Double Chocolate Coconut Macaroons Recipe

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

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper to prevent sticking.
2. 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.
3. 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.
4. Add Chocolate Chips: Stir in 1/4 cup of mini chocolate chips until evenly distributed throughout the batter.
5. 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.
6. 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.
7. 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!

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