24 Delicious Chocolate Coconut Macaroons Recipes You Must Try

Venture into a world where chocolate and coconut unite in perfect harmony with our roundup of 24 Delicious Chocolate Coconut Macaroons Recipes You Must Try. Whether you’re a seasoned baker or just starting out, these bite-sized delights promise to satisfy your sweet cravings and add a touch of indulgence to your day. Dive in and discover your next favorite treat!

Classic Chocolate Coconut Macaroons

Hit the sweet spot with these Classic Chocolate Coconut Macaroons—crispy edges, chewy centers, and a chocolate drizzle that’s pure bliss.

Ingredients

• Shredded coconut – 3 cups
• Sweetened condensed milk – 1 can (14 oz)
• Vanilla extract – 1 tsp
• Egg whites – 2
• Salt – ¼ tsp
• Dark chocolate chips – 1 cup

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, sweetened condensed milk, and vanilla extract until fully combined.
3. In a separate bowl, beat egg whites and salt until stiff peaks form. Tip: Ensure no yolk gets into the whites for maximum volume.
4. Gently fold the beaten egg whites into the coconut mixture. Tip: Fold slowly to keep the mixture airy.
5. Using a cookie scoop, drop mounds of the mixture onto the prepared baking sheet. Tip: Wet your hands slightly to shape the macaroons without sticking.
6. Bake for 20-25 minutes or until the edges are golden brown.
7. While the macaroons cool, melt dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each. Drizzle over the macaroons.
8. Let the chocolate set before serving.

Now these macaroons pack a double texture—crunchy outside, tender inside. Serve them stacked high on a vintage plate for that Instagram-worthy shot.

Vegan Chocolate Coconut Macaroons

Ready to dive into a dessert that’s as easy to make as it is to devour? These Vegan Chocolate Coconut Macaroons are your next guilt-free obsession, blending rich cocoa with tropical coconut in a bite-sized treat.

Ingredients

• Shredded coconut – 2 cups
• Coconut oil – ¼ cup
• Maple syrup – ¼ cup
• Cocoa powder – ¼ cup
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, coconut oil, maple syrup, cocoa powder, vanilla extract, and salt until fully combined. Tip: If the mixture feels too dry, add a teaspoon of water to help it stick together.
3. Using a tablespoon, scoop the mixture and form into small mounds on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking when shaping the macaroons.
4. Bake for 15 minutes or until the edges are slightly crispy. Tip: Keep an eye on them after 12 minutes to avoid over-baking.
5. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Sweet, chewy, and with a hint of crunch, these macaroons are a texture dream. Serve them stacked high on a plate or crumbled over your morning oatmeal for a decadent twist.

Gluten-Free Chocolate Coconut Macaroons

Perfect for when you’re craving something sweet but need it gluten-free. These chocolate coconut macaroons are a dreamy mix of chewy and crispy, with a rich chocolate finish.

Ingredients

• Shredded coconut – 3 cups
• Condensed milk – 1 cup
• Vanilla extract – 1 tsp
• Dark chocolate chips – 1 cup
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, condensed milk, vanilla extract, and salt until fully combined. Tip: For extra flavor, toast the coconut lightly before mixing.
3. Use a cookie scoop to form the mixture into small mounds on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking when shaping.
4. Bake for 20-25 minutes, or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even browning.
5. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack.
6. Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
7. Dip the bottom of each macaroon into the melted chocolate, then place back on the parchment paper to set.

Enjoy these macaroons as they are, or drizzle with extra chocolate for a decadent touch. The contrast between the crispy exterior and the soft, chewy center is irresistible. Elevate your dessert game by serving them with a scoop of vanilla ice cream.

Keto Chocolate Coconut Macaroons

These keto chocolate coconut macaroons are your guilt-free ticket to dessert heaven. **Whip** them up in minutes and **indulge** without the sugar crash.

Ingredients

• Unsweetened shredded coconut – 2 cups
• Coconut oil – ¼ cup
• Erythritol – ½ cup
• Cocoa powder – ¼ cup
• Egg whites – 2
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, **mix** the shredded coconut, coconut oil, erythritol, cocoa powder, and salt until well combined.
3. **Beat** the egg whites and vanilla extract in a separate bowl until stiff peaks form.
4. **Fold** the egg whites into the coconut mixture gently to keep the air in the eggs.
5. **Scoop** tablespoon-sized mounds onto the prepared baking sheet, spacing them 2 inches apart.
6. **Bake** for 15-20 minutes or until the macaroons are firm to the touch and slightly golden.
7. **Cool** on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

**Tip:** For extra crunch, toast the shredded coconut before mixing. **Tip:** If the mixture is too wet, add a bit more coconut. **Tip:** Dip the cooled macaroons in melted dark chocolate for a decadent twist.

Zesty with a chewy center and crispy edges, these macaroons are a texture dream. Serve them with a dollop of whipped cream or crumble over keto ice cream for an extra treat.

Paleo Chocolate Coconut Macaroons

Paleo Chocolate Coconut Macaroons are your guilt-free ticket to dessert heaven. Packed with rich flavors and a chewy texture, these bites are a no-brainer for any sweet tooth.

Ingredients

• Shredded coconut – 2 cups
• Coconut oil – ¼ cup
• Maple syrup – ¼ cup
• Cocoa powder – ¼ cup
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, coconut oil, maple syrup, cocoa powder, vanilla extract, and salt until well combined.
3. Use a tablespoon to scoop the mixture, then roll into balls and place on the baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 15 minutes or until the edges are slightly crispy. Tip: Don’t overbake to keep the centers chewy.
5. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Tip: They firm up as they cool, so patience is key.

Fresh out of the oven, these macaroons boast a crispy exterior with a melt-in-your-mouth center. Drizzle with extra maple syrup or serve alongside a scoop of dairy-free ice cream for an extra indulgent treat.

Chocolate Dipped Coconut Macaroons

Unleash your inner pastry chef with these irresistible Chocolate Dipped Coconut Macaroons—crispy on the outside, chewy in the middle, and downright addictive.

Ingredients

• Sweetened shredded coconut – 3 cups
• Sweetened condensed milk – ¾ cup
• Vanilla extract – 1 tsp
• Salt – ¼ tsp
• Semi-sweet chocolate chips – 1 cup

Instructions

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt until fully combined.
3. Use a cookie scoop to form 1.5-inch balls and place them on the prepared baking sheet, spacing 1 inch apart.
4. Bake for 20-25 minutes until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even browning.
5. Let macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Melt semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Tip: Add a teaspoon of coconut oil to the chocolate for a smoother dip.
7. Dip the bottom of each macaroon into the melted chocolate and place back on the parchment paper. Tip: Use a fork to drizzle extra chocolate on top for a decorative touch.
8. Refrigerate for 10 minutes to set the chocolate.

Outrageously good, these macaroons strike the perfect balance between sweet and rich. Serve them on a platter with fresh berries for a pop of color, or pack them in a cute box as a homemade gift.

Dark Chocolate Coconut Macaroons

You won’t believe how easy it is to whip up these Dark Chocolate Coconut Macaroons. Perfect for when you need a quick, decadent treat that looks like you spent hours in the kitchen.

Ingredients

– Shredded coconut – 2 cups
– Dark chocolate chips – 1 cup
– Sweetened condensed milk – 1/2 cup
– Vanilla extract – 1 tsp
– Salt – 1/4 tsp

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, sweetened condensed milk, vanilla extract, and salt until fully combined.
3. Use a cookie scoop to form small mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
4. Bake for 15-20 minutes, or until the edges are golden brown. Tip: Watch closely after 15 minutes to prevent burning.
5. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Melt dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Tip: Don’t overheat to avoid seizing.
7. Dip the bottom of each macaroon into the melted chocolate, then place back on the parchment paper to set. Tip: For a drizzle effect, use a fork to lightly coat the tops.
8. Let the chocolate set at room temperature for about 1 hour, or refrigerate for 15 minutes if you’re in a hurry.
These macaroons are a dreamy mix of chewy coconut and rich dark chocolate. Serve them on a platter with fresh berries for a stunning dessert table centerpiece.

White Chocolate Coconut Macaroons

Elevate your dessert game with these White Chocolate Coconut Macaroons—crispy edges, chewy centers, and a drizzle of luxury.

Ingredients

• Shredded coconut – 3 cups
• Sweetened condensed milk – 1 can (14 oz)
• Vanilla extract – 1 tsp
• White chocolate chips – 1 cup

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, sweetened condensed milk, and vanilla extract until fully combined.
3. Use a cookie scoop to form 1-inch balls and place them on the baking sheet, spacing them 2 inches apart.
4. Bake for 15-20 minutes until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even browning.
5. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Tip: Add a teaspoon of coconut oil to the chocolate for a smoother drizzle.
7. Drizzle the melted white chocolate over the cooled macaroons. Tip: Use a piping bag for more precise drizzling.
8. Allow the chocolate to set at room temperature for about 30 minutes before serving.

Velvety white chocolate meets tropical coconut in these bite-sized delights. Serve them on a platter with fresh berries for a pop of color, or pack them in a mason jar for a sweet picnic treat.

Milk Chocolate Coconut Macaroons

Hit the sweet spot with these Milk Chocolate Coconut Macaroons—crispy edges, chewy centers, and a chocolatey finish that’s downright addictive.

Ingredients

• Shredded coconut – 3 cups
• Sweetened condensed milk – 1 can (14 oz)
• Vanilla extract – 1 tsp
• Salt – ¼ tsp
• Milk chocolate chips – 1 cup

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, sweetened condensed milk, vanilla extract, and salt until fully combined.
3. Use a cookie scoop to form 1-inch balls and place them on the baking sheet, spacing 2 inches apart.
4. Bake for 15-18 minutes until the edges are golden brown. Tip: Rotate the pan halfway through for even baking.
5. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Melt milk chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Tip: Add a teaspoon of coconut oil for a smoother dip.
7. Dip the bottom of each macaroon into the melted chocolate and place back on the parchment paper. Tip: Use a fork to drizzle extra chocolate on top for a fancy finish.
8. Let the chocolate set at room temperature for about 30 minutes.

Melt-in-your-mouth macaroons with a crispy coconut shell and a silky chocolate base. Serve them stacked high on a platter or tucked into individual cupcake liners for a party-ready presentation.

Chocolate Coconut Macaroons with Almonds

Whip up these Chocolate Coconut Macaroons with Almonds for a bite of heaven. They’re chewy, crunchy, and packed with flavor—perfect for when you need a quick sweet fix.

Ingredients

• Shredded coconut – 2 cups
• Sweetened condensed milk – ½ cup
• Almonds – ½ cup, chopped
• Dark chocolate chips – 1 cup
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, sweetened condensed milk, chopped almonds, vanilla extract, and salt until well combined.
3. Use a cookie scoop to form tight balls of the mixture and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 15-20 minutes until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even browning.
5. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Tip: Add a teaspoon of coconut oil to the chocolate for a smoother dip.
7. Dip the bottom of each macaroon into the melted chocolate and place back on the parchment paper to set.
8. Drizzle any remaining chocolate over the tops for extra decadence.

Fresh out of the oven, these macaroons have a crispy exterior with a soft, chewy center. The almonds add a delightful crunch, while the dark chocolate brings a rich contrast. Serve them on a platter with fresh berries for a stunning dessert display.

Chocolate Coconut Macaroons with Pecans

Hungry for a bite-sized treat that’s crunchy, chewy, and chocolatey all at once? These macaroons are your next obsession—easy to whip up and impossible to resist.

Ingredients

• Shredded coconut – 2 cups
• Condensed milk – 1 can (14 oz)
• Vanilla extract – 1 tsp
• Pecans – 1 cup, chopped
• Dark chocolate chips – 1 cup
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, condensed milk, vanilla extract, and salt until fully combined.
3. Fold in chopped pecans gently to keep the mixture light and airy.
4. Use a cookie scoop to drop tablespoon-sized mounds onto the prepared baking sheet, spacing them 2 inches apart.
5. Bake for 15-20 minutes, or until the edges are golden brown and the tops are slightly firm to the touch.
6. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Melt dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
8. Dip the bottom of each macaroon into the melted chocolate, then place back on the parchment paper to set.
9. Drizzle any remaining chocolate over the tops for an extra decadent finish.

Delight in the contrast of textures—crispy pecans, chewy coconut, and a slick of rich chocolate. Serve these on a platter at your next gathering or keep them all to yourself; no judgment here.

Chocolate Coconut Macaroons with Walnuts

Overwhelm your taste buds with these decadent Chocolate Coconut Macaroons with Walnuts—crispy edges, chewy centers, and a nutty crunch in every bite.

Ingredients

• Shredded coconut – 2 cups
• Sweetened condensed milk – 1 can (14 oz)
• Vanilla extract – 1 tsp
• Salt – ¼ tsp
• Dark chocolate chips – 1 cup
• Chopped walnuts – ½ cup

Instructions

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, sweetened condensed milk, vanilla extract, and salt until fully combined.
3. Fold in dark chocolate chips and chopped walnuts gently to distribute evenly.
4. Use a cookie scoop to form 1-inch balls and place them on the prepared baking sheet, spacing 2 inches apart.
5. Bake for 15-18 minutes until the edges are golden brown and the tops are slightly firm to the touch.
6. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Delight in the contrast of textures—crispy outside, soft inside, with melty chocolate pockets. Serve these macaroons on a platter with a drizzle of melted chocolate for an extra indulgent touch.

Chocolate Coconut Macaroons with Hazelnuts

Every bite of these macaroons is a crunch of hazelnut, a melt of chocolate, a chew of coconut. No fuss, all flavor—let’s bake.

Ingredients

• Shredded coconut – 2 cups
• Condensed milk – 1/2 cup
• Vanilla extract – 1 tsp
• Dark chocolate chips – 1 cup
• Chopped hazelnuts – 1/2 cup
• Salt – 1/4 tsp

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, condensed milk, vanilla extract, and salt until fully combined.
3. Fold in chopped hazelnuts gently to keep the mixture light.
4. Use a cookie scoop to form 1-inch balls. Place them 1 inch apart on the baking sheet. Tip: Wet your hands slightly to prevent sticking.
5. Bake for 15-18 minutes until edges are golden. Tip: Rotate the tray halfway for even browning.
6. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
7. Melt dark chocolate chips in 30-second intervals in the microwave, stirring between each. Tip: Add a teaspoon of coconut oil for smoother melting.
8. Dip the bottom of each macaroon in chocolate, then place back on the rack to set.

Makes 18 macaroons with a crispy shell, chewy center, and a rich chocolate finish. Serve them stacked high or gift them in a clear bag tied with twine.

Chocolate Coconut Macaroons with Cashews

Ready to dive into a dessert that’s crunchy, chewy, and downright addictive? These chocolate coconut macaroons with cashews are your next obsession.

Ingredients

• Shredded coconut – 2 cups
• Cashews – 1 cup
• Dark chocolate chips – 1 cup
• Condensed milk – ½ cup
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, cashews, condensed milk, vanilla extract, and salt until fully combined.
3. Use a cookie scoop to form tight balls of the mixture and place them on the baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 20 minutes or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even cooking.
5. While the macaroons cool, melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between.
6. Dip the bottom of each macaroon into the melted chocolate and return to the parchment paper. Tip: Drizzle remaining chocolate on top for extra flair.
7. Let the chocolate set at room temperature for about 30 minutes.

Delight in the contrast of crispy cashews against the chewy coconut, all wrapped in a rich chocolate coat. Serve these on a platter for a party or pack them as a sweet midday pick-me-up.

Chocolate Coconut Macaroons with Peanut Butter

Here’s how to whip up these irresistible bites that blend rich chocolate, creamy peanut butter, and chewy coconut in every bite.

Ingredients

• Shredded coconut – 2 cups
• Sweetened condensed milk – 1/2 cup
• Vanilla extract – 1 tsp
• Salt – 1/4 tsp
• Dark chocolate chips – 1 cup
• Peanut butter – 1/2 cup

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, sweetened condensed milk, vanilla extract, and salt until fully combined.
3. Use a cookie scoop to form 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 15-18 minutes until the edges are golden. Tip: Rotate the tray halfway for even browning.
5. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack.
6. In a microwave-safe bowl, melt dark chocolate chips in 30-second intervals, stirring in between, until smooth.
7. Stir peanut butter into the melted chocolate until well combined. Tip: For a smoother texture, warm the peanut butter slightly before mixing.
8. Dip the bottom of each macaroon into the chocolate mixture, then place back on the rack to set.
9. Drizzle any remaining chocolate over the tops for extra decadence.

Bite into these macaroons for a perfect mix of crunchy, chewy, and creamy textures. Serve them chilled for a firmer bite or slightly warmed for a gooey center.

Chocolate Coconut Macaroons with Caramel

Get ready to dive into the ultimate sweet escape with these chocolate coconut macaroons drizzled in golden caramel. They’re crunchy, chewy, and utterly irresistible.

Ingredients

• Shredded coconut – 3 cups
• Sweetened condensed milk – 1 can (14 oz)
• Vanilla extract – 1 tsp
• Salt – ¼ tsp
• Dark chocolate chips – 1 cup
• Caramel sauce – ½ cup

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, sweetened condensed milk, vanilla extract, and salt until fully combined.
3. Use a cookie scoop to form 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 20 minutes or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even browning.
5. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Melt dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
7. Drizzle melted chocolate over the cooled macaroons. Tip: Use a piping bag for precise drizzling.
8. Warm caramel sauce slightly and drizzle over the chocolate-covered macaroons.
9. Allow the chocolate and caramel to set before serving, about 30 minutes.

Perfectly balanced between the richness of dark chocolate and the sweetness of caramel, these macaroons offer a delightful texture contrast. Serve them on a platter with fresh berries for a pop of color and freshness.

Chocolate Coconut Macaroons with Sea Salt

Perfect for when you’re craving something sweet, salty, and downright addictive. These Chocolate Coconut Macaroons with Sea Salt are your next obsession.

Ingredients

• Shredded coconut – 3 cups
• Sweetened condensed milk – 1 can (14 oz)
• Dark chocolate chips – 1 cup
• Sea salt – ½ tsp

Instructions

1. Preheat your oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut and sweetened condensed milk until fully combined.
3. Use a cookie scoop to form 1-inch balls. Place them on the prepared baking sheet, spacing 1 inch apart.
4. Bake for 15-20 minutes, until the edges are golden brown. Tip: Rotate the tray halfway for even baking.
5. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack.
6. Melt dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Tip: Add a teaspoon of coconut oil for a glossier finish.
7. Dip the bottom of each macaroon into the melted chocolate, then place back on the rack.
8. Sprinkle a pinch of sea salt on top of each macaroon while the chocolate is still wet. Tip: Use flaky sea salt for texture and a burst of flavor.
9. Let the chocolate set at room temperature for about 30 minutes.

With a crispy exterior and chewy center, these macaroons are a textural dream. The dark chocolate and sea salt elevate them beyond your average cookie. Serve them stacked high on a platter for your next gathering, or keep them all to yourself—we won’t judge.

Chocolate Coconut Macaroons with Espresso

Yield to your sweet tooth with these Chocolate Coconut Macaroons with Espresso—crispy edges, chewy centers, and a caffeine kick that’s downright addictive.

Ingredients

• Shredded coconut – 2 cups
• Condensed milk – ½ cup
• Dark chocolate chips – 1 cup
• Espresso powder – 1 tbsp
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, condensed milk, espresso powder, vanilla extract, and salt until fully combined.
3. Use a cookie scoop to form tight mounds of the mixture onto the prepared baking sheet, spacing them 2 inches apart.
4. Bake for 15-18 minutes until the edges are golden and the centers are just set. Tip: Rotate the baking sheet halfway through for even browning.
5. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Melt dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Tip: Add a teaspoon of coconut oil to the chocolate for a glossier finish.
7. Dip the bottom of each macaroon into the melted chocolate and place back on the parchment paper. Drizzle any remaining chocolate over the tops. Tip: Use a fork for even drizzling.
8. Allow the chocolate to set at room temperature for about 30 minutes, or speed up the process by placing them in the fridge for 10 minutes.

Bite into these macaroons for a textural dream—crunchy coconut shell, gooey middle, and a rich chocolate base. Serve them with a shot of espresso to double down on the coffee flavor, or crumble over vanilla ice cream for an indulgent dessert hack.

Chocolate Coconut Macaroons with Orange Zest

Viral for a reason, these macaroons blend rich chocolate, tropical coconut, and zesty orange into bite-sized bliss. No fuss, just flavor bombs ready to dominate your dessert game.

Ingredients

• Shredded coconut – 2 cups
• Condensed milk – 1 can (14 oz)
• Dark chocolate chips – 1 cup
• Orange zest – 2 tbsp
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, condensed milk, orange zest, vanilla extract, and salt until fully combined.
3. Use a cookie scoop to form 1-inch balls. Place them on the prepared baking sheet, spacing 1 inch apart.
4. Bake for 15 minutes or until edges are golden. Tip: Rotate the tray halfway for even browning.
5. Let macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack.
6. Melt dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Tip: Add a teaspoon of coconut oil for a glossier finish.
7. Dip the bottom of each macaroon into the melted chocolate, then place back on the rack. Drizzle remaining chocolate on top.
8. Allow chocolate to set at room temperature for 30 minutes. Tip: Speed up setting by placing in the fridge for 10 minutes.

Perfectly chewy inside with a crisp exterior, these macaroons pack a punch of citrusy chocolate. Serve them stacked high on a platter or sneak one with your morning coffee for a sweet start.

Chocolate Coconut Macaroons with Raspberry

Perfect for when you crave something sweet but effortless, these Chocolate Coconut Macaroons with Raspberry are a no-fuss delight. Packed with flavor and ready in a snap, they’re your next obsession.

Ingredients

• Shredded coconut – 2 cups
• Condensed milk – 1/2 cup
• Vanilla extract – 1 tsp
• Dark chocolate chips – 1 cup
• Fresh raspberries – 1/2 cup

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, condensed milk, and vanilla extract until fully combined.
3. Use a cookie scoop to form 1-inch balls and place them on the baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 15-20 minutes until the edges are golden. Tip: Keep an eye after 15 minutes to avoid over-browning.
5. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack.
6. Melt dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Tip: Add a teaspoon of coconut oil for a glossier finish.
7. Dip the bottom of each macaroon in melted chocolate and place back on the rack.
8. Top each macaroon with a fresh raspberry before the chocolate sets.
9. Allow the chocolate to harden at room temperature for about 30 minutes.

Fresh out of the oven, these macaroons are crispy outside, chewy inside, with a burst of raspberry. Serve them on a platter for a stunning dessert table centerpiece.

Chocolate Coconut Macaroons with Strawberry

These Chocolate Coconut Macaroons with Strawberry are your next obsession. They’re chewy, chocolatey, and packed with strawberry goodness.

Ingredients

• Shredded coconut – 2 cups
• Condensed milk – 1 can (14 oz)
• Vanilla extract – 1 tsp
• Salt – ¼ tsp
• Dark chocolate chips – 1 cup
• Fresh strawberries – ½ cup, diced

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, condensed milk, vanilla extract, and salt until fully combined.
3. Gently fold in diced strawberries to avoid crushing them.
4. Use a cookie scoop to form 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
5. Bake for 20 minutes or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even baking.
6. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack.
7. Melt dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Tip: Add a teaspoon of coconut oil for a smoother drizzle.
8. Drizzle the melted chocolate over the cooled macaroons and let it set before serving.

Bite into these macaroons for a perfect blend of textures—crispy outside, chewy inside, with bursts of strawberry. Serve them on a platter with extra strawberries for a pop of color.

Chocolate Coconut Macaroons with Banana

Ready to whip up a storm in your kitchen? These Chocolate Coconut Macaroons with Banana are your ticket to a quick, decadent treat that’s as easy to make as it is to devour.

Ingredients

• Shredded coconut – 2 cups
• Banana – 1, mashed
• Dark chocolate chips – 1 cup
• Egg white – 1
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, mashed banana, and vanilla extract until well combined.
3. Beat the egg white with salt until stiff peaks form, then gently fold into the coconut mixture.
4. Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them 2 inches apart.
5. Bake for 20 minutes or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even browning.
6. While the macaroons cool, melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
7. Drizzle the melted chocolate over the cooled macaroons. Tip: Use a piping bag for a more controlled drizzle.
8. Let the chocolate set at room temperature for about 30 minutes. Tip: Speed up the process by placing them in the fridge for 10 minutes.

Unbelievably moist inside with a crispy exterior, these macaroons are a perfect blend of tropical and chocolatey flavors. Serve them on a platter with fresh banana slices for an extra pop of color and flavor.

Chocolate Coconut Macaroons with Pineapple

Sweeten your day with these tropical-inspired macaroons. They’re chewy, chocolatey, and packed with pineapple goodness—perfect for a quick dessert fix.

Ingredients

• Shredded coconut – 2 cups
• Condensed milk – 1 can
• Dark chocolate chips – 1 cup
• Crushed pineapple – ½ cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, condensed milk, and vanilla extract until well combined.
3. Gently fold in crushed pineapple to avoid overmixing.
4. Use a cookie scoop to drop mounds of the mixture onto the prepared baking sheet, spacing them 2 inches apart.
5. Bake for 20 minutes or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even browning.
6. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack.
7. Melt dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Tip: Add a teaspoon of coconut oil for a smoother drizzle.
8. Drizzle the melted chocolate over the cooled macaroons. Tip: Use a zip-top bag with a corner snipped off for precision.
9. Allow the chocolate to set at room temperature for about 10 minutes.

Keep these macaroons in an airtight container to maintain their chewiness. The pineapple adds a juicy burst, while the chocolate brings a rich contrast. Serve them on a platter with fresh pineapple slices for a stunning presentation.

Chocolate Coconut Macaroons with Mango

Never underestimate the power of a simple dessert to steal the show. These Chocolate Coconut Macaroons with Mango are your ticket to viral fame—easy, exotic, and utterly addictive.

Ingredients

• Shredded coconut – 2 cups
• Condensed milk – 1/2 cup
• Dark chocolate chips – 1 cup
• Mango – 1, diced
• Vanilla extract – 1 tsp
• Salt – 1/4 tsp

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, condensed milk, vanilla extract, and salt until fully combined.
3. Use a cookie scoop to form 1-inch balls and place them on the baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake for 15-20 minutes until the edges are golden. Tip: Rotate the tray halfway for even browning.
5. Let the macaroons cool on the sheet for 5 minutes, then transfer to a wire rack.
6. Melt dark chocolate chips in 30-second intervals in the microwave, stirring between each, until smooth. Tip: Add a teaspoon of coconut oil for extra shine.
7. Dip the base of each macaroon in chocolate, then place back on the rack.
8. Top each with a piece of diced mango before the chocolate sets.

You’ll love the crunch of coconut against the creamy chocolate and juicy mango. Serve them on a platter with extra mango slices for a pop of color.

Conclusion

Craving something sweet and satisfying? Our roundup of 24 Delicious Chocolate Coconut Macaroons Recipes offers a treasure trove of treats to explore. Whether you’re a novice or a seasoned baker, there’s a recipe here to delight your taste buds. Don’t forget to try them out, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!