These chewy Chocolate Chip Coconut Macaroons are sweet, golden bites with melty chocolate tucked inside every fork-friendly mound—perfect for a cozy afternoon treat or a holiday platter. If you want a varied cookie tray, try pairing them with blueberry chocolate chip cookies for an easy crowd-pleasing spread.
Why You’ll Love This Chocolate Chip Coconut Macaroons
- Crisp, golden edges with a tender, chewy center.
- Super quick to mix and bake — under 30 minutes active time.
- Minimal ingredients and pantry-friendly.
- Family-friendly treat that kids can help form.
- Freezable for make-ahead snacking or parties.
Ingredients Needed
- Dry Ingredients
- 2 cups shredded coconut
- 1/2 cup all-purpose flour (optional for texture)
- 1/4 teaspoon salt
- Wet Ingredients
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Binders
- 2 egg whites
- Mix-ins & Toppings
- 1 cup chocolate chips
Step-by-Step Instructions 5 (always use H2 and H3)
1. Preheat and prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine coconut base
In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla extract, salt, and flour (if using) until well combined.
3. Whip the egg whites
In a separate bowl, whip the egg whites until stiff peaks form.
4. Fold whites into coconut
Gently fold the egg whites into the coconut mixture until evenly incorporated.
5. Add chocolate chips
Stir in the chocolate chips so they are distributed throughout the batter.
6. Shape on sheet
Use a cookie scoop or your hands to form small balls of the mixture and place them on the prepared baking sheet.
7. Bake and cool
Bake for 15-20 minutes, or until the edges are golden brown. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving Suggestions Chocolate Chip Coconut Macaroons
- Serve warm with a drizzle of melted chocolate over the tops.
- Pair alongside a pot of coffee or chai for an afternoon treat.
- Arrange on a platter with chocolate chip banana bread for a brunch spread.
- Dip half of each macaroon in dark chocolate and sprinkle with flaky sea salt.
- Add a scoop of vanilla ice cream for an indulgent dessert.
Tips for Success Chocolate Chip Coconut Macaroons
- Use full-fat sweetened condensed milk for the best chew and richness.
- Whip egg whites to stiff peaks to keep macaroons light and airy.
- Watch the edges closely in the last 3–5 minutes to prevent over-browning.
- Cool briefly on the sheet so they set, then move to a rack to avoid soggy bottoms.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer.
- For a finishing touch, chill briefly after dipping in chocolate like with other desserts such as chocolate chip cheesecake bars.
Variations
Here are a few easy ways to change it up:
- Chocolate-dipped: Dip bottoms or halves in melted dark or milk chocolate.
- Nutty boost: Fold in 1/2 cup chopped toasted almonds or macadamias.
- Dairy-free: Use a dairy-free sweetened condensed milk and vegan chocolate chips.
Follow us on Pinterest for more cozy ideas.
