Recipe: Coconut-Chocolate Macaroons



Yesterday I found an old bag of shredded coconut. I had NO idea how old it was, but I’m sure carbon dating would indicate it was at least five years old. I think we bought it after a trip to SE Asia. With the best of intentions, we hoped to make a Cambodian dish, but for reasons I forget, we never did. We don’t use coconut very much, so it’s no surprise this settled to the bottom of the pantry baking shelf.


The coconut still looked fresh and there wasn’t an expiration date, so I decided to make something from it. I found a few recipes for coconut macaroons. These called for unsweetened coconut, which this wasn’t, so I reduced the amount of sugar in the recipes and added an extra egg white to add some extra moisture to the dried coconut.

I am pleased to tell you these came out delicious. The macaroons taste all the world like Hershey’s Mounds candy bars.

The recipe is very easy to make. It took me all of fifteen minutes to assemble, another fifteen minutes to bake and ten to clean up.



  • 3 eggs (yes, 3, even though the picture has two)
  • 1/2 cup semi-sweet chocolate chips
  • 1 pinch Kosher salt 
  • 3 cups shredded sweetened coconut
  • 1 tsp almond or vanilla extract
  • 1/3 cup sweetened condensed milk


  • Preheat the oven to 350F degrees.


  • Mix coconut, sweetened condensed milk, salt and chocolate in a bowl. Set aside



  • Separate eggs, discard yolks. Beat with an electric blender on high until it forms a stiff meringue. 
  • Fold meringue into coconut mix.
  • Line baking sheets with parchment paper or silicone liner, or spray with cooking spray.
  • Spoon 1.5 tablespoon-sized dollops onto the cookie sheet about two inches apart. Wet your fingers and further shape the dollops into little mounds or cones.
  • Bake for 15 minutes or until golden brown. Remove from oven.
  • Allow to cool on the baking sheet to 5 minutes. Transfer to a cooling rack.
  • When completely cooled, store in an airtight container. They will soften in 24 hours.

Some Notes:

These macaroons have a lot of moisture in them, so expect them to soften after a few hours in a sealed container. They’ll get a bit sticky, too, so use wax paper between layers if you plan to stack them in a cookie tin.


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