Chocolate chip coconut macaroons are chewy, 5-ingredient cookies that also happen to be gluten-free. Love coconut? This cookie is for you!
Looking for an easy cookie recipe without a long list of ingredients and no chilling time? You may have to give these chocolate chip coconut macaroons a try!
Shredded coconut is the base of this cookie recipe. Not a fan of coconut? Try my recipe for hazelnut macaroons. These cookies are jam packed with shredded coconut and mini chocolate chips, held together with a fluffy whipped egg white and sugar mixture. That's it! Just mix, scoop, and bake.
These cookies turn out moist and chewy on the inside, with a crisp, toasted exterior. Chocolate chip macaroons make the perfect addition to any holiday cookie tray - serve them for Easter, Passover, or Christmas.
What is a macaroon?
A macaroon is a small cookie made with shredded coconut (or ground nuts), sugar, and egg whites. Many modern recipes also use sweetened condensed milk.
These cookies are generally dense, flaky, and sweet. They are often shaped like tall, irregular coconut mounds, which distinguishes them from a traditional cookie.
Macaroons are popular for holidays like Passover because they don't contain any grains or leavening agents.
Not to be confused with macarons, which are the tiny meringue-based sandwich cookies that often have a buttercream or jam type filling.
Since this recipe contains so few ingredients, I do not have any substitutions to offer.
- Sweetened coconut flakes
- Egg whites
- Confectioner's sugar
- Vanilla extract
- Mini chocolate chips - can be omitted to make a plain coconut macaroon
Egg whites - tips and tricks
The most difficult part of this recipe will be whipping your egg whites. You'll need either a hand or stand mixer for this part - whipping by hand will be very tiring and time consuming, so I do not recommend it.
- Beat your egg whites at medium/medium-high speed until soft peaks form (top left photo, above). Your egg whites will look foamy.
- Add your sugar, vanilla, and salt, then beat again at medium/medium-high speed until stiff peaks form (bottom left photo, above). Your egg mixture will look glossy and smooth.
- Take care not to overbeat your egg whites - they will begin to look grainy and will start to collapse.
- The entire process should take about 3 to 4 minutes, but will vary depending on the speed of your mixer, how often you stop to check your eggs, etc. Don't worry about the time - go by visual cues instead.
Soft peaks vs stiff peaks
Soft peaks - Turn your whisk upside down. Your egg whites form a peak that begins to droop to one side.
Stiff peaks - Turn your whisk upside down. Your egg whites form a stiff peak that holds its shape straight up and does not droop.
Forming your cookies
I highly recommend using a medium cookie scoop to form your macaroons. This tool makes it easy to form perfectly round cookies that are uniform in size.
If you don't have a medium cookie scoop, roll balls by hand using 1.5 tablespoons of dough.
My favorite cookie scoop: Amazon - OXO Medium Cookie Scoop
Storage and freezing
Baked coconut macaroons will keep for up to 5 days at room temperature in a tightly sealed container, or up to 10 days in the refrigerator.
To freeze, place cookies in and airtight, freezer safe bag or storage container. Freeze for up to 3 months. To thaw, allow cookies to set at room temperature on the counter.
Chocolate Chip Coconut Macaroons
- 3 large egg whites
- ½ cup (57 g) confectioner's sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 14 ounces (397 g) sweetened coconut flakes
- 1 cup (177 g) mini chocolate chips
- Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, add egg whites. Using a mixer with a whisk attachment at medium to medium-high speed, whip until soft peaks form. Add sugar, vanilla, and salt, and whip until stiff peaks form. Egg mixture should look glossy, smooth, and hold its shape when your whisk is turned upside down.
- Gently fold coconut flakes and chocolate chips into egg mixture until evenly incorporated.
- Using a medium cookie scoop, scoop coconut mixture onto prepared baking sheet about 1 inch apart. Or, form balls by hand using 1.5 tablespoons of coconut mixture.
- Bake for about 25 minutes, or until bottoms are golden brown and tops are lightly browned. Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack to finish cooling.
- Macaroons will keep for up to 5 days at room temperature in a tightly sealed container, or up to 10 days in the refrigerator in a tightly sealed container.
- Macaroons can be frozen for up to 3 months in a tightly sealed freezer-safe container.
- Chocolate chips can be omitted to make plain coconut macaroons (you will yield slightly fewer cookies).
- Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!