These no-bake Chocolate Coconut Macaroons are an easy, decadent, chocolaty treat. Keep them classic or try adding nuts, dried fruit, or even candy. The options are endless!
Coconut is one ingredient that we all agree on in our home. We all love it, which is why I bake with it quite often. Last year, I posted my mom’s Jello Balls as a part of my annual 24 Cookies of Christmas series. It wasn’t until then that I came to the conclusion that not everyone feels the same way about coconut.
More than any other recipe on my blog, I’ve been asked countless times about a good substitution for coconut. Who knew there was so much coconut hate!? Seriously though, I know there are coconut allergies and just a plain dislike for the taste. But, when a recipe is mostly based on coconut as the main ingredient, it’s best to not make it at all if you can’t eat it.
The same thing can be applied to these Chocolate Coconut Macaroons. Since the volume of coconut makes up about 90% of the ingredients, maybe macaroons are not the recipe you are looking for. Don’t worry, Dear Reader, I have literally 100’s of other cookie recipes you can try right here!
CHOCOLATE COCONUT MACAROONS
Now that we only have just over a week of baking time left, I thought it would be the perfect time to share this recipe. I’m not sure about you, but when the big day draws closer, I want to savour as much relaxing time as I can possibly find.
Because I post so many recipes at Christmastime, I usually start my baking in October – sometimes, even September! So, by the time December rolls around, I’m exhausted! So, I share the recipes with you guys and then I sit back with a coffee and relax. (I wish! There’s always something to do at Christmastime!!)
The third week of December is most certainly a good time to slow down. I know there are many people who are the type to do things at the last minute. But, that’s not me. I thrive on being prepared and being ahead of the game. And, there’s no stress allowed. So, let’s talk about these no-stress, no-bake Chocolate Coconut Macaroons!
HERE’S WHAT YOU WILL NEED TO MAKE THESE COOKIES:
- Chocolate – You can use chocolate chips or you can use chopped whole chocolate. I prefer milk chocolate, but you can certainly use semi-sweet or even dark chocolate if you prefer.
- Coconut Oil – The coconut oil is used to thin out the chocolate and of course, add a bit more coconut flavour. If you don’t have any, you can substitute it with just about any oil. The most obvious choice is a light tasting olive oil or butter.
- Vanilla Extract – The extract is used to enhance the flavour of the chocolate. Orange or lemon extract would work well too since those flavours pair very nicely with chocolate.
- Coconut – You will need to use an unsweetened coconut, otherwise, because of the sweetness in the chocolate, your macaroons will be way too sweet. Use a shredded coconut, preferably a medium. Don’t use coconut flakes; they’re just too big to make a nicely, rounded macaroon.
HOW TO MAKE CHOCOLATE COCONUT MACAROONS:
- First, prepare a baking sheet by lining it with parchment or waxed paper. Set it aside, so that it’s ready to go when you are.
- On a low setting, microwave the chocolate and the coconut oil in 10 second increments, stirring well each time.
- When the chocolate is melted and smooth, stir in the vanilla and salt.
- Add the coconut and fold it in until everything is well mixed together.
- Using a cookie scoop, scoop mounds of the mixture, dropping them onto the prepared baking sheet.
- Lastly, place the baking sheet in the fridge for two hours. This will set the chocolate and firm everything up.
ADDING EXTRA INGREDIENTS:
As previously mentioned, you have the option of adding a few extra ingredients to personalize the Chocolate Coconut Macaroons. If you like crunch or chewiness, you can consider some of the following. Should you want the extra ingredients, fold them into the cookie mixture when you add the coconut.
Nuts are a great addition to these macaroons. Chocolate loves nuts, and I automatically think of salted peanuts. You know the saltiness will be great with the sweetness of the chocolate! Chopped walnuts, hazelnuts, and pecans are very common at Christmastime. All three of these will work very well.
Dried fruit is another option. I would consider adding finely chopped dried apricots, raisins, or even those red and green cherries we see so much of at Christmastime. Dried pineapple would be really good too, since chocolate, coconut, and pineapple are a dream food combination.
Lastly, if you want, you can add candy. Let’s see… crushed candy canes would work well if you want to add more Christmas flair. You can add in gumdrops, chocolate chips, mini rolos, etc. Like I said, the possibilities are endless!
TIPS AND TRICKS:
Okay, Dear Reader, here’s the deal. These delicious Chocolate Coconut Macaroons will last in the freezer for 3 months. But, they most certainly should be left at room temperature. Because the macaroon is thick, trying to bite through a cold one will be nearly impossible.
Chocolate is best when it’s at room temperature. These macaroons will last 5-7 days in a food-safe container on your kitchen countertop. You can refrigerate them to get up to 15 days of freshness. But, be sure to let them sit at room temperature for at least 20 minutes before you try to eat them.
Chocolate Coconut Macaroons
- 1 cup chocolate chips milk, semi-sweet, or dark chocolate
- 1 1/2 tablespoons coconut oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups unsweetened shredded coconut
- 1/4 cup white chocolate chips, optional
- Prepare a baking sheet by lining it with parchment or waxed paper. Set aside.
- In a large, microwave-safe bowl, add the chocolate chips (not the white chocolate chips) and the coconut oil.
- Microwave on low heat in 10 second increments, stirring between each increment, until the mixture is smooth and lump-free.
- Add the vanilla extract and salt. Stir to combine.
- Add the coconut. (If you are adding nuts, candy, or dried fruit, add it now. Do not add more than 1/2 cup in total.) Stir well to combine.
- Using a cookie scoop, scoop mounds of the coconut mixture and drop onto the prepared baking sheet.
- Transfer baking sheet to the fridge for two hours or until the chocolate has firmed up.
- This next step with the white chocolate is completely optional. Add the white chocolate chips to a microwave-safe bowl. Melt on low heat in 10 second increments, stirring well between each increment. Once smooth, dip the bottoms of each macaroon into the chocolate, allowing the excess to drip off. Return the macaroon to the prepared baking sheet. Drizzle the remaining melted white chocolate over the top. Return to fridge for another hour or until the white chocolate is set.
- Place macaroons in a food-safe container and leave at room temperature.