Gluten-Free Coconut Macaroons are chewy chocolate-dipped coconut cookies made without flour. They have a crispy and caramelized outside, tender inside, and require minimal effort to make.
You don't have to be a huge coconut fan to love these cookies! They don't have a strong coconut flavor and they're dipped in and drizzled with chocolate. The chocolate provides a delicious snap that balances the chewy coconut. These cookies are a big hit with our friends and family so they are also great for gifting!
Our recipe for coconut macaroons is naturally gluten-free and doesn't call for any substitute flours. Just be sure to use gluten-free chocolate. Top them with Cadbury eggs for extra Easter flare or enjoy them without chocolate for a purer coconut cookie.
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About Gluten Free Chocolate Macaroons
- Taste - These macaroons have a rich coconut flavor with a delicious chocolate accent.
- Texture - The cookies are chewy and tender and the chocolate adds a light crunch.
- Effort - All you need to do is mix the ingredients together, bake the cookies, melt the chocolate, then dip the cookies.
- Time - It takes about 45 minutes to make these tasty treats.
Ingredients
- Sweetened coconut flakes - Sweetened coconut provides the quintessential coconut flavor and makes the cookies tender. The coconut is soft compared to unsweetened coconut.
- Sweetened condensed milk - Condensed milk adds sweetness and helps keep the macaroons together.
- Vanilla extract - Vanilla extract adds complexity and sweetness to the cookies.
- Almond extract - Almond extract is optional, but it adds a dynamic flavor to the cookies.
- Kosher salt - Kosher salt enhances the rich cookie flavors.
- Egg whites - Egg whites create a meringue and give the macaroons their light and airy texture.
- Chocolate chips - We recommend semi-sweet chocolate chips because they are the perfect balance of sweet and rich.
See recipe card for quantities.
Substitutions
- Chocolate - This recipe will also work with dark or milk chocolate. Use dark chocolate if you prefer the intensely flavored and lightly bitter chocolate and use milk chocolate if you want a sweeter and lighter chocolate.
- No chocolate - Omit the chocolate completely if you prefer the pure sweetness of the coconut cookie.
- Unsweetened coconut - Use unsweetened coconut flakes to reduce the amount of sugar in the recipe. They will be slightly drier, but still delicious.
- Dairy-free condensed milk - To make this recipe dairy-free, use dairy-free sweetened condensed milk.
Variations
- Samoa - Add a drizzle of caramel for a gluten-free Samoa-like cookie.
- Extra toasted - Lightly toast the coconut in a dry skillet before folding in the egg whites for a stronger coconut flavor.
- Pineapple - Add a half teaspoon of pineapple extract for a tropical twist.
- Cherry - Make a small well and add a maraschino cherry on each macaroon before baking for a fun vintage twist for the holidays.
- Chocolate Drizzle - Instead of dipping half the cookie in chocolate, you can dip the whole thing or you can drizzle chocolate on the cookies to ensure there is chocolate with each bite.
- Chocolate macaroon nests - Our Chocolate Macaroon Nests feature chocolate macaroons topped with Cadbury Mini Eggs.
Instructions
- Preheat the oven - Heat the oven to 325°F. Line a baking sheet with parchment paper and set aside.
- Make coconut mixture - In a large mixing bowl, combine the coconut flakes, vanilla, almond extract, condensed milk, and salt until well mixed. Then set aside. (Photo 1 and 2)
- Whip egg whites - Using a stand or hand mixer, whip egg whites on high. Continue to whip until stiff peaks form. (Photo 3)
- Mix egg whites and coconut mixture - Use a silicone spatula to gently fold the egg whites into the coconut mixture. (Photo 4)
- Prepare and bake the macaroons - Use a cookie dough scoop, ice cream scoop, or spoon to dollop drops of batter onto the parchment paper, at least 1 inch between. Then place the prepared baking sheet in the oven on the middle rack one at a time and bake for 20-25 minutes. The bottom edges will be deep golden brown and the tops a light golden brown. (Photo 5 and 6)
- Heat the chocolate - Remove the macaroons from the oven and melt the chocolate. In a microwave safe bowl, add ⅔ of the chocolate. Heat in the microwave in 30 second increments at 50% power and stir in between each 30 second interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cooled chocolate a nice shine.
- Dip the cookies in chocolate - Dip the bottoms of each macaroon in the chocolate and/or drizzle chocolate on top of each macaroon and place on a cooling rack or parchment paper. (Photo 7)
- Cool then serve - Allow the chocolate to cool, then serve and enjoy! (Photo 8)
Pro tip - Make sure there are no egg yolks in the egg whites or they will not form stiff peaks.
Storage
Store these easy coconut macaroons in an air-tight container or cloche and keep in a cool, dry place for 5-7 days. You can also refrigerate the cookies for up to 2 weeks or freeze them for up to 2 months. To freeze, let the baked cookies reach room temperature then place them in a freezer safe container or bag. When you want to enjoy them again, thaw them in the fridge or on the counter.
Baking Tips
- Use an aluminum baking sheet for even heating and line the baking sheet with parchment paper to minimize sticking and cleanup time.
- Always use high quality chips like Ghirardelli, Guittard, or Trader Joe's baking chips because they melt well. Cheap chocolate chips will not melt as well because they have fillers.
Recipe FAQs
While we wouldn't consider macaroons healthy due to the sugar, the coconut flakes are a good source of fiber. If you want to make this recipe healthier, use unsweetened shredded coconut/coconut flakes.
No, some recipes call for flour; however, our recipe uses only gluten-free ingredients and does not use any substitute flours.
No, macaroons are typically made with sweetened condensed milk, which contains dairy. In order to make this recipe vegan, use vegan condensed milk.
Macaroons and macarons are both delicious, but are distinctly different cookies. Macaroons are shaped like drops, have a coconut taste, and a dense chewy texture. On the other hand, macarons are round and smooth, have a sweet and nutty flavor, and a light crisp texture.
The origin of coconut macaroons is debated but most sources suggest that they came from Italy. It is believed that Italian Jews adopted macaroons as a Passover treat because it is flourless. Today, macaroons are a popular treat worldwide.
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Gluten-Free Coconut Macaroons
Equipment
Ingredients
- 14 oz sweetened coconut flakes about 5â…“ cups
- â…” cups sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- ½ teaspoon kosher salt
- 2 egg whites at room temperature
- 1 cup chocolate chips or 6 oz chocolate
Instructions
- Preheat the oven - Heat the oven to 325°F. Line a baking sheet with parchment paper and set aside.
- Make coconut mixture - In a large mixing bowl, combine the coconut flakes, vanilla, almond extract, condensed milk, and salt until well mixed. Set aside.14 oz sweetened coconut flakes, ⅔ cups sweetened condensed milk, 1 teaspoon vanilla extract, ½ teaspoon almond extract, ½ teaspoon kosher salt
- Whip egg whites - Using a stand or hand mixer, whip egg whites on high. Continue to whip until stiff peaks form.2 egg whites
- Mix egg whites and coconut mixture - Use a silicone spatula to gently fold the egg whites into the coconut mixture.
- Prepare and bake the macaroons - Use a cookie scoop or spoon to dollop drops of batter onto the parchment paper, at least 1 inch between. Place the baking sheet in the oven on the middle rack one at a time and bake for 20-25 minutes. The bottom edges will be deep golden brown and the tops a light golden brown.
- Heat the chocolate - Remove the macaroons from the oven and melt the chocolate. In a microwave safe bowl, add â…” of the chocolate. Heat in the microwave in 30 second increments at 50% power and stir in between each 30 second interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cooled chocolate a nice shine.1 cup chocolate chips
- Dip the cookies in chocolate - Dip the bottoms of each macaroon in the chocolate and/or drizzle chocolate on top of each macaroon and place on a cooling rack or parchment paper.
- Cool then serve - Allow the chocolate to cool, then serve and enjoy!
Notes
Top tips
- Use an aluminum baking sheet for even heating and line the baking sheet with parchment paper to minimize sticking and cleanup time.
- Always use high quality chips like Ghirardelli, Guittard, or Trader Joe's baking chips because they melt well. Cheap chocolate chips will not melt as well because they have fillers.
- Make sure there are no egg yolks in the egg whites or they will not form stiff peaks.
- Use unsweetened coconut flakes to reduce the amount of sugar in the recipe. They will be slightly drier, but still delicious.
- To make this recipe dairy-free, use dairy-free sweetened condensed milk.
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