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Chocolate Coconut Macaroons

These chocolate coconut macaroons are rich, chewy, and packed with chocolatey goodness! This easy no-bake recipe comes together in minutes using simple pantry ingredients. Perfect for a quick treat, a dinner party, a holiday dessert, or anytime you have a chocolate craving—plus, they can be easily made dairy-free!
Print Recipe
chocolate coconut macaroons placed on a baking sheet with parchment paper
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup milk
  • 6 tbsp cocoa powder
  • 2 cups granulated sugar
  • 3 cups oats
  • 1 cup sweetened shredded coconut

Instructions

  • In a large bowl, mix together the oats and shredded coconut. Set the mixture aside.
  • In a saucepan over medium heat, combine the butter, milk, cocoa powder, and sugar. Stir occasionally until the mixture comes to a boil.
  • Once boiling, continue stirring and let the mixture boil for 4 minutes. This helps the macaroons set properly.
  • Remove from heat and immediately stir in the oats and coconut, mixing until everything is well coated.
  • Using a spoon or a cookie scoop, drop portions onto a parchment-lined baking sheet.
  • Let them cool completely at room temperature before serving (about 1 hour or until firm). Once set, the chocolate coconut macaroons should lift easily from the parchment paper without sticking.

Notes

How to store chocolate coconut macaroons: Once the macaroons have completely cooled, transfer them to an airtight container to keep them fresh.
Store cooled macaroons in an airtight container for up to 3 days at room temperature, 1 week in the fridge, or 3 months in the freezer. Thaw frozen macaroons at room temperature before serving.
Servings: 25 cookies