These Chocolate Coconut Macaroons combine cocoa, coconut, and egg whites for a chewy, fudgy bite that’s surprisingly simple to make.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
It’s funny how the best desserts sometimes happen when you’re not trying that hard. I made these Chocolate Coconut Macaroons for the first time on one of those late nights when the craving for chocolate hits hard, but you’re too tired to deal with mixers and fancy ingredients. You know the feeling — it’s 9:30 p.m., you’ve already changed into your “I’m done with today” clothes, and suddenly, you just need something sweet.
I remember rummaging through my pantry and thinking, “Okay, what can I throw together?” There was half a bag of coconut leftover from some failed coconut cake attempt, cocoa powder from who-knows-when, and eggs — thank God for eggs. So, I started mixing, hoping for something edible. What came out of the oven wasn’t just edible — it was ridiculous. Crispy edges, chewy center, fudgy chocolate flavor. I took a bite, leaned against the counter, and actually laughed because it was that good.
Now, every time I make these, I get that same cozy “I accidentally nailed it” feeling. They remind me of how sometimes the simplest things — like mixing coconut and cocoa at midnight — turn out to be little moments of magic.
Why You’ll Love This Chocolate Coconut Macaroons Recipe?
I’ll be honest, these aren’t your average macaroons. They’re not overly sweet, not dry, and definitely not the kind that crumble into dust the moment you touch them. These are fudgy, chewy, and have this deep, rich chocolate flavor that makes them feel kind of fancy — even though they take, like, 20 minutes to make.
They’re also naturally gluten-free (bonus points if you’ve got friends who always have to ask), and the applesauce keeps them moist without being heavy. And that sprinkle of sea salt on top? It’s small, but it takes these from “good” to “holy wow.” They’re the kind of cookie that makes people ask for the recipe after one bite — then look shocked when you tell them it doesn’t even involve butter.
Ingredient Notes:
Alright, let’s break this down — because ingredients matter, and these are so simple it’s worth using good ones.
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Unsweetened shredded coconut: I like the unsweetened kind because it keeps the balance right. If you’re using sweetened, just tone down the sugar — unless you’re having one of those weeks and want it extra sweet.
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Egg whites: Think of them as the glue. They bind everything together without making the macaroons heavy. Just make sure you don’t get any yolk in there (been there, ruined that).
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Cocoa powder: The good stuff makes a difference. I’m partial to Dutch-processed because it gives that dark, brownie-like flavor.
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Applesauce: I know, it sounds weird, right? But it’s the secret to that soft chewiness. It replaces butter, makes them lighter, and gives you permission to eat two… or three.
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Sugar: Plain white sugar does the job perfectly.
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Sea salt: Totally optional, but honestly, it’s what makes people say, “What’s in these?”
How To Make Chocolate Coconut Macaroons?
Here’s where it gets dangerously easy.
Step 1 – Prep and preheat:
Set the oven to 400°F and line your baking sheet with parchment paper. (Don’t skip that step unless you like scraping cookies off metal.)
Step 2 – Optional coconut grind:
If you’re the type who likes neat, smooth macaroons, give the coconut a few quick pulses in the food processor. If you’re fine with the rustic look — and I usually am — skip it.
Step 3 – Mix it all together:
In a saucepan, whisk your egg whites, sugar, cocoa powder, and applesauce. No heat yet — just mix until it’s smooth. Then toss in your coconut and stir.
Step 4 – Warm it up:
Now put the saucepan on medium heat and stir constantly. It’ll start to thicken and look glossy — like the moment brownie batter turns perfect. Once it’s hot and pasty, take it off the heat.
Step 5 – Shape those beauties:
You can scoop them with a cookie scoop or pipe them if you’re feeling extra. I usually go the “messy spoon” route — it’s faster, and they still come out adorable. Place them an inch apart on your baking sheet.
Step 6 – Bake:
Sprinkle a bit of flaky sea salt on top and bake for about 12 minutes. They should feel firm but still soft in the middle. Don’t worry if they look shiny — that’s exactly how they’re supposed to be.
Let them cool on the sheet for a few minutes before transferring to a rack. That part’s torture, I know, but totally worth it.
Want To Save This Recipe?
Storage Options:
If, by some miracle, you don’t eat them all at once — they store beautifully. Keep them in an airtight container at room temp for up to 5 days. They’ll stay chewy and rich.
For longer storage, stick them in the fridge for up to 10 days, or freeze them for a couple of months. Honestly, I think they’re even better chilled — something about the cold chocolate chewiness hits differently.
Variations and Substitutions:
Here’s where you can get creative — or chaotic, depending on how much chocolate you’ve already eaten:
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Dip them in chocolate: Melt a bit of dark chocolate and dip the bottoms. They’ll look like they came from a fancy bakery.
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Add some nuts: A handful of chopped almonds or hazelnuts adds a little crunch.
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Make them mocha: Stir in a teaspoon of espresso powder and thank me later.
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Holiday version: Drizzle them with white chocolate and crushed candy canes for Christmas, or pastel sprinkles for Easter.
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Go extra coconut: Use sweetened coconut and cut the sugar way back for a chewy, candy-bar texture.
What to Serve with Chocolate Coconut Macaroons?
You can eat these straight off the pan (I do), but if you’re serving them up for guests or, you know, yourself at 2 p.m., here are some pairings that make them pop:
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Coffee: The boldness balances the sweetness perfectly.
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Hot cocoa: Double the chocolate, double the joy.
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Vanilla ice cream: Crumble one on top — that’s your “I deserve this” dessert.
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Fresh fruit: Strawberries, raspberries, anything tart really cuts through that fudgy richness.
Frequently Asked Questions:
Can I make these ahead?
Absolutely. In fact, they’re better the next day — the chocolate flavor deepens, and the texture gets chewier.
Can I skip the applesauce?
You can use melted butter or coconut oil instead, but the applesauce gives them that soft, light texture I love.
Can I use sweetened coconut?
Yep, just reduce the sugar to 1/4 cup so they don’t end up overly sweet.
When I make these Chocolate Coconut Macaroons, my kitchen smells like a chocolate shop and a tropical bakery had a baby. It’s comfort food in cookie form — the kind that doesn’t just fill your belly but warms your mood a little, too.
If you make them, let me know how long they actually lasted. (My record? Eight hours. And that’s only because I hid a few.)
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Coconut Macaroons
Ingredients
- 2 1/4 cups 254g unsweetened shredded coconut
- 3 large egg whites
- 3/4 cup 148g sugar (reduce to 1/4 cup if using sweetened coconut)
- 4 tablespoons 22g cocoa powder
- 5 tablespoons smooth applesauce
- Flaky sea salt for sprinkling
Instructions
Preheat the oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Prepare the coconut:
- Pulse the shredded coconut in a food processor about ten times, or until it becomes coarsely ground. This step is optional but helps achieve a finer texture if desired.
Prepare the batter:
- In a medium saucepan, combine the egg whites, sugar, cocoa powder, and applesauce. Whisk together until smooth and well combined, but do not heat yet.
Cook the mixture:
- Place the saucepan over medium heat, stirring constantly. Continue to stir until the mixture thickens, turns pasty, and is hot to the touch. The texture should resemble glossy brownie batter.
Shape the macaroons:
- Remove from the heat. Using a cookie scoop or piping bag fitted with a large star tip, portion the mixture onto the prepared baking sheet. Each macaroon should be roughly the size of a walnut. Leave about an inch of space between each cookie.
Bake the macaroons:
- Sprinkle the tops with flaky sea salt. Bake for approximately 12 minutes, or until the macaroons feel dry to the touch and yield slightly under gentle pressure. They should appear glossy on the surface but firm around the edges.
Cool and serve:
- Remove from the oven and allow the macaroons to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
