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If you’ve ever struggled to get that sleek, shiny finish on your holiday cookies—or just wanted something more indulgent than classic white royal icing—this Chocolate Royal Icing is for you. It’s rich, glossy, and so easy to work with. I started using this method during one of my marathon holiday baking weekends. I had a full tray of chocolate sugar cookies waiting to be decorated and wanted something deeper and more elegant than traditional royal icing. So, I melted chocolate chips with coconut oil, piped it into bags, and never looked back.
What I love most is the simplicity. There’s no powdered sugar, no raw egg whites—just melted chocolate with the right ratio of coconut oil. And while it sets firm like royal icing, it retains that fudgy texture when you bite into the cookie. It's absolutely perfect for decorating holiday cutouts like my Chocolate Ginger Sugar Cookies or Spiced Gingerbread Cookies.
Why You’ll Love This Recipe
- Rich flavor – Chocolate lovers, this one’s for you.
- Smooth texture – Easy to melt and pipe with clean lines.
- Beautiful finish – Glossy sheen that sets firm.
- Simple ingredients – Only two pantry staples: chocolate chips and coconut oil.
Watch how I make this recipe
Tools That Make It Easier
- Wilton candy melting pot – For smooth, mess-free melting
- Measuring cups + spoons – To keep your ratios spot-on
- Spatulas – To scrape down the sides and guide the chocolate
- Royal icing piping bags – For precision decorating
- Tall glass – Helps hold your piping bag while filling
What You’ll Need From Your Pantry
- 1 ½ cups semi-sweet chocolate chips
- 3 tablespoon coconut oil
Before You Start: My Quick Tip
- Use a candy melting pot: It keeps the chocolate at a consistent temperature, which is a game changer when working in batches.
- Flooding and outlining separately: I always prep two bags—one for outlining (thicker), one for flooding (thinner). This makes the final design much more polished.
- Piping bag trick: Set the bag over a tall glass when pouring in the melted chocolate. It’s neater and you won’t lose any of that liquid gold.
- Add flavor if you like: A tiny drop of peppermint or orange extract gives it a fun twist, especially if you’re decorating themed cookies.
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Let’s Make It Together
- Measure and Prep: Gather chocolate chips, coconut oil, a candy melting pot, piping bags, and a tall glass for support.
- Outline Icing: Add ½ cup chocolate chips and 1 teaspoon coconut oil to the melting pot. Set to high and stir until smooth.
- Adjust if Needed: If too thick, add coconut oil ¼ teaspoon at a time.
- Bag It: Set a piping bag over a tall glass, pour in the chocolate, and tie closed.
- Flood Icing: Add 1 cup chocolate chips and 2 tablespoon coconut oil to the melting pot. Melt and stir until smooth.
- Adjust as Needed: Add more coconut oil in tiny amounts if necessary.
- Fill Bag: Pour into a second piping bag using the tall glass method. Tie shut and decorate.
Recipe variations
- Darker chocolate – Use bittersweet chips for a more intense flavor.
- White chocolate version – Swap in white chocolate chips for a totally different look.
- Dust with sparkle – Once piped, sprinkle with edible glitter or crushed peppermint.
- Drizzle instead of pipe – Great for casual cookies or pretzel rods.
Storage Instructions
Not Freezer Friendly: Because this icing is coconut oil based, freezing is not recommended as it may change texture when thawed.
Room Temperature: Once the icing sets on cookies, store decorated cookies in an airtight container at room temperature for up to 1 week.
Make Ahead: If you have extra icing in piping bags, seal them and keep them at room temperature for up to 2 days. Rewarm slightly in the melting pot before using again.
More Recipes You’ll Love
Pair this icing with festive cookies like:
- Chocolate Ginger Sugar Cookies
- Classic Gingerbread Cookie Dough
- Chocolate Dipped Peppermint Cut-Out Sugar Cookies
- Spiced Gingerbread Cookies
- Red Gingerbread Cookies
Need more decorating tips? Check out:
- How to Perfectly Flood Cookies With Royal Icing
- Essential tools for decorating cookies with royal icing
- How to Quickly Transfer Royal Icing to a Piping Bag
And for gifting inspiration:
Chocolate Royal Icing
Video
Ingredients
- 1 ½ cups Semi-Sweet Chocolate Chips
- 3 tablespoon coconut oil
Instructions
- Gather chocolate chips, coconut oil, a candy melting pot, piping bags, and a tall glass for support.
Chocolate Royal Icing for Outlining
- Wilton Candy Melts potAdd ½ cup of chocolate chips and 1 teaspoon of coconut oil to the candy melting pot.
- Set the pot to high heat and stir regularly until the chocolate chips are fully melted and the mixture reaches a smooth consistency.If the chocolate feels too thick, gradually add coconut oil, ¼ teaspoon at a time, until the desired consistency is achieved.
- Place a royal icing piping bag over a tall glass, pour the melted chocolate into the bag, and tie a knot at the end to seal.
Chocolate royal icing for flooding
- Wilton Candy Melts potAdd 1 cup of chocolate chips and 2 tablespoons of coconut oil to the candy melting pot.
- Set the pot to high heat and stir regularly until the chocolate chips are fully melted and the mixture reaches a smooth consistency.If the chocolate feels too thick, gradually add coconut oil, ¼ teaspoon at a time, until the desired consistency is achieved.
- Place a royal icing piping bag over a tall glass, pour the melted chocolate into the bag, and tie a knot at the end to seal.
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Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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