German Chocolate Macaroons – Loaded with coconut & pecans, dipped in caramel, and drizzled with chocolate; this drool-worthy cookie is a holiday must-have.
Maybe you’ve had classic coconut macaroons before? Well, these chocolate macaroons are a sweet step up from the traditional. Rich with chocolate, coconut, and dulce de leche, you will love this delicious upgrade.
These German Chocolate Macaroons had our family’s mouthwatering as we dipped them into the caramel. We couldn’t wait to finish these off, I mean, finish making them and then polishing them off. They were an instant hit.
Macaroons are something that we haven’t traditionally made over the holidays. Now that we have made this version, I feel they will make a regular appearance in our home and not just over the holiday season.
If you have been following A Dash of Sanity for some time, then you know of my love for German Chocolate anything because of my Grandpa Sorency.
He loved my Best Ever German Chocolate Cake and raved about it to anyone and everyone. When I married my husband, I discovered that the combination is his favorite, mainly because of the pecans. He adores my German Chocolate Cake Cookies.
So, it was only a matter of time before I made these German chocolate macaroons. If you love the classic coconut cookies, you will love them dressed up with chocolate.
Macaroon vs. Macaron
I know I confused the two for a long time, so let’s clear it up.
A macaroon is a light cookie made with egg white, sugar, and usually ground almonds or coconut. They are often dipped in chocolate. These German chocolate macaroons I’m sharing are a twist on the traditional ones.
A macaron is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food coloring. They are delicate sandwich cookies that are made in a variety of flavors.
Macaroons are a lot easier to make than macarons. So easy you’ll want to make them for all of your friends and family. They are sweet, a little chewy, and irresistible.
Not only are these German chocolate cookies completely delicious, but they are so easy to make. They are ready to eat in less than 45 minutes with just a few simple ingredients.
Plus, this is a cookie you can make up to a week before you actually serve them. They are a fantastic treat for the holiday season.
- Unsweetened shredded coconut
- White sugar
- Egg whites
- Finely chopped pecans
- Semi-sweet chocolate chips
- Coconut oil – you can also use vegetable or canola oil
- Dulce de leche
How to Make Them
Mix: In a large bowl, mix the coconut, sugar, flour, and salt. Mix in the egg whites and some of the chopped pecans.
Bake: Drop the mixture by the tablespoon on a prepared baking sheet. Bake them for 21 to 23 minutes or until the macaroons are golden brown on top. Cool the cookies on a baking rack.
Melt: Warm the dulce de leche with the coconut oil in the microwave. In a separate bowl, melt the chocolate chips with coconut oil until smooth.
Decorate: Dip the top of each macaroon in the dulce de leche and place them back on the baking sheet. Drizzle the chocolate over the top of the caramel, followed by the chopped pecans. Allow the toppings to set before serving.
How to Store Macaroons
Once they have cooled to room temperature, put the macaroons in an airtight container. Keep the container of coconut macaroons for up to one week at room temperature.
For long-term storage, wrap the coconut macaroons tightly in plastic wrap and place them in a freezer-safe, air-tight container. These cookies can keep for at least three months in the freezer.
These German Chocolate Macaroons and my French Cakes are being added this year to our holiday gift treat plate. No one will be expecting these or have too many of them on hand as they will with sugar cookies, so for that mere fact alone, they will be a hit!
Enjoy the holiday season, friends, make recipes your family loves, and cherish the memories you will create.
This recipe is for you, Grandpa Sorency, and I know if you were here with us still, you would be raving about these as well. Miss you.
More Macaroon Recipes
- Bakery Style Coconut Macaroons
- Low-Carb Salted Caramel Macaroons
- Salted Caramel Chocolate Chip Macaroons
- Dark Chocolate Dipped Coconut Macaroons
Don’t forget to pin this recipe to your favorite Pinterest board for later!
German Chocolate Macaroons
- 14 ounces unsweetened shredded coconut
- 3/4 cup white sugar
- 6 tablespoons flour
- 1/2 teaspoon salt
- 5 egg whites
- 1 1/3 cups finely chopped pecans
- 3/4 cup semi-sweet chocolate chips
- 2 heaping tablespoon coconut oil vegetable or canola oil will work too!
- 1 can Dulce de Leche 13.4 ounces
- Preheat oven to 350 degrees F.
- Line cookie sheet with parchment paper or lightly spray with cooking oil.
- In a large mixing bowl combine shredded coconut, sugar, flour and salt. Stir to combine. Mix in egg whites and 1 cup of the chopped pecans until completely combined.
- Using a cookie dough scooper or a tablespoon drop macaroons onto the prepared baking sheet; placing about 1-inch apart from each other.
- Place in oven and bake for 21-23 minutes or until a nice golden brown on top. Remove from the oven and place on a cooling rack.
- In a small microwaveable bowl combine dulce de leche and 1 heaping tablespoon of coconut oil, melt in microwave for 1 minute. Stir vigorously until well combined. Dip the tops of the macaroons into the caramel. Remove and place back onto baking rack.
- In a small microwaveable bowl add chocolate chips and remaining coconut oil. Melt in the microwave in 30 second increments, stirring in between each increment until chocolate is completely smooth and melted.
- Drizzle chocolate over caramel on the macaroons and top with chopped pecans. You will use the remaining chopped pecans as the topping. Allow to harden and cool. Devour right away or share later. Stores well in a sealed container at room temperature.