These easy coconut chocolate macaroons are so delicious and need just three ingredients to make! Beautiful and chewy, these easiest of recipes is totally eggless and is perfect for getting little hands helping in the kitchen.
A tropical treat
You probably know by now, chocolate is an all time favourite of mine. But I do like summery flavours too. For me, these include lots of fruit like lemon, lime and mango, but also more tropical flavours like coconut. And if you have ever had the pleasure of trying a Bounty bar, or anything involving chocolate and coconut together, you will know how amazing the two flavours are together!
This particular recipe was a kind of happy accident to be honest! I was baking with my children some years ago when they were tiny toddlers and wanted something simple they could make all by themselves. (If you have ever interacted with a headstrong toddler, you will know the fight of “me do it!”) Putting coconut and condensed milk together meant the “batter” was safe to eat for them too, without raw eggs. And so I accidentally stumbled on making these coconut macaroons with condensed milk rather than eggs, with delightful results!
What is the difference between macaroons and macarons?
Both macarons and macaroons are traditionally made with egg whites, unlike my recipe today. However, macarons are made with almond flour, whereas macaroons are made with shredded coconut. Both are delicious and normally naturally gluten free, but macarons and macaroons are not at all the same.
What ingredients do I need to make coconut chocolate macaroons?
- Dessicated coconut: a key flavour in this bake! I love the texture these macaroons have because of the dessicated coconut. Yum!
- Sweetened condensed milk: to mix with the desiccated coconut. No need for any additional sugar, as the sweetness from this is sufficient.
- Chocolate: I use milk chocolate for these coconut macaroons, but you could just as easily use white or dark chocolate if you prefer too.
What tools do I need to make these chocolate coconut macaroons?
- Baking tray*: to bake the macaroons on as well as to leave them to set on once dipped in chocolate.
- Digital kitchen scales*: to weigh out the ingredients. I do provide measurements in cups too, however I find using grams is much more accurate, so this is my preference.
- Mixing bowl*: to combine the macaroon ingredients before scooping and baking.
- Spatula*: useful to mix the ingredients together. However, you can also use a regular spoon if you wish too.
- Ice cream scoop*: I prefer using an ice cream/cookie scoop to measure out equal amounts so all my coconut macaroons are the same size. However, if you do not have a scoop as I do, you could weigh out each macaroon portion or use measuring spoons to help you size them all evenly.
- Small bowl*: for melting the chocolate in before dipping the macaroons.
How to make coconut chocolate macaroons
These three ingredient macaroons could not be easier to make! Simply combine the first two ingredients before scooping and baking. Once they are cool, melt the chocolate, dip in the macaroons and leave to set. Done!
Step 1: Preheat your oven to 160C/320F. Line a baking tray with parchment paper then set it aside whilst making the macaroons.
Step 2: In the mixing bowl, tip in the desiccated coconut and condensed milk and mix to completely combine. Using an ice cream scoop (or two tablespoon measures), squeeze together the mixture into balls, then place on the prepared baking sheet, pushing down slightly to give it a flatter base.
Step 3: Bake in the preheated oven for 12-15 minutes until slightly golden and the outside is no longer soft but feels crisp instead. Remove from the oven and cool completely.
Step 4: Once the macaroons are cool, melt the chocolate in a small bowl or ramekin. Gently dip the flat bottom of each coconut macaroon into the melted chocolate, swirling to coat evenly. Carefully lay each macaroon back onto the parchment lined baking tray and leave for the chocolate to set. Enjoy!
How do I store eggless coconut macaroons?
These chocolate and coconut eggless macaroons can be stored at room temperature in an airtight container and will last up to one week.
Do chocolate coconut macaroons need to be refrigerated?
No, they do not need to be refridgerated if you plan to enjoy them within a week of baking. If you want them to keep for longer, I would suggest freezing them.
Can I freeze coconut chocolate macaroons?
Yes! You can freeze these eggless coconut macaroons, but must do so before you dip them in chocolate.
How do I freeze eggless coconut macaroons?
To freeze these three ingredient macaroons, first make sure they are completely cool. Place in an airtight container, separating layers with some parchment paper, and pop in the freezer. These freeze well for up to three months.
To thaw the macaroons, simply pull them out and place on a cooling rack to come to room temperature. They can then be dipped in melted chocolate before enjoying, if you wish.
Are eggless coconut macaroons gluten free and dairy free?
These coconut chocolate macaroons are naturally gluten free. They can easily be made dairy free too by using a dairy free condensed milk and dairy free chocolate. By substituting the condensed milk and chocolate for dairy free alternatives, these would also be vegan coconut chocolate macaroons.
Additional tips for making these coconut chocolate macaroons
- These chocolate coconut macaroons are super easy to make. Whilst there is a method to follow, they are really forgiving, and so make for a brilliant bake to do with young children. Get little ones in the kitchen and make some (messy!) kitchen memories with this delicious bake!
- I like to squeeze each macaroon together after I have scooped out the amount for each individual cookie. I prefer doing this so I have smooth outsides. If you scoop directly onto the baking tray and bake, you may find there are a few stray bits of coconut sticking out from the main cookie that is more brown than the rest of the cookie. If you like this more rustic look, go for it! If not, give the mixture a squeeze together into a ball before baking.
- Wait until the macaroons are cool before dipping in chocolate. I have just shown here the (flattened) bases dipped in chocolate, but you could also drizzle extra chocolate over the top if you wish.
- I like to use milk chocolate for these coconut chocolate macaroons, but dark chocolate works beautifully too. Personally, I find white chocolate a little too sweet for these, but if you have an extra sweet tooth then you could try it too!
If you have any other questions about this eggless macaroon recipe, please use the comments below to ask away and I will do my best to help. And if you made and enjoyed this recipe for eggless coconut macaroons, please do consider leaving a rating and review below. I hope you will enjoy them, and baking them with little helpers, as much as I do! Please do post a picture on Instagram too and tag me when you share it with the world!
More recipes from my blog for you to enjoy
Check out these yummy recipes that might interest you too!
Eggless cinnamon sugar donuts: my eggless cinnamon sugar donuts are utterly addictive! Light and fluffy, these baked donuts are sure to be enjoyed by everyone.
Eggless chocolate chip cookies: no eggs? Cookie craving? No problem! These delicious chewy eggless chocolate chip cookies are heavenly, you would never know they contain no eggs!
Mango and pistachio ice cream: my mango kulfi is creamy, dreamy and lightly spiced with cardamom. This no churn recipe is perfect for warm summer days!
And that’s all for today! Happy baking, my friends! x