Shredded coconut and ground hazelnuts baked in to macaroons and covered in chocolate. Damn good little sweet treats!

Hazelnut Coconut Macaroons

Just a moment please...

24 macaroons
Prep Time
Cook Time
Total Time

Ground hazelnuts mixed into classic coconut macaroons and drizzled with melted chocolate. These Hazelnut Macaroons are packed with flavor and Gluten-Free!


1 cup hazelnuts, ground
8 ounces shredded coconut, unsweetened
14 ounces sweetened condensed milk
1 teaspoon vanilla
2 large eggs, yolks separated
1/4 teaspoon salt
6 oz. semisweet chocolate
Print Recipe     Pin Recipe

Helpful Equipment

MixerMixerr Food Processor


1) Preheat oven to 350 degrees F. In a small food processor, pulse hazelnuts until they are in a coarse ground meal.

2) Add ground nuts to coconut, sweetened condensed milk, egg yolks, vanilla and salt. Stir together.

3) Using a stand mixer or hand mixer, beat egg whites until they hold firm peaks. Then gently fold the egg whites into the coconut mixture.

4) Scoop coconut mixture onto parchment lined baking sheets in heaping tablespoon balls. You should get roughly 2 dozen.

5) Bake macaroons at 350 degrees F. for 25 minutes until they are nicely browned. Remove macaroons from oven and let cool.

6) Melt chocolate in a double boiler until it’s silky smooth. Be careful to heat it gently so it doesn’t seize. Ideally you want it to hit 120 degrees F.

Dip each macaroon in chocolate and return it to the parchment paper to cool. Drizzle macaroons with any extra chocolate.