great macaroon recipe
This Chocolate Dipped Coconut Chocolate Chip Macaroon Recipe makes the most sweet and chewy dessert with only 4 ingredients
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Table of Contents
  1. Chocolate Coconut Macaroons
  2. What is the difference between a macaroon and a macaron?
  3. Ingredients for Macaroons Coconut with Chocolate Chip
  4. How Do I Make Coconut Macaroons?
  5. Are these macaroon cookies gluten free?
  6. How long do Coconut Macaroons last? 
  7. Can coconut macaroons be frozen?
  8. Helpful Kitchen Tools for Chocolate Coconut Macaroons
  9. Quick Pro & Reader Tips for Making Chocolate Dipped Coconut Macaroon Cookies
  10. Pro-Reader Suggestion for Macaroon Cookies
  11. How to Make Ahead and Freeze this Macaroon Recipe
  12. More Coconut Recipes?
  13. Chocolate Chip Coconut Macaroon Recipe Recipe

Coconut Chocolate Chip Macaroon Recipe – This sweet and chewy dessert with only 4 ingredients will be your new favorite! Soft and chewy on the inside, crisp and chocolatey on the outside! Trust the more than 15 Million Facebook and Pinterest readers who have made them and shared it! 

Chocolate Dipped Coconut Chocolate Chip Macaroon Recipe on a white plate

Chocolate Coconut Macaroons

Are you a coconut nut? I love Almond Joys more than any other candy. That is why these Chocolate Dipped Chocolate Chip Coconut Macaroons are one of my favorite desserts ever!

What is great is that they are also kosher for Passover. On a holiday where there aren’t a ton of yummy desserts, these are always a favorite and they are a dessert that I make year-round!

Don’t do Passover – no problem! They will also be amazing for your Christmas Cookie swap! That’s right! We do all holiday’s here at Princess Pinky Girl!

Chocolate Dipped Coconut Chocolate Chip Macaroon Recipe on parchment paper

What is even better is that they are incredibly easy to make – they only have four ingredients, five if you choose to dip them in chocolate…and let’s be honest, why wouldn’t you dip them in chocolate, right??

As I mentioned, Passover desserts are usually dry and tasteless – but not these (and not my mom’s chocolate chip mandel bread too, you must have these with a hot cup of coffee- yum!)

These two recipes are desserts that I can not let my family know exist until I pull them out for dessert – they would gobble them up before they even cool off!

I mean, even the batter is delicious! I swear, I could eat it up with a spoon without even baking (don’t worry, there isn’t any raw egg in it!)

PRO-TIP: Be sure to either use a silicon baking mat (my favorite thing ever) or parchment paper or spray the pan with non-stick spray. You don’t want these to stick!

What is the difference between a macaroon and a macaron?

A macaron is a French pastry that has two meringue cookies with a ganache filling in between the two making a pretty and colorful sandwich biscuit. A macaroon is made up of shredded coconut and held together with either an egg mixture or sweetened condensed milk and baked until a little toasted on the top.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

Ingredients for Macaroons Coconut with Chocolate Chip

How Do I Make Coconut Macaroons?

This is one of the easiest, yet stickiest recipes to make ever. I can honestly say it took me longer to take the pictures for this post than to make these. The best, is that people will think you are a cooking guru when they try these delectable desserts.

  1. Mix the ingredients together.
  2. Roll into small, very tight balls.
  3. Bake.
  4. Optional: dip in chocolate. 

Are these macaroon cookies gluten free?

Depending on the specific brands that you use, these macaroon cookies are gluten-free.

How long do Coconut Macaroons last? 

These macaroons can be kept in an airtight container for 4-5 days.

Can coconut macaroons be frozen?

Yes, they can be frozen for up to 3 months.

Helpful Kitchen Tools for Chocolate Coconut Macaroons

A Pinterest image for coconut chocolate chip macaroons

While these Chocolate Covered Coconut Macaroons are great for Passover, they really are a dessert that you can enjoy all year round. You can make these a few days before you need them, but just be sure to keep them in an airtight container.

However, they are best when they are fresh!

Quick Pro & Reader Tips for Making Chocolate Dipped Coconut Macaroon Cookies

I have had a few people email me that the condensed milk spreads out of the bottom and the macaroons didn’t work for them. I have made dozens and dozens of batches and they always work for me, but here are some tips if you are having issues, you should make sure you are following.

  • When you are forming the macaroons, the tighter that you roll the batter in a ball, the better they come out – they won’t spread out as much and will come out rounder and more firm.
  • If the batter is sticky, put it in the refrigertor for about 10-15 minutes.
  • I like to actually SQUEEZE them and shift them from hand to hand and then when they are firm, I roll them around into a ball. The squeezing of the mixture in your hands is super important.
  • For some reason, Eagle Brand Sweetened Condensed Milk works the best for me. I tried a generic brand and the condensed milk seeped out the bottom a little more than usual and spread. But if you follow the steps above with squeezing the balls, that helps. 
  • Some readers put them in a mini muffin pan. Just be sure to spray the cups generously with non-stick spray.
  • All ovens cook differently. Usually, my first batch will take a bit longer because the oven isn’t quite as hot. Also, depending on how large you make your macaroons, will depend on how long they need to bake. I sometimes will go 20-25 minutes. You want the tops a good golden brown.
  • Make sure to really let them cool before removing from the baking sheet and moving to a wire rack to finish cooling or the macaroons will totally fall apart.
  • My silicone baking liner is my life! The macaroons totally slide right off of there with zero sticking. If you don’t have one, you can get one here

Pro-Reader Suggestion for Macaroon Cookies

One of our readers, Kelly, made a great suggestion. If you are having trouble keeping the macaroons together, you can bake them in a mini muffin pan and they turn out great!

She mentioned that she was in a rush, and having a tough time getting them to roll into balls and stay together. So she got out her mini muffin pan, sprayed it generously with Pam, and used a cookie scoop to drop a spoonful into each mini muffin cup.

She pressed each one into the cup a bit and then baked at 350 for 15 minutes. Then she let them cool and used a spoon to loosen the edges and they came out perfect!

We adore when our readers share their experiences!! Thank you, Kelly!

How to Make Ahead and Freeze this Macaroon Recipe

The macaroons can be frozen for up to 3 months. You will want to let them cool completely and store in an airtight container.

I would also recommend separating the layers with parchment paper. When you are ready to serve them, remove them from the freezer and let them defrost to room temperature.

More Coconut Recipes?

If you love Mounds Candy Bars – you will just adore these coconut treats – I hope you love them as much as we all do!

4.34 from 316 votes
great macaroon recipe

Chocolate Chip Coconut Macaroon Recipe

Serves — 24
This Chocolate Dipped Coconut Chocolate Chip Macaroon Recipe makes the most sweet and chewy dessert with only 4 ingredients
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

  • 1 14 oz. bag sweetened coconut
  • 2 tsp vanilla
  • 1 14 oz. can condensed sweetened milk
  • 1-2 cups chocolate chips
  • melting chocolate (optional)

Instructions
 

  • Preheat oven to 350 degrees and line cookie sheet or baking sheet with a silicon baking mat or non-stick foil or parchment paper
  • Mix coconut, vanilla, condensed milk together in large mixing bowl. Add in the chocolate chips.
  • Take a tablespoon size of the mixture (a cookie scooper works great for this) and roll it in a ball with your hands (see tips above recipe!) You want the balls really tight, so squeeze the mixture in your hands!
  • Place each on the cookie sheet spaced apart (they will spread a bit)
  • Bake about 15-20 minutes until golden brown (the baking time really depends on your oven, you don’t want them to burn, so watch them carefully)
  • Cool on a wire rack
  • When totally cool – melt candy chocolate in a double boiler (follow your chocolates instructions) and dip the bottom and roll the bottom sides in the chocolate.  Let cool for about 15 minutes in the refrigerator
  • Serve and enjoy!!

Jenn’s Notes

SEE TIPS ABOVE RECIPE!!
Find more great recipes at https://princesspinkygirl.com

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Nutrition Info

Calories: 151kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 57mg | Potassium: 59mg | Fiber: 2g | Sugar: 15g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.4mg

Coconut Macaroons Recipe - only four ingredients and perfect for Passover

Originally posted April 2014

Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. I love your recipes I’m new to your site however it’s very annoying to continually have pop up adds get in your way when your trying to make your recipes, I understand they are for a reason but your site is excessive with them.

  2. Love this macaroons recipe. I like to use half butterscotch chips and half milk chocolate… Soooo good!

  3. 4 stars
    I think this recipe probably needs about another cup of coconut and maybe few tbsp of flour. I mixed well and chilled the batter and they still spread out on the bottom.

  4. Mine were a flat mess. I tried squeezing them like you suggested, but they just squirted between my fingers and got everywhere so I don’t get the point of that. Anyway, the photo will make a great “nailed it” meme.

  5. We add almonds to that mix and call them almond joy cookies. (We don’t dip in the chocolate, but I might try that the next time I make them!

  6. We add almonds to that mix and call them almond joy cookies. (We don’t dip in the chocolate, but I might try that the next time I make them!

  7. 5 stars
    I used a small scooper and then just squeezed them into balls. They came out perfect and didn’t spread on the parchment so they look amazing c crispy outside and moist inside.

  8. 4 stars
    These are very yummy and easy to make. I made three batches The first one I didn’t squeeze them as much. The second one I really squeezed them, but both of those I had massive leakage of the milk. I made a third batch and didn’t use quite the whole can – I just used enough to get all the coconut moist and they didn’t leak at all.

  9. I made these for Christmas gift giving and I’m making them again today for New Year’s Eve. They are delicious!!! A bit messy to make but so worth it. Thank you for sharing.