No-Bake Chocolate Coconut Macaroons Recipe

Of all the recipes in my well-worn kitchen binder, the one with the most chocolate smudges and dog-eared corners is for these No-Bake Chocolate Coconut Macaroons. It’s a recipe that has seen me through last-minute potluck panics, lazy Sunday afternoon sweet cravings, and countless requests from my kids for “those chewy chocolate coconut things.” The first time I made them, I was skeptical. A cookie with no flour, no eggs, and no baking? It sounded too good to be true. But from the moment I took the first bite—a perfect harmony of dense, chewy coconut and a rich, dark chocolate shell that cracks ever so slightly—I was a convert. My family devoured the entire batch in a single evening, and a legend was born. These macaroons have become our go-to treat because they encapsulate everything I love in a dessert: they are incredibly simple to make, require only a handful of common pantry ingredients, and deliver a taste that feels utterly decadent and luxurious. They are the perfect little tropical escape, a bite-sized piece of paradise that you can whip up in under 30 minutes of active time. This recipe isn’t just about making a cookie; it’s about creating moments of simple, pure joy.

Ingredients

The beauty of this recipe lies in its simplicity, and that starts with the short and accessible ingredient list. Each component plays a crucial role in creating the perfect texture and flavor. While you can make substitutions, understanding the purpose of each ingredient will help you achieve the best possible results.

• Unsweetened Shredded Coconut (4 cups, or about 320g): This is the star of the show and provides the signature chewy texture and tropical flavor. It’s highly recommended to use unsweetened shredded coconut. Why? The sweetened condensed milk already provides a significant amount of sweetness. Using sweetened coconut on top of that can result in a cloyingly sweet macaroon that overpowers the delicate notes of coconut and chocolate. Unsweetened coconut allows you to control the sugar level and lets the natural flavors shine. For texture, a medium shred works best. Finely shredded coconut can become pasty, while large coconut flakes may not hold together as well.
• Sweetened Condensed Milk (1 can, 14 ounces or 397g): This is the magic ingredient that acts as both the primary sweetener and the binder. It’s a thick, syrupy milk from which water has been removed and sugar has been added. Its sticky consistency is what holds the coconut shreds together without the need for eggs or flour. It’s crucial to use sweetened condensed milk, not evaporated milk. Evaporated milk is unsweetened and has a much thinner consistency; it will not bind the macaroons, and your mixture will be a runny mess.
• Unsweetened Cocoa Powder (½ cup, or about 45g): This infuses the macaroons with a deep, rich chocolate flavor from the inside out. For the most intense and complex chocolate taste, opt for a high-quality Dutch-processed cocoa powder. Dutch-processing neutralizes the acidity of the cocoa, resulting in a darker color and a smoother, less bitter flavor that pairs beautifully with the sweet coconut. However, standard unsweetened cocoa powder will also work perfectly well.
• Pure Vanilla Extract (2 teaspoons): Vanilla is a flavor enhancer. It doesn’t just add its own flavor; it elevates and rounds out the other flavors in the recipe, particularly the chocolate and coconut. It bridges the gap between the rich cocoa and the sweet coconut, creating a more cohesive and aromatic final product. Using pure vanilla extract instead of imitation vanilla will give you a noticeably richer and more authentic flavor.
• Fine Sea Salt (½ teaspoon): Never underestimate the power of a little salt in a sweet recipe. Salt is a flavor balancer. It cuts through the sweetness of the condensed milk and intensifies the chocolate and coconut notes, preventing the macaroons from tasting flat or one-dimensional. It makes the chocolate taste more chocolaty and the coconut taste more coconutty.
• Semi-Sweet or Dark Chocolate Chips (2 cups, or about 340g): This is for the outer shell, which provides a satisfying snap and an extra layer of chocolate decadence. The type of chocolate you use is up to personal preference. Semi-sweet chocolate provides a classic, balanced flavor. Dark chocolate (60-72% cacao) offers a more intense, slightly bitter contrast to the sweet interior, which many people find irresistible. You can use chocolate chips, which are designed to hold their shape, or a chopped high-quality chocolate bar (like a Ghirardelli or Lindt bar), which will melt more smoothly.
• Coconut Oil or Vegetable Shortening (1 tablespoon, optional): This is a secret weapon for creating the perfect dipping chocolate. Adding a small amount of coconut oil or shortening to your melting chocolate helps to thin it out slightly, creating a smoother, glossier coating. It makes the dipping process much easier and results in a beautiful, professional-looking finish.

Instructions

Follow these detailed steps carefully to ensure your no-bake macaroons are perfectly shaped, wonderfully chewy, and utterly delicious. The process is straightforward, with the most important virtue being patience during the chilling phases.

Step 1: Prepare Your Baking Sheet

Before you begin mixing, prepare your landing zone for the macaroons. Line a large baking sheet or a couple of dinner plates with parchment paper or wax paper. This is a non-negotiable step! The macaroon mixture is extremely sticky, and the parchment paper guarantees that your macaroons won’t weld themselves to the pan. It also makes for incredibly easy cleanup.

Step 2: Combine the Core Ingredients

In a large mixing bowl, combine the unsweetened shredded coconut, unsweetened cocoa powder, and fine sea salt. Use a whisk or a fork to stir these dry ingredients together thoroughly. This step is important because it ensures the cocoa powder and salt are evenly distributed throughout the coconut, so every single macaroon has a consistent, rich chocolate flavor. You don’t want any pockets of plain coconut or clumps of cocoa.

Step 3: Add the Binders and Flavor

Pour the entire can of sweetened condensed milk and the pure vanilla extract into the bowl with the coconut mixture. Switch to a sturdy spatula or a large wooden spoon. Begin to fold and mix everything together. At first, it might seem like there isn’t enough liquid, but keep mixing. The condensed milk will gradually coat all the coconut shreds. Continue mixing until you have a very thick, sticky, homogenous paste. The mixture should be dense enough to hold its shape.

Step 4: Scoop and Shape the Macaroons

This is where your macaroons take form. The easiest way to create uniform cookies is to use a small cookie scoop (about 1.5 tablespoons in size). Scoop the mixture and release it onto your prepared parchment-lined baking sheet. If you don’t have a cookie scoop, two spoons will work just as well—use one to scoop the mixture and the other to help push it off onto the sheet. After scooping them all out, you may want to slightly dampen your fingertips with water to prevent sticking and gently press down on any stray coconut shreds, compacting each mound into a tighter, neater haystack shape. This compaction is key to ensuring they hold together. Space them about an inch apart on the sheet.

Step 5: The First Crucial Chill

Place the entire baking sheet of macaroons into the refrigerator. Let them chill for at least 30-45 minutes. This step is essential. Chilling solidifies the condensed milk and coconut mixture, making the macaroons firm enough to handle for dipping. If you skip this step or rush it, your macaroons will be too soft and may fall apart when you dip them in the warm chocolate.

Step 6: Melt the Chocolate for Dipping

About 10 minutes before the macaroons are done chilling, prepare your chocolate coating. You can do this in one of two ways:

• Microwave Method (Easiest): Place the chocolate chips and the optional tablespoon of coconut oil or shortening in a microwave-safe bowl. Microwave on 50% power for 30-second intervals, stirring well after each interval. It’s crucial to use reduced power and short bursts to prevent the chocolate from seizing or burning. Continue until the chocolate is almost completely melted, with just a few small lumps remaining. Remove from the microwave and stir continuously until the residual heat melts the remaining lumps and the chocolate is perfectly smooth and glossy.
• Double Boiler Method (Most Controlled): If you don’t have a microwave or prefer a more gentle heating method, use a double boiler. Fill a small saucepan with an inch or two of water and bring it to a gentle simmer. Place a heatproof bowl (glass or stainless steel) over the saucepan, ensuring the bottom of the bowl does not touch the water. Add the chocolate chips and coconut oil to the bowl. Stir constantly as the gentle steam heat melts the chocolate until it is smooth and liquid.

Step 7: Dip the Macaroons

Remove the chilled macaroons from the refrigerator. Now for the fun part! Working one at a time, pick up a macaroon and dip the bottom half into the melted chocolate. You can also use a fork to lower the macaroon into the chocolate for a less messy experience. Lift the macaroon out and let any excess chocolate drip back into the bowl for a few seconds. Place the chocolate-dipped macaroon back onto the parchment-lined baking sheet. Repeat with all the macaroons. If you have leftover melted chocolate, you can use a spoon to drizzle it over the tops of the macaroons for a decorative finish.

Step 8: The Final Chill to Set

Place the baking sheet of dipped macaroons back into the refrigerator one last time. Let them chill for at least 1 hour, or until the chocolate shell is completely firm and set. This final chill ensures the chocolate hardens into a crisp, snappy shell that contrasts beautifully with the chewy interior. Once set, they are ready to be served.

Nutrition Facts

Please note that these nutritional values are an estimate and can vary based on the specific brands of ingredients used (e.g., percentage of cacao in the chocolate, fat content of coconut oil) and the exact size of your macaroons.

• Servings: This recipe makes approximately 24-28 macaroons.
• Calories Per Serving (1 Macaroon): Approximately 150-170 calories.

While these are certainly a decadent treat, they aren’t without some redeeming qualities. The coconut provides a good source of dietary fiber and healthy fats (medium-chain triglycerides), and if you use high-quality dark chocolate, you’ll also get a dose of antioxidants. They are also naturally gluten-free, making them a fantastic option for those with gluten sensitivities.

Preparation Time

One of the most appealing aspects of this recipe is how quickly it comes together. The hands-on time is minimal, with the majority of the time being inactive chilling.

• Active Preparation Time: 15-20 minutes. This includes gathering ingredients, mixing the macaroon base, and scooping them onto the pan.
• Dipping Time: 10-15 minutes.
• Inactive Chilling Time: Approximately 1.5 to 2 hours total. This is broken into two chilling periods: the initial 30-45 minute chill to firm the macaroons before dipping, and the final 1-hour chill to set the chocolate shell.

Total Time from Start to Finish: Approximately 2 to 2.5 hours.

How to Serve

These No-Bake Chocolate Coconut Macaroons are incredibly versatile and can be presented in numerous delightful ways. They are perfect for almost any occasion, from a simple afternoon snack to a sophisticated dessert display.

• The Ultimate Coffee Break Companion: Serve one or two macaroons alongside a hot cup of black coffee, a creamy latte, or a strong espresso. The bitterness of the coffee beautifully cuts through the sweetness of the macaroon, creating a perfect pairing.
• As Part of a Dessert Platter: Arrange them on a large platter with an assortment of other treats. They look stunning next to fresh berries (strawberries, raspberries), other cookies like shortbread or biscotti, and a small bowl of chocolate-covered almonds.
• A Gourmet Ice Cream Topping: For an truly indulgent dessert, roughly chop one or two macaroons and sprinkle them over a scoop of your favorite ice cream. They are especially delicious with vanilla bean, coffee, or even salted caramel ice cream, adding a wonderful chewy texture.
• Elegant Holiday or Hostess Gifts: These macaroons make fantastic homemade gifts. Line a festive tin or a small gift box with parchment paper and carefully arrange the macaroons inside. Tie it with a ribbon for a personal and delicious present that everyone will appreciate.
• The Effortless Party Treat: Because they require no oven time and can be made a day or two in advance, these are ideal for parties, potlucks, and family gatherings. You can easily double the batch to serve a larger crowd.

Additional Tips

Take your macaroons from great to absolutely unforgettable with these five expert tips.

1. Toast Your Coconut for Deeper Flavor: For a more complex, nutty, and robust flavor, lightly toast the shredded coconut before mixing it with the other ingredients. Spread the coconut in a thin, even layer on a baking sheet and bake at 325°F (165°C) for 5-7 minutes, stirring halfway through, until it is fragrant and lightly golden. Keep a very close eye on it, as coconut can burn quickly! Let it cool completely before using it in the recipe.
2. Customize Your Chocolate Finish: Don’t stop at just a plain chocolate dip! While the chocolate is still wet on the macaroons, sprinkle on some toppings for extra flair and texture. A pinch of flaky sea salt (like Maldon) is a classic choice that enhances the chocolate flavor. Other great options include festive sprinkles, finely chopped nuts (pistachios or almonds look beautiful), or even a dusting of extra cocoa powder.
3. Use a Mini Muffin Tin for Perfect Shapes: If you struggle with getting consistently shaped macaroons or want a more uniform, compact cookie, use a mini muffin tin. Lightly grease the tin or line it with mini paper liners. Press the coconut mixture firmly into each cup. Chill the entire tin before popping them out and dipping them in chocolate. This method creates perfectly round, tidy macaroons every time.
4. Experiment with Flavor Infusions: This recipe is a wonderful canvas for other flavors. Add a new dimension by incorporating one of these into the coconut mixture:
   • Almond Joy Vibe: Add ½ teaspoon of almond extract along with the vanilla. You can even press a whole almond into the center of each macaroon before chilling.
   • Spiced Chocolate: Mix in ¼ teaspoon of cinnamon or cardamom for a warm, spicy note that is perfect for the holidays.
   • Mocha Macaroons: Add 1-2 teaspoons of instant espresso powder to the dry ingredients. The coffee flavor will intensify the richness of the chocolate.
5. Master the Art of Storage: Proper storage is key to keeping these macaroons fresh and chewy. Store them in a single layer in an airtight container in the refrigerator. The cool temperature keeps the chocolate shell crisp and the coconut center firm and chewy. They will last for up to one week in the fridge. For longer storage, they also freeze beautifully. Place them in a freezer-safe container, with parchment paper between layers to prevent sticking, for up to 3 months. Let them thaw in the refrigerator for an hour before serving.

FAQ Section

Here are answers to some of the most common questions about making No-Bake Chocolate Coconut Macaroons.

1. Why are my macaroons too soft and falling apart?
This is the most common issue and usually stems from one of three things. First, you may not have chilled them long enough before dipping. The initial chilling step is crucial for firming them up. Give them at least a full 30-45 minutes. Second, you may not have compacted the mixture enough when shaping them. Really press the mounds together with your fingers to ensure the coconut is tightly bound. Third, double-check that you used sweetened condensed milk, not evaporated milk, as evaporated milk lacks the sugar and thickness to act as a proper binder.

2. Can I make this recipe vegan?
Absolutely! This recipe is very easy to adapt for a vegan diet. Simply make two key substitutions. First, instead of regular sweetened condensed milk, use a can of sweetened condensed coconut milk, which is now widely available in most major grocery stores. Second, ensure you use a dairy-free chocolate for the coating. Many high-quality dark chocolate bars and chocolate chip brands are “accidentally” vegan, but always check the ingredients list to be sure.

3. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it contains no wheat flour or other gluten-containing grains. All the core ingredients—coconut, condensed milk, cocoa powder, and chocolate—are typically gluten-free. However, if you are serving someone with celiac disease or a severe gluten intolerance, it’s always a good practice to double-check the labels on your ingredients (especially the chocolate chips and vanilla extract) to ensure they are certified gluten-free and produced in a facility that avoids cross-contamination.

4. I only have sweetened shredded coconut. Can I still use it?
You can, but be prepared for a significantly sweeter macaroon. Sweetened shredded coconut is not only sweeter but also moister than its unsweetened counterpart. If you use it, your macaroons will be very sweet and slightly softer in texture. Unfortunately, there’s no easy way to adjust the sweetness down since the condensed milk is a fixed ingredient. If you and your family have a major sweet tooth, you might enjoy it, but for a more balanced flavor, unsweetened coconut is strongly recommended.

5. My melted chocolate became thick and grainy. What went wrong?
This is a classic case of “seized” chocolate. It happens for two main reasons: overheating or contact with water. When melting chocolate in the microwave, using full power or heating it for too long can burn it. Always use 50% power and short 30-second intervals. If using a double boiler, even a single drop of water or steam getting into the bowl can cause the chocolate to instantly tighten up and become a grainy mess. To prevent this, make sure your bowl and utensils are bone dry. If your chocolate has seized, you can sometimes rescue it by vigorously stirring in a teaspoon of coconut oil or neutral vegetable oil, but often it’s best to start over with a fresh batch of chocolate.