Fudgy Chocolate Macaroons

published Mar 21, 2023
Chocolate Macaroons Recipe

Perfect for passover, these chocolate macaroons have a dense, fudgy brownie-like texture that will keep you coming back for more.

Serves12 to 15

Makes36 macaroons

Prep10 minutes

Cook20 minutes

Jump to Recipe
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Chocolate macaroon cookies on white plate.
Credit: Stephanie Loo

For me, macaroons are synonymous with Passover. The fluffy, crispy-edged coconut cookies are the quintessential Passover dessert because they lack leavened flour or any kitniyot — forbidden foods in the form of rice, corn, millet, seeds, and legumes — for the holiday. But despite my earnest efforts, I’ve never found the right macaroon for me; I occasionally add one to my Seder dessert plate out of obligation rather than desire. But these chocolate macaroons, with their soft, fudgy centers, changed all that — and now I can say I’m a macaroon fan through and through.

Inspired by Deb Perelman’s chocolate macaroon recipe, the instructions for these macaroons include a simple but essential step: Processing shredded coconut in a food processor before adding the other ingredients. This gives the macaroons a dense, brownie-like interior that keeps me coming back for more. 

Texture isn’t the only similarity between these macaroons and a good brownie. By using melted bittersweet chocolate and six tablespoons of cocoa powder (I swear by Guittard, but use the highest-quality cocoa powder you can find), I’m able to achieve an intense brownie-esque flavor. Plus, the tropical coconut notes pair well with the dark, rich chocolate to create a balanced cookie.

Ingredients You Need to Make Chocolate Macaroons

You’ll need seven ingredients to make these dark chocolate macaroons.

  • Bittersweet chocolate chips (72%)
  • Sweetened, shredded coconut
  • Granulated sugar
  • Kosher salt
  • Cocoa powder, natural or Dutch process
  • Egg whites
  • Vanilla extract
  • Powdered sugar for dusting, if desired
Credit: Stephanie Loo

How to Make Chocolate Macaroons

As far as cookies go, macaroons are usually quite simple to make — there’s no need to cream butter and sugar or whip egg whites to soft peaks. You simply melt bittersweet chocolate and let it cool slightly. Meanwhile, process sweetened, shredded coconut in a food processor until fluffy. Add the remaining ingredients, mix again, then add the melted chocolate and process until thoroughly combined. I like to use a cookie scoop to portion out mounds of the dough, but you can also use spoons and your hands to shape the dough into balls. Bake for 20 minutes, then let cool on a rack for another 10 minutes.

Are Macaroons Suitable for Passover?

Because these cookies lack leavened flour and other kitniyot, or forbidden ingredients, they are considered kosher for Passover. If following strict guidelines, look for vanilla extract that is certified kosher for Passover. Some extracts are made with alcohol that’s derived from forbidden ingredients, so this would not be considered kosher for Passover. (Vanilla beans and paste, on the other hand, are always considered kosher for Passover).

Credit: Stephanie Loo

What Does Eating Macaroons on Passover Symbolize? 

You won’t find macaroons in the Torah — there’s no mention of the cookie or any symbolic meaning connected to Passover. Rather, macaroons became synonymous with Passover in the early part of the 20th century, as kosher brands began to appeal to the Jewish market with products designed with the holidays in mind. Their kosher-friendly ingredients made macaroons a natural fit. Companies like Manischewitz and Streits became known not just for their matzo but for products like gefilte fish and macaroons that were meant to make the holidays easier for homemakers, and the tradition stuck.

Chocolate Macaroons Recipe

Perfect for passover, these chocolate macaroons have a dense, fudgy brownie-like texture that will keep you coming back for more.

Prep time 10 minutes

Cook time 20 minutes

Makes 36 macaroons

Serves 12 to 15

Nutritional Info


  • 4 ounces

    bittersweet chocolate chips (about 72%, about 2/3 cup)

  • 14 ounces

    sweetened, shredded coconut (about 4 1/2 cups)

  • 1/2 cup

    granulated sugar

  • 3

    large egg whites

  • 6 tablespoons

    unsweetened natural or Dutch process cocoa powder

  • 1/4 teaspoon

    kosher salt

  • 1 teaspoon

    vanilla extract

  • Powdered sugar, for dusting (optional)


  1. Arrange 2 racks in the middle of the oven, and heat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

  2. Fill a small saucepan 1/3 of the way full with water, and place a small metal bowl on top, making sure the bottom of the bowl is not touching the water. Place 4 ounces bittersweet chocolate chips in the bowl. Heat over medium-high heat, stirring occasionally, until the chocolate is just melted.

  3. Remove the saucepan from the heat. Let the chocolate cool until just warm to the touch. Meanwhile, prepare the remaining ingredients.

  4. Place 14 ounces sweetened, shredded coconut in the bowl of a food processor fitted with the blade attachment and process until fluffy and snow-like, about 1 minute. Add 1/2 cup granulated sugar, 3 large egg whites, 6 tablespoons cocoa powder, and 1/4 teaspoon kosher salt. Process until combined, about 1 minute.

  5. Add the melted chocolate and 1 teaspoon vanilla extract and process until combined, scraping down the bowl as needed, about 30 seconds.

  6. Scoop level tablespoons of the dough onto the baking sheets, spacing them at least 1-inch apart, up to 24 per sheet. The cookies won’t spread, but they do puff slightly.

  7. Bake until the cookies are shiny and a bit springy when squeezed, about 20 minutes. Transfer to a wire rack and let cool for at least 10 minutes. Dust with powdered sugar if desired before serving.

Recipe Notes

Storage: The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 3 months. If frozen, let thaw overnight in the refrigerator, and let sit at room temperature for about 30 minutes before serving. Dust with powdered sugar right before serving.