Chocolate Chip Coconut Macaroons [VIDEO]

These Chocolate Chip Coconut Macaroons are the perfectly sweetened holiday cookie! They are so delicious, while also being gluten-free, dairy-free, and refined sugar free!

Chocolate Chip Coconut Macaroons

Chocolate Chip Coconut Macaroon

Passover is one week away. Coconut macaroons are a Passover staple, but for those of you who don’t celebrate; they are probably one of my favorite light cookies anytime of the year. Sweet, light, coconut-y, and of course for me, a touch of mini chocolate chips and dipped in chocolate. Perfect. And did I mention they are super easy to make?

Passover is a time where we get together with family, have our traditional Jewish eats (Swedish meatballs, brisket, rolled cabbage, etc.), and reflect. On Passover you eat only unleavened bread and flourless desserts. Perfect for a grain-free/gluten-free house! Minus the matzo… I make a mean Matzo Lasagna!

Chocolate Chip Coconut Macaroons

I love Passover because like some of other holiday’s throughout the year, my nanny (grandma) comes in from Florida. Her famous recipes are the ones that line the table year after year. I have learned so much from her as a person, and as a chef! This week you’ll find a recreation of Nanny’s Swedish Meatballs that taste just like her traditional dish; one that is so special to me. This year Passover falls smack in the beginning of the week; sadly, heading back to New York isn’t an option, but I’ll go the weekend after to enjoy the time with my family!

Chocolate Chip Coconut MacaroonsΒ 

Sweetened just right! I’ll take another batch…

Watch the video here:Β 

Chocolate Chip Coconut Macaroons

Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Yields 12


  • 5 large egg whites
  • 1/4 cup honey
  • 2 cups unsweetened shredded coconut
  • 1 tsp vanilla extract
  • Dash fine sea salt
  • 1/4-1/3 cup chocolate chips of choice
  • Optional: 1/2 teaspoon almond extract
  • Dipping: 1/3 cup melted chocolate chips


  • Preheat oven to 350℉.
  • In a large bowl whisk together egg whites with honey.
  • Once fluffy, add in coconut, vanilla, and sea salt and mix well to combine.
  • Add in chocolate chips.
  • Line baking sheet with baking liner or parchment paper.
  • Roll into balls (I pinch mine at the top, but you don't have to).
  • Bake for 12-15 minutes until slightly golden brown at the top.
  • Let cool and drizzle with chocolate.
  • Store in refrigerator.

Recipe Notes

  • Servings: 12
  • Amount Per Serving: 1 (without chocolate dipping)
  • Calories: 139
  • Fat: 10g
  • Carbs: 12g
  • Protein: 2g
Loading nutrition data...
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