Double Chocolate Macaroons

These rich, fudgy coconut treats are gluten-free and Passover-friendly.

Makes
About 2 dozen
Time
40 minutes, plus cooling

PHOTO: MATT TAYLOR-GROSS • FOOD STYLING: BEN WEINER

Updated on March 25, 2026

For this luscious dessert from cookbook author Leah Koenig, the traditional coconut macaroon gets a double dose of chocolate: cocoa powder and semisweet chocolate chips. These chewy, decadent treats are also gluten-free and perfect for Passover.

Ingredients

2¼ cups unsweetened shredded coconut
⅔ cup sugar
¼ cup cocoa powder, sifted
2 tsp. vanilla extract
¼ tsp. kosher salt
3 large egg whites
½ cup semisweet chocolate chips

ADVERTISEMENTAD

Instructions

Step 1

To a small pot over medium-low heat, add the coconut, sugar, cocoa powder, vanilla, salt, and egg whites and cook, stirring frequently, until slightly thickened and sticky, 5–6 minutes. Transfer to a medium bowl and set aside to cool for 20 minutes, then stir in the chocolate chips.

Step 2

Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 325°F. Line two baking sheets with parchment.

Step 3

Using a tablespoon, portion and roll the coconut mixture into balls, then transfer to the prepared baking sheets, spacing 1 inch apart. Bake, rotating and swapping the baking sheets halfway through, until the macaroons are just set, about 20 minutes. (Be careful not to overbake as the cookies will firm up as they cool.) Transfer to a wire rack and set aside to cool completely. Stored in an airtight container, the macaroons will keep for up to 4 days.

To a small pot over medium-low heat, add the coconut, sugar, cocoa powder, vanilla, salt, and egg whites and cook, stirring frequently, until slightly thickened and sticky, 5–6 minutes. Transfer to a medium bowl and set aside to cool for 20 minutes, then stir in the chocolate chips.
Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 325°F. Line two baking sheets with parchment.
Using a tablespoon, portion and roll the coconut mixture into balls, then transfer to the prepared baking sheets, spacing 1 inch apart. Bake, rotating and swapping the baking sheets halfway through, until the macaroons are just set, about 20 minutes. (Be careful not to overbake as the cookies will firm up as they cool.) Transfer to a wire rack and set aside to cool completely. Stored in an airtight container, the macaroons will keep for up to 4 days.