipment Needed
- Mixing bowl
- Whisk and spatula
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Small ice cream scoop or measuring cup for portioning
- Small saucepan or microwave-safe bowl for melting chocolate
Serving and Storage Tips
- Serving: Arrange on a holiday platter or dessert table for a festive touch. These macaroons are great served at room temperature or chilled.
- Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
- Freezing: Freeze these macaroons for up to 2 months. Thaw at room temperature before serving.
Recipe Variations
- Almond Joy Style: Add 1/2 cup of chopped almonds to the batter for a nutty twist.
- Espresso Chocolate Macaroons: Add 1 teaspoon of instant espresso powder to the cocoa powder for a mocha flavor.
- White Chocolate Drizzle: Use melted white chocolate instead of dark chocolate for the drizzle to give a contrasting color and flavor.
Helpful Notes
- Room Temperature Ingredients: Ensure that your egg whites are at room temperature to help with smooth mixing.
- Melting Chocolate: If using the microwave to melt chocolate, heat in short intervals (15-20 seconds), stirring in between to prevent burning.
- Scoop Evenly: Using a scoop helps keep each macaroon uniform in size for even baking.
Tips from Bakers
- Chef David Lebovitz: “To help the chocolate chips incorporate smoothly, toss them with a tiny bit of cocoa powder before folding them in.”
- Chef Martha Stewart: “For a neater drizzle, use a fork or small piping bag for better control.”
Frequently Asked Questions
Q1: Can I use unsweetened coconut?
Yes, but the macaroons will be less sweet. You may want to increase the sugar slightly to balance the flavors.
Q2: Can I make these dairy-free?
Yes, just use dairy-free chocolate chips for the drizzle.
Q3: How can I keep the macaroons from spreading too much?
Ensure the batter is well mixed. If it feels too loose, chill the dough for 10-15 minutes before scooping.
Q4: Can I substitute the cocoa powder with melted chocolate?
Cocoa powder gives a deeper chocolate flavor without changing the dough’s texture, but melted chocolate can be added for an even richer flavor.
Q5: What if I don’t have mini chocolate chips?
You can chop regular chocolate chips or a chocolate bar into small pieces as a substitute.
Enjoy These Decadent Double Chocolate Coconut Macaroons!
These Double Chocolate Coconut Macaroons are chewy, chocolatey, and have a beautiful coconut texture that makes them a delicious treat. Perfect for holiday gatherings, cookie exchanges, or any chocolate lover, they’re simple yet impressive with their chocolate drizzle. Enjoy making and sharing these delightful macaroons this season!
Double Chocolate Coconut Macaroons Recipe
Ingredients
Ingredients:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 14 oz sweetened shredded coconut
- 3/4 cup mini chocolate chips divided
Instructions
Directions:
- Preheat oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- In a mixing bowl, whisk together egg whites, granulated sugar, vanilla extract, and salt until well combined.
- Gently fold in the cocoa powder and shredded coconut, stirring until the mixture is evenly coated.
- Stir in 1/4 cup of mini chocolate chips until evenly distributed.
- Using a 1/8 cup measuring cup or small ice cream scoop, drop mounds of the batter onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 24 minutes, or until the macaroons are set and slightly golden on the edges.
- Remove from oven and let the macaroons cool on the baking sheet.
- Melt the remaining 1/2 cup of mini chocolate chips (add a small amount of shortening if needed to help with melting) and drizzle the melted chocolate over the cooled macaroons.
Notes
- Room Temperature Ingredients: Ensure that your egg whites are at room temperature to help with smooth mixing.
- Melting Chocolate: If using the microwave to melt chocolate, heat in short intervals (15-20 seconds), stirring in between to prevent burning.