These easy chocolate coconut macaroons are sweet and moist with a crispy exterior and deliciously chewy on the inside. The chocolate drizzle adds another layer of smooth sweet flavor that will leave you just wanting more, even after they are all gone! Made with a few simple ingredients they are quick and easy to make and oh so delicious!

I come from an island filled with coconut trees and cacao beans. I grew up eating its fruits cutting them down straight from the trees. So it goes without saying that these coconut macaroons just scream HOME to me.

I really miss the island, the warm weather, the sandy beaches, sitting under a palm tree drinking coconut water right from the coconut. In its own way, my cooking really reflects how much I long for home. I am usually attracted to cooking things that remind me of the foods I ate as child in my beautiful DR. These coconut macaroons are no different.

I love anything coconut flavored, and if you are the same, be sure to check out my coquito and coconut tres leches cupcake recipes!

Ingredients For Chocolate Coconut Macaroons

You just need a few basic ingredients fo these delicious treats!

• Flaked sweet coconut
• Sugar
• Flour
• Egg whites
• Vanilla extract
• Chocolate chips
• Vegetable shortening

How To Make Chocolate Coconut Macaroons

• Preheat oven to 325 degrees F.
• In a medium bowl, combine coconut, sugar and flour. Stir in egg whites and vanilla with a wooden spoon, mixing well. Drop by heaping ½ tablespoonfuls onto a baking sheet lined with parchment paper.
• Bake for 18-20 minutes, or until golden brown. Let macaroons cool for 2 minutes before removing to a wire rack.
• On a double boiler, melt chocolate.
• Once melted, add the vegetable shortening and mix until combined.
• Using a spoon, drizzle chocolate over macaroons.

Recipe Variations

• Make them gluten-free by using 1:1 GF flour.
• I like to use milk chocolate to drizzle over the macaroons, but you can also use dark or white.

How long do they keep?

These chocolate coconut macaroons have a pretty long shelf life. Once the chocolate has set, store them in an airtight container and they will keep well at room temperature for a week. You may want to make a double batch!

Do they freeze?

Yes! They freeze really well! Wrap each individual macaroon in plastic wrap and then place into a freezer bag or container. They will keep for up to 3 months. You can thaw them at room temperature or in the fridge.

Easy Chocolate Snacks

These one-bite treats are good for any occasion, too. Bake them for your child's school holiday party, give them as a present to your neighbor or even to cheer up a friend when feeling down. These little bites of coconut yumminess are guaranteed to be a hit anywhere you bring them.

They come together really quickly and easily without the need for any kitchen equipment. I just know you are going to love these chocolate coconut macaroons!

Recipe Notes and Tips

• Line your baking sheet with parchment so that the macaroons are easy to remove.
• Because ovens can run at different temperatures, check your macaroons after 15 minutes of baking.
• Let them cool before adding the chocolate, and let the chocolate set fully before storing them.

More Easy Snack Recipes!

• Tropical Fruit Yogurt Parfait
• Spicy Shrimp and Guacamole Bites
• Twice Fried Plantains
• High Protein Tropical Energy Bites

Pin Recipe

Coconut Macaroons With Chocolate Drizzle

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings: 14 macaroons

Calories: 133kcal

Print Recipe

Course: Dessert

Cuisine: American

Author: Vanessa

5 from 2 votes

These Coconut Macaroons are sweet and moist with a crispy exterior and deliciously chewy on the inside. The chocolate drizzle adds another layer of smooth sweet flavor that will leave you just wanting more even after they are all gone.

INGREDIENTS

• ▢ 1 ⅓ cups flaked sweetened coconut
• ▢ ⅓ cup granulated sugar
• ▢ 2 tablespoons all-purpose flour
• ▢ 2 egg whites
• ▢ ½ teaspoons vanilla extract

For the Chocolate Drizzle

• ▢ 1 cup semi-sweet chocolate chips
• ▢ 1 tablespoon vegetable shortening

INSTRUCTIONS

• Preheat oven to 325 degrees F.
• In a medium bowl, combine coconut, sugar and flour. Stir in egg whites and vanilla with a wooden spoon, mixing well. Drop by heaping ½ tablespoonfuls onto a baking sheet lined with parchment paper.
• Bake for 18-20 minutes, or until golden brown. Let macaroons cool for 2 minutes before removing to a wire rack.
• On a double boiler, melt chocolate.
• Once melted, add the vegetable shortening and mix until combined.
• Using a spoon, drizzle chocolate over macaroons.
• Consume carelessly.

NOTES

Adapted from: The Comfort of Cooking

• Line your baking sheet with parchment so that the macaroons are easy to remove.
• Because ovens can run at different temperatures, check your macaroons after 15 minutes of baking.
• Let them cool before adding the chocolate, and let the chocolate set fully before storing them.

Nutrition

Calories: 133kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Sodium: 32mg | Potassium: 72mg | Fiber: 2g | Sugar: 14g | Calcium: 4mg | Iron: 1mg

share your plate