Double Chocolate Chip Coconut Macaroons are decadent, soft, and chewy cookies with cocoa powder, dark chocolate chips, a hint of espresso, and a white chocolate drizzle. Fast and easy cookie recipe and a delicious twist on classic coconut macaroons.
For more coconut treats, be sure to try Cranberry Almond Macaroons, Lime White Chocolate Macaroons, and Coconut Dream Bars next!
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Coconut, chocolate, and coffee — are these a few of your favorite things, too? These chewy coconut double chocolate chip macaroons are rich and chocolatey and so easy to make, that they just might become your new favorite chocolate chip cookies!
You’re going to love these
- Crispy coconut cookies with deep, dark chocolate and espresso flavors
- Soft and chewy texture on the inside, crispy toasted coconut on the outside
- Fast and easy recipe -- simple ingredients, no chilling
- Beautiful and delicious macaroon cookies for your Christmas cookie tray or to enjoy any time of year
Ingredients
See the recipe card at the bottom of the post for the full list of ingredients and amounts.
Egg whites. I use Costco liquid egg whites from a carton. The package warns they won't whip, but they always work for me. You can also use 2-3 egg whites from whole eggs.
Instant espresso powder. One teaspoon of instant espresso powder intensifies the chocolate flavor and gives this coconut chocolate chip macaroon recipe a slight mocha flavor. You can adjust this up or down or leave it out.
Dark cocoa powder. Dark cocoa powder adds richer, deeper chocolate flavor than regular unsweetened cocoa powder. But either will work.
Sweetened condensed milk. I recommend Eagle Brand condensed milk. I find store brands have a thinner consistency and can result in some pooling at the bottom of the macaroons.
Sweetened coconut flakes. I recommend Baker’s Angel Flake Sweetened Coconut for best results. In comparison to generic brand coconut, I’ve found Baker’s shredded coconut has more moisture, holds together better, and results in the most tender, chewy macaroons.
Mini chocolate chips. Mini semi-sweet chocolate chips are great because they disperse evenly throughout the batter, so you get chocolate chips in every bite!
How to Make Double Chocolate Chip Macaroons
Step 1: In a large bowl (glass or metal), beat egg whites with a whisk or electric mixer at medium speed until soft peaks form -- this means when you lift the whisk or beater, the peaks will barely hold their shape and curl over onto themselves.
Step 2: Add vanilla, salt, and espresso powder, and whisk to combine.
Step 3: In a separate bowl, combine coconut, sweetened condensed milk, and cocoa powder. Stir until combined.
Fold the coconut mixture into the egg mixture until completely combined. Stir in the mini chocolate chips.
Step 4: Use a cookie scoop or ice cream scoop to scoop the dough onto baking sheets lined with parchment paper or silicone mat. Use wet fingers to shape the dough into round balls and tuck in any stray shreds of coconut.
Step 5: Bake in preheated oven at 325 for 20-25 minutes. Place the baking sheet on a baking rack to cool for 3-5 minutes, then transfer the macaroons to the wire rack to cool completely.
Step 6. Once cooled, melt white chocolate chips and shortening in the microwave. Place cookies on a baking rack over a cookie sheet to catch the drips. Drizzle the melted chocolate with a spoon over the tops of the cookies. Allow the white chocolate drizzle to set.
Expert Tips
- For best results, use Baker’s Angel Flake coconut and Eagle Brand sweetened condensed milk. And no, I am not paid to say this :).
- Whip egg whites in a glass or metal bowl. Fat residue can cling to plastic bowls and keep the egg whites from whipping.
- Use wet fingers to shape the dough into perfectly round mounds and tuck in any stray shreds of coconut.
- For perfectly round coconut macaroons with no shaggy shreds of coconut, whiz the coconut into finer pieces in a food processor.
Recipe FAQs
Yes, absolutely. To freeze chocolate chocolate chip macaroons, place them in an airtight container, with parchment paper or wax paper in between layers. Store them in the freezer for up to 3 months. Thaw at room temperature.
Coconut chocolate chip macaroons will stay fresh for 2-3 days in an airtight container at room temperature or a week in the refrigerator. I store mine in the refrigerator from the get-go, as I find it keeps them crispier.
Usually, the reason coconut macaroons spread is because they have too much liquid and/or the dough is too warm. If your first batch spreads more than you like, try chilling the dough for about an hour before baking the next pan.
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Mocha Chocolate Chip Coconut Macaroons
Ingredients
Mocha Chocolate Chip Macaroons
- 6 tablespoons liquid egg whites (or 2 large egg whites)
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon instant espresso powder
- 14 ounces sweetened coconut
- ¾ cup sweetened condensed milk
- ¼ cup dark cocoa powder
- ½ cup mini semi-sweet chocolate chips
White Chocolate Drizzle
- ½ cup white chocolate chips
- 1 teaspoon shortening
Instructions
- Preheat the oven to 325. Prepare one large baking sheet or two half sheets with parchment paper or silicone baking mats.
- In a large glass or metal mixing bowl, beat egg whites with a whisk or hand mixer until soft peaks form. This means that when you lift the whisk or beater, soft peaks will barely hold their shape and curl over onto themselves.
- Add vanilla, salt, and espresso powder, and whisk to combine.
- In another bowl, combine coconut, sweetened condensed milk, and cocoa powder. Stir until combined.
- Add the coconut mixture to the egg white mixture. Fold the egg mixture into the coconut mixture until completely combined. Stir in the mini chocolate chips.
- With a cookie scoop, scoop the dough onto your prepared baking sheets. Use wet fingers to shape the dough into round balls and tuck in any stray shreds of coconut.
- Bake for 20-25 minutes.
- Place the baking sheet on a baking rack to cool for 3-5 minutes, then transfer the macaroons to the wire rack to cool completely.
White Chocolate Dirzzle
- Melt the white chocolate and shortening in the microwave for 30 seconds. Stir. Continue to heat in 10-second increments until completely melted and smooth.
- Drizzle the white chocolate with a spoon over the macaroons. I like to do this on a baking rack set over a baking sheet to catch the drips.
- Store macaroons in an airtight container at room temperature for 3 days or in the refrigerator for a week.You can also freeze macaroons in an airtight container with wax paper or parchment paper between layers for up to three months.
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