These chocolate chip macaroons are delicious chocolatey and chewy cookies. Made with sweetened coconut and mini chocolate chips, they make a great addition to Passover since they are dairy free, parve, and flourless. This version is made without canned condensed milk.
Why You'll Love This Recipe
- No egg whites peaks required! You don’t have to worry about whipping egg whites to soft peaks or stiff peaks which makes this recipe easier to put together.
- Easy cookie recipe. This entire recipe takes less than 30 minutes.
- Super simple. No fancy equipment or mixers required.
- Dairy free. These are dairy free and parve since they are made without canned condensed milk.
Dana’s note: Classic coconut macaroons can be purchased at the supermarket or a Jewish bakery, but there’s something extra special and delicious about homemade macaroons. On the day they're made, they have a slight crispiness on the outside edges and are tender on the inside. Homemade macaroons usually taste lighter, fresher, and more flavorful.
What are macaroons?
Macaroons are coconut cookies made with egg whites and sometimes condensed milk.
Coconut Macaroons are a traditional and popular dessert to serve for Passover. They can be served at the seder dinner as well as enjoyed throughout the week.
They are different from the French meringue cookies, macarons, which are sandwich cookies made from almond flour, egg whites, and powdered sugar.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.Jump to Recipe
- Sweetened shredded coconut - Make sure to get the sweetened variety because there is very little sugar in this recipe.
- Potato starch - Using potato starch instead of flour makes these macaroon cookies kosher for Passover.
- Large egg whites - You will need these at room temperature, so set your eggs out about 30 minutes prior to cooking.
- Pure vanilla extract - Use authentic vanilla and not imitation. The taste will be so much better.
- Mini semi-sweet chocolate chips - I found ¾ cup to be the perfect balance between chocolate and coconut, but you can increase or decrease the amount based on your preference.
Step by Step Photos
See the recipe card below for complete directions.Jump to Recipe
Combine coconut, potato starch, sugar, and salt in one bowl.
In a separate bowl, whisk by hand the egg whites and vanilla extract until frothy, foamy, and starting to thicken, but no peaks are necessary.
Add the egg mixture to the coconut mixture, and fold until just combined.
Stir in the chocolate chips. Scoop 2 tablespoons of dough into mounds onto the prepared baking sheet 1 inch apart.
Bake for 15-18 minutes or until they have a few flecks of light golden brown.
- Chocolate dipped. Instead of adding the chocolate chips to the batter, melt them and dipped the cooled cookies into them for a chocolate dipped version.
- Vanilla cookies. Skip the chocolate chips altogether and keep these vanilla coconut cookies.
- Dark chocolate. Use dark chocolate chips instead of semi-sweet ones for a dark chocolate version.
Storage and Reheating
How to store: Macaroons are ideally eaten the day off if you want the edges to be crispy but the inside to be soft and chewy. But, realistically, they will be stored in most homes for Passover. I recommend storing in a container on the counter for up to 3 days, or in the fridge for a week.
How to freeze: You can also freeze them sealed well, but keep in mind when defrosted, the macaroon condensation will make them softer, so they won’t have a crisp exterior.
What to serve for Passover
More delicious desserts
- Honey Cookies
- Almost Flourless French Chocolate Cake
- Classic Hamantaschen with Butter
- Italian Chocolate Chip Cookies
Frequently Asked Questions
Yes, these coconut macaroons are made without dairy or condensed milk.
Yes, you can freeze these macaroons, but once defrosted, they won’t have a crisp exterior.
Macaroons are cookies made with shredded coconut, egg whites, and sometimes condensed milk. Macarons are French meringue cookies sandwiched around filling and made from almond flour, egg whites, and powdered sugar.
Chocolate Chip Coconut Macaroon Recipe
- Medium mixing bowl
- 2 tablespoon cookie scoop optional
- 14 ounce bag of sweetened shredded or flake coconut (or two 7-oz bags, equals 5-⅓ cups total)
- 2 tablespoons potato starch
- ¼ cup granulated sugar
- ¼ teaspoon fine sea salt
- 4 large egg whites at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup mini semi-sweet chocolate chips dairy-free if desired
- Preheat the oven to 325°F and line two rimmed cookie sheets with parchment paper and set aside.
- In a large bowl, mix together the shredded coconut, potato starch, sugar, and salt.
- In a separate medium bowl, whisk together the egg whites, vanilla extract. Whisk by hand for about 3 minutes until frothy, foamy, and starting to thicken, but no peaks are necessary.
- Add the egg whites to the coconut mixture and fold until just combined, and then mix in the mini chocolate chips.
- Scoop 2 tablespoonful mounds of batter onto the prepared pan. A cookie scoop is helpful here, but 2 spoons will work as well. The cookie batter can be shaped one of three ways: a rounded mound, a little more free-formed like a haystack, or the mound can be pinched at the top like a mini volcano. The cookie shape can be adjusted with your fingertips once they are placed onto the pan. Wet your hands to prevent the batter from sticking to you. Place cookies 1 inch apart.
- Bake for 15-18 minutes or until they have a few flecks of light golden brown.
- Wait a few minutes and then transfer the cookies to a wire rack. Cool macaroons completely before storing in an airtight container on the counter for up to 3 days or in the fridge for 1 week.
- ¾ cup of chocolate chips is the perfect balance of tasting both the macaroon and the chocolate chips. You can use ½ cup chips if you don’t like it too chocolatey or can use 1 cup of chips if you think the more chocolate the better.
- Storage instructions: Macaroons are ideally eaten the day off if you want the edges to be crispy but the inside to be soft and chewy. But, realistically, they will be stored in most homes for Passover. I recommend storing in a container on the counter for up to 3 days, or in the fridge for a week.
- Freezing instructions: You can also freeze them sealed well, but keep in mind when defrosted, the macaroon condensation will make them softer, so they won’t have a crisp exterior.