Easy Recipe for Coconut Macaroons – How to make Coconut Macaroons


Learn how to make coconut macaroons that stay moist and soft for weeks! This easy recipe for coconut macaroons will be a holiday favorite!

easy coconut macaroons with dark chocolate stacked on a blue plate

Looking for an easy recipe for coconut macaroons? These coconut macarons with dark chocolate are the BEST!

Making coconut macaroons at home is a fun and super rewarding Christmas activity. I am absolutely obsessed with them and have made them each year.

You might ask yourself why I have not posted a recipe for this Christmas cookie classic earlier. That’s fair, and the answer is simple: I wanted to get the recipe PERFECT!

Oftentimes I found my homemade macaroons a bit dry so I experimented with different “moisteners” until I found one that added both flavor and moisture to the coconut macaroons.

Having made batches and batches of coconut macaroons, I have developed a recipe that delivers and I know you will LOVE it!

Want to know my secret ingredient for perfect moist and chewy coconut macaroons?

Nope, it’s not sweetened condensed milk! It’s grated marzipan! Yes, the stuff made from almonds and sugar.

I find it superior to sugar-loaded sweetened condensed milk as it not only delivers moisture but also a slight almond taste and a certain richness.

 

easy moist coconut macaroons with dark chocolate on a pale blue plate

What makes this easy recipe for Coconut Macaroons a winner:

  • No mixer needed for this recipe. Simply mix the ingredients in a pot, heat up and spoon onto a tray.
  • These coconut macaroons are moist, chewy and soft with just a slight crisp at the top. Kids LOVE them!
  • They stay moist for days – I have kept the last batch around for 2 weeks and they tasted perfect.

coconut macaroons with dark chocolate stacked on a blue plate - side view

Learn how to make Coconut Macaroons that everyone will love:

All you need to do is measure out the ingredients and mix them in a medium-sized pot. Heat the mixture up on medium-low heat, stirring and pressing against the marzipan so that it slowly dissolves.

Make sure you don’t heat the batter too much. If you have a kitchen thermometer, use it! You don’t want to heat the batter to more than 50 C or 122 F.

It should look like glue and the marzipan should have almost completely dissolved.  Let cool, then drop a tbsp per macaroon onto a lined baking tray. Bake for 20 minutes.

While the coconut macaroons are baking, melt the chopped chocolate with some coconut oil. I like the coconut taste it lends to the dark chocolate – delish!

Dip the cooled macaroons into your melted chocolate, place them on some parchment paper and let the chocolate set. DONE!

easy coconut macaroons dipped into dark chocolate stacked on a blue plate

 

Tips for the best coconut macaroons ever:

  • The batter might look a bit too liquid at first. It will firm up some more as it cools down. Watch the recipe video to see what the perfect texture should look like.
  • For the perfect round coconut macaroon, take a wet spoon and push the edges of the still hot macaroons in using the back of the spoon, shaping the perfect round macaroon.
  • Bake one tray after another, so that you have time to shape the still hot macaroons. Once they have cooled they firm up making it impossible to push the edges in.

overhead shot of a plate of coconut macaroons with dark chocolate on a blue plate

Variations for this easy Coconut Macaroons Recipe:

  • These work great with sweetened and unsweetened shredded coconut. Note, that they will be less sweet when using unsweetened. (Kinda obvious, that one..still)
  • Add some chopped candied ginger to the cooled coconut macaroons batter for a little heat.
  • Instead of dark chocolate, you can use white or milk chocolate. You don’t have to add any coconut oil if opting for white chocolate or milk chocolate as those have a softer finish.

coconut macaroons with dark chocolate - how to make coconut macaroons

 

For more holiday sweets and treats make sure not to miss my Cookies with Nutella Filling and my German Hazelnut Cookies!

The BEST easy Coconut Macaroons with Dark Chocolate A Christmas cookie classic! Moist, chewy and soft thanks to a secret ingredient! Nope, it's not condensed milk! #macaroons, #christmascookies

Did you make and love this easy recipe for coconut macaroons? Give it your review below! And make sure to share your creations by tagging me on Instagram!

easy coconut macaroons with dark chocolate stacked on a blue plate
5 from 11 votes
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Easy Coconut Macaroons Recipe

Learn how to make coconut macaroons that are moist and soft and stay that way for days thanks to my secret ingredient! This easy recipe for coconut macaroons will be a holiday favorite!

Course Dessert, Snack
Cuisine American
Keyword coconut macaroons, coconut macaroons without sweetened condensed milk, easy coconut macaroons
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 25 macaroons
Calories 100 kcal
Author Kiki Johnson

Ingredients

  • 250 g shredded coconut sweetened or unsweetened
  • 200 g powdered sugar
  • 4 egg whites
  • 130 g marzipan grated
  • 1 pinch salt
  • 2 drops bitter almond essence optional
  • 100 g dark chocolate chopped
  • 1 tsp coconut oil

Instructions

  1. Mix the first 6 ingredients in a medium-sized pot and heat on medium-low heat until it starts to bind and looks like glue. Push against the marzipan to make for quick dissolving. Stir and heat coconut batter until it reaches 50 C, or 122 F. If you do not have a thermometer, that's fine. Just heat it a bit until smooth and glue-like, but it should only feel warm, never hot. Don't let it boil or your egg whites will curdle.

  2. Take the pot off the heat and stir. The batter will thicken as it cools, making for easy portioning.  Preheat the oven to 150 C, or 300 F and line 2 baking sheets with parchment paper. 

  3. Using a tablespoon or small ice cream scoop, drop little mountains of coconut batter onto the sheet, making sure to leave some space between each macaroon as they will spread a bit. 

  4. Bake each tray for 20 minutes, then take them out of the oven. With a wet spoon, push in the edges to make the macaroons extra round. This step is completely optional and simply aesthetical. This only works while the macaroons are hot, so I recommend baking 1 tray after the other. 

  5. Let macaroons cool while you chop and melt your chocolate with the tsp of coconut oil. Do so in a hot water bath or in the microwave. 

  6. Dip cooled macaroons into the melted chocolate and place on a clean sheet of parchment paper. Let the chocolate set, then store the macaroons in an airtight container. 

Recipe Video

Recipe Notes

  • The batter might look a bit too liquid at first. It will firm up some more as it cools down. Watch the recipe to see what the perfect texture should look like.
  • For the perfect round coconut macaroon, take a wet spoon and push the edges of the still hot macaroons in using the back of the spoon, shaping the perfect round macaroon.
  • Bake one tray after another, so that you have time to shape the still hot macaroons. Once they have cooled they firm up making it impossible to push the edges in.

17 Comments

  1. Pingback: Einfache Schoko Kokos Würfel aus 1001 Nacht - Cinnamon&Coriander

  2. Love coconut and chocolate together! These looks absolutely delicious! I bet they wouldn’t last long in our my home 🙂

  3. I don’t remember the last time I had these. I remember I loved them. These would be perfect for the holiday treat trays!!

  4. Everyone in my family love macaroons so I am going to save this recipe to make for the holidays! I especially love the use of marzipan here. It makes it even more festive!

  5. These are the perfect little treat! I love coconut with chocolate it’s one of my favourite combinations, will have to try these x

  6. Wow you have definately changed my look on macaroons. What I once though a laborious, and intricate baked good is niw simply possible. Love coconut and chocolate. Might grab a few for the road, lol.
    Cheers!

  7. I love macaroons anyway, but for some reason, have never made them myself… I’d definitely love them way more with chocolate involved! Perfect for a holiday cookie plate!

  8. Grated marzipan, huh? What a great tip to know. We really love our coconut macaroons – there is just something about them that screams festive. And I really like how you added the chocolate to the bottoms. Makes them look very elegant.

  9. Macaroons are my favorite and I love to try them in different desserts. These will look beautiful on our Christmas cookie tray during the holiday season!

  10. My all time favorite. Macaroons look so perfect and delicious. I wish I could grab from screen right now!

  11. Coconut and chocolate is one of my favorite sweet flavor combinations. Love how simple these treats are. Thanks for sharing!

  12. These look delicious! This might sound like a crazy question, but how do you dip the macarons in chocolate? Do you pierce a toothpick through it and dip them like cake balls? Thanks!

    • Hi Charity!
      There are no crazy questions! I actually just dip them with my hands. I hold them at the tops, with minimum pressure so that they don’t break. It works just fine. If I drop one, it just ends up extra chocolaty! Haha, could be worse, right?

  13. Yum, these macaroons look delicious! They would be perfect for a holiday bake-off! Can’t wait to try these soon.

  14. Yummy! These macaroons look phenomenal! My one gripe with Christmas is that there are so many different cookies..its not possible to make them all!!!! It’s just not right!! Having to choose which ones to make…hardest part of he year!

  15. I didn’t even know you COULD grate marzipan – I HAVE to try this!

  16. Pingback: Safige Lebkuchen Muffins mit flüßigem Nutella Kern - Einfach

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