dark chocolate coconut macaroons

2014 has been mostly about the chocolate thus far, which is the kind of thing that happens when you outsource what-to-cook-next decisions to my husband and his Mini-Me. We bounced from Chocolate Hazelnut Linzer Hearts to Chocolate Peanut Butter Cheesecake before landing on a Double Chocolate Banana Bread which, even a month later leads to the weekly “accidental” purchase of way more bananas that we’d ever eat, so we “have” to make more, no violins necessary. Thus, it would be easy to blame the boys in my family for what I did to an innocent coconut macaroon — that is, saddling it with not one but two types of chocolate, until it was intensely fudgy and brownie-like with an almost gooey center, seriously why aren’t you baking these yet? — but guys, this was all me.

grind the coconut
unsweetened chocolate wins

Because although I do not share my family’s perspective that if it’s not chocolate, it’s not worth eating, I feel adamant that if you’re going to eat chocolate, it should really, really taste like chocolate. And, pitifully, every chocolate coconut macaroon I’ve had, along with some other cookies that will no doubt cause you to storm out of here in disgust once and for all, failed this test.

dark chocolate coconut macaroon batter

scoop them tiny; they're intense
cookies might look underbaked

A few tablespoons of cocoa powdered added to a standard coconut is just not enough. It makes coarse, muddy-brown marbles with weak flavor. It’s for compromising, not aspiring, and I think we should all dream big in the kitchen, about macaroons and everything else. And so, I made a few changes. I know it’s less popular these days, but I really prefer sweetened coconut flakes for macaroons, as it packs in a tremendous amount of moisture; dry macaroons shouldn’t be a given. As I’ve done before, I began by grinding down my shredded coconut for a smoother and more nut-like texture. I used cocoa powder, but more than is usually recommended, and I underbaked them, just a little, for that tender-centered effect. But it was the melted chocolate that was the revelation. Semisweet chocolate was good, but deeply bitter unsweetened chocolate catapulted this cooking into a level of chocolate intensity that could only be likened to a truffle, or a brownie. A deep, dark, fudgy brownie. That’s butter-free, flour free and takes all of 10 minutes to assemble. Dark chocolate macaroons for lunch today, anyone?

dark chocolate macaroons
really dark fudgy chocolate coconut macaroons

Macaroons, previously: Raspberry Coconut Macaroons, Blackberry and Coconut Macaroon Tart and a Chocolate Hazelnut Macaroon Torte we love so much, I made a massive version of it for my father-in-law’s 65th last month, where not a single person was gluten-free. We just like it that much.

Passover recipes: Mostly dessert, plus one brisket and matzo ball soup, over here.

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One year ago: Ramp Pizza
Two years ago: Classic Ice Cream Sandwiches
Three years ago: Blackberry and Coconut Macaroon Tart
Four years ago: Tangy Spiced Brisket
Five years ago: Empanadas, Homemade Chocolate Wafers + Icebox Cupcakes
Six years ago: Swiss Easter Rice Tart and Vegetarian Cassoulet
Seven years ago: Artichoke, Cranberry Bean and Arugula Salad and Arborio Rice Pudding

Dark Chocolate Coconut Macaroons

Yield: About 4 dozen small cookies

4 ounces (115 grams or about 1/3 cup) unsweetened chocolate (sometimes sold as 99%), chopped small
14 ounces (400 grams) sweetened, flaked coconut
2/3 cup (130 grams) granulated sugar
6 tablespoons (30 grams) cocoa powder
3 large egg whites
Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt
1/2 teaspoon vanilla extract

Heat oven to 325°F. Line two large baking sheets with parchment paper.

Heat approximately half of chocolate chunks in a small saucepan until just melted, then, off the heat, stir in the remaining chunks until they’re smooth. The residual heat should be enough to melt them and leave the mixture lukewarm; if it’s not, heat the mixture again until just melted, but not very hot.

In a food processor, blend the coconut for one full minute. Add sugar and cocoa powder, blend another full minute. Add egg whites, salt and vanilla and blend until combined, then the melted chocolate until smooth. With a tablespoon measure or cookie scoop (I used a #70 scoop), scoop batter into 1-inch mounds. You can arrange the cookies fairly close together as they don’t spread, just puff a bit.

Bake cookies for 15 minutes, until the macaroons are shiny and just set. Let them rest on the tray for 10 minutes after baking (or you can let them fully cool in place, if you’re not in a rush to use the tray again), as they’ll be hard to move right out of the oven. They’ll firm up as they cool, but still remain softer and less dry inside than traditional macaroons. Thank goodness.

I like to dust them with a little powdered sugar once they’re cool. They’ll keep in an airtight container until your family finds out about them, or one week, whichever happens first.

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263 comments on dark chocolate coconut macaroons

  1. Alexia

    I only have unsweetened coconut from Bob’s Red Mill but need to have these, this weekend.

    Think I could substitute? Would I need a sweetener?

  2. Wow – those look amazing! We have a very similar recipe from my partner’s mother for macaroons – excluding the cocoa and melted chocolate you have here, the coconut/sugar/egg white portions, method, and baking are identical. I’m going to try them with this variation now. You’re right – they are less dry inside, which is a great thing. I’ve always loved her recipe because it’s so fast and easy, and impresses everyone we’ve ever shared them with, since they stay so moist inside.

  3. A revelation is right- I’m not even kidding right now when I say my mouth is watering! Every time I discover a new coconut recipe I wonder how on earth I could have disliked it for the entire first half of my life, but hey! Nothing like making up for lost time :) Pinning!

  4. These look HEAVENLY. I definitely need to try pulsing the coconut in the food processor for other recipes too! I love the taste of coconut, but something about the texture of flaked coconut bugs me, I think if it was finer, I would use it a lot more! Thans for tip!

  5. Laurie

    I have hazelnut meal on hand and am considering subbing that for the coconut, which finds no love in our house. Just might work…

  6. Margo

    oh-my-goodness!!! i can’t wait to try these! by the way, i was gifted your amazing cookbook for my birthday and LOVE it! thanks for sharing your gifts with us!!

  7. Daniel

    What kind of sweetened, shredded coconut do you use? All the bags in the supermarket have preservatives and junk in them, so last time we made macaroons (though no these) it was with a fresh coconut that I opened and grated. Though maybe I’ll experiment and try this recipe with fresh coconut (plus a lil extra sugar maybe)

  8. Teresa

    Weird question, but: How coconut-y do these taste? Like coconut macaroons + chocolate, or like chocolate pillows + coconut? I’m wondering if they’ll be a hard sell to someone who is slightly coconut-adverse (but loves chocolate!).

    1. Hi – I just made these yesterday and I can say they are very much a chocolate taste and not as much a coconut taste. However the texture is coconut – even tho you pulse in the food processor for a while they still have that texture – so some of my family still didn’t like them but others overlooked it cuz they love chocolate so darn much! Hope this helps:)

  9. Kathy

    Hmmm, I know the unsweetened chocolate is the point here, but I only have VALTHONA 71% on hand and not sure if I can get 99% one here, wondering if I could use it instead and reduce the sugar?

  10. Ah these look so great! I will definitely be making them this weekend.

    And I could not agree more with your words, “if you’re going to eat chocolate, it should really, really taste like chocolate.” That is why I actually feel apathetic about(/dislike) most chocolate cakes! (Not to mention sub-par chocolate macaroons…)

  11. Ramona

    Literally read this, went “I think I’ve got enough for a half batch!” went to the kitchen and started. So yes, macaroons for lunch.

  12. Deanna

    While I definitely appreciate chocolatepalooza, I’m anxiously waiting for an artichoke fest to show up. I’m not sure if you’re aware of this, but you’re woefully lacking in stuffed artichoke recipes. They might not be in season in NYC yet (I just bought gorgeous ones, 4 for $5. Artichokes and avocados- 2 of the reasons I’m never leaving CA.), but I’d like to put in a request for when they are.

  13. Debby

    FYI, powdered sugar contains cornstarch so it would not be kosher for Passover. You can easily make a substitute with 1T potato starch + 1c sugar. Process in a food processor till fine.

  14. Scheherazade

    Deb, can you recommend a food processor? I really want to buy one (at least 9 cup volume) but have no clue what to go for.

  15. ollie

    Hi Deb,

    Do you have a way to re-create sweetened coconut? It doesn’t exist here in Germany. Is there a way to make it myself?


  16. These look like just the thing for Easter dessert w/ my gluten intolerant brother! One question: about how many macaroons does this recipe yield? I seem to have missed that…

  17. Laurie

    Following up to #11
    I subbed finely ground hazelnuts (hazelnut meal) for the coconut, added some extra sugar and used an additional egg white for more moisture. Deb, you would probably want to fiddle with them, but for a first attempt, I think they are fantastic.
    Happy Passover!

  18. Yet another Anna

    Years ago, Gourmet printed a recipe for coconut snowball cookies, basically coconut, sugar and egg white wrapped around a nugget of chocolate.
    They became a regular on my holiday cookie plates, mostly because I love them.

    Delicious, especially when just warm enough to melt the chocolate, but kind of fussy to make. Sure, subbing in a dab of ganache is even better, but no simpler.

    These macaroons of yours sound like JUST what I need instead.
    Scooping out blobs onto a baking sheet, no extra fiddly steps? Cool.

    THANK YOU for sharing this one.

  19. JF Brown

    Thank you! I’ve never loved a macaroon; too many Passover boxed ones, I think, but really, really chocolatey ones, sound great.
    And there is nothing in this which will preclude my guests from eating them! Our extended family includes allergies to milk, tree-nuts, apple,wheat, any gluten, many berries, green beans and a whole bunch of other things, which is going to make for a need for something delicious.Home-made gluten-free matzah is not delicious..

  20. Sophie

    Hello, this is very useful and timely, thank you! Question: I can only find either DESSICATED coconut, or very very crisp sweet large coconut flakes; they are delicious and expensive and I wouldn’t waste them on baking. Can I use dessicated? It’s the same coconut that I always use for coconut pyramids. Want to try these tomorrow as a test-run for the big day.

    1. deb

      Yield — About 4 dozen cookies.

      Using dried, unsweetened coconut — I haven’t tested this with it. I suspect it might work, but you might want to bump the sugar up to a full cup. If you only have coconut chips (larger pieces), you’ll want to make sure they can grind down to a nice coarse meal.

      Natural or Dutched cocoa — Either one, it will not matter.

      Scheherazade — I’ve been very happy with this Cuisinart (11 cup, white) for the last 10 (whoa) years but I haven’t looked around either. While I’d recommend it; it’s good size, dishwasher safe, etc. I have no idea if there’s something better out there. A place likes Cook’s Illustrated is good to look for shopping recommendations.

      Deanna — I don’t know if you mentioned this because you know artichokes are my favorite vegetable (on this earth) or just as a gentle prodding, but nevertheless: good point! And the reason is that I never stuff them. I love them so much plain, or with a little lemon and mayo. Or grilled. Hm, how about I promise to share my grilled artichoke recipe this spring? It’s heaven. HEAVEN. I had a flop with them about 7 years ago on this site. It’s overdue.

      Belinda — I did use Dutched cocoa because it’s my favorite, but as I mentioned above, you can use either. There’s no chemical reaction to consider that could be thrown by one or the other.

      Kathy — Yes, and reduce the sugar. Maybe a scant 1/2 cup instead.

      Teresa — These are an easy sell for the coconut-averse. Between the fine grind and the chocolate intensity, the coconut is almost an afterthought.

      Daniel — Usually Bakers, thus it’s probably full of preservatives. I mention earlier in this comment about how I’d approach swapping with dried unsweetened, if you prefer that. I’m looking forward to someone reporting back with their results so I can tighten up the suggestion.

  21. Deanna

    I’ll take a good grilled artichoke recipe instead!

    And it was a combination of knowing it’s your favorite vegetable, and a gentle prodding since your last new artichoke recipe was in 2009 (ok, and the artichoke stuffed shells in the book).Most of my artichoke are consumed plain with a garlic/anchovy/caper/lemon mayo sauce, but when I’m feeling indulgent, fried in olive oil with the aforementioned sauce is hard to beat.

  22. Elana

    Hi Deb and everyone – Saw this recipe, actually had everything needed, dropped what I was doing and made these. Now, I usually HATE making Passover desserts (actually cooking for Passover in general is a pain) – b/c when you think about it, making dessert w/o flour and milk products is tough. And I’m not a fan of almond-flavored desserts (marzipan- yuck). (Though Deb – your 20 Passover desserts is pretty inspiring). I’m always asked to bring Cocoa Meringue Kisses from William Sonona Chocolate Cookbook, which are fairly good, but here’s the thing: I make these once a year. (Here’s almost the exact recipe doubled: )
    These, though, these macaroons – coconut flavored, w/o the stringiness of shreds and with a deep, fudgy, brownie-like flavor and texture– these are good enough for ANY TIME- not just Passover.
    Of note: I think my balls were slightly larger than 1 inch. Recipe for me made 1 less than 3 dozen. Also, mine only needed to bake for 10-12 min to set and get shiny. Maybe because I used convection bake in my oven? THANKS so much

  23. Lisa

    I want to make these ASAP! :) Any thoughts on how Nestle milk chocolate chips would substitute for the unsweetened stuff and how much I should reduce the sugar by in that case? I’d like to try your version too but well I already have the chips on hand…

  24. These look perfect for Passover! Will bake a batch tomorrow. Can’t wait to get back in the kitchen! (school’s kept me away from my whisk for way too long) I’m the same about chocolate: if you’re going to use chocolate, it better taste intensely of chocolate ;) ps really nice picture of your family

  25. Dianne

    Oh, I really, really want to make these! Only the egg whites are standing in my way! If I don’t hear your recommendation for a substitute, I’ll probably try the recipe with a flax seed/water mixture. Or unsweetened applesauce. Maybe a batch of each. Hmm, yum?

  26. Lauren

    If this is anywhere NEAR as good as that Double Chocolate Banana Bread ( ye gods- is THAT a winner!) you may be on your way to making me like chocolate more. Since spring is coming, fruit desserts can’t be far behind right? Like that Rhubarb Pie you dropped on the floor last year???? Hurry up with that one, “tart is the new sweet” from now ’til September!

  27. I’ve been wanting to make macaroons for a few weeks now, but hadn’t gotten around to it yet…obviously, the universe wanted me to wait until I had your recipe so I could be sure to get the PERFECT macaroons! Can’t wait to try these – they look fantastic!

  28. OMGoodness too funny as today my daughter and I felt the same way about grinding up our coconut flakes! The shreds in the store taste a bit soapy to us, yet the flakes do not, so in the processor the flakes went along with coconut sugar and boy they were truly yummy! WE cant wait to try your chocolate coco macs! Chocolate and coconut, need we say more? Thank you for sharing they look delish!

  29. Marcia

    Sounds absolutely delicious, but I don’t have a food processor. Could I try these just mixing in a bowl? Should I chop the coconut more finely first?

  30. karen on the coast

    So, like, all things being equal, say someone wants to skip the ball part, and go straight to pizza or cake pan to bake, let cool and then, schmear with a smidge of some tart — someone did say tart is the new sweet!! — jam, like red currant jelly from Bonne Maman, on top or in the middle and then, THEN, a dollop, no, two — NO! — three of vanilla flavoured whipped cream. That may not fly for Passover, but can’t you taste it now: no having to count balls and get into the serious guilties about the sixth one, when all six can be ‘hidden’ in a nice single but substantial slice of macaroon goodness…

    Of course, there are times, many times, when someone’s imagination runs away with them — and yeah, this would be one of them!

    Can’t wait to make these…thanks, Deb.

    PS: so now that artichokes, avocados and chocolate are all mentioned in the same post, can you be cajoled into continuing the chocolate-fest by including a recipe for chocolate avocado mousse?? Please?? Your family would be delighted — it could be predicted — to do the taste testing until its just right, plus get the amazing health benefits of a protein-packed vegetable (well, ok, fruit, actually).

  31. Amy Lipton

    These look great. I’ve had great success with the Lever House recipe, which leaves chocolate chunks intact. Wondering if that might work here.
    I bake mine right at the end of the Seder entree and serve them warm and gooey, almost right out of the oven. A big hit.
    Deb, I need a bib to read your blog. Drooling over your creativity.

  32. Jordan

    I’m planning to make a passover cheesecake. I bought a can of chocolate macaroons from the store to use as the crust, but felt really worried about their artificial chocolate flavor. I’m excited to make these instead. I know they will be worlds better than their supermarket counterparts.

  33. Susan

    Two ingredient subs possible: Check your grocery freezer case for frozen finely flake-grated coconut with sugar and no other funky ingredients. You can weigh the coconut, but don’t count on a cup to cup equivalent. This is a moist, not dry, product. If the cornstarch in the sugar is a problem, try icing sugar which has no starch. Add your own…or not. This recipe is only using it as decoration.

  34. Sandy

    I have been lurking here for quite a while but have not posted before. However, this post — what can I say? I have just added the ingredients I need to my last-shop before the holiday begins and will attempt these. They sound fabulous.

  35. K.C.

    Deb — these are delish, but put a not KforP warning on the last bit — zoned out and put powdered sugar on these and now they must be eaten before Monday!

  36. Sugarmama

    So like Daniel and the others I only have unsweetened shredded coconut (I also don’t love the sweetened stuff). I just made these. The biggest thing between the two kinds, except for the sugar, is the moisture – a lot more in the sweetened variety. So I added an extra egg white. I didn’t have unsweetened chocolate so I used 60% and decided not to add any extra sugar, as I prefer things to be on the less sweet side. As I haven’t made the recipe as you have it, I can’t compare – but it definitely works. A little drier, so I’m thinking *maybe* a little more melted chocolate to help with the moisture? But I have no problem eating the entire tray, right now, still hot. Thank goodness for napping babies:)

  37. Andrea

    I just made these, and followed the recipe exactly. YUM! The only issue I encountered is that the cookie ‘dough’ got too thick for my food processor once I added the melted chocolate. Next time I would mix that in by hand. But the cook time was spot on and I got at least 4 dozen 1-inch cookies! They are so fudgy and rich and delicious! Thank you, Deb!

  38. ATG

    Love the idea of these, but I’d love it even more if there were an update using unsweetened coconut. I’m afraid the difference in moisture content will throw the recipe off. Any suggestions for that? I know you already covered the sugar issue.

  39. Sugarmama

    ATG – read my post above. I did it with the unsweetened coconut (and am eating one now). They are delicious. Mine a little less sweet – but the added egg white helped.

  40. SamanthaJess

    I made these for Passover and they are amazing. The kosher for Passover baking chocolate I have is not unsweetened and neither was the coconut. I used 1/4c sugar instead to account for the extra sugar in the chocolate and coconut and I think they came out perfectly! Make these for your Seder (or anything, really). You won’t be sorry.

  41. Kate

    Deb, this looks like a great recipe. I’m commenting, however, to thank you for the fabulous inspiration for my husband’s late April birthday cake, followed by a likely repeat for my son’s cake for his second birthday (early May): the chocolate-hazelnut macaroon torte link led me to the homemade ding dong recipe, which is PERFECT for my family’s unusual dietary needs!!! Thank you thank you thank you thank you.

  42. Kate

    PS I’m realizing “my family’s unusual dietary needs” in the context of ding-dongs sounds hilarious…not that we must eat ding-dongs, but rather we need a dairy-free frosting, and a cake recipe that’s conducive to soaking the flour overnight (in buttermilk/yogurt) to deactivate phytic acid…. Though “having to eat ding-dongs” would be pretty funny.

  43. kiki

    I’ve made the somewhat anxiety-inducing choice of inviting my spouse’s colleagues for seder. The good news: I will serve these (but I’m making them tonight). If they flop: I’ll eat whatever chocolate-y remnants I can salvage (=self care during stressful times). If they succeed: I’ll eat 2-3 tonight (=quality control) and carry on cursing myself for inviting childless guests into a home with 2 kids….

  44. Beth

    Just made them for Passover. Deb, you knocked it out of the park. These were the best macaroons I’ve ever put in my mouth. THANK YOU!!!!!

  45. Beth

    If you’re worried about moisture content, try adding a little sweetened condensed milk. I had to use it instead of evaporated milk once in my mother-in-law’s macaroon recipe. It may not be kosher (I’m not sure), but I left out half the sugar in the recipe and used 1/4 cup. Everyone went nuts over them and I’ve been asked to make the macaroons every Passover. No dry macaroons here!

  46. Sophia

    Hi there! I have a 4-tablespoon scoop. Do you think these would work as larger macaroons, or do you think they won’t bake properly? Thank you so much!!

  47. Sarah

    Oh wow. Congratulations! I just saw you book in a display at Marks and Spencer in Kent, England. This is the first time I have seen your book in a store here. I was so excited for you I took a photo ( but have not had coffee yet today and the email is not easy to find so I can’t show you.)

  48. Junita

    I want to make these! Can someone tell me how many cups 400 g of coconut would be equal to? And I would be using flaked unsweetened.

  49. tune

    Unsweetened coconut can easily be sweetened by tossing with homemade powdered sugar – I don’t use corn products and discovered you can blend granulated sugar in the blender (one cup at a time or it overwhelms the blender) until you get very close to powder. If it really needs to be dust quality, just sift through a fine sieve or muslin. Works PERFECTLY. For this recipe, toss it with the coconut shreds by hand. I’d use 1 Tbs powdered sugar per cup of flakes, then add that to the processor and blend the coco as per the recipe.

  50. Kate Fetherston Weingarten

    I can’t wait to try these—I live with a “if it’s not chocolate, why bother” guy too. I’m more catholic is my appreciation, but I’ll love these.

    My childhood friend, with whom I learned to cook, sent me your cookbook and I’m making my way through all the recipes (except those meats I don’t eat). Your writing is delightful, the recipes are outlined superbly, and the results have been fantastic. Thanks for devoting yourself to the delicious life!

  51. Callie

    What’s the approximate volume of 14 oz sweetened flaked coconut? I tried making these tonight, with disastrous results! I used unsweetened coconut and (perhaps unwisely) doubled the recipe… the volume of 800 grams of unsweetened coconut is ASTOUNDING. I ended up using more than twice the number of egg whites you called for, and it was still a massive, dry mess. I’ve stuck the bowl in the fridge and vow to return to it tomorrow.

    I have three theories about what went wrong:
    1. The guy at the store mis-measured, and gave me WAY too much coconut.
    2. The lower moisture content of unsweetened coconut accounts for the dryness
    3. Unsweetened coconut might actually weigh less than sweetened coconut (again, lower moisture content, also not ‘enriched’ with sugar), which would mean that the weight measurement would actually result in far more coconut.

    It might be a combination of these. But this may be a rare, isolated instance in which a volume measurement would actually be preferable to weight.

    1. nathanya

      Did you ever figure out how many cups of unsweetened coconut = to 7 oz? I’m about to make these and I can’t find a conversion anywhere that is consistent.
      Thanks, Natty

      1. deb

        It’s definitely hard to find a consistent measurement because coconut will have a different weight per cup depending on the grind, and even within the same grind, from different places in the bag (top = bigger pieces, thus lighter; bottom = smaller crumbs, heavier per cup). However, for the stuff that looks like this (finely shredded), it’s about 80 grams per cup, so perhaps 2.5 cups/200 grams.

  52. Laura W.

    Anyone who has made these–how well did they keep? I’m thinking about a make-on-Friday,-serve-on-Sunday type of situation. Does that seem viable?

    1. deb

      Laura — They keep just fine. They do get a bit stickier after a day or two in an airtight container. You can dust them with powdered sugar or re-toast them in the oven before serving.

      Re, unsweetened dried coconut — It definitely sounds like the swap isn’t working well so I’d recommend not trying it with this recipe, based on comments. Something else you can try is using a recipe (even the one on the package) for a dried/unsweetened coconut macaroon and adding the cocoa powder and melted chocolate for a similar effect.

  53. These look absolutely delicious! I can’t wait to try out the recipe. I have a particular mother-in-law that would love me for them (and it’s never a bad thing to be on her good side).


  54. You are absolutely right that if you are going to eat chocolate, it should taste super chocolatey! I used to be in your Husband’s camp, but now I have been known to order a non-chocolate dessert even when there is a molten lava cake on the menu! Shocking, really!

  55. Abi

    I had the same experience as callie. 14 oz of unsweetened is ALOT of coconut. They came out super dry despite adding additional whites and chocolate. A cup measurement would be helpful. They tasted great, though and i will prob serve with icecream or whipped cream to moisten them up!

  56. I just made these. I used unsweetened coconut so I increased the sugar to 1 cup. They were a little dry so next time, I’ll add another egg white. They taste amazing – like chocolate truffles. I’m sure they won’t make it to the seder.

  57. Sandra

    You saved me, Deb. I needed a dairy-free dessert to bring to a party tonight. How will we ever buy the cans at Passover again? I just popped one in my mouth and they’re 100 times better!

  58. Sophia


    These are heavenly and dangerously decadent.

    I had to make a few improvisations in the following ways:

    1. I don’t have a food processor, so I tried a nut grinder. That didn’t work since the coconut is so sticky. So, I chopped the coconut a bit on my cutting board, and then just mixed the whole thing in my Kitchenaid mixer, following your instructions.

    2. I used bittersweet chocolate (~60%) instead of unsweetened, and reduced the sugar as Deb suggested above to a scant 1/2 cup.

    3. As I wrote in a previous comment, my ice cream scooper is 4 Tablespoons instead of 1. Undeterred I scooped away and ended up with 12 very generously sized macaroons. I left them in the oven for about 25 minutes. The temp had creeped up to about 350 when I took them out. I let them cool completely on the pan.

    Verdict: this is a forgiving recipe on all the above counts. They are moist and rich and deeply chocolatey. (I agree — the coconut is almost an afterthought.)

    5 stars, Deb!! Let’s see if they last til Monday night!

  59. As always, your stuff looks gorgeous, but this technique results in macaroons that don’t have a whole lot of texture to them, which is one of the things that makes most store-bought macaroons so interminable. Though I suppose this recipe is balancing that out with the supreme ease of production, which definitely isn’t to be discounted. I can’t urge everyone strongly enough though to use the chocolate in addition to the cocoa powder. The fudgey texture it lends to the finished product makes these my favorite flavor to eat while still warm.

  60. Julie

    “Wow. Wow. Wow. Wow.” – my husband after I made these today. The idea was to bring a bunch of these to work but I’m thinking I may need to hide these overnight or there may be nothing to actually bring in!

  61. Chrissie


    Without fail I can always turn to your site for my weekend baking inspiration. But usually, because of a sensitive stomach, I don’t partake in the eating part of my culinary habit. These were the perfect thing to come across in that I can not only enjoy the baking part but also the eating! Thanks again for all the effort you put into the blog and recipes.

    Chrissie :)

  62. Esmee

    So excited that I could make these tonight! My darling friend who can’t boil an egg mentioned that she had no dessert for her big family Passover dinner tomorrow ( tomorrow?) and I nearly jumped up and down, so delighted to come to the rescue! I see them in the oven at this moment getting puffy and shiny — and even better than how they look, I can smell them and the aroma is to die for…I want my kitchen to smell like this every day! Maybe you could create a candle for Colonial or Yankee Candle, Deb?

  63. HYC

    A big hit! I made a half portion, so used an extra half egg white. Used 70% chocolate, so the scant 1/2 cup equivalent (in my case 1/4 cup because I made a half portion). Used a magic bullet to break up the coconut a bit (don’t have a food processor), but not sure that was necessary. Took 10 minutes to whip together….reward to effort ratio was high!

  64. Michelle

    so bummed! of course the grocery stores around here are out of shredded coconut tonight! so I bought coconut flour- do you think this will be similar to coconut that you’ve food processed? do you think I should use the same amount (14 oz)? I have about 5oz of shredded coconut left…wonder if I should do a mix…any advice is appreciated- would love to make these, and well, for tomorrow night!

  65. Jenny

    These were FABULOUS!!! I say ‘were’ because I made them this morning, brought them to a beachside BBQ with my friends and they are now all gone. :( I ran out of unsweetened chocolate so 1 of the 4 oz. was 72%, but it still tasted perfect. I love the richness that the melted chocolate adds, and the moist and and chewy interior with the slightly crusty outside. Perfect! Thank you so much!

  66. Rebecca C

    I tried to read most of the comments and didn’t see anyone else ask….I have special dark chocolate cocoa. Think that would be intense for these? Probably could substitute bit you have more baking experience than me I think. :) They sound so delicious.

  67. Kris

    I halved the recipe and got 15 1-inch cookies (scooped with a 1 tbsp measuring spoon as suggested). Also, I used semisweet (50%) chocolate chips, store brand natural cocoa, and didn’t add any sugar at all, so I can’t say I exactly followed the recipe. But it’s a bit of a disappointment – I’d try these again with good-quality chocolate and cocoa, since with desserts that are mostly chocolate the quality of it makes all the difference. But with regular chocolate and cocoa…I can’t say these tasted much more chocolatey than the average store bought macaroon, sorry to say! I do have some GF friends at every dinner party so will likely give them a try again with better ingredients.

  68. Jenn

    Rebecca C.–I made these today and just realized I used Hershey’s Special Dark cocoa powder–they are delicious!! I followed the recipe exactly (I mean besides the powder–but I can’t imagine it’s that different) and this is a keeper!

  69. Melissa

    I made these last night… and needed to try 1 from each tray that came out of the oven and then again this morning to make sure they were still delicious. i swore i wasn’t making dessert but had all ingredients on hand and so happy i did ! I love how seriously easy the cleanup was…

  70. Dominika

    :::In response to Michelle, above::::

    I did not make this recipe, although I have full faith that it’s amazing! I DO NOT recommend using coconut flour as the replacement, as it has an entirely different quality than shredded coconut. It’s properties are much closer to flour or even cornstarch than to actual coconut – as it absorbs a lot (a ton) of moisture.

    This recipe calls for shredded coconut, which already contains more moisture than dessicated coconut. Dessicated coconut is much drier, and shredded more finely – so would require additional moisture (and usually sugar) to make up the difference. Coconut powder, though, is coconut that has had all the moisture AND fat removed, and is then pulverized into a powder. When used in baked goods, it will act as a binding agent and soak up any liquids, and won’t provide you with any of the bulk or texture that coconut shreds will have.

    Just wanted to help provide an answer before you try making them! That’s my suggestion (hopefully SK will agree?)! :)

    (Note: I sometimes add a few spoons of coconut powder to my existing recipe for coconut macaroons which uses shredded coconut, ONLY to absorb some of the liquid and make them more shape-able for a higher, less flat shape. Almost like the equivalent of adding breadcrumbs to meatballs.)

  71. Alyssa

    I made these this past weekend – yuuumm!!! I made them because I don’t like coconut (but my boyfriend does) and wanted something I wouldn’t be tempted by. Well – mission FAILED. I’ve consumed more than my fair share since making them on Sunday. I love how moist they are and dusted with powdered sugar they are divine!

    Side note: I used 60% dark chocolate and only added 1/2 cup sugar instead of 3/4 cup.

    So good!!!

  72. Nancy

    Thanks for this recipe! They are easy, delicious, less fattening than most cookies, and suitable for Passover. What more could you ask for?

  73. TerryB

    I am already making Italian cookies, Koulourakia, rice pie ricotta pie, 2 different kinds of Pizza Gaina this week and now I have to make these!

  74. Tara

    Just. Made these. I used Hershey’s Special Dark cocoa powder and I think it may be a tad too bitter. They are lovely texturally though. May go regular cocoa powder next time.

  75. Julie

    Absolutely delicious! These cookies taste like a Mounds bar. So chocolately, somewhat fudgy, and coconut chewy. Make.Them.Now.

  76. gingers kitchen mess

    wow so good but it makes a lot my food processor is TO SMALL (9Cup KitchenAid) i think i had about 8 cups of coconut and ended up using way more egg whites then called for but they came out so good may dip a few in chocolate just for the extra over the top

  77.!! I made these tonight as my shining dessert and they did not disappoint. You had me at “fudgy”….I didn’t need to read anymore. My guests at my Seder this evening were BLOWN away! Thank you, thank you! This recipe will be put into our family cook book and will be made for years to come. A HUGE triumph!

  78. Esz

    I really want to make these!
    But I’ve never seen sweetened flaked coconut here in Australia – only dessicated coconut and regular plain flakes which are the more expensive kind.

    So – if I were to make these, I’d use a sweetened dark choc (maybe 75%) and not a lot of sugar. Maybe more egg whites to help since I only have dessicated at home?
    I will report back once these are made!

  79. Deb, I’ve always been impressed with the magic you have whipped up over the years in your tiny NY apartment. I came to NY this year to celebrate Passover with my daughter in her little studio apartment on the Upper Westside. OY! What a challenge. Dinner for six in a modestly (to say the least) outfitted TINY kitchen. Made these macaroons for dessert. They were a big hit. I had to make them completely by hand without the use of a food processor and they came out beautifully. I hand chopped the coconut very finely and moved on from there just stirring everything together. The leftovers will be broken overtop a bowl of vanilla ice cream. :)

  80. Billie

    These are cooling now and are lovely (of course, I couldn’t wait until completely cool to taste). I used Trader Joe’s shredded, sweetened coconut, which is composed solely of coconut, sugar and a little salt. This worked fine even though it’s shredded, not flaked, and it is preservative-free. Happy Passover!

  81. Kathy

    My son and I just pulled these out of the oven. They are delicious! The melted chocolate makes all the difference. Happy Passover!

  82. Tara

    Update : I brought these to work and they were a huge hit. I.want to make more (only got 3 dozen) and I want to make the raspberry ones now too. OBSESSED.

  83. Shev

    These looked amazing, so I had to make ’em!

    Here’s some feedback from a small town in Israel where you can’t source unsweetened chocolate or sweetened coconut…

    For batch #1, I used 72% chocolate and unsweetened shredded coconut.
    The mixture didn’t bind but was moist, and I was able to use my hands to form the cookies.
    Baked for 11 minutes; they were a bit dry.

    For batch #2, I used the same 72% chocolate and unsweetened shredded coconut, but added 1/3 c sugar and an extra egg white.
    Baked for 10 mins.
    Now ya talkin’…!! YUMMY!

    Thanks for the recipe! Happy Passover!

  84. Luna

    Oh man. I have a container of 3 egg whites at home that I’ve been wondering what in the world I should use them for! Now I know! I’m going to make these tonight.

  85. Jenn

    Hee hee hee, I just have to tell you. I put some of these in my daughter’s lunch today (high school) and she just text me to ask if we have any more–one of her friends is willing to pay for a bag! They are THAT good!

  86. OMG! I’m going to try this recipe and add it to my repertoire. I have a great macaroon recipe, too, but love your modifications. I make cookies once a month for the Episcopal Women’s St. Catherine’s Guild, and will use this recipe next month! Thanks for sharing.

  87. MacPherson

    These are amazing…..I made one small change…used one 200gram bag of unsweetened coconut, and one 200g. bag of sweetened coconut….they were so delish!!!! Have made them twice in 3 days! Never buying them again…..

  88. Jessica

    Made em!! So yummy. My book club loved them and so did my pickiest eater – he said mom these are better than brownie bites… And they are! Thanks.

  89. Susan

    I just made these- delicious! I added the tiniest of sprinkles of a very fine grey sea salt on top after they came out of the oven. WOW!

  90. kathy

    I’m going to make these but I picked up 2 pkgs of sweetened shredded coconut from Trader Joe .. they are each 6 oz, so 2 oz short to make the required 14 oz. I have some leftover coconut from Safeway I can use to make it come it to 14 oz but in the future, if I want to use the TJ product (better!) how should I adjust?

  91. Anusha

    I am an avid follower and a first-time poster. I stumbled upon this while I was looking for a healthy, no-bake snack ball recipe with coconut, peanut butter and oatmeal (you can probably come up with that, right Deb?). I quickly tossed the “healthy, no-bake” pre-requeisted aside as I HAD to make these as soon as I saw them.

    Boy am I glad I third-ed the recipe. Mostly because I knew that having 4 DOZEN of these lying around would not be a good thing for me!

    Given all the 1/3ing, my proportions were off, but this recipe is pretty forgiving. The cookies/cookie balls had the perfect amount of crunchiness/softness/chewiness. They are devilishly divine. It’s talking all the willpower in the world to stay away from the airtight container they are in.

    Thank you!!

  92. Anusha

    Kathy – I used Trader Joe’s sweetened shredded coconut as well. I found the recipe to be forgiving – I made a third of Deb’s proportions and I used less than 4oz of the coconut. It didn’t feel like it lacked anything.

  93. Iris

    I love this idea but does anyone know if they would be just as good without coconut. Or any other ideas to put on top of them besides coconut?
    Thanks :)

  94. pjillyb

    I just finished making these and, as usual, this is another smitten kitchen triumph. They are so decadently chocolate yet perfectly balanced with the coconut. And moist? Oh my… Also, the prep and cook time is so ridiculously short – 30 minutes from start to finish – that these just may be the perfect dessert! Thanks, Deb!

  95. Sandy

    I made these last night and when I tried one, I swear I could have fainted from the sheer delight. SO SO GOOD! They are unbelievable. And I’m so happy that they’re dairy free and gluten free, my nephew who has celiac can have some and man, won’t he be happy about that. Thank you for another fabulous recipe, Deb, this one hits it out of the park. Happy Easter!

  96. Laura

    These are so rich and delicious, and dangerously quick and easy to make. I love the taste of coconut, but I usually avoid shredded coconut desserts because of the texture. I can’t believe I’ve never seen this food processor technique before–no more giant coconut strings! And so chocolate-y, I bet even people who don’t like coconut would eat these. This will be my new go-to recipe for using up leftover egg whites.

  97. Monica

    Just pulled these out of the oven, cooled slightly, then popped one down the hatch. They are delicious! I will be sure to keep these ingredients on hand to whip these up at a moment’s notice. I followed the recipe exactly except for using a bigger scoop and baked them for 20 minutes and ended up with 25 cookies.

  98. Eliza

    LOVE them! I think I made 36 large. I’d like to make them smaller next time. Super easy and seriously amazing. So fudge like!

  99. Marina

    Update on homemade Sweeten Coconut shreds – – Adjusting the amounts to Deb’s recipe of 400g of Coconut shreds, came out to 7 Tbspn of sugar to make the Sweeten Coconut shreds from desiccated coconuts. Seemed a lot, so I reduced it to 6T. As I added sugar in Deb’s recipe, I tasted the dough, and reduced the sugar to 1/2C. Came out just right!
    After making the homemade Sweeten Coconut, need to let it sit for 20 mins to allow the liquids to be absorbed along with the sugar. One benefit of making your own is no preservatives! The macaroons came out delicious! I “test” tasted 4 already and they’re not even cooled completely yet!
    Once again the link to making your own Sweeten Coconut shreds is here:

  100. It’s Easter morning and I just remembered I signed up to bring something to coffee hour at church. These look like just the thing. I can’t wait to try a couple too!

  101. jo

    Thank you for the inspiration! Made these for a Passover seder using unsweetened shredded coconut, bittersweet chocolate, and just 2 T of sugar. I used a Kitchenaid mixer since I only have a mini food processor. I did the extra egg white – thanks for that tip. They were good but I thought they might have been better (lighter? with a crisper outside?) if I’d beaten the egg whites before incorporating? Mine turned out good but not great — they were a little crumbly and more solid than I consider ideal. I don’t mean at all to critique your recipe obviously because I clearly bastardized it with my various substitutions. I love the idea of adding cocoa, it added a great flavor.

  102. Jackie

    I made these with 4 cups of unsweetened shredded coconut and a little more than 2/3 of a cup of brown sugar, plus 5 egg whites (I figured the latter two would add more moisture). They came out really good. I suggest underbaking them a bit as well for the fudgiest texture (about 10-11 minutes instead of 15).

  103. Liz

    This is very similar to a Martha Stewart recipe from 1995. I’ve made them for the last couple of years and they always get raves. Hers uses unsweetened coconut, which should help people out.

    4 ounces semisweet chocolate, broken into small pieces (or chips)
    1/4 cup unsweetened cocoa powder, sifted
    3/4 cup sugar
    2-1/2 cups unsweetened shredded coconut
    3 large egg whites
    1 teaspoon pure vanilla extract
    Pinch of salt

    Melt chocolate, and set aside until cool. Mix all ingredients in a bowl (I usually chop the coconut first if it’s in big shreds). Scoop onto parchment-covered sheet and bake at 350 degrees for 15-20 minutes until just set (so they remain soft inside).

  104. Liz

    Also, Deb, I should mention that your raspberry macaroons were the first I ever made, and I’ve made them every year since. They always get huge raves from everyone! I’ve always made them with unsweetened coconut, because I can’t find sweetened coconut that is kosher for passover, but last month I made them for a baby shower (finally) with the sweetened coconut and they do stay a little more moist. I find with the unsweetened coconut, I’ll often leave the mixture for a bit before cooking – seems to help the juices soften the coconut.

  105. Jocelyn L

    Ordinarily Easter brunch is all about strawberry rhubarb pie. But, the family has expanded and I now have the must-have chocolate people and the gluten free people. So, I made the strawberry rhubarb crumble, then paired the dark chocolate macaroons with the raspberry macaroons. The macaroons were demolished. Thank you. A question about the Cocoa Powder: should it be sweetened or unsweetened? An early post mentioned natural v. Dutch cocoa but I think this is a different question.

  106. Zuzusa

    Hi Deb,
    seems like the cookie scoop makes the preparation of these much easier. Where do you get yours from? Thanks, Zuz

  107. Hello, Deb.

    It’s my second comment on your blog. The first one I left on the post about baked eggs with mushrooms.

    I wanted to thank you for such helpful information and recipes. I think it’s not hard to make these dark chocolate coconut macaroons. Will definitely give it a shot.

    Thank you.


  108. Marin

    Hello Smitten!

    So I made these macaroons and they turned out a m a z i n g, I definitely have a new stand by gf cookie. I did not have sweetened coconut, so I substituted and equal amount of unsweetened coconut. I also used semisweet chocolate chips, and left the amount of sugar a two thirds of a cup. I think this made up for the coconut. The cookies turned out delicious, and I am eating one right now :)

    Thank you for the great recipe!

  109. meg

    Wow, you have got a wonderful following, and yes, you so do deserve it.Took me a while to get to the end here.
    I have gone mostly gluten free, (yeah, I cheat but it’s not good for me, used to live on bread and pasta so it’s hard) and lately I thought, hmm, I used to eat a load of macaroons, so: I bought some. Twenty minutes later I had to run for the Benadryl because my tongue swelled and itched. Major drag. What could possibly stand in for the coconut?
    So much food now has coconut oil in it too. Turns out that’s a problem sometimes but not all the time. Mysterious, no? I found a lot of gluten free bakers use coconut oil because they think no one is allergic to it. At my farmer’s market, that’s what they told me, just before my tongue told me different.
    Aging is not for sissies, that’s the watchword. Sometimes these sensitivities show up where there were none before. We do have allergies to food in the family but I thought that was just my sister.
    I’ve been experimenting with gluten free baking but it requires so much attention and so many un handy ingredients and tastes ….. well not generally great that mostly I just go around the whole thing and like I said, I cheat some.
    Love your blog and book. So much deliciousness to cook and eat! Thanks.

  110. Alexandra

    Made these and added a sprinkle of sea salt on top. They were quite delicious and even better after a few days. Thanks!

  111. Sabra

    I can’t remember where I saw this tip (Was it from you, Deb?), but you can rinse sweetened shredded coconut in a fine mesh strainer and squeeze it dry in a dish towel. Rinsing removes the extra sugar while still retaining the texture and moisture of the shredded coconut, and it gets rid of the “soapy” flavor that another commenter mentioned earlier.

  112. Julie

    Made these and they’re delicious. Recipe followed to a ‘t’ and no issues. Definitely very rich & chocolatey – kinda like a truffle. Helps to not consume more than one at a sitting.

  113. Jessica

    I gave up on the food processor since mine is hot garbage. I ended up just using a hand mixer to blend everything according to the recipe. They were a little lumpier but just as delicious.

    With that said: Damnit Deb! I wish your recipes were more complex. Every time I make something you post, it turns out to be super simple and amazing. I need things to prevent me from making baked goods and popsicles when I’m bored! This recipe is SO easy!

  114. Laurie

    I hate macaroons. The easiest dessert to give up, no thank you. Don’t want dessert. At her school Seder, I even went so far as tell my 4 year old “don’t try them, you won’t like them”. (Inbox me if you want more great parenting tips on how to feed a toddler person).
    I have made these 2x in 16 hours. The half batch (i know I know, but only because I didn’t have enough coconut)I am obsessed with macaroons. I want to shout from the rooftops. These taste like little bites of heaven.
    Deb, I love you so much.
    And also, what brand of sweetened coconut flakes do you use? I looked everywhere (which explains why I made Passover last night–I just gave up&used shredded).

  115. Karen

    I made these and they were absolutely delicious! One thing I would add, is that the mixture got very soft and gooey so that by the end of scooping, the mess was impressive. Next time I make them (and I WILL make them again!) I’ll stick the mixture in the refrigerator for a few minutes until they are scoopable and shapeable again.

  116. Melissa

    I just baked a batch of these to bring to work Monday for a co-worker’s birthday (it’s Saturday night now) and I am wondering how I am going to manage to not eat them all before then. They are soooo good and my apartment has this wonderful chocolate smell to it. Mmmm….

  117. Lorna

    These are delicious – I have made them in the past, and will be making them tonight as I inadvertently left that bar of chocolate in the grocery bag in the car and it is already melted for me! I use Sirius 70% Icelandic chocolate and I cut the sugar just a bit. Thanks again, for another great recipe!

  118. Nora

    My problem was the shaping of the macaroons too, too late to read the comments about shilling them. I used a chocolate that was probably a little too dark for the majority and I was pretty nervous about the reception when I taste-tested. Still a great recipe though. With some adjustments, I WILL be making this again. My cousin will demand it.

  119. Thank you so much for a great recipe! Normally I don’t change a thing to a new one I am trying, however I did use the flesh from a FRESH, whole, roasted coconut (my self-prescribed culinary challenge for the week), and did not add anything else for the missed ‘sweetened’ coconut flakes, and they still turned out absolutely amazing! I mixed up the cocoa powder between dark and regular, since I had on hand, and increased the vanilla to 1 tsp (I increase with all recipes, not sure why I do this)…I will definitely make these again. AND I LOVE that they are FLOURLESS, woohoo!

  120. Irene Zabarkes

    This question was asked earlier but I didn’t see the response, and maybe it’s obvious, but I wanted to make sure: should the cocoa be sweetened or unsweetened?

  121. Jen (Toronto)

    Oh Deb. So good. Sooooo good. Store-bought chocolate macaroons likely ruined forever (probably a good thing). New favourite gluten-free cookie recipe!

    For those (like me) without a food processor: I used my hand-me-down Vitamix on low for the coconut, and did the rest by hand.

  122. Avi

    You know how they say “you can’t go home again”? This recipe has solved that problem for me with macaroons. I was obsessed with Manischewitz chocolate macaroons as a kid, but they don’t taste good to me anymore for reasons that are probably obvious to anyone familiar with this product. These macaroons, however, perfectly capture my memory of how they tasted – though clearly they are superior to the original. I’ve made them several times now, and the one time I didn’t have unsweetened chocolate on hand I used semi-sweet and they were still great. I recommend tasting the batter before you bake – I like them a little sweeter than the recipe here as that’s how I remember them.

  123. Sophia

    Hi dear,
    I made these last year when you first posted them, and what a hit. Last night I made them again and subbed in pure orange extract for the vanilla… totally divine. Thank you! :)

  124. Kathryn

    These were so delicious! I used finely shredded unsweetened coconut form Whole Foods so I opted to mix in a kitchen aid stand mixer instead of the food processor and used 70 % chocolate chunks without adapting the sugar you call for because of the unsweetened coconut. So yummy! Thank you!

  125. Sae

    I want to try this recipe soon!
    But, I have the same question as Sally (January 30, 2015).
    Do you beat the egg whites before adding them?
    Thank you.

  126. Nikki S.

    This looks so good. Deb, it looks like you are using the stainless steel blade to mix but I want to confirm before I make huge mistake. Is that correct? Thanks. P.S Mazel tov on your beautiful girl.

  127. Sima

    This recipe is perfect. I am not a baker and, more often than not, screw up baked goods. But not these macaroons…they role all my favorite things into one and come out perfect every time I make them. The texture and flavor is out of this world. Thank you for such a gorgeous recipe!!

    1. deb

      kacie — Yes, they’re the binder. Haven’t tried it with substitutes, but I know it can get more difficult when there are fewer ingredients involved, as there are here.

  128. Shelly

    Could not find sweetened coconut at the stores near me so I followed someone’s suggestion here and used unsweetened coconut and 70% Guittard chocolate. The second pan of macaroons is in the oven now and they smell heavenly. The first pan just came out and aside from a lot of liquid– coconut oil, I’m guessing? — they look perfect. I also took a bite of the batter to make sure it was sweet and it tasted great. So I’m hopeful this will work out!

    1. deb

      Shelly — Did you use sweetened coconut? Ah, I read comments backwards so I see you used dried coconut. This was likely the culprit. I prefer the sweetened as it’s more moist.

  129. Shelly

    Deb, thanks for the reply. I’ll try to find sweetened coconut next time and try these again. I LOVE coconut and really, really want these to work! Whole Foods had three or four different kinds of unsweetened coconut but none of the sweetened stuff! Grrr. :)

  130. MaryM

    The solution to the dried/unsweetened coconut problem might be the addition of sweetened condensed milk, although I know nothing about kosher laws and it probably isn’t. I am working backward from an old Cook’s Illustrated recipe that called for unsweetened coconut and condensed milk, but suggests that if you have only the sweetened kind you should omit the milk. It might take a little trial and error to find the right amount.

  131. Tate

    The recipe says it makes about 4 dozen. I followed the recipe exactly, using weight measurements and came up with about half that amount. A few over 2 dozen. Not sure what went wrong? Where did I lose all the volume? It seemed to disappear after the wet ingredients were added. I don’t think I overmixed, I even timed the 1 minute pulsing. I didn’t see any other programs in the comments – any thoughts?

  132. SarahC

    I made the recipe with unsweetened dried coconut and they came out great. I added about a half teaspoon of water during the first buzz in the food processor, added an extra egg white, and bumped the sugar up to a scant cup. They are very dark, rich, and delicious.

  133. Clare

    I made these a couple of years ago as a treat to contribute to Greek Easter at my sister’s in-law’s house. They were a huge hit, but they are very rich. You can probably assume that most people won’t be able to eat more than 1 or 2. But I remember them being so delicious that I am planning to make them again for a picnic with a gluten-free friend.

  134. Kristin

    Hi Deb – Happy post-Thanksgiving! Quick question – I’m thinking of making these for holiday gift bags for neighbors/friends. How long will they keep (provided I keep them away from my own self….)? Should I refrigerate them before bagging them up? Thank you in advance!

    1. deb

      Macaroons usually keep for a week in an airtight container but make sure it’s somewhere cool. These are more moist than most and I think I’d personally keep at at 5 days or less in plastic bags.

  135. Naseem Hrab

    Hi Deb,

    I just made your twice-baked shortbread it was such a hit. Thank you! Do you think this recipe would work WITHOUT the chocolate? I’m looking for a more traditional coconut macaroon recipe, but basically only trust your recipes! :)

    Thank you!

  136. Lindsey

    These came out awesome!! I added a teaspoon of peppermint extract and they honestly taste like dark chocolate peppermint brownies. So good…

    1. deb

      The main thing the FP does is grind up the coconut so that it’s not so stringy, which some people don’t like. But otherwise, it will be fine even if you mix it by hand, it just won’t be finely ground.

      1. Darlene

        These are so good!! Made them for myself as a quarantined-birthday treat. And you are not joking about the family eating them all. So easy to make and a very decadent treat. Definitely hit the full capacity of my food processor but it was worth it. Thanks!

    1. deb

      I am almost sorry to say that I love the Valrhona brand, only because it’s colossally expensive. The best price I can get on it is this; it feels easier if you split it with two other friends who love to bake as it’s in 3 1-kg sealed bags. Mine last me a long time.

  137. I love macaroons! I was excited to try the chocolate fudgey kind, and they did not disappoint!! Thank you for this great recipe! I did wish they were a bit more chewy, but they definitely satisfied my chocolate craving:)

  138. Lolo

    Just made these again (have been making them every year at Passover since you originally posted the recipe). Since I’ve been on an almond kick lately, this time I decided to replace some of the coconut with almonds (about 3 ounces) and added a teaspoon of almond extract in addition to the vanilla. Gives them a nice, subtle almond flavor, and the texture is great as usual. Thanks for posting this great alternative to the blah supermarket macaroons.

  139. lyra

    I was recently at a seder where there were these for dessert and when i asked where the recipe came from i was told it was from”my favorite food blog,smitten kitchen!”i would love to make these soon!

  140. Maro

    these are perfection. i’m eating one now — warm-centered, just out of the oven, and definitely truffle-brownie-esque.

    between these and the raspberry-swirled macaroons there will never be a sad canned one in my vicinity again.

    so easy, so quick, so good.

    1. deb

      I haven’t tested this with unsweetened but there are 40 or so comments within this post from people who have (am linking a few here). Results seem mixed. Overall it sounds like you don’t want to do a full weight swap (14 ounces unsweetened is a lot more than sweetened, probably the moisture and sugar contribute weight), more sugar, and some people used an extra egg white.

  141. Monica

    I can only find unsweetened flaked coconut. Will it be OK if I just add a bit more sugar? How much more sugar would you recommend adding?

  142. Alice K.

    Never having made macaroons before (I don’t care for coconut), I made these yesterday to bring to a friend’s seder. She is gluten-free, so this would be a nice treat for her. First off, I messed up separating the eggs… three eggs in the garbage. I started over, and successfully separated them. Then another mistake: I bought semisweet chocolate and forgot to reduce the sugar amount! Chalk both these up to pre-Passover exhaustiion. But all’s well that ends well: The macaroons were fabulous! Thanks Deb for another winner! And, even though this is the first Passover without your dear dad, I hope his memory brings some comfort.

  143. Rebecca

    Hi Deb – is there any chance we could get conversions to replace the unsweetened chocolate? Unsweetened chocolate is not a thing in my part of the world and unfortunately this takes out quite a few of your chocolate recipes since I don’t have the nous to work out the other alterations needed.

  144. Amy

    You know how some people just are ceaselessly self-less? Yes, well, that is NOT ME when it comes to desserts. I made these tonight BECAUSE my husband is gone to work for the evening, and just to be on the safe side, I also added almond extract – for the ever-delightful almond joy flavour, but it did indeed cross my mind that he hates almond extract.


    (I added about a half teaspoon or so – would highly recommend.)

  145. EastWetGemini

    Could you use sweetened condensed milk instead of eggwhites and sugar?

    Could you bake longer for a more cooked through center?

    1. deb

      There are recipes with sweetened condensed milk, but they are different recipes, it’s not a neat swap you can make here. Yes, you can bake them longer.

  146. Brendalynn

    We love these so much! They’re my husband’s favorite, and this year he suggested they be his birthday dessert. I tried converting them into an ice cream sandwich- just flattening the original size before cooking, then scooping on ice cream and freezing. The idea is good (they’re so rich/dark that being cut with vanilla ice cream is great) but next time going to try doubling the size of the cookie before flattening it. Then approaching ice cream sandwich with warm chocolate cookie with that vanilla ice cream (eating fresh, not refreezing it).

  147. Lynda Nedrow

    My recipe is eerily close to yours and I agree that they are the BEST chocolate macaroons ever. Mine are making an appearance (along with a batch of plain) at our Seder tonight. Blessings!

  148. my husband loves coconut and I want to make him some coconut macaroons for Father’s Day but I can’t seem to find a recipe that feels right! does anyone have any recommendations? could I use this one and just omit the chocolate?! thanks!

  149. Bev

    I made these for Christmas again this year but decided to try toasting the coconut first — MISTAKE! Trying to process toasted coconut was a complete fail and the cookies turned out way too dry. Do not make this mistake!

    1. Elana

      I use unsweetened coconut all the time! I like to add a little boiling water to the coconut about 5-10 min before mixing everything so they have the same moistness as sweetened coconut. I don’t increase the sugar to compensate, but I like things on the less sweet side so you might want to add more sugar.

  150. Zoë

    Wow these are unreal. All of your desserts are incredible, but had to comment and say these are so moist and addictive! Some notes:

    – I just melted the unsweetened chocolate in a glass bowl in the microwave in 20-second bursts, stirring until melted.
    – I listened to another commenter and added a teaspoon of almond extract which added a delectable almond aftertaste.
    – I also melted a half bag of dark chocolate chips and dipped just the bottoms (once they were cooled) in the melted chocolate (and then placed them on parchment paper to harden). WOW that took them to another level.
    – Be careful not to over-bake. My old oven always bakes quicker than recipes say, so I only cooked these for 8 mins.
    – Pics here –

    Thank you!

  151. Katy

    I only had unsweetened coconut, and not 14 ounces. I put the extra 1/3 cup of sugar recommended in with the coconut getting a sugar+coconut total of 12.5oz, and added a fourth egg white. I used semisweet chocolate chips instead of unsweetened. Otherwise recipe as written. I got 37 cookies. The first batch were splodges from a heaped teaspoon, messy but tasty, and the second batch I rolled into balls for a slightly neater appearance. They needed about 14 mins in my oven. They’re very good so I would say that unsweetened can work although I wondered if using icing sugar for the extra 1/3 cup would have smoothed the texture.

    1. Katy

      PS I think you get a better ratio of crackly exterior/fudgy interior by rolling, if you are like me and do not have a scoop.

    2. Katy

      I need to be better at doing just one comment, but having now cooled them completely and served them to guests, they were a hit with both adults and (in the case of the rolled macaroons) preschoolers: crackly outsides, moist fudgy insides, not at all dry.

      So for anyone wanting to do this with unsweetened coconut, I made the following adjustments:

      (a) Instead of 14oz sweetened dessicated coconut, I put 1/3 cup granulated sugar in a bowl on the scales (this was in addition to the 2/3 cup added later), and added unsweetened dessicated coconut to bring the total weight to 12.5oz. I processed this mixture as the first step (so I used a cup of sugar in total and less coconut).

      (b) I used approx 4 egg whites instead of 3 (from a batch that I had defrosted, they weighed a total of 140g).

      (c) I used semisweet (about 60% cocoa solids) chocolate chips instead of unsweetened chocolate.

      (d) optional, but I rolled half the batch into tbsp-sized balls with wetted hands and liked the texture of those macaroons better.

      (e) in my convection oven both the rolled balls and the teaspoon splodges needed 14 minutes at 150C.

  152. Helena

    I made these very successfully with unsweetened coconut! I put the coconut in a bowl and poured 1.5 cups of boiling water and 1/3 cup of sugar onto it, mixed it together, and left it while I got out the rest of the ingredients and melted the chocolate. By then the water had absorbed into the coconut and I proceeded with the recipe as written. The resulting macaroons were wonderfully moist and fudgy in the centre, and the sweetness level was perfect.

  153. biankat I just made these and tried one. A revelation!! Yes, they are part macaroon, part truffle. So amazingly delicious. And so very easy. My scoop was a #50, so it made 30. I added 5ish minutes since they were slightly larger. Everyone has got to make a batch…or 12! :)

  154. Froo

    I never leave comments and I’ve been using the same macaroon recipe forever. No one will let me change it. But something about this intrigued me and I gave it a try.

    Freaking. Amazing.

    I can’t wait to see if this changes all of the alleged coconut haters’ minds at our Seder. Thank you SO much!!!

    PS—I used a #40 scoop, which is a generous (a/k/a ideal) macaroon size and I baked for 20 minutes. They all fit onto one baking sheet and I wound up with 24 gorgeous cookies and a skimpy one that is perfect for tasting.