Chocolate Coconut Macaroons

[recipe servings=”12″ time=”45mins” difficulty=”Easy”]


  • 3/4 cup sugar
  • 1/2 cup egg whites (from about 3 large eggs)
  • 2 1/2 cups sweetened flaked coconut
  • **Chocolate Ganache**
  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • A few almonds, chopped

[/recipe-ingredients] [recipe-directions]

  1. Preheat the oven to 350°F (175°C).
  2. Mix the sugar, egg whites, and coconut together in a bowl until completely combined. Make sure it’s clumpy not wet.
  3. Grease up and place a spoonful into each of 24 nonstick mini-muffin cups and with a spoon push and form the coconut to the walls of the muffin container to create mini pies. Bake until golden, 15 to 20 minutes depending on your oven.
  4. Let the coconut cups cool completely in the pans, then gently remove.
  5. In a double boiler setup under medium-low heat. Add in chocolate and heavy cream. Whisk gently until the chocolate is completely melted, and then keep whisking until the mixture is smooth and glossy. Set aside and let the chocolate cool down a little bit.
  6. Pour the warm chocolate filling into the coconut cups. Sprinkle a few pieces of chopped nuts in the center of each while they’re still warm.
  7. Let the macaroon pies set at room temperature for at least 1 hour before serving. Best when served the same day they are made. You can refrigerate so the chocolate hardens quickly. Enjoy!



This is a slight twist to the normal Macaroons. Not to be confused by the popular French Macarons. This Chocolate Coconut Macaroons is mainly comprise of shredded coconut topped with chocolate ganache. It is a fairly simple recipe, needing a small amount of ingredients. The longest process was making the coconut shaped like little pies so it can hold the chocolate. I find that if your coconut mixture is too “wet” try and not include all the egg whites. The process also becomes much easier if you have a tart mold or what you can try if you have multiple mini muffin tins is to pour all the coconut mixture in one and squash it with another and that should force the coconut to the walls of the container. The chocolate ganache is very straightforward and highly recommend you use a double boiler for it. Also the amount of chocolate ganache you want to put in each will be dependent on your taste so you can adjust to preference. Overall I think it tasted great and I prefer to eat this when the chocolate solidify vs soft melted chocolate so I recommend putting in the fridge for around 30 minutes before consumption. It’s a very easy recipe so anyone can do it.

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