May be an image of oatmeal cookies, cookies and coconut macaroon

Chocolate Chip Coconut Macaroons

There is something wonderfully comforting about a freshly baked coconut macaroon. The outside becomes lightly golden and crisp around the edges, while the center stays soft, chewy, and packed with sweet coconut flavor. Add plenty of miniature chocolate chips, and you get a simple cookie that feels a little more indulgent without becoming complicated.

These Chocolate Chip Coconut Macaroons are made with just a handful of everyday ingredients and require no complicated dough-making or chilling. They are perfect for holiday cookie trays, afternoon treats, bake sales, or whenever you want a quick homemade dessert with a bakery-style finish.

Why You’ll Love These Macaroons

These cookies are especially appealing because of their contrasting textures. The shredded coconut gives every bite a pleasantly chewy texture, while the chocolate chips add little pockets of melted chocolate throughout.

They are also easy to prepare. Instead of creaming butter and sugar or rolling out dough, the ingredients are simply combined, portioned, and baked. The result is a rustic-looking cookie with crisp golden edges and a tender center.

Ingredients

For about 18–24 macaroons, depending on their size, you’ll need:

3 cups sweetened shredded coconut
2/3 cup sweetened condensed milk
2 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup miniature semisweet chocolate chips

For an optional chocolate finish:

1/2 cup semisweet or dark chocolate, melted
1 teaspoon coconut oil, optional, for a smoother drizzle

Step-by-Step Method

1. Prepare the Baking Sheet

Begin by preheating your oven to 325°F (165°C). Line a large baking sheet with parchment paper.

The parchment is important because the condensed milk and coconut can become sticky during baking. It also makes it much easier to lift the finished macaroons from the pan without breaking them.

2. Combine the Coconut and Chocolate Chips

Place the shredded coconut in a large mixing bowl. Add the miniature chocolate chips and toss them together.

Coating the chocolate chips lightly with coconut helps distribute them throughout the mixture, so you get chocolate in nearly every bite rather than having most of the chips settle toward the bottom.

3. Whisk the Egg Whites

In a separate clean bowl, whisk the egg whites with the salt until they become foamy and develop soft peaks.

You don’t need to whip them to stiff peaks like you would for a meringue. The goal is simply to create enough structure to help hold the macaroons together while keeping their centers tender.