Double Chocolate Coconut Macaroons Recipe

Photograph: Yvonne Ruperti

These chewy coconut flourless cookies are all about the moist and fudgy center.

Note: If batter feels warm when it's time to fold in the chopped chocolate, let it cool in the fridge slightly before adding, so that the chopped chocolate does not melt.

Recipe Facts

Active: 10 mins
Total: 60 mins
Makes: 14 to 16 cookies

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  • 7 ounces bittersweet chocolate, chopped, divided
  • 2/3 cup (4 2/3 ounces) granulated sugar
  • 1/4 cup (3/4 ounce) cocoa
  • 3 large egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 2 1/2 cups sweetened flaked coconut


  1. In microwave or in bowl set over pan of barely simmering water, melt 5 ounces chocolate until smooth. Cool slightly.

  2. In large bowl, whisk sugar with cocoa until combined. Whisk in whites, salt, vanilla, and coconut extract. Whisk in chocolate mixture until smooth. Fold in coconut and remaining 2 ounces chocolate (see note). Chill until firm enough to scoop, about 30 minutes.

  3. Adjust oven rack to upper-middle position and lower-middle position and preheat oven to 350°F. Line two baking sheets with parchment paper or preferably a non-stick baking liner. If using parchment, lightly grease.

  4. Using scoop or tablespoon, portion batter by two tablespoons each, spacing evenly onto pans (about 8 cookies per pan). Gently form into mounds.

  5. Bake until set and center doesn't look raw, 13 to 15 minutes. Let cookies cool on pan 10 minutes, then transfer to wire rack to cool.

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