I still remember the first time I made chocolate chip coconut macaroons with my kids when the kitchen was a mess and the counters were covered in shredded coconut but we couldn’t stop laughing because the smell was just so good that we didn’t care about the cleanup and I burned the first batch a little bit yet somehow they were still delicious and that’s when I knew chocolate chip coconut macaroons were special and I’ve been making them ever since because they never fail to make everyone smile.
When I bake chocolate chip coconut macaroons now I always think about that day and how I almost forgot to add the egg whites which would’ve made them crumble apart but that little mistake taught me patience and now every time I whisk the egg whites I think okay let’s do this right and even if I spill a little milk or drop a chip it’s fine because the best part of baking these chocolate chip coconut macaroons is enjoying the process not perfection.
There was another time I tried to make chocolate chip coconut macaroons for a friend who was visiting from far away and I was out of parchment paper so I used foil instead and oh boy they stuck like crazy and I had to scrape them off but we still ate them straight from the pan laughing and licking melted chocolate from our fingers and it reminded me that food doesn’t have to be perfect to be amazing and that’s why I love making these chocolate chip coconut macaroons again and again.
If you ever wonder what to eat with these chocolate chip coconut macaroons well let me tell you I’ve tried plenty of things and each one was a little adventure I’ve had them with a scoop of vanilla ice cream and it’s just creamy heaven or with warm white chocolate bread pudding that makes them taste extra rich and cozy or sometimes I crumble them over yogurt for breakfast which feels like dessert in the morning I’ve also dipped them in hot cocoa when I needed comfort or placed one on top of pancakes for a surprise crunch and once I even crumbled a few over banana pudding and wow that was something else and last week I tried them with a slice of lemon loaf just to see what would happen and I swear it worked like magic.
Sometimes baking these chocolate chip coconut macaroons feels like therapy for me when the house is quiet and I can just mix and bake and breathe the smell of toasted coconut it’s like a warm hug on a rough day and even when they don’t come out perfectly shaped or I forget a chip here and there they still taste like home and love and that’s what matters most.
Ingredients
- sweetened shredded coconut
- sweetened condensed milk
- egg whites
- vanilla extract
- salt
- mini chocolate chips
Ingredients notes
- Sweetened shredded coconut adds a chewy and sweet flavor that makes the macaroons soft inside and crispy outside
- Sweetened condensed milk keeps the cookies moist and helps the coconut stick together
- egg whites make the cookies light and fluffy while holding them in shape
- vanilla extract gives a lovely warm smell and sweet taste
- salt balances the sweetness and brings out the flavors
- mini chocolate chips melt slightly in the oven and add delicious chocolate bites
How to make Chocolate Chip Coconut Macaroons ?
step 1
Preheat your oven to 325°F which is about 160°C and line a baking sheet with parchment paper so the macaroons do not stick to the pan and come out easily after baking.
step 2
In a large mixing bowl combine the shredded coconut with the sweetened condensed milk then stir gently until all the coconut is evenly coated with the milk mixture and looks sticky and shiny.
step 3
In another small bowl whisk the egg whites with the salt until the mixture becomes frothy and light then pour this fluffy mix into the coconut bowl and stir slowly until everything is combined.
step 4
Add the vanilla extract and the mini chocolate chips then mix gently so the chips spread everywhere without crushing them.
step 5
Using a small ice cream scoop or two spoons place little mounds of the mixture onto the prepared baking sheet leaving a bit of space between each mound so they have room to bake evenly.
step 6
Bake in the preheated oven for about 20 to 25 minutes until the tops of the macaroons turn golden brown and smell amazing then take them out and let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
step 7
Once cooled enjoy your chocolate chip coconut macaroons with a glass of milk or a cup of tea for a perfect treat.
Kitchen equipment needed
- large mixing bowl
- small bowl
- whisk
- spatula
- ice cream scoop or two spoons
- baking sheet
- parchment paper
- cooling rack
Storage options
After the chocolate chip coconut macaroons are fully cooled place them in an airtight container and keep them at room temperature for up to one week or if you want to keep them longer you can store them in the refrigerator for about two weeks and to freeze them put them in a freezer safe bag and they can last up to three months and when ready to eat thaw them at room temperature for about 15 minutes and they will taste fresh and chewy again.
Variations for chocolate chip coconut macaroons
The macaroon recipe is also forgiving so even if you add a little extra coconut or chocolate chips the cookies still come out tasty This recipe can become a favorite at parties family gatherings or even for school snacks because they are easy to share and carry If you love coconut and chocolate together this treat is made for you since the mix of both flavors is balanced and not too sweet while still being full of deliciousness.
When baking the most important part is watching the color because the golden brown edges mean the cookies are ready If you bake them too long they can turn dry so once they look golden take them out and let them cool slowly because they finish cooking from the heat left inside. You can make them small for bitesize treats or bigger if you want soft centers.
These chocolate chip coconut macaroons are also great to make with family since everyone can help scoop the dough and place them on the tray It is a fun and rewarding activity that ends with a tasty homemade dessert The recipe is also gluten free naturally because it does not use flour which makes it suitable for more people to enjoy.
If you want to decorate them you can drizzle melted chocolate in zigzag lines or sprinkle a little sea salt on top for contrast They can also be packed in small boxes for gifts during holidays or special days since they stay fresh and look pretty.
The mix of coconut and condensed milk gives the macaroons a rich creamy base that sets them apart from other cookies and the egg whites make them light but still chewy which is why they are loved by so many people around the world.
These cookies taste amazing fresh but they are also lovely the next day because the flavors blend even better You can warm them slightly before serving to make the chocolate chips soft again and fill your home with the same warm aroma as the first bake.
When the macaroons are in the oven the smell of toasted coconut fills the kitchen and gives a cozy feeling. The edges start to turn golden and the centers puff slightly when you take them out and wait for them to cool the outside becomes slightly crisp and the inside stays chewy and moist. This contrast in texture makes them very enjoyable.
Faqs
what is chocolate chip coconut macaroons made of?
They are made from shredded coconut sweetened condensed milk egg whites vanilla extract salt and chocolate chips all mixed together and baked until golden which creates a chewy and soft cookie that is slightly crispy outside and filled with chocolate bits.
what does chocolate chip coconut macaroons taste like?
They taste sweet and rich with a creamy coconut flavor and hints of vanilla and melted chocolate the outside is crisp while the inside is soft and chewy which makes every bite satisfying.
can i use unsweetened coconut for this recipe?
Yes you can use unsweetened coconut if you want a less sweet version but you may need to add a little more condensed milk to keep the texture soft.
how do i keep the macaroons from sticking?
Lining your baking sheet with parchment paper helps a lot and also letting them cool a bit before removing prevents them from breaking or sticking.
can i make them without chocolate chips?
Yes you can leave out the chocolate chips and make plain coconut macaroons or replace them with nuts or dried fruit.
how long can i store chocolate chip coconut macaroons?
You can store them in an airtight container for one week at room temperature or two weeks in the fridge and they can also be frozen for up to three months.
why did my macaroons spread too much?
If your mixture was too wet they can spread during baking so make sure the mix is thick enough to hold shape before scooping.
can i dip macaroons in chocolate?
Yes dipping the bottoms or tops in melted chocolate after they cool adds extra flavor and makes them look beautiful.
Chocolate Chip Coconut Macaroons
Course: DessertCuisine: AmericanDifficulty: Easy20
servings10
minutes25
minutes150
kcal35
minutesA simple chewy coconut and chocolate cookie that is soft inside crispy outside and full of sweet flavor.
Ingredients
sweetened shredded coconut
sweetened condensed milk
egg whites
vanilla extract
salt
mini chocolate chips
Directions
- Preheat your oven to 325°F which is about 160°C and line a baking sheet with parchment paper so the macaroons do not stick to the pan and come out easily after baking.
- In a large mixing bowl combine the shredded coconut with the sweetened condensed milk then stir gently until all the coconut is evenly coated with the milk mixture and looks sticky and shiny.
- In another small bowl whisk the egg whites with the salt until the mixture becomes frothy and light then pour this fluffy mix into the coconut bowl and stir slowly until everything is combined.
- Add the vanilla extract and the mini chocolate chips then mix gently so the chips spread everywhere without crushing them.
- Using a small ice cream scoop or two spoons place little mounds of the mixture onto the prepared baking sheet leaving a bit of space between each mound so they have room to bake evenly.
- Bake in the preheated oven for about 20 to 25 minutes until the tops of the macaroons turn golden brown and smell amazing then take them out and let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
- Once cooled enjoy your chocolate chip coconut macaroons with a glass of milk or a cup of tea for a perfect treat.
