Indulge in Homemade Bliss: The Ultimate Chewy Chocolate Macaroon Recipe
Are you searching for an irresistibly delicious and surprisingly simple dessert that combines the rich flavor of chocolate with the sweet, tropical chewiness of coconut? Look no further! These Chewy Chocolate Macaroons are not just a treat; they’re a revelation, especially for anyone who thought they weren’t a macaroon fan. This particular recipe, originally a gem from Cooking Light, quickly became one of my absolute favorite ways to transform a humble can of condensed milk into something truly spectacular. It’s an effortless baking project that yields incredibly satisfying results, perfect for a quick snack, a thoughtful homemade gift, or a delightful addition to any dessert spread.
What makes these chocolate coconut macaroons so special? It’s their perfect balance of a rich, fudgy chocolate flavor and that signature chewy texture that makes macaroons so beloved. While the original recipe ingeniously called for fat-free condensed milk to keep things lighter, I often find myself reaching for regular sweetened condensed milk for an extra touch of decadence. And, as a true chocolate enthusiast, I can never resist folding in a handful of semi-sweet chocolate chips into the batter. This simple addition elevates the chocolate experience, adding pockets of melty goodness that make each bite even more delightful. Trust me, once you try these, you’ll understand why they’re a staple in my kitchen!
Admittedly, my version, with the regular condensed milk and extra chocolate chips, might not be quite as “light” as the Cooking Light Chewy Chocolate Macaroons that inspired them. But when you taste their rich, chewy perfection, you’ll agree that they are absolutely worth every single extra calorie. These aren’t just cookies; they’re a small moment of pure joy, a comforting bite that transports you to dessert heaven. The beauty of this recipe lies in its simplicity and the minimal ingredients required, proving that you don’t need a complicated list to create something truly extraordinary.
One of the many practical advantages of this recipe is its adaptability. Have half a can of condensed milk leftover from another recipe? Making a half batch of these Chewy Chocolate Macaroons is the perfect solution! It’s a fantastic way to utilize ingredients efficiently and still enjoy a fresh batch of these delectable treats without committing to a full-sized baking session. This flexibility makes it ideal for smaller households or for when you simply crave a smaller portion of something sweet. Below, you’ll find the recipe for a half batch, perfect for those moments. For the full, standard batch, make sure to check out the comprehensive recipe card further down this page.
Chewy Chocolate Macaroons (Half Batch)
This scaled-down recipe is perfect when you have a partial can of condensed milk or just want a smaller yield of these amazing chocolate coconut cookies. The process is just as straightforward, ensuring a delicious result every time.
- 1 ounce unsweetened chocolate, chopped (28 grams)
- ¼ cup sifted cake flour (25 grams)
- 1 tablespoon unsweetened cocoa powder
- tiny pinch of salt
- 1 ¼ cups lightly packed flaked sweetened coconut
- ½ teaspoon vanilla extract
- ½ of a (14-ounce) can fat-free sweetened condensed milk
Instructions for Half Batch:
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Melt the unsweetened chocolate in the microwave in short bursts, stirring until smooth. Set aside to cool slightly.
- Spoon the cake flour into a dry measuring cup and level it with a knife to ensure an accurate measurement.
- In a medium mixing bowl, combine the measured flour, unsweetened cocoa powder, and that tiny pinch of salt. Whisk them together until well combined.
- Add the flaked sweetened coconut to the flour mixture and toss everything thoroughly until the coconut is evenly coated.
- Pour in the melted chocolate, vanilla extract, and the half can of condensed milk. Stir until all ingredients are just combined and a thick batter forms. Be careful not to overmix.
- Drop the batter by level tablespoons onto the prepared baking sheet, leaving about 2 inches between each macaroon to allow for slight spreading.
- Bake at 250°F (120°C) for 45 minutes. The macaroons should be lightly golden around the edges and set.
- Cool for 10 minutes on the pan before transferring to a wire rack to cool completely. This helps them firm up and achieve their perfect chewy texture.
Yield: Approximately 16 cookies (serving size: 1 cookie)
These Chewy Chocolate Macaroons truly are a game-changer. Before discovering this recipe, macaroons were never really high on my list of go-to desserts. I often found them too dry or overwhelmingly sweet. But this recipe, with its incredible chewiness and balanced chocolate flavor, completely transformed my perspective. It was the gateway to a whole new world of macaroon appreciation, and now, my blog Cookie Madness is filled with various macaroon creations!
The low baking temperature of 250°F is key to their signature chewy texture. It allows the macaroons to bake slowly, cooking through without drying out the coconut, and caramelizing the condensed milk just enough to create that delightful sticky-chewy consistency. Don’t be tempted to increase the oven temperature or shorten the baking time, as this slow bake is essential. For best results, ensure your ingredients are at room temperature and don’t overmix the batter once the wet ingredients are added. Just combine until everything is incorporated.
Once baked and cooled, these delicious chocolate macaroons make an excellent treat with a cup of coffee or tea. They also store wonderfully in an airtight container at room temperature for several days, maintaining their chewiness. For longer storage, you can even freeze them, then thaw and enjoy whenever a craving strikes. They are a versatile dessert that’s perfect for holiday platters, potlucks, or simply as a comforting indulgence on a quiet evening.
More Recipes for Macaroons
If these Chewy Chocolate Macaroons spark a newfound love for this classic coconut treat, you’re in luck! There’s a whole world of macaroon variations to explore. As mentioned, this specific recipe was my personal gateway, and now I’m always experimenting with new flavors and textures. From vegan options to those without condensed milk, the versatility of macaroons is truly amazing. Below are a few of my other favorite macaroon recipes that have graced the pages of Cookie Madness. There’s also this fantastic cocoa macaroon recipe which offers a different take, made without the traditional condensed milk, for those looking for an alternative.
- Gluten Free Vegan Coconut Macaroons
- Giant Coconut Macaroons
- Salted Caramel Macaroons
- Miniature Coconut Macaroon Cheesecake
- Happy National Macaroon Day!
Recipe
Chewy Chocolate Macaroons
Anna
Pin Recipe
Ingredients
- 2 ounces unsweetened chocolate chopped (56 grams)
- ½ cup sifted cake flour 50 grams
- 2 tablespoons unsweetened cocoa powder 10 grams
- ⅛ teaspoon salt
- 2 ½ cups lightly packed flaked sweetened coconut
- 1 teaspoon vanilla extract
- 1 14-ounce can fat-free sweetened condensed milk
Instructions
-
Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.
-
Melt the unsweetened chocolate in the microwave in a small bowl, stirring every 30 seconds until smooth. Set aside to cool slightly.
-
In a large mixing bowl, spoon the cake flour into a dry measuring cup and level with a knife for accuracy. Combine the measured flour, unsweetened cocoa powder, and salt. Add the lightly packed flaked sweetened coconut to the dry ingredients and toss well until everything is evenly coated. Stir in the slightly cooled melted chocolate, vanilla extract, and the full 14-ounce can of sweetened condensed milk until just combined. Do not overmix the batter.
-
Drop the batter by level tablespoons onto the prepared baking sheet, ensuring each macaroon is about 2 inches apart to allow for proper baking. Bake at 250°F (120°C) for 45 minutes. The macaroons should be set and the edges lightly golden. Cool for 10 minutes on the pan before carefully transferring to a wire rack to cool completely. This cooling period is crucial for achieving the perfect chewy texture.
We hope you enjoy baking and devouring these delightful Chewy Chocolate Macaroons as much as we do. They are a testament to how simple ingredients can come together to create something truly magical. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is incredibly forgiving and yields consistently delicious results. Don’t hesitate to personalize them with your favorite chocolate additions, or perhaps a sprinkle of sea salt before baking to enhance the chocolate flavor.
Remember, the joy of baking often comes from sharing, so consider whipping up a batch of these chewy chocolate coconut cookies for friends, family, or even a local bake sale. They’re always a hit! If you try this recipe, please share your experience in the comments below. Your feedback and photos always bring a smile to our faces and help others in our baking community. Happy baking!