Double Chocolate Coconut Macaroons Recipe

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

An overhead close-up of double chocolate coconut macaroons cooling on a wire rack.

Serious Eats / Yvonne Ruperti

Why This Recipe Works

  • Adding melted chocolate and cocoa powder to the cookie batter, and then folding in chopped chocolate once the batter cools, results in macaroons with intense chocolate flavor.
  • A dash of coconut extract keeps the chocolate from overpowering the flavor of the shredded coconut.

There were very few desserts that my great grandmother chose to buy rather than bake. One of her store bought delicacies were coconut macaroons, which came in a can to keep them moist. Unlike small, light as a feather, delicate French almond macarons, these coconut macaroons are rugged around the edges and full of chewy, crunchy texture. Very rich, it doesn't take many coconut macaroons to satiate a sweet fix.

By adding chocolate, these macaroons up the ante when it comes to indulgence. These macaroons are also slightly different than the ones of my youth. Instead of the fine coconut texture and cloying condensed milk, these cookies have a super duper moist, fudge-like center that comes from melted chocolate, egg whites, and the absence of flour. Sweetened flaked coconut gives the macaroons structure and a delicious chewy crunch. A dash of coconut extract ensures that the coconut flavor doesn't get lost behind the copious amount of chocolate, which includes extra chopped chocolate folded in at the end.

Make sure to not overbake these cookies so that they stay soft in the center. My favorite way to eat them is just barely warm, when the center is like a molten pot of fudge.

April 2013

Recipe Details

Double Chocolate Coconut Macaroons Recipe

Active 10 mins
Total 60 mins
Serves 14 to 16 cookies

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


  • 7 ounces bittersweet chocolate, chopped, divided

  • 2/3 cup (4 2/3 ouncesgranulated sugar

  • 1/4 cup (3/4 ouncecocoa

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

  2. In a 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 notes). 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 (175°C). Line 2 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 2 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 a wire rack to cool.


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.

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Nutrition Facts (per serving)
182 Calories
10g Fat
20g Carbs
3g Protein
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Nutrition Facts
Servings: 14 to 16
Amount per serving
Calories 182
% Daily Value*
Total Fat 10g 13%
Saturated Fat 8g 38%
Cholesterol 0mg 0%
Sodium 84mg 4%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 13%
Total Sugars 13g
Protein 3g
Vitamin C 0mg 0%
Calcium 15mg 1%
Iron 3mg 16%
Potassium 162mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)