Dark Chocolate Drizzled Coconut Macaroons (Easy And Healthy)

Chocolate drizzled coconut macaroons are cookies with the most nutritious ingredients! Yes, please. 😊

These macaroons are every coconut lovers dream cookie: a ball of crispy shredded coconut, moist and chewy on the inside, golden on the outside, sweetened with raw honey, and drizzled with decadent dark chocolate.

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Lately, my husband John and I have been trying to eliminate milk, refined sugar, and most flours (yes that includes gluten free ones!) from our diet.

This makes it a bit tricky when we start craving a cookie or pastry with our afternoon tea. Coconut macaroons to the rescue. These cookies are sure to satisfy anybody’s sweet tooth.

Perfect for sharing, these cookies are bound to become the highlight at your next cookie swap!

Bring them alongside a tray of Air Fryer Peanut Butter Cookies, with a few Gluten Free Chocolate Chip Cookies, and these soft, spiced Gluten Free Pumpkin Chocolate Chips that just happen to be egg-free (and wildly good).

Much like my Flourless Chocolate Cake Recipe, fluffy Blueberry Muffins with Coconut Flour, and easy Gluten-Free Matzo Brei, these Coconut Macaroons have become a favorite for many families during Passover.

If you’re looking for more gluten-free desserts to satisfy your cravings, I’ve got you covered with my collection of easy delicious desserts that are free from gluten – they’re sure to hit the spot!

Ingredients You’ll Need 

What I love most about macaroons is what a breeze they are to make. For this recipe, you only need a spare half hour and the following ingredients on hand: shredded coconut, eggs, raw honey, salt, lemon zest from a lemon peel, vanilla, butter, and dark chocolate.

Instructions

*Free printable recipe card is available at the end of the post.

To make the macaroons, separate the eggs and whisk the egg whites, honey and salt together in a mixing bowl until frothy. Then add the lemon zest and vanilla and stir together.

How do you zest a lemon?

If you’ve never made lemon zest before, it is the skin grated from the peel of a lemon. 

A lot of the flavor of the lemon is in the peel so scrub the lemon with a vegetable brush and with a microplane, grating only the outer layer of the skin and rotating the lemon for just the zest and not the white pith which can be bitter.

Finally, add the shredded coconut and mix everything together until well combined. Your “dough” is now ready, and all that is left to do is make the cookies. 

For each cookie, press the mixture into a tablespoon with your thumb (the honey and egg will hold the shredded coconut together). Place each spoonful onto a baking sheet.

Bake until golden. I removed mine from the oven after about twenty minutes.

Of course, these macaroons would be delicious just as they are. But if my husband John is the biggest coconut fan in the house, I’m definitely the biggest chocolate one.

How do you melt chocolate on the stove?

I knew these cookies would be even more incredible with just a touch of chocolate. While they were cooling on the counter, I broke a bar of dark chocolate into small pieces and melted with a touch of butter.

The best way to do this is in a double boiler over simmering hot water. If you do not have a double boiler, you can melt the chocolate and butter in a small, heavy saucepan over a very low flame to avoid scorching, but make sure to stir constantly. Once the chocolate is melted, remove from the heat and stir until smooth.

I gently placed each one of the cookies on a wire rack over parchment paper. Then I drizzled the chocolate over the edges and tops of cookies. To make those gorgeous chocolatey lines, I let my chocolate drip a little over the edges, allowing excess to land on the paper below.

Pro tips and recipe notes

You can switch things up a bit! Try using semi-sweet chocolate or milk chocolate instead of dark for that sweet twist. Also, toss in a hint of almond extract—just a smidge, like a quarter teaspoon—to jazz up the flavor along with the vanilla.

Chocolate drizzled coconut macaroons can stay fresh for up to 3-4 days when stored in an airtight container at room temperature or 2 weeks in the refrigerator. They can be frozen for up to three months. Ensure they are tightly wrapped or stored in an airtight container.

If you’ve never had macaroons before, these are sure to be a treat and prove that the best desserts don’t need to be made with sugar.

Raw honey benefits

The raw honey is a wonderful, nutritious substitute. Because it is not commercially processed or chemically refined, it retains its natural enzymes, vitamins, and minerals. More here.

I remember the first time I tasted raw honey. I was at my friend’s house, and she had added a little to her tea and was surprised that I had never had raw honey before.

She told me that I absolutely had to try some and said the only way she could describe its taste was “beautiful.”

Well, I definitely agreed with her. And I also have to affirm that that is exactly how these cookies taste too. Enjoy this beautiful dessert, friends!

More recipes you’ll love

Dark Chocolate Drizzled Strawberries with Homemade Yogurt – Transform a nutritious bowl of yogurt into a fancy, guilt-free dessert. Yum.

Healthy Coconut and Almond Dark Chocolate Bark – These beautiful bars are sheer happiness in your mouth.

Gluten Free Pizza Fritta (Zeppole) – Golden fried puffs of dough pastry dusted with powdered sugar. I’ve included both the deep-fry and air fryer methods for your convenience.

Gluten Free Chocolate Cream Pie with MI-DEL’s Graham Style Pie Crust – This is one of my most popular recipes. It’s every chocolate lover’s dream pie. And it’s so easy to make.

Gluten Free Chocolate Cake Donuts – These donuts are rich, soft, and melt in your mouth with every bite. And the glaze? It’s like liquid chocolate heaven, giving the donuts a shiny, sweet finish.

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4.50 from 2 votes

Dark Chocolate Drizzled Coconut Macaroons (Easy And Healthy)

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These macaroons are every coconut lovers dream cookie: a ball of crispy shredded coconut, moist and chewy on the inside, golden on the outside, sweetened with raw honey, and drizzled with decadent dark chocolate.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 dozen

Calories 39kcal

Author Barbara Bianchi

Ingredients

• 2 egg whites
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 1 teaspoon vanilla
• 2 cups shredded coconut
• 6 ounces dark chocolate
• 1 tablespoon butter

Instructions

• Preheat oven to 325 ℉. Line a baking sheet with parchment paper.
• Whisk egg whites, honey and salt together in a mixing bowl until frothy. Add lemon zest and vanilla and stir.
  2 egg whites, 2 tablespoons honey, 1 tablespoon lemon zest, 1 teaspoon vanilla, 1/4 teaspoon salt
• Finally, add coconut and stir until well combined.
  2 cups shredded coconut
• For each cookie, press mixture into a tablespoon with your thumb (the honey and egg will hold the shredded coconut together). Place each spoonful onto the baking sheet. Bake until golden, about 20 minutes.
• While the cookies cool, break up chocolate into small pieces and melt with the butter. The best way to do this is in a double boiler over simmering hot water. If you do not have a double boiler you may melt the chocolate and butter in a small heavy saucepan over a very low flame to avoid scorching, stirring constantly.

  Remove from the heat and stir until smooth. Place cookies on a wire rack over parchment paper. Drizzle chocolate from a spoon over the edges and tops of cookies going beyond each cookie is o.k. allowing excess to land on the paper below.

  Serve and enjoy.
  6 ounces dark chocolate, 1 tablespoon butter

Notes

• How to zest a lemon

If you’ve never made lemon zest before, it is the skin grated from the peel of a lemon. 

A lot of the flavor of the lemon is in the peel so scrub the lemon with a vegetable brush and with a microplane, grating only the outer layer of the skin and rotating the lemon for just the zest and not the white pith which can be bitter.

• Variations

I used raw honey in this recipe, but you can use any honey you prefer. It's up to you.

Don't care for dark chocolate? Go with milk chocolate or semi-sweet chocolate if you prefer for that sweet twist.

Toss in a hint of almond extract—just a smidge, like a quarter teaspoon—to jazz up the flavor along with the vanilla extract.

• Storage

Chocolate drizzled coconut macaroons can stay fresh for up to 3-4 days when stored in an airtight container at room temperature or 2 weeks in the refrigerator.

They can be frozen for up to three months. Ensure they are tightly wrapped or stored in an airtight container.

Nutrition

Calories: 39kcal | Carbohydrates: 2.9g

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