Five-Ingredient Chocolate Coconut Macaroons
Chewy, sweet macaroons made with shredded coconut, rich chocolate, and just five simple ingredients for a quick homemade treat. This american-inspired desserts (gluten-free) ready in about 35 minutes layers sweetened shredded coconut, sweetened condensed milk, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 18, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups sweetened shredded coconut
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 large egg whites
- 1/2 cup semi-sweet chocolate chips
Instructions
- Step 1: Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine 3 cups sweetened shredded coconut, 1 cup sweetened condensed milk, and 1 teaspoon vanilla extract. Mix thoroughly until the coconut is evenly coated and sticky.
- Step 3: In a clean bowl, beat 2 large egg whites with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
- Step 4: Gently fold the beaten egg whites into the coconut mixture, preserving as much airiness as possible for a light texture.
- Step 5: Using a tablespoon or small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Step 6: Bake for 20-25 minutes until the macaroons are golden brown on the edges and set in the center.
- Step 7: Remove from oven and let cool completely on the baking sheet.
- Step 8: Melt 1/2 cup semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between, until smooth.
- Step 9: Dip the bottoms of the cooled macaroons into the melted chocolate or drizzle chocolate over the tops. Place on parchment paper to set before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Five-Ingredient Chocolate Coconut Macaroons take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Five-Ingredient Chocolate Coconut Macaroons?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Five-Ingredient Chocolate Coconut Macaroons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Five-Ingredient Chocolate Coconut Macaroons for a different number of people?
The recipe is written for 18 servings. Multiply each ingredient by (your serving target / 18). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Five-Ingredient Chocolate Coconut Macaroons gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
