Easy Coconut Macaroon With Chocolate
This post may contain affiliate links.Coconut macaroon with chocolate is the perfect treat for anyone looking to make easy dessert with minimal fuss! These little cute snacks are crunchy on the outside, chewy on the inside, and covered in chocolate—what’s not to love? Get ready to whip up a batch and wow everyone (including yourself!).
If you’re a coconut lover, this recipe will steal your heart! Coconut Macaroon with Chocolate is a simple snack you can whip up at home—crispy on the outside, chewy on the inside, and bursting with coconut flavor. Paired with a chocolate dip and drizzle, they’re a match made in dessert heaven.
I’ve shared other coconut-based snacks on my blog, like Wingko Babat, Gemblong, and Awug—so you know I’m serious about my coconut! This might just be the most coconut-ty dessert you’ll ever make, perfect for Christmas, Chinese New Year, Thanksgiving, or honestly, any time you need a sweet dessert.
And here’s a little tip: even if you’re not a chocolate fan, these macaroons are already delicious on their own. But trust me—adding that chocolate takes them from “yum” to “oh wow!” You’re going to love every coconutty, chocolatey bite!
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Desiccated Coconut – This adds a chewy texture and nutty flavor to the macaroons. You can also use freshly grated coconut.
Egg White – Helps bind everything together and gives a light, airy texture.
Dark Chocolate – A rich coating for a delicious contrast to the sweet, chewy coconut. It also helps with decoration.
How to Make Coconut Macaroon
STEP 1. In a bowl, combine the egg white, sugar, salt, and vanilla powder (Image 1). Whip the mixture until the sugar has dissolved (Image 2). Place the bowl over a pot of simmering water (double boiler) and continue whipping until the mixture is warm to the touch (Image 3). Remove the bowl from the heat, place it on a work surface, and sift in the cake flour (Image 4).
STEP 2. Whisk the flour until the mixture is smooth (Image 5). Add the desiccated coconut and stir until evenly mixed (Images 6, 7). Cover the bowl with cling wrap and chill in the fridge overnight (Image 8).
STEP 3. The next day, remove the dough from the fridge and preheat the oven to 356°F (180°C). Using a coffee spoon or ice cream scoop, scoop out the dough, pressing it tightly and shaping it into domes with your hands (Images 9, 10, 11). Place them on a baking tray and bake for about 20 minutes or until golden brown (Image 12). Once done, let the macaroons cool completely on a cooling rack.
STEP 4. Melt the dark chocolate in a double boiler or microwave (Image 13). Dip the bottom of each macaroon into the melted chocolate and set them on a tray (Image 14). For extra flair, drizzle melted chocolate over the tops using a piping bag (Image 15). Chill in the fridge until the chocolate is set (Image 16). Enjoy!
Pro Tips
- Make sure the egg whites and sugar are well-whipped until the sugar dissolves completely. This gives your macaroons that dreamy, chewy texture.
- Don’t skip the chilling step—it helps the macaroons hold their shape and prevents them from turning into a coconut pancake.
- Use a small ice cream scoop or coffee spoon for perfectly even macaroons. Press them tight and shape them gently with your hands.
- Don’t overbake! Keep an eye on the color—golden brown is your friend, dry coconut isn’t.
- Double chocolate, double fun. For an extra layer of deliciousness, drizzle chocolate on top and dip the bottoms.
- Lightly brush some oil in the coffee spoon or ice cream scoop, so it is easy to remove the shaped macaroons.
How to Serve
These coconut macaroons are perfect for sharing and even better when paired with creamy desserts like chocolate pudding, avocado pudding, or mango ice cream. Their crunchy-chewy texture goes so well with the smooth, cold bites of ice cream or pudding.
For a fun twist, drizzle some coconut kaya jam over the top for a tropical vibe. Wash it all down with a glass of Assam milk tea or fragrant Earl Grey milk tea, and you’ve got yourself an unforgettable treat!
FAQs about Coconut Macaroon
You can tell by the color of the macaron. It should have a little bit brownish speck on top. Do not bake too long to avoid overbaking.
Great question! Macaroons are chewy coconut-based treats, while macarons are delicate sandwich cookies made from almond flour, egg whites, and filled with ganache or buttercream.
If your macaroons turn out dry, they might have been overbaked. Keep an eye on them and remove them as soon as they turn golden brown.
Yes, you can. Freshly grated coconut may have more moisture than desiccated coconut so you may need to add more baking time.
Storage
Store your coconut macaroons with chocolate in an airtight container at room temperature for up to 5 days. If it’s warm or humid, keep them in the fridge so the chocolate stays firm and the macaroons keep their crispy texture. You can also freeze them for up to 2 months—just thaw before enjoying!
More Coconut Recipes
Coconut Macaroon
Ingredients
- 120 gr egg white
- 150 gr sugar
- 2 gr salt
- 2 gr vanilla
- 60 gr cake flour
- 300 gr dried coconut
- 100 gr dark chocolate for decoration
Instructions
- In a bowl, combine the egg white, sugar, salt, and vanilla powder. Whip the mixture until the sugar has dissolved. Place the bowl over a pot of simmering water (double boiler) and continue whipping until the mixture is warm to the touch. Remove the bowl from the heat, place it on a work surface, and sift in the cake flour.
- Whisk the flour until the mixture is smooth. Add the desiccated coconut and stir until evenly mixed. Cover the bowl with cling wrap and chill in the fridge overnight.
- The next day, remove the dough from the fridge and preheat the oven to 356°F (180°C). Using a coffee spoon or ice cream scoop, scoop out the dough, pressing it tightly and shaping it into domes with your hands. Place them on a baking tray and bake for about 20 minutes or until golden brown. Once done, let the macaroons cool completely on a cooling rack.
- Melt the dark chocolate in a double boiler or microwave. Dip the bottom of each macaroon into the melted chocolate and set them on a tray. For extra flair, drizzle melted chocolate over the tops using a piping bag. Chill in the fridge until the chocolate is set. Enjoy!
Video
Notes
- Make sure the egg whites and sugar are well-whipped until the sugar dissolves completely. This gives your macaroons that dreamy, chewy texture.
- Don’t skip the chilling step—it helps the macaroons hold their shape and prevents them from turning into a coconut pancake.
- Use a small ice cream scoop or coffee spoon for perfectly even macaroons. Press them tight and shape them gently with your hands.
- Don’t overbake! Keep an eye on the color—golden brown is your friend, dry coconut isn’t.
- Double chocolate, double fun. For an extra layer of deliciousness, drizzle chocolate on top and dip the bottoms.
- Lightly brush some oil in the coffee spoon or ice cream scoop, so it is easy to remove the shaped macaroons.
This is the easiest macaroon recipe that you can make together with your kids for fun! And the result is very delicious Coconut Macaroon, crispy on the outside and soft, chewy on the inside. You’ll love it!