Mocha Chocolate Chip Coconut Macaroons with white chocolate drizzle are soft and chewy, with a hint of espresso and chock-full of chocolate chips. Fast, easy cookie recipe!
Coconut, chocolate chips and coffee — are these a few of your favorite things, too? These chewy chocolate chip coconut macaroons are rich and chocolatey and so easy to make. You don’t even need to chill the dough before baking!
Nuts about coconut macaroons? Check out my other macaroon recipes!
White Chocolate Lime Macaroons
You’re going to love these
- Deep, dark chocolate and espresso flavors
- Crispy on the outside, soft and chewy on the inside
- Fast and easy to make
- Naturally gluten-free
- Beautiful and delicious white chocolate drizzle
Ingredients
Egg whites. I use liquid egg whites from a carton, even though the package warns me that they won’t whip. They whip up beautifully, enough to make the centers of these macaroons light and chewy.
If you prefer, you can use the egg whites from 2 eggs. If you don’t want to let those yolks go to waste, here are some ideas to put them to use.
Instant espresso powder. One teaspoon of instant espresso powder intensifies the chocolate flavor and gives these chocolate coconut macaroons a nutty mocha flavor. For deeper coffee flavor, feel free to adjust this up.
Dark cocoa powder. Dark cocoa powder adds richer, deeper chocolate flavor than regular unsweetened cocoa powder. But either will work.
Sweetened condensed milk. You need ¾ cup of sweetened condensed milk in these cookies, which means if you're using a 14 ounce can, you’ll have some left over. Here are some ways you can use the rest of the can.
I recommend using Eagle Brand for the best results. Store brands will work, however, you may experience a small amount of pooling at the bottom of the macaroons — they will still be delicious and beautiful, however.
Sweetened coconut flakes. I recommend Baker’s Angel Flake Sweetened Coconut for best results. In comparison to store brands, I’ve found Baker’s has more moisture, holds together better, and results in the most tender, chewy macaroons.
Mini chocolate chips. I like mini chocolate chips in these macaroons because they disperse evenly throughout the batter, so you can have chocolate chips in every bite!
Substitutions
Instant espresso powder. Instant coffee crystals will also work, but the flavor won’t be as intense.
Dark cocoa powder. You can use regular unsweetened cocoa powder.
Mini chocolate chips. Regular sized milk chocolate, dark chocolate, or semi-sweet chocolate chips will also be delicious in these macaroons.
Step-by-step instructions
Step 1
Preheat the oven to 325. Prepare one large baking sheet or two half sheets with parchment paper or silicone baking mats -- enough for 18 chocolate chip macaroons.
Step 2
In a large glass or metal mixing bowl, beat egg whites with a whisk or hand mixer until soft peaks form.
This means that when you lift the whisk or beater, soft peaks will barely hold their shape and curl over onto themselves.
Step 3
Add vanilla, salt, and espresso powder, and whisk to combine.
Step 4
In another bowl, combine coconut, sweetened condensed milk, and cocoa powder. Stir until combined.
Step 5
Add the coconut mixture to the egg white mixture. Fold the egg mixture into the coconut mixture until completely combined. Stir in the mini chocolate chips.
Step 6
With a cookie scoop, scoop the dough onto your prepared baking sheets. Use wet fingers to shape the dough into round balls and tuck in any stray shreds of coconut.
Step 7
Bake for 20-25 minutes.
Step 8
Place the baking sheet on a baking rack to cool for 3-5 minutes, then transfer the macaroons to the wire rack to cool completely.
Step 9
Once cooled, melt the white chocolate and shortening in the microwave for 30 seconds. Stir. Continue to heat in 10-second increments until completely melted and smooth.
Drizzle the white chocolate with a spoon over the macaroons. I like to do this on a baking rack set over a baking sheet to catch the drips.
Once the white chocolate has set, serve and enjoy!
Storage
Store macaroons in an airtight container at room temperature for 3 days or in the refrigerator for a week.
You can also freeze macaroons in an airtight container with wax paper or parchment paper between layers. Store them in the freezer for up to three months.
Thaw them on the counter until they reach room temperature.
Expert Tips
For best results, use Baker’s Angel Flake coconut and Eagle Brand sweetened condensed milk. And no, I am not paid to say this :).
Whip the egg whites until they form soft peaks. This is when the egg whites will barely hold a shape and the peak will curl down onto itself.
Use a cookie scoop to create consistently sized chocolate chip coconut macaroons.
Use wet fingers to shape the dough into perfectly round mounds and tuck in any stray shreds of coconut.
Recipe FAQs
Coconut macaroons have a sweet, toasted coconut flavor. These mocha chocolate chip macaroons have a rich, chocolate, coffee flavor that pairs deliciously with the nutty coconut.
Yes, the basic recipe for coconut macaroons without flour are gluten free. The ingredients typically consist of coconut, sweetened condensed milk, egg whites, vanilla, and salt, which are all naturally gluten free.
Yes, absolutely. To freeze these mocha chocolate chip coconut macaroons, place them in an airtight container, with parchment paper in between layers. Store them in the freezer for months.
If your coconut macaroons will last more than a couple of days, then store them in the refrigerator for up to a week. Otherwise, you can store them at room temperature in an airtight container for a few days.
Usually the reason coconut macaroons spread is because they have too much liquid and/or the dough is too warm. If your first pan comes out of the oven spread more than you like, try chilling the dough for about an hour before baking the next pa
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Mocha Chocolate Chip Coconut Macaroons
Ingredients
Mocha Chocolate Chip Macaroons
- 6 tablespoons liquid egg whites (or 2 large egg whites)
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon instant espresso powder
- 14 ounces sweetened coconut
- ¾ cup sweetened condensed milk
- ¼ cup dark cocoa powder
- ½ cup mini semi-sweet chocolate chips
White Chocolate Drizzle
- ½ cup white chocolate chips
- 1 teaspoon shortening
Instructions
- Preheat the oven to 325. Prepare one large baking sheet or two half sheets with parchment paper or silicone baking mats.
- In a large glass or metal mixing bowl, beat egg whites with a whisk or hand mixer until soft peaks form. This means that when you lift the whisk or beater, soft peaks will barely hold their shape and curl over onto themselves.
- Add vanilla, salt, and espresso powder, and whisk to combine.
- In another bowl, combine coconut, sweetened condensed milk, and cocoa powder. Stir until combined.
- Add the coconut mixture to the egg white mixture. Fold the egg mixture into the coconut mixture until completely combined. Stir in the mini chocolate chips.
- With a cookie scoop, scoop the dough onto your prepared baking sheets. Use wet fingers to shape the dough into round balls and tuck in any stray shreds of coconut.
- Bake for 20-25 minutes.
- Place the baking sheet on a baking rack to cool for 3-5 minutes, then transfer the macaroons to the wire rack to cool completely.
White Chocolate Dirzzle
- Melt the white chocolate and shortening in the microwave for 30 seconds. Stir. Continue to heat in 10-second increments until completely melted and smooth.
- Drizzle the white chocolate with a spoon over the macaroons. I like to do this on a baking rack set over a baking sheet to catch the drips.
- Store macaroons in an airtight container at room temperature for 3 days or in the refrigerator for a week.You can also freeze macaroons in an airtight container with wax paper or parchment paper between layers for up to three months.
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