Chocolate coconut macaroons are a guilty pleasure you won’t be able to get enough of! If you’re a fan of regular macaroons, your taste buds are about to be thrown over the edge with this sweet caramel twist.
What do you get when you dunk a simple coconut macaroon in chocolate? How about when you drizzle it with even more chocolate and add in a taste of caramel sauce? Heavenly, heavenly goodness, I tell ya.
My husband is absolutely obsessed with Almond Joys. He’s also a massive fan of anything caramel. So you can imagine his reaction when I whipped up these guilty goodies. Basically an Almond Joy in cookie form, but also Samoa-esque. Like they had a baby.
Best of both worlds, amiright?
Chocolate Coconut Macaroon Cookies
I feel that coconut macaroons are one of those desserts that most people sleep on. Easily forgotten, but then once you pop one in your mouth you remind yourself to buy or make them more often.
I am a strong believer that caramel makes most treats better. Ice cream sundaes… better with caramel sauce. Brownies… better with caramel filling. Chocolate bars… the ones with the caramel are king.
So it seems only logical that a chocolate coconut macaroon would be improved with caramel too, don’t you think?
How to make Coconut Macaroons
Making chocolate coconut macaroons is probably a lot easier than you think. Just a few simple ingredients, quick prep time, and enough time to shower while they’re in the oven.
You’re about to look real fancy at your next holiday potluck.
Step 1: Whisk together the egg whites, sugar, and vanilla extract until frothy.
Step 2: Add in the unsweetened coconut shavings and combine until well-mixed.
Step 3: Scoop 2-inch portions and line on a prepared baking sheet.
Step 4: Bake for 15-20 minutes or until tops of macaroons are golden.
Step 5: While the cookies are baking, melt the chocolate in a microwave safe dish or using the double boiler method.
Step 6: After the cookies have cooled, dip the bottoms in melted chocolate and line on a baking sheet. Drizzle with chocolate and caramel sauce and chill for 30 minutes before serving.
Looking for other dessert recipes? You may also like:
- Chocolate Turtle Bark
- Soft & Chewy Peanut Butter Oatmeal Cookies
- Warm Bourbon Peach Crisp (with Vanilla Bean Ice Cream)
- S’mores Rice Krispie Treats
- 14 oz (one bag) Sweetened Coconut Flakes
- 3 large Egg Whites
- 2/3 cup Sugar
- 1 1/2 tsp Vanilla Extract
- 1/8 tsp Salt
- 1/2 cup Semisweet Chocolate Chips, melted
- 2 tbsp Caramel Sauce
- Preheat oven to 350 degrees F.
- Line baking sheet with parchment paper.
- Whisk together the egg whites, sugar, vanilla extract, and salt until white and frothy.
- Add coconut flakes and mix until well combined.
- Using an icecream scoop or soup spoon, scoop and round 2-inch balls and place on baking sheet.
- Bake for 15-20 minutes or until the tops of the macaroons a re golden.
- While baking, melt the chocolate chips in a microwave safe dish, or using the double boiler method.
- Remove the macaroons from the oven and let cool for 10 minutes before moving them to a cooling rack to cool completely.
- Dip the bottoms of the macaroons in the melted chocolate And return to the baking sheet on a clean piece of parchment paper.
- Drizzle the remaining chocolate sauce and caramel sauce on top of the macaroons. Chill in the refrigerator for at least 30 minutes before serving.
I find that these are best kept in the refrigerator to ensure that the chocolate doesn’t melt.
SAVE THIS RECIPE FOR LATER: