Best 11 Chocolate Chunk Macaroons Recipes

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Chocolate chunk macaroons are a delectable treat irresistible to both chocolate enthusiasts and coconut lovers. These delightful cookies offer a harmonious blend of chewy and crispy textures, with a moist interior and a crisp exterior, making them perfect for any occasion. Whether you're seeking a sweet treat for a special event, a delightful addition to your afternoon tea, or simply a satisfying snack, this article will guide you through the process of creating the ultimate chocolate chunk macaroons.

Here are our top 11 tried and tested recipes!

CHOCOLATE CHUNK MACAROON BARS



Chocolate Chunk Macaroon Bars image

Simple, delicious and crowd friendly, this bar was inspired by chocolate-dipped macaroons. A chocolate-chunk cookie base gets topped with a sweet coconut layer and drizzled with additional chocolate for a decadent dessert you won't be able to resist!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 24

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup butter, softened
2 tablespoons water
1 egg
2 cups flaked coconut
2/3 cup canned sweetened condensed milk (not evaporated)
1/3 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, mix cookie mix, softened butter, water and egg until soft dough forms. Spread dough evenly in bottom of pan. Bake 15 minutes.
  • In medium bowl, mix coconut and sweetened condensed milk. Carefully spoon and spread coconut mixture evenly over partially baked base. Bake 17 to 20 minutes or until coconut is lightly browned. Cool completely, about 2 hours.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour or until chocolate is set. To serve, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 135 mg, Sugar 19 g, TransFat 0 g

BAKER'S ONE BOWL CHOCOLATE CHUNK MACAROONS



BAKER'S ONE BOWL Chocolate Chunk Macaroons image

Mixed with chocolate chunks and pecans, these yummy coconut macaroons are so easy to make even a novice baker can pull them off. (Tip: They make great gifts!)

Provided by My Food and Family

Categories     Home

Time 29m

Yield Makes about 3 dozen cookies.

Number Of Ingredients 7

1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
1 cup chopped pecans, toasted
1/3 cup plus 1 Tbsp. flour
1/8 tsp. salt
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla

Steps:

  • Heat oven to 350ºF.
  • Combine coconut, chopped chocolate, nuts, flour and salt in large bowl. Add condensed milk and vanilla; stir until blended.
  • Drop level tablespoons of coconut mixture, 1 inch apart, onto baking sheets sprayed with cooking spray.
  • Bake 12 to 14 min. or until golden brown. Immediately remove to wire racks; cool completely.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CHOCOLATE CHUNK MACAROONS



Chocolate Chunk Macaroons image

Looking for an easy sweet dessert to serve for Passover? This crowd-pleasing recipe for macaroons offers an intense chocolate flavor without ingredients to be avoided during the Jewish holiday, such as leavened bread, wheat, oats, barley, spelt, and rye.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 20

Number Of Ingredients 6

3/4 cup sugar
2 1/2 cups (about 3 ounces) unsweetened shredded coconut
2 large egg whites
1/2 cup semisweet chocolate chunks
1 teaspoon pure vanilla extract
Pinch of salt

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
  • Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
  • Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.

CHOCOLATE CHUNK MACAROONS



Chocolate Chunk Macaroons image

These super easy chocolate chunk macaroons are the perfect easy cookie! Made with just a few simple ingredients they whip in no time!

Provided by Brandy O'Neill - Nutmeg Nanny

Categories     Dessert

Time 30m

Number Of Ingredients 6

3/4 cup granulated sugar
2-1/2 cups sweetened shredded coconut
2 large egg whites
1/2 cup semisweet chocolate chunks
1 teaspoons vanilla extract
Pinch of salt

Steps:

  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper, set aside.
  • In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt.
  • Use your hands to mix well, completely combining ingredients.
  • Dampen hands with cold water. Form 1-1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet.
  • Repeat with the remaining mixture, placing macaroons about 1 inch apart.
  • Bake until golden brown, 15 to 20 minutes.
  • Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet.
  • These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.

Nutrition Facts : Calories 91 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 37 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CHOCOLATE MACAROONS



Chocolate Macaroons image

Provided by Bev Heinecke

Categories     Chocolate     Dessert     Bake     Coconut     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 30

Number Of Ingredients 6

1 1/3 cups mini semisweet chocolate chips (about 8 ounces), divided
2 large egg whites
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut

Steps:

  • Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Place 1 cup chocolate chips in microwave-safe bowl; microwave on low setting at 10-second intervals until chocolate is melted, stirring occasionally. Cool just to room temperature.
  • Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate chips.
  • Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked and tester inserted into centers comes out with moist crumbs attached, about 10 minutes longer. Cool cookies on sheets on racks. Store airtight at room temperature up to 2 days.

CHOCOLATE MACAROON BARS



Chocolate Macaroon Bars image

Here's a nice Christmas treat that takes very little effort. The classic combination of chocolate and coconut is timeless.-Loraine Meyer, Bend, Oregon

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 8

2 cups chocolate wafer crumbs
6 tablespoons confectioners' sugar
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
3-3/4 cups sweetened shredded coconut
1 cup sliced almonds, toasted
1-1/2 cups semisweet chocolate chips
1/3 cup heavy whipping cream

Steps:

  • In a small bowl, combine the wafer crumbs, confectioners' sugar and butter; press into a greased 13-in. x 9-in. baking pan. In a large bowl, combine the milk, coconut and almonds. Drop by spoonfuls over crust; spread evenly., Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. In a microwave-safe bowl, melt chips and cream; stir until smooth. Drizzle over top. Refrigerate until firm. Cut into bars.

Nutrition Facts : Calories 146 calories, Fat 9g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 71mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE MACAROONS II



Chocolate Macaroons II image

A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.

Provided by Linda Eurich

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 24

Number Of Ingredients 12

3 ounces cream cheese, softened
⅓ cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
½ cup finely chopped walnuts
⅓ cup butter
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup Dutch process cocoa powder
1 egg
3 tablespoons milk
½ teaspoon baking soda

Steps:

  • To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
  • To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.
  • Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
  • Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
  • Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 19.7 g, Cholesterol 18.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 67.7 mg, Sugar 12.5 g

CHOCOLATE MACARONS RECIPE BY TASTY



Chocolate Macarons Recipe by Tasty image

Here's what you need: egg whites, granulated sugar, powdered sugar, almond flour, cocoa powder

Provided by Ellen Zeng

Yield 12 servings

Number Of Ingredients 5

2 egg whites
¼ cup granulated sugar
1 cup powdered sugar
¾ cup almond flour
2 tablespoons cocoa powder

Steps:

  • Sift the dry ingredients together in a medium bowl.
  • In a separate bowl, beat egg whites until frothy and gradually add the granulated sugar. Beat until stiff peaks form.
  • Add about half of the dry ingredients to the egg whites, fold until mostly combined, and slowly add the other half. Pipe mixture onto a silicon mat in 1-inch circles.
  • Tap the tray a couple times on a hard, flat surface to remove air bubbles.
  • Let them sit at room temperature for about 30-60 minutes (until dry to the touch) and bake for 16-17 minutes at 300°F.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 127 calories, Carbohydrate 17 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 14 grams

COCONUT-CHOCOLATE MACAROONS



Coconut-Chocolate Macaroons image

This recipe comes from our book "Clean Slate: A Cookbook and Guide."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 15

Number Of Ingredients 7

1 large egg white
2 tablespoons honey
1/4 teaspoon pure vanilla extract
Grated zest of 1 lemon
1/8 teaspoon coarse salt
1 1/2 cups finely shredded unsweetened coconut
2 ounces dark chocolate (at least 70 percent cacao), melted

Steps:

  • Preheat oven to 375 degrees F. In a bowl, whisk together egg white, honey, vanilla, lemon zest, and salt. Stir in coconut until completely coated with egg mixture. With a 1 1/2-inch ice-cream scoop, make 15 balls, transferring each one to a parchment-lined baking sheet, spacing about 2 inches apart.
  • Bake, rotating halfway through, until the coconut starts to turn golden brown on the edges, about 12 minutes. Transfer sheet to a wire rack, and let cool completely. (Cookies can be stored in an airtight container up to 3 days.) Before serving, drizzle with melted chocolate, or dip one side in melted chocolate. Refrigerate 15 minutes to set.

Nutrition Facts : Calories 97 g, Cholesterol 14 g, Fat 8 g, Fiber 1 g, Protein 1 g, SaturatedFat 6 g

CHOCOLATE MACADAMIA MACAROONS



Chocolate Macadamia Macaroons image

This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate-sinful and delicious! -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 10

2 cups sweetened shredded coconut
1/2 cup finely chopped macadamia nuts
1/3 cup sugar
3 tablespoons baking cocoa
2 tablespoons all-purpose flour
Pinch salt
2 large egg whites, lightly beaten
1 tablespoon light corn syrup
1 teaspoon vanilla extract
4 ounces semisweet chocolate, melted

Steps:

  • Preheat oven to 325°. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 136 calories, Fat 9g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-ALMOND MACAROONS



Chocolate-Almond Macaroons image

Ground almonds and chocolate put a new spin on an old favorite.

Provided by Laria Tabul

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 12

Number Of Ingredients 7

2 cups almonds
1 cup white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
2 eggs
½ teaspoon almond extract
¾ cup chopped semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  • Finely grind the almonds, sugar, cinnamon and salt in a food processor.
  • Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
  • Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
  • Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 27.4 g, Cholesterol 31 mg, Fat 16.2 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 36.1 mg, Sugar 23.1 g

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the macaroons will taste. Look for chocolate with a cocoa content of at least 70%.
  • Make sure the egg whites are at room temperature. This will help them reach their full potential when whipping.
  • Whip the egg whites until they are stiff but not dry. Over-whipping can make the macaroons tough.
  • Fold the dry ingredients into the egg whites gently. Over-mixing can deflate the egg whites and make the macaroons dense.
  • Use a cookie scoop to drop the batter onto the baking sheet. This will help ensure that the macaroons are all the same size and shape.
  • Bake the macaroons at a low temperature. This will help them to dry out slowly and evenly.
  • Let the macaroons cool completely before eating. This will allow them to develop their full flavor and texture.

Conclusion:

Chocolate chunk macaroons are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a formal party. With a few simple ingredients and a little bit of patience, you can create these delightful cookies that will be enjoyed by everyone.

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