Plate of chocolate drizzled macaroons with recipe title overlay

Chocolate Drizzled Coconut Macaroons

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Coconut macaroons are a classic favorite! But change them up a bit by making them chocolate drizzled coconut macaroons and they will be a hit during the holidays!

I love making cookies….all kinds of cookies! And since it’s now the holiday season my yearly baking has begun! I’ve been wanting to make these for a while and since I had a long weekend, I felt like it was the perfect time to whip up a batch of these tasty macaroons. Yum with a capital Y!  These little tasty gems are gluten-free and grain-free.

You can make these cookies sugar-free by using monk fruit as your sweetener with a stevia sweetened chocolate chip for the drizzle!

I drizzle on some melted chocolate that is soy, grain, and dairy-free. This is one of my favorite brands of chocolate chips!   It is relatively clean but does have sugar. If you’re looking for a sugar-free option, use these chocolate chips!

I combine the melted chocolate with a little bit of virgin coconut oil which is a huge nutritional bonus!

These macaroons are perfect for holiday entertaining, for family get-togethers, and for everyday desserts!

Plate of chocolate drizzled macaroons with recipe title overlay

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 shredded coconut unsweetened
  • 3/4 cup Turbinado sugar or coconut sugar or monk fruit
  • 5 egg whites at room temperature
  • 1/2 tsp vanilla extract
  • few drops almond extract
  • 1/8 tsp sea salt
  • 2/3 cup chocolate chips
  • 1 tsp extra virgin coconut oil


  • Preheat oven to 350 degrees F.
  • In a large mixing bowl mix together coconut, salt, and Turbinado sugar (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 microwave safe bowl, melt the chocolate in 20 second increments until fully melted
  • 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.

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