Chocolate Chip Macaroons Recipe with Coconut

Chocolate Chip Macaroons are an easy to make recipe with shredded coconut and mini chocolate chips. This simple recipe is made without sweetened condensed milk and comes together quick! 

Chocolate Chip Coconut Macaroons are an easy to make recipe that's perfect for the coconut lover in your life. Made with just a few simple ingredients, this recipe comes together fast and makes the perfect chewy coconut cookies. 

If you love coconut treats, try my Coconut Pecan Blondies, Brownie Coconut Cookies, or these Peanut Butter Coconut Truffles. Looking for chocolate chip cookies with crunch? Give these Chocolate Chip Pecan Cookies or Chocolate Walnut Cookies a try. Or, try the classic Graham Cracker Bars and Chocolate Chip Cookie Bars!

Chocolate Chip Coconut Macaroons Recipe

Chocolate chip coconut macaroons are chewy cookies made from shredded coconut, sugar, and egg whites. They have a soft, moist interior and a slightly crispy exterior. 

The chocolate chips add a rich flavor making the cookies so delicious and satisfying. They are perfect if you love coconut. 

While the classic version uses just coconut and a sugary binding, the chocolate chips give them a modern twist and balance the flavors. These easy cookies bake to a golden brown, caramelizing slightly on the outside while the inside remains soft and coconut-filled. 

Chocolate chip macaroons are perfect for anyone who enjoys the combination of coconut and chocolate in a sweet, bite-sized form. They are one simple dessert you don't want to miss!

Ingredients

• Coconut: sweetened coconut flakes or shredded sweetened coconut work. You can also use unsweetened coconut if you'd like. 
• Chocolate chips: mini chocolate chips are preferred but you can use dark chocolate chips or semi sweet chocolate chips. 
• Sugar: use regular granulated sugar. 
• Eggs: you only need egg whites for this recipe. If you are using extra large eggs, you only need to use two egg whites. 
• Salt: use a bit of kosher salt to balance the sweetness of the cookie. 
• Vanilla: vanilla extract adds great flavor. Add almond extract to give the cookie more of an Almond Joy flavor. 

How to Make Chocolate Chip Macaroons

Chocolate chip macaroons are one of those cookie recipes you'll make again and again. They are easy to put together and can be made with no condensed milk. 

To start, you'll need to preheat your oven and line a cookie sheet with parchment paper; set aside. 

Step 1: mix wet ingredients

In a large bowl, use a whisk to mix together the sugar, egg whites, vanilla, and kosher salt until well combined and slightly frothy. 

Step 2: add in chocolate and coconut

Add in the coconut and mini chocolate chips. Stir with a rubber spatula until well combined. 

The mixture will be wet but should hold together. Add in more coconut if needed. 

Step 3: scoop and bake

Use a cookie scoop or spoon to drop the dough onto the prepared baking sheets, leaving about an inch between each cookie. 

Bake on center rack in in oven until set and lightly golden brown, about 25 minutes, rotating the baking sheets between the upper and lower oven rack halfway through. 

Set the baking sheets on wire racks to cool for a minute, then use a thin metal spatula to transfer the cookies to the cooling rack to cool completely. 

Store leftover chocolate chip macaroons in an airtight container at room temperature for three days or refrigerate for up to a week. 

Recipe Tips

• Don’t Over Mix the Batter: Gently fold the ingredients together. Over mixing can make the macaroons dense rather than light and fluffy.
• Chill the Dough:  Let the dough chill in the fridge for about 30 minutes before baking. This helps the macaroons hold their shape better during baking.
• Add Chocolate Chips at the Right Time: Fold the chocolate chips in last, just before scooping the dough onto the baking sheet. This keeps the chips from melting into the batter too early.
• Bake at a Moderate Temperature: Bake at a moderate temperature (around 325 degrees) to ensure the macaroons cook evenly without burning.
• Don’t Skip the Parchment Paper: Line your baking sheet with parchment paper to prevent the macaroons from sticking and to ensure an even bake.
• Let Them Cool: Allow the macaroons to cool on the baking sheet for a few minutes before transferring them. This helps them set and reduces the chance of breaking.

Looking for more macaroon recipes? Try this Coconut Macaroon with Dried Fruit for a delicious sweet treat that the whole family will love! 

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Hope you love this recipe! Please leave a review and comment below if you try it.