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six coconut macaroons some dipped with chocolate on a white plate and silver spoon and cup of coffee
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Chocolate Coconut Macaroons (without condensed milk)

The best chewy coconut macaroons have a hint of almond and a big dose of semisweet chocolate. These Chocolate Coconut Macaroons are the perfect Christmas or holiday cookie - and they are made without condensed milk.
Course Cookies
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 24 cookies

Ingredients

  • 2 ⅔ cup sweetened coconut firmly packed*
  • cup sugar
  • ¼ cup flour
  • 1 cup sliced almonds
  • 4 egg whites unbeaten
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 8 oz semi-sweet chocolate chips or bar, coarsely chopped

Instructions

  • Preheat oven to 325°.
  • Combine coconut, sugar, flour, and almonds. Stir in egg whites and both extracts.
  • From rounded tablespoons, form balls and place 2" apart on parchment lined or greased cookie sheets.
  • Bake 20-25 minutes till golden brown. Check at 18 minutes depending on your oven.
  • Remove from pans and cool on rack.

For chocolate edge:

  • In a heatproof bowl, melt chocolate in microwave for 30 second increments, stirring in between each. Once the chocolate is ⅔ melted, stir until the remaining chocolate completely melts. The chocolate should be glossy.
    (Alternatively, melt chocolate over a double boiler with the same guidelines as above.)
  • Dip one edge of the cookie into the chocolate and set on wax or parchment paper until completely set. 
  • Can be frozen.

Notes

Low sugar version. Use 2 ⅔ cups unsweetened coconut and ⅓ cup of sugar 
Dairy-free if dairy-free chocolate chips are used.
Make ahead. Can be made ahead and stored in an airtight container for up to a week. Layer cookies between sheets of wax or parchment paper.
Freeze. Freeze once chocolate is set in freezer safe ziplocs or containers for up to 3 months.