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Chocolate chip macaroons are an easy, dairy-free, gluten-free treat the whole family can enjoy. Combining unsweetened coconut flakes, egg whites, maple sugar, vanilla, and chocolate chips, it’s an easy cookie recipe that the whole family — even kids! — can get involved in.
There are a lot of reasons to love coconut macaroons – the antidote of macarons, the fussy, labor-intensive delicate French sandwich cookies – but how quick and easy they are to make is near the top of the list. If you love baking in your household, this is one of the most kid-friendly recipes you can find. With just six basic ingredients and very little room for error, it’s one recipe where your kids can take the reins.
Plus, if you’re wracking your brain during quarantine thinking, “HOW can I keep my kids entertained?” know that you’re not alone. I put together a master list of over 100 toddler and kid-friendly activities to do during quarantine, and sometimes I still feel like I’m going bananas.
With that being said, one activity that’s [almost] always a crowd-pleaser at my house is baking. And if you’re looking for an easy recipe to start the kids with, these chewy chocolate chip macaroons may be it.
What Makes These Chocolate Chip Macaroons Different
Most regular macaroons recipes are made with sweetened condensed milk. However, I made this new recipe dairy-free by using granulated (maple sugar) for sweetness and moisture – since sugar is hygroscopic, it attracts moisture and keeps baked goods moist and tender – instead.
Since macaroons are a flourless treat, they are a wonderful dessert to consume at Passover. However, I would like to make one note: Make sure you add-in kosher chocolate chips and kosher salt if consuming at Passover time.
How to Make Coconut Macaroons
To make these chocolate macaroons, start by preheating your oven to 300 degrees. Next, line a cookie sheet with parchment paper or a silicone baking mat (like Silpat), or spray with coconut oil non-stick spray before setting it aside.
In a large bowl, whisk together the dry ingredients, including the coconut flakes, sugar, and dark chocolate chips (or semi-sweet chocolate chips). In a separate bowl, combine the egg whites, pure vanilla extract, and a fourth teaspoon salt. Whisk an electric mixer at high speed until the egg mixture becomes foamy, like meringue (you can also use a stand mixer with a whisk attachment for this).
Fold the egg mixture into the coconut mixture as gently as possible. Once the macaroon batter is evenly combined, use an ice cream scoop to spoon roughly 2 tablespoons each into roughly 17 cookie mounds. Be sure to leave at least one inch between each cookie.
Bake your chocolate macaroons for roughly 25–30 minutes, until the edges are golden brown. Allow to cool completely to room temperature on a wire rack before serving.
Recipe FAQs: Tips for Chocolate Macaroon Success
I find this chocolate macaroon recipe is one of the easiest recipes to make — which is why it’s such a kid-friendly recipe. However, here are a few recommendations, suggestions for substitutions, and other answers to frequently asked questions:
- Can this recipe be made vegan? No. You will need egg whites to give these macaroons the light, airy texture. I do not recommend using an egg replacement.
- Can I substitute something else for the maple sugar? You can use any other finely granulated sweetener, like coconut sugar (which will make the cookies darker in color) or powdered sugar. You can also use granulated stevia or monk fruit, but the cookies will be less moist and chewy.
- Can I use sweetened coconut? I don’t recommend it,, but if you must, you’ll need to reduce the maple sugar to ¼-⅓ cup (to taste).
- How can I make chocolate chocolate chip macaroons? You can add a few tablespoons of cocoa powder to the batter to make extra-chocolately macaroons. Or, you could dip the finished, cooled macaroons into melted chocolate.
- How long will these macaroons keep? These macaroon cookies will keep in a non-airtight container for up to five days on the counter, or in an airtight container in the freezer for up to three months. If you keep them on the counter in an airtight container, they will get soggy, but you can leave them on the counter overnight and they’ll dry out to their ideal consistency.
- Can you use white chocolate instead of regular dark chocolate? If you prefer white chocolate chip cookies, you certainly can. Again, look for a dairy-free, kosher white chocolate brand when ordering on Amazon.
- Can you substitute the vanilla? If you don’t have vanilla extract laying around, you could substitute for another extract, like almond extract.
- Can you taste the coconut? Yes — so if you don’t love coconut, I wouldn’t recommend this recipe. However, you might want to try these chocolate chip cookies, made with almond flour and coconut flour, instead.
Other Macaroon Recipes to Enjoy
Macaroons come with a number of fun, different recipe variations and toppings. If you loved making this recipe, here are several other macaroon recipes you might enjoy:
No-bake chocolate macaroons: These chocolate macaroons are egg-free, requiring just dark chocolate chips, coconut oil, vanilla, and shredded coconut.
Peppermint macaroons: These peppermint macaroons are perfect for the winter holiday season. Made with peppermint extract and mini candy canes, they’re a great cookie for Christmas or Hanukkah.
Chocolate-dipped funfetti macaroons: These fun macaroons are great for a birthday or other celebration. Sweetened with monk fruit and melted chocolate, they’re a wonderful addition to your next party.
Enjoy the Best Coconut Macaroons Any Time of the Year
These macaroons are a great treat to enjoy at Passover, or any time of the year. Plus, they make for a great activity the whole family can do together.
If you’re looking for an afternoon activity to enjoy with the kiddos, try baking these macaroons. Made with just chocolate chips, egg whites, sugar, coconut, and a dash of vanilla, they’re a treat your whole family can enjoy.
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- 3 cups unsweetened shredded coconut
- 1/2 cup maple sugar
- 1/2 cup mini chocolate chips + more for drizzle (optional)
- 4 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper or a silicone pad and set aside.
- In a large mixing bowl, whisk together the coconut, sugar, and chocolate chips. Set aside.
- Add the eggs, vanilla, and salt to the bowl of a stand mixer and whisk on high speed until stiff peaks form.
- Fold egg mixture into the coconut mixture as gently as possible, making sure it all gets thoroughly combined.
- Using a medium cookie scoop (about 2 tablespoon portions), divide the dough into 17 tightly-packed mounds.
- Place on the prepared baking sheet, 1″ apart (these will not spread in the oven).
- Bake for 25-30 minutes until lightly golden around the edges.
- Allow to cool completely on the tray before serving or storing.
- If you’re making these for Passover, make sure your chocolate chips are Kosher for passover.
- These will keep in an airtight container on the counter for up to 5 days, and in the freezer for up to 3 months.
- I do not recommend using an egg replacement in this recipe.
Yield: 17Serving Size: 1
Amount Per Serving:Calories: 143Total Fat: 11gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 51mgCarbohydrates: 11gFiber: 3gSugar: 8gProtein: 2g