Dark Chocolate Coconut Macaroons
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Dark Chocolate Coconut Macaroons are the perfect, decadent treat. Dip the classic chewy macaroons in dark chocolate and then sprinkle with sea salt to make an irresistible confection. Plan to make two batches because these get gobbled up in a flash.
Dark Chocolate Coconut Macaroon Recipe:
My Mom is a genius. As if regular coconut macaroons are not amazing enough, she dips hers in dark chocolate and then sprinkles with sea salt. Her original recipe is called Toasted Coconut Macaroons which is fitting because in this version, the coconut on top gets lightly toasted and brown which is a whole new level of flavors.
Let’s break down all the flavors in these Toasted Coconut Macaroons.
- Coconut – obviously…from the sweetened, shredded coconut
- Sweetness from the condensed milk
- Toasted notes – the coconut on top toasts lightly for a slightly nutty flavor.
- Dark Chocolate – what more can I say about this?
- Salty – sea salt (or coarse Kosher salt) gets sprinkled on the wet chocolate.
It’s the combination of all the above flavors that makes these treats so special.
Ingredients For Coconut Macaroons
For the complete recipe, including ingredient measurements, scroll to the recipe card at the bottom of this post.
Egg Whites
Cream of Tartar
Sugar
Sweetened Condensed Milk
Vanilla Extract
Sweetened Shredded Coconut
Dark Chocolate (60 – 70% cocoa)
Sea Salt
How to Make Coconut Macaroons from Scratch
- Separate egg whites from the yolks. Save yolks for later.
- Beat egg whites on low until they are broken up.
- Add sugar and cream of tartar, and beat on medium until frothy.
- Fold in sweetened condensed milk and vanilla extract by hand.
- Add coconut and milk until completely incorporated. Let sit.
- Drop by heaping teaspoons onto a cookie sheet lined with parchment paper.
- Bake in a preheated 325 degree F oven for 20 minutes.
- Let cool for 5 – 10 minutes before removing to a cooling rack to cool completely.
- Melt dark chocolate in a double boiler until smooth.
- Dip the bottom of each chewy coconut macaroon in dark chocolate; sprinkle the chocolate with sea salt.
- Lay chocolate side up on parchment paper to let harden.
For the full recipe and ingredient list for coconut macaroons with condensed milk, scroll to the bottom of this post.
How to Store Coconut Macaroons?
Place coconut macaroons in an air-tight container, and store at room temperature. Coconut Macaroons have a moist, chewy texture, and you don’t want your macaroons to dry out. Store them for up to a week in this method. If you want to store longer, wrap in plastic wrap and refrigerate or freeze.
Should coconut macaroons be refrigerated?
It won’t hurt the macaroons to be stored in the refrigerator, but it is not necessary if these are to be consumed within one week. Longer than that, then it is a good idea to store in the refrigerator wrapped in plastic wrap, and then stored inside an airtight container.
What do I do with egg yolks?
Leftover egg yolks can be used in an assortment of ways.
- Add whole eggs to the leftover yolks, whisk and make scrambled eggs.
- Homemade egg noodles or pasta call for egg yolks too.
- Add the leftover yolks to your boxed brownie mix to make them extra fudgy.
- Make an egg wash for baked goods.
- Try making a homemade face mask. Google it!
- Make salmon patties, and use the yolk as a binder.
- Find an old fashioned pudding or custard recipe.
Notes About Dark Chocolate Coconut Macaroons:
- Many shredded, sweetened coconut comes in 14 ounce bags. Use 1 full bag + 2 cups from the 2nd bag.
- For a new spin, add 1 teaspoon lemon zest to the coconut mixture.
- These chocolate coconut macaroons are sticky on the bottom after baking; be sure to line your cookie sheet with parchment paper so that they are easy to remove from the pan.
- I prefer dark chocolate for these chewy coconut macaroons, preferably with 60-70% cocoa. If you prefer milk chocolate, then go ahead and substitute it for dark chocolate.
- Aldi sells great dark chocolate in bar form.
- These easy coconut macaroons are perfect without the chocolate, if desired.
- Substitute coarse Kosher salt for sea salt, if desired. Pink Himalayan Salt would work too.
Easy Coconut Dessert Recipes
Dark Chocolate Coconut Macaroons
Ingredients
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 1 tablespoon sugar
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 20 ounces sweetened, shredded coconut
- 8 ounces dark chocolate (60-70% cocoa)
- sea salt, for sprinkling
Instructions
- Preheat oven to 325 degrees F. Line 2 - 3 cookie sheets with parchment paper.
- Separate egg whites from egg yolks. Discard yolks or save for a different recipe.
- Beat egg whites on low until broken up. Add sugar and cream of tartar, and beat on medium until frothy.
- Gently fold in by hand sweetened condensed milk and vanilla extra.
- Stir in coconut, and mix well. Let sit for 2 - 3 minutes.
- Drop by heaping teaspoonfuls onto lined cookie sheets.
- Bake for 20 - 25 minutes or until set and lightly golden brown on top. Let cool for 5 - 10 minutes on pan before placing on cooling racks to cool completely.
- Melt dark chocolate in a double boiler until smooth. Dip the bottoms of the macaroons in chocolate; sprinkle generously with sea salt. Place chocolate side up on parchment paper to harden.
Notes
- Many shredded, sweetened coconut comes in 14 ounce bags. Use 1 full bag + 2 cups from the 2nd bag.
- For a new spin, add 1 teaspoon lemon zest to the coconut mixture.
- These chocolate coconut macaroons are sticky on the bottom after baking; be sure to line your cookie sheet with parchment paper so that they are easy to remove from the pan.
- I prefer dark chocolate for these chewy coconut macaroons, preferably with 60-70% cocoa. If you prefer milk chocolate, then go ahead and substitute it for dark chocolate.
- Aldi sells great dark chocolate in bar form.
- These easy coconut macaroons are perfect without the chocolate, if desired.
- Substitute coarse Kosher salt for sea salt, if desired. Pink Himalayan Salt would work too.
- Love candy? Try our Fantasy Fudge!
Nutrition
These cookies are very good. Even though I used a 1 1/2 tablespoon cookie scoop, I could have gotten twice as many cookies from the recipe – unless 24 servings is 48 cookies. Not sure too many people could eat two, as they are big and very sweet. One piece of advice to pass on – do as the recipe says and use parchment paper on your cookie sheets. I used my silicone baking mats and it was as if someone glued the cookies to the mats. Some of the bottom of each cookie got stuck and had to be sacrificed. Thanks for the recipe!