Chocolate Covered Coconut Macaroons

When I first discovered chocolate covered coconut macaroons, it felt like stumbling upon a secret family treasure tucked away in the midst of everyday baking. The perfect blend of chewy coconut and rich dark chocolate always brightens up any moment I make them.

I remember the first time unexpected guests showed up and I whipped these up on a whim; they disappeared so quickly everyone kept asking for the recipe the next day.

Ingredients

• Sweetened shredded coconut: I always reach for sweetened coconut because it enhances the natural coconut flavor and gives the macaroons their perfect chewy texture
• Granulated sugar: Adds just the right touch of sweetness, balancing the coconut without overpowering it
• Fine sea salt: A pinch helps elevate all the flavors and cuts the sweetness a bit
• Large egg whites: Whisked until just frothy to bind everything together without making them too dense
• Pure vanilla extract: Brings warmth and depth to the coconut mixture
• Dark chocolate (60–70% cocoa): Provides that luscious coating with just enough bitterness to contrast the sweet macaroons
• Coconut oil (optional): Adding a little coconut oil to the chocolate makes it glossy and smooth when it sets

Instructions

Get Everything Ready:

Preheat your oven to 170°C (340°F) and line your baking sheets with parchment paper; hearing the gentle hum of the oven warming up is always exciting.

Mix the Coconut Base:

In a large bowl, stir together shredded coconut, sugar, and a pinch of fine sea salt — this blend smells slightly sweet with a hint of the sea salt’s magic.

Whisk the Egg Whites:

In another bowl, whisk the egg whites and vanilla just until frothy — you want light bubbles, not stiff peaks, to keep the macaroons tender.

Combine and Scoop:

Pour the frothy egg mix over the coconut, mixing gently until everything is evenly coated. Then, scoop heaped tablespoons and arrange on the sheets with about 2.5 cm space between, like little islands waiting to bake.

Bake to Golden Perfection:

Pop them in the oven and bake for 18 to 20 minutes until edges turn a beautiful golden brown and the centers feel set but still chewy when you give a tiny poke.

Cool Down:

Let them rest on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely while you prepare the chocolate.

Melt the Chocolate:

Melt chopped dark chocolate gently over a pot of barely simmering water, stirring until smooth and glossy; for extra shine, stir in a teaspoon of coconut oil if you like.

Dip and Chill:

Dip the bottom of each cooled macaroon into the melted chocolate and place them back on the parchment. Refrigerate for 20 minutes until the chocolate is firm and ready to enjoy.

Save

Once I served these at a family gathering, and watching everyone light up with each bite reminded me how food can be more than just a meal — it’s shared love and celebration.

Keeping It Fresh

Store these macaroons in an airtight container at room temperature for up to three days or in the fridge if it’s warm; they keep their chewy bite best with a little cool air around.

When You're Missing Something

If you’re out of shredded coconut or want a twist, try mixing in some chopped nuts for texture or swapping dark chocolate with semi-sweet for a sweeter finish that kids love.

Serving Ideas That Clicked

Pair these macaroons with a hot cup of coffee or a glass of dessert wine to elevate your treat moment

• Remember to let the chocolate fully set so it doesn’t melt in your hands
• Don’t be shy to drizzle extra melted chocolate over the tops for a fancy touch
• These also freeze well, so make a double batch and stash some away

Save

Thanks for chatting in the kitchen about these macaroons — here’s to many sweet moments shared and savored together.

Recipe FAQ

→ What type of chocolate works best for coating?

Dark chocolate with 60–70% cocoa offers a rich flavor and smooth coating that complements the sweetness of the coconut.

→ Can I use unsweetened shredded coconut instead?

Yes, using unsweetened coconut is possible, but you may want to increase the sugar slightly to maintain sweetness balance.

→ How do I prevent the macaroons from sticking?

Line baking sheets with parchment paper and allow macaroons to cool slightly before dipping in chocolate.

→ Is it necessary to whisk egg whites to stiff peaks?

No, whisking until just frothy helps bind the mixture without making it too stiff, ensuring a chewy texture.

→ Can I add coconut oil to the chocolate coating?

Adding a small amount of coconut oil enhances shine and smoothness but is optional.

→ How long should the macaroons cool before dipping?

Allow them to cool completely on a wire rack, about 20 minutes, for the best chocolate adhesion.