Satisfy your sweet tooth cravings with these divine Chocolate Coconut Macaroons—an irresistible, quick, 3-ingredient holiday dessert that can be made in 30 minutes! They are eggless and gluten-free. Perfect for parties, gifting, or indulging yourself. Save this easy recipe!
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What Are Macaroons
The name macaroon originates from the French macaron. In France, coconut cookies are called Congolais or Rochers à la noix de coco, often shortened to Rochers coco (coconut rocks). Macaroons are sweet treats that can be described as small cakes or cookies. Traditionally, they are made with almond flour, egg whites, and sugar. Over time, variations emerged, and macaroons with coconut became popular. These delightful cookies are a favorite during holidays and special occasions."
Coconut Macaroons vs. French Macarons
Though both are sweet treats, they differ greatly in appearance, ingredients, and preparation. A macaron is an elegant French confection made with egg whites, granulated sugar, almond meal, and food coloring. On the other hand, a macaroon is an easy coconut dessert made with egg whites and sugar. Coconut macaroons can be enjoyed plain or dipped in chocolate and are much more beginner-friendly to make.
Best Chocolate Coconut Macaroons
Coconut macaroons, also known as Congolais, Coconut Kisses, or Rocher, are beloved for their irresistible flavor and texture. This recipe is my absolute favorite because it takes the classic macaroon recipe to the next level with chocolate!
This homemade Chocolate Chips Coconut Macaroon Cookie recipe is the best! They are soft and chewy on the inside with a crispy, golden-brown exterior. They’re egg-free, gluten-free (no flour), and perfectly sweetened with condensed milk. The chocolate coating adds a rich depth of flavor, making this an easy yet elevated holiday dessert.
These simple flourless gluten-free macaroons made with condensed milk remind me of Indian Nariyal Ke Ladoos. If you’re a ladoo lover, don’t miss my Rose Nariyal Ladoo, and Rava Ladoo recipes.
Why make this
- Just 3 ingredients required
- Made without flour and milk
- Ready in just 30 minutes
- Quick, easy, and best macaroon recipe
- Eggless, gluten-free, and Keto-friendly
- Stays fresh for days
- A perfect indulgence for chocolate and coconut lovers
Ingredients needed 🧾
Coconut - Use unsweetened shredded coconut, desiccated coconut, or small flakes in this macaroon cookie recipe. Avoid large flakes, as they don’t work as well. These can usually be found in the baking aisle of your grocery store. If you love dried coconut, try making these Frozen Raspberry Balls—another delicious no-bake dessert!
Condensed milk - Any brand of sweetened condensed milk works perfectly. It provides the right sweetness and helps bind the gluten-free macaroons together. For more dessert inspiration using condensed milk, check out these recipes: Ras Malai Cake, Mohabbat Ka Sharbat, Carrot Halwa Ice Cream, Nankhatai, Gulkand Ice Cream, Guava Ice Cream, and Malai Kulfi With Gulab Jamun.
Chocolate—For the best flavor, Use high-quality semi-sweet melting chocolate chips. Brands like Godiva or Ghirardelli are excellent options. For a richer taste, you can also use dark chocolate or bittersweet chocolate chips. White chocolate wafers can also be used.
How to make it 🔪
- In a mixing bowl, add desiccated coconut.
- Then add the sweetened condensed milk.
- Mix thoroughly and refrigerate the mixture for 10 minutes. Preheat the oven to 350°F.
- Shape the macaroon mixture into medium-sized balls using your palms (like ladoos) or an ice cream/cookie scoop for a uniform round shape. Press firmly to ensure they hold their shape. Place the shaped balls on a parchment paper-lined baking tray. Bake for 15-20 minutes, checking frequently. Remove when the bottoms are evenly browned, edges golden, and tops lightly golden. Let the macaroons cool on the tray for 10 minutes, then transfer them to a wire rack to cool completely. Avoid overbaking to prevent them from drying out.
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- Add chocolate chips to a microwave-safe bowl. Optionally, add a little oil for a smoother consistency.
- Melt them in the microwave according to the package instructions, stirring until smooth. You can also melt them using the double boiler method.
- On a parchment-lined surface, spoon small pools of melted chocolate at intervals. Place the baked Coconut Macaroons on top of each chocolate pool.
- Drizzle more melted chocolate on top of the baked macaroons. Refrigerate until the chocolate sets completely.
Serving suggestions 🍽
Once they're set, enjoy these gluten-free Coconut Macaroons with Chocolate. For added flair, top them with candied cherries, or nuts. Alternatively, drizzle them with caramel, rose syrup, or a dollop of jam. They’re delicious warm, resembling coconut fudge, but they can also be enjoyed cold.
These easy keto macaroons are perfect for the holidays or any occasion from Passover to Diwali, Holi, Thanksgiving, and Halloween to Christmas, Valentine’s Day, Raksha Bandhan, or the 4th of July. Ideal for large gatherings, these bite-sized treats are versatile and easy to prepare, making them a go-to dessert all year round.
Chocolate Coconut Macaroon Cookies also make thoughtful food gifts, much like Lemon Cream Cheese Bites, Roasted Spicy Almonds, and Jalapeno Cheddar Cornbread Biscotti)
If you love chocolate, then check out these chocolate-based recipes - Chocolate Brownie Milkshake, Chocolate Ricotta Mousse, Chocolate Chip Marshmallow Cookies, Chocolate Macadamia Bars, Raspberry Rose Hot Chocolate, Chocolate Thandai Bark, and Chocolate Avocado Smoothie.
Top recipe tips 💭
As an additional step, you can dry roast the shredded coconut flakes for a few minutes on medium heat, being careful not to burn them. If the flakes are large, pulse them in a food processor until they break into smaller pieces. If the mixture feels too gooey to form into macaroons, simply add some more shredded flakes.
For extra flavor, consider adding a pinch of salt, half a teaspoon of vanilla extract, or even almond extract. For a fun twist, you can bake the mixture in shallow pans, cut them into squares, and coat them with chocolate to make Chocolate Coconut Macaroon Brownies. Alternatively, you can skip the chocolate altogether and just make plain Coconut Macaroons.
FAQs 📖
To prevent Chocolate Coconut Macaroon Cookies from turning soggy, make sure the ratio of condensed milk to coconut is balanced. If the proportion of condensed milk is too much, the excess moisture can settle at the base of the macaroons while baking, causing them to flatten out. To avoid this, let the mixture rest in the fridge for 15-20 minutes to firm up before shaping them into balls. This will help the macaroons hold their shape while baking and prevent them from becoming too moist and flattened.
Place the homemade chocolate-dipped Coconut Macaroons in an airtight container and keep them at room temperature. They will stay fresh for 4-5 days but may soften slightly. If they do soften, simply reheat them in the oven to restore their crispiness. Alternatively, you can store them in the fridge for up to 2 weeks or freeze them for up to 3 months. When ready to enjoy, thaw them at room temperature for about an hour before serving.
Yes, you can make macaroons without condensed milk by using sweetened coconut flakes and adding about half a cup of sugar for sweetness. To help bind the mixture, use half a cup of full-fat canned coconut milk and 4-5 tablespoons of cornstarch. This method will give you a similar texture and flavor to traditional macaroons while also making them dairy-free.
Simply substitute regular condensed milk with vegan oat milk condensed milk, like the one used in my Semiyan Payasam recipe. This vegan alternative will provide the necessary sweetness and texture to hold the macaroons together, allowing you to enjoy a dairy-free version of this treat.
Instead of just coating the macaroons with chocolate, you can incorporate cocoa powder or cacao powder into the mixture. Simply mix a tablespoon of cocoa powder or cacao powder, and a teaspoon of instant espresso coffee with the condensed milk. This will infuse the macaroons with a rich chocolaty flavor throughout.
For a unique twist, try adding ginger powder, orange zest, lemon zest, or cinnamon to enhance the flavor profile. You can also experiment with matcha for a vibrant green hue and earthy taste, or incorporate pistachio cream for a rich, nutty flavor. For an extra indulgence, mix in mini chocolate chips, peanut butter chips, or chopped candies to create a fun and varied texture.
You can use slivered almonds or other finely chopped nuts for a crunchy texture. Breakfast cereals like cornflakes or puffed rice can also provide a similar crunch and hold the shape. Additionally, oatmeal can be used to create a softer, chewy texture while still binding the ingredients together.
More baked desserts
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Recipe 📖
Easy Chocolate Coconut Macaroons
Equipment
- Oven
Ingredients
Instructions
- In a mixing bowl, add desiccated coconut.
- Then add the sweetened condensed milk.
- Mix thoroughly and refrigerate the mixture for 10 minutes. Preheat the oven to 350°F.
- Shape the macaroon mixture into medium-sized balls using your palms (like ladoos) or an ice cream/cookie scoop for a uniform round shape. Press firmly to ensure they hold their shape. Place the shaped balls on a parchment-lined baking tray. Bake for 15-20 minutes, checking frequently. Remove when the bottoms are evenly browned, edges golden, and tops lightly golden. Let the macaroons cool on the tray for 10 minutes, then transfer them to a wire rack to cool completely. Avoid overbaking to prevent them from drying out.
- Add chocolate chips to a microwave-safe bowl. Optionally, add a little oil for a smoother consistency.
- Melt them in the microwave according to the package instructions, stirring until smooth. You can also melt them using the double boiler method.
- On a parchment-lined surface, spoon small pools of melted chocolate at intervals. Place the baked Coconut Macaroons on top of each chocolate pool.
- Drizzle more melted chocolate on top of the baked macaroons. Refrigerate until the chocolate sets completely.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
suchi parekh says
How many days we can refrigerate this? Will it stay crispy if we keep them in fridge?
Priya says
This stays good for 4-5 days when stored in the fridge. Yes it will stay crisp.
Kathy says
What is desiccated coconut mean and do these freeze well?
Priya says
dried coconut flakes. Never tried freezing the macaroons as they usually get over soon.
Neha says
Wonderful recipe . Is the coconut sweetened or unsweetened ?
Priya says
Thanks. Unsweetened.
Teresa says
This sounds wonderful, and really easy! Thank you for sharing at The Really Crafty Link Party, and Happy New Year!