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a white plate covered with chocolate drizzled coconut macaroons

Chocolate Drizzled Coconut Macaroons

This simple grain free cookie is made even better drizzled with chocolate.
Prep Time 15 mins
Cook Time 14 mins
Total Time 29 mins
Course Dessert


  • 4 cups unsweetened shredded coconut
  • 3/4 cup Sucanat coconut sugar or turbinado sugar
  • 5 egg whites room temperature
  • 1/2 tsp vanilla extract
  • few drops almond extract
  • 1/8 tsp unrefined sea salt
  • 2/3 cup chocolate chips
  • 1 tsp virgin coconut oil


  • Preheat oven to 350 degrees F.
  • In a large mixing bowl mix together coconut, salt and Sucunat (or other sweetener)
  • Mix together the egg whites, vanilla and almond extract.
  • Pour the egg mixture into the coconut and mix thoroughly, until all of the coconut has been moistened.
  • Take large tablespoonfuls and roll them in your hand.
  • Place them on a baking sheet lined with parchment paper or a silicone liner.
  • Gently flatten each macaroon with your hand slightly.
  • Bake at 350 for 11-14 minutes.
  • Allow to cool for 5-10 minutes before transferring to wire rack to cool completely.
  • In a double boiler melt the chocolate.
  • Once melted, add the coconut oil and stir until completely melted.
  • Drizzle over the cooled cookies.
  • Place cookies in the refrigerator to allow the chocolate to harden.
  • Store finished cookies in an airtight container in the refrigerator.