Easy Chocolate Macaroons
My Easy Chocolate Macaroons Recipe mixes up in five minutes flat. They are easy enough for the kids to help and delicious enough to please the pickiest palates.
These have triple the chocolate with cocoa powder, chocolate chips, and a chocolate drizzle. It’s pretty easy to make Chocolate Macaroons Gluten Free since their main ingredient is coconut. Add a little coconut milk, sweetener, and some eggs as a binder and you are good to go.
Macaroons vs Macarons – What is the difference?
I’ll never forget the first time I tasted a macaron. It was crunchy and delicate with chocolate ganache. It wasn’t even called a macaron it was a Nicolette cookie or something like that. And it was .75 in the Wegman’s bakery department. That was before the macaron crazy started. Now they are everywhere. Macarons are small sandwich cookies made out of almond flour, egg whites, and sugar with a flavored filling. They are delicious but all my attempts at converting them to low carb have failed. I think they are one of the few recipes that really do need white cane sugar.
Macaroons are quite different. They are coconut-based and chewy. They are equally delicious but with more of a homemade comfort food taste than a fancy French bakery taste. And they are a heck of a lot easier to make. You can’t make macarons if it is too humid or too hot or if you don’t have hours upon hours to spend on them. These macaroons are easy enough for kids to make in any sort of weather.
How to make Chocolate Macaroons
Macaroons are one of the easiest cookies to make. You really just need to stir the ingredients together, scoop them onto a tray, and then bake them.
What chocolate should I use?
Make sure to use chocolate you like! If you find 85% dark chocolate bitter and unpalatable use sugar-free milk chocolate instead.
I hope you enjoy this Easy Chocolate Macaroons Recipe! For a slightly less chocolatey version try my Chocolate Chip Coconut Macaroons! Want bars instead? Try my Keto Coconut Bars.
And then these Chocolate Whoopie Pies are a must.
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Easy Chocolate Macaroons
Ingredients
- 8 oz finely shredded coconut this is equal to 2 1/2 cups
- 13.5 oz coconut milk full fat canned
- 1 cup sugar free chocolate chips
- 2 eggs
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/4 cup cocoa powder
Chocolate Drizzle:
- 2 tbsp sugar free chocolate chips
- 1/2 tsp coconut oil
Instructions
- Preheat oven to 350.
- Mix together all the ingredients until well combined. Drop 24 heaping tablespoons onto 2 cookie sheets.
- Bake for 25-35 minutes or until the edges are golden and the cookies are slightly firm to the touch.
- Melt the chocolate chips and coconut oil in the microwave stirring every 20 seconds. When they are mostly melted stop and just stir until smooth. Drizzle over the cooled cookies.
This recipe did not work for me. The ingredients did not stick together before or after baking.
Did the coconut you used say “finely shredded”? This is the most important thing for this recipe to work.
Super easy recipe. I followed recipe except I used regular chocolate chips and I didn’t have your sweetener so I substituted for 1c organic cane sugar. I did a test cookie that was really good and turned out just like your photo, then I read some comments and tried by adding 2 tbsp coconut flour which honestly didn’t need it. Cookies turned out same way. It’s hard for me to give a “5” but this recipe comes close. I’d share a photo if I could.
My pickiest eater, my 8-yr old loved them too!
My batter was runny so I just added some almond flour – worked great!
I loooove macaroons and these chocolate upon chocolate ones are out of this world. I did use regular sugar in mine but the rest of the recipe was the same. They are definitely my chocolate craving go-to cookie. Def making these again for Christmas cookie tins!
These were so good, still can’t believe they are low carb!
The taste was great but the texture didn’t work out. I used unsweetened shredded coconut but not finely shredded. So I added more that was much finer and that helped with the runny texture before baking. However, the cookies fell apart very easily so I have them in the fridge to try to keep them together. Any suggestions would be appreciated. Seems like it needs another “glueing” ingredient, to replace the lack of sweetened condensed milk!
The recipe specifies finely shredded coconut for a reason. It absorbs some of the liquid.
I used coconut flakes, obviously not shredded enough! I will pass them through a food processor next time. There will be a next time bc these are soooooooooooo good. Tastes like a cross between an Almond Joy and a Mounds. Love your recipes!!! Thanks so much!
Mine was also very runny. Did you mean for the recipe to read coconut cream instead of canned coconut milk. I wondered when you mentioned it possibly separating. I added 4 tbsp coconut flour and a little more cocoa and they are great. I have never had a problem with any of your other recipes. Love them!!!
The recipe is correct. It is based on my chocolate chip coconut macaroons just subbing cocoa powder 2:1 for coconut flour. They can get runny if you don’t use the very finely shredded coconut. The finely shredded coconut absorbs some of the liquid. I’m glad you liked them anyway 🙂
These are sooo good!! I was very limited on time before church Sunday morning and threw these together quickly for our afternoon dessert. They were a hit with all who tried them! I topped them with some powdered Pyure instead of the chocolate drizzle. Thanks for so many great recipes!
Had the same problem as another commenter. They were super wet and spread a lot. I did use finely shredded coconut. I almost added a little coconut flour and now regretting I didn’t.
Did you use a full 8 oz bag of finely shredded coconut?
I made these yesterday and LOVE the taste but the mix is runny and the cookies ran completely flat. Could you tell me what I can add to make them a bit more solid? I followed the directions completely. Maybe I mixed to much??
Thank you for all your recipes! I Love that there are so many regular meals that can be made for THM.
You do not need to post this public as I really just want to know how to bulk up my cookies.
Did you use ‘finely shredded’ coconut? That is necessary for this recipe.
I shredded my coconut in a food processor and they also fell flat. They’re delicious but I’m hoping to get them bulkier as well.
Will they keep well in the fridge if I make them over the weekend for company on Monday night?
Yes! I did that last week.
Don’t know if my oven runs really hot, but mine cooked in 20 minutes! I burned the first batch cause I went to change the laundry thinking I had lots of time 🙁
They are super yummy though they are better if you don’t burn them.
These look yummy