These chocolate chip coconut macaroons are sweet little bites of joy! With chewy coconut and rich chocolate, they are a perfect treat for any sweet tooth.
I love how easy they are to make! Just mix and scoop—no fancy tools needed. Perfect for when you want something quick and delicious! Plus, who can resist chocolate? 🍫
Ingredients & Substitutions
Coconut: Sweetened shredded coconut gives the macaroons that delightful chew. If you prefer less sweetness, you can opt for unsweetened coconut. Just be sure to adjust the sweetness elsewhere if needed!
Sweetened Condensed Milk: This ingredient binds the coconut together and adds creaminess. If you’re looking for a dairy-free option, try using coconut cream or sweetened condensed coconut milk instead!
Egg Whites: They help give the macaroons a light texture. If you have an egg allergy, a flaxseed or chia seed egg can work too—just mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let it gel for a few minutes.
Chocolate Chips: Mini semi-sweet chocolate chips are perfect for this recipe, but feel free to swap them out for dark chocolate, white chocolate, or even butterscotch chips for a fun twist!
How Do I Get My Macaroons to Hold Their Shape?
One of the main challenges with macaroons is making sure they hold their shape while baking. Here’s how to ensure success:
- Whip Egg Whites Properly: Make sure you beat the egg whites until they form stiff peaks. This adds air and structure to your mixture.
- Gently Fold: When combining the whipped egg whites with the coconut mixture, fold gently. This keeps the air you’ve just incorporated from deflating.
- Scoop Evenly: Use a small cookie scoop to portion the macaroons evenly. This helps ensure they bake consistently.
- Chill Before Baking: If your mixture feels too loose, chill it for about 30 minutes before scooping. This can help them keep their shape while baking.
Using these tips will help you achieve those perfectly shaped and delicious macaroons every time!
How to Make Chocolate Chip Coconut Macaroons
Ingredients You’ll Need:
For the Macaroons:
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- 1/2 cup mini semi-sweet chocolate chips
For the Topping:
- 1/2 cup semi-sweet chocolate chips (for melting)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, and then you’ll need to bake it for 20-25 minutes. After baking, let the macaroons cool completely, which may take about 30 minutes. In total, you can expect around 1 hour to have these delicious treats ready to eat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This is important so the macaroons bake evenly. Also, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Coconut Mixture:
In a large mixing bowl, combine the shredded coconut and sweetened condensed milk. Stir it well until everything is nicely blended. Then, add in the vanilla extract and give it another good stir to mix all the flavors together.
3. Whip the Egg Whites:
In a clean, separate bowl, whip the egg whites with the salt until stiff peaks form. This means when you lift the beater out of the mixture, the peaks should stand tall. It’s like creating clouds for your macaroons!
4. Combine Mixtures:
Gently fold the whipped egg whites into the coconut mixture. Take your time and fold until everything is well combined—this will keep your macaroons light and airy!
5. Add Chocolate Chips:
Now, fold in the 1/2 cup of mini chocolate chips. This adds delicious pockets of chocolatey goodness in every bite!
6. Scoop Them Out:
Using a small cookie scoop or a spoon, drop rounded mounds of the mixture onto the prepared baking sheet. Make sure to space them about 1 inch apart, as they will puff up a little while baking.
7. Bake:
Pop the baking sheet in the oven and bake for 20-25 minutes, or until the edges of the macaroons turn golden brown. The smell will be amazing!
8. Cool:
Once baked, remove the macaroons from the oven and let them cool completely on the baking sheet. This will help them firm up nicely.
9. Melt the Chocolate:
While the macaroons cool, melt the 1/2 cup of semi-sweet chocolate chips. Microwave them in a microwave-safe bowl in 20-second intervals, stirring in between until smooth and melted. You want it nice and runny for drizzling!
10. Drizzle and Serve:
Once the macaroons are cool, drizzle or spread the melted chocolate over the top or side of each macaroon as desired. Then, let the chocolate set before serving.
11. Enjoy!
Now, grab a cup of coffee or tea, and enjoy your delicious Chocolate Chip Coconut Macaroons! Perfect for sharing or indulging all by yourself!
Can I Use Unsweetened Coconut Instead?
Yes, you can use unsweetened shredded coconut! Just keep in mind that you may want to add a bit of extra sweetener, like a tablespoon of sugar or honey, to balance the flavors since the macaroons will be less sweet than with sweetened coconut.
Can I Make These Macaroons Vegan?
Absolutely! To make these macaroons vegan, replace the egg whites with aquafaba (the liquid from canned chickpeas). Use about 1/4 cup of aquafaba and whip it until stiff peaks form. You can also substitute the sweetened condensed milk with a vegan alternative, such as coconut condensed milk.
How to Store Leftovers?
Store any leftover macaroons in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can refrigerate them for up to a week, or freeze them for up to a month!
Can I Add Other Mix-ins?
Definitely! Feel free to get creative by adding other mix-ins like chopped nuts, dried fruit, or even different types of chocolate (white or dark). Just be mindful of the overall balance of wet and dry ingredients to maintain the right texture!