Chocolate Coconut Macaroons

Chocolate Coconut Macaroons
  • Servings: 36 cookies
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 cups granulated sugar
  • 14-16 oz. sweetened shredded coconut (depending on the size of the bag)
  • 3 Tablespoons all-purpose flour
  • 3 Tablespoons dark cocoa powder
  • 4 large eggs
  • 4 oz. semi-sweet chocolate chips (highest quality possible)


1. Place chocolate chips in a bowl and place the bowl over boiling water until the chocolate is melted. Remove the bowl from the boiling water and reserve.

2. In a mixing bowl, combine sugar, coconut, flour, and cocoa powder.

3. In a separate bowl, whisk the eggs together until well beaten. Add eggs to the dry ingredients and stir until incorporated.

4. Use a tablespoon or small ice cream scoop to spoon the batter onto a greased cookie sheet. Leave about an inch between macaroons in all directions.

5. Bake in a preheated 375 F oven for 12-14 minutes or until they have started to solidify when gently (and carefully squeezed). This way, they will remain moist inside.

6. Remove from oven and let the macaroons cool.
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