Irresistible Gluten-Free Coconut Macaroons

Indulge in the perfect union of rich chocolate and sweet coconut with these heavenly chocolate-dipped coconut macaroons. Naturally gluten-free, incredibly easy to prepare, and undeniably delicious, they are an essential addition to any holiday cookie plate or a delightful treat for any occasion.

If the word “macaroon” conjures images of delicate, temperamental French pastries, fear not! Our delectable coconut macaroons are a world apart from their finicky French cousins, the *macarons*. These delightful coconut cookies are remarkably simple to master, making them a fantastic baking project for cooks of all skill levels. Each bite offers a blissful combination of soft, chewy texture and intense coconut flavor, often enhanced by a generous coating or drizzle of rich chocolate. They’re not just easy; they’re an irresistible treat perfect for sharing during the holidays, at parties, or simply enjoying with a warm cup of coffee.

What truly sets this recipe apart is its natural adherence to gluten-free dietary needs. Unlike many cookies that rely on flour, these macaroons achieve their structure and satisfying chewiness through a clever combination of shredded coconut, sweetened condensed milk, and whipped egg whites. This means no special gluten-free flour blends are required, simplifying the baking process even further. They are a pure celebration of coconut, making them an absolute dream come true for coconut enthusiasts!

Preparing these irresistible treats begins with a surprisingly short list of readily available ingredients. You’ll be amazed at how quickly these simple components transform into a batch of bakery-worthy macaroons.

Simple Ingredients to Get Started: Crafting Perfect Gluten-Free Coconut Macaroons

Creating these delightful gluten-free macaroons requires just a handful of fundamental ingredients. Each component plays a crucial role in achieving the signature soft, chewy texture and rich flavor. Let’s dive into what you’ll need to embark on your macaroon-making journey:

• Sweetened Shredded Coconut: This is the star of our macaroons, providing both the primary flavor and the wonderfully chewy texture. We highly recommend using sweetened shredded coconut, such as Baker’s Angel Flake brand, as it consistently delivers the ideal moisture level needed for soft, tender macaroons. Avoid using large flaked coconut or unsweetened coconut flakes, as they can result in a dry, less flavorful, and less cohesive cookie. The natural sweetness of this type of coconut is integral to the overall balance of the recipe.
• Sweetened Condensed Milk: More than just a sweetener, sweetened condensed milk is a thick, syrupy confection of milk and sugar that acts as a vital binder in these flourless cookies. It contributes significantly to the macaroons’ signature sticky-sweetness and moist interior, holding all the coconut strands together without the need for traditional flour. This ingredient is truly non-negotiable for achieving the correct texture.
• Pure Vanilla Extract: A touch of high-quality pure vanilla extract is essential for elevating and harmonizing the flavors of both coconut and chocolate. It adds a warm, aromatic depth that prevents the macaroons from tasting one-dimensional, bringing out the best in the other ingredients.
• Salt: Often overlooked but incredibly important, a small amount of kosher salt is our secret ingredient for the best macaroons. It expertly balances the sweetness, preventing the cookies from tasting cloyingly sugary and enhancing all the other flavors, making them truly pop.
• Egg Whites: These are a cornerstone of the macaroon’s light, airy structure and delicate chew. You will whip egg whites to stiff peaks, a process that incorporates air and creates a stable foam. This foam is then gently folded into the coconut mixture, providing lift and binding power while keeping the macaroons wonderfully light rather than dense. (Remember to save those egg yolks for another recipe; they won’t be needed here!)
• Chocolate: For those irresistible chocolate-dipped coconut macaroons—our absolute favorite variation! While chocolate chips can work in a pinch, we highly recommend using high-quality semi-sweet or dark chocolate bars, finely chopped. Chocolate bars typically melt more smoothly and offer a superior flavor and texture for dipping. Choose a chocolate you genuinely enjoy eating on its own.
• Optional: A Touch of Neutral Oil: If you find your melted chocolate is a bit too thick for easy dipping, a tiny amount (about 1/2 teaspoon) of neutral oil, like vegetable or coconut oil, can be added. This helps to thin the chocolate slightly, making it smoother and easier to achieve an even, glossy coating on your macaroons.

How to Make Gluten-Free Coconut Macaroons, Step By Step

For precise ingredient measurements, detailed instructions, and additional expert tips, please refer to the full recipe card provided below.

First, Craft the Irresistible Coconut Cookie Base

1. Preheat & Prepare Your Baking Station: Begin by preheating your oven to 325 degrees F (160 degrees C). This ensures your oven is at the correct temperature for even baking. Line two large baking sheets with parchment paper. Parchment paper is crucial here as it prevents sticking and makes cleanup a breeze. Set these prepared sheets aside.
2. Combine the Coconut Mixture: In a spacious mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, pure vanilla extract, and salt. Stir these ingredients thoroughly until they are well blended and the coconut is evenly coated. This mixture will be sticky and fragrant. Once combined, set it aside.
3. Achieve Perfect Stiff Egg White Peaks: This step is paramount for the macaroon’s signature texture. In a separate, impeccably clean bowl (glass bowls are often preferred as they are less likely to harbor grease residue), begin whipping the egg whites with an electric mixer on medium-high speed. Continue to whip for approximately 3 minutes. The goal is to achieve “stiff peaks”—when you lift the beaters out of the egg whites, they should form firm peaks that hold their shape without flopping over. Do not rush this process; properly whipped egg whites are key to light and airy macaroons.
4. Gently Fold the Mixtures Together: Once your egg whites have reached stiff peaks, it’s time to incorporate them into the coconut mixture. Gradually add the whipped egg whites to the coconut mixture, about a quarter of the whipped whites at a time. Using a gentle hand, carefully FOLD the egg whites in, rather than stirring vigorously. Folding helps to maintain the air you’ve incorporated into the whites, which is essential for the macaroons’ light texture. Over-mixing will deflate the egg whites, leading to denser cookies.
5. Scoop for Uniformity: Using a medium cookie scoop (one that holds approximately 1½ tablespoons of mixture), scoop rounded balls of the coconut mixture onto your prepared baking sheets. Lightly pack the mixture into the scoop before releasing it. You should yield approximately 20-22 macaroons, depending on how firmly you pack the mixture and the size of your scoop. Ensure adequate spacing between each macaroon to allow for proper air circulation during baking.
6. Bake to Golden Perfection: Place one tray of macaroons into the preheated oven at a time. Bake for 15-20 minutes, or until the edges are just beginning to turn a beautiful golden brown and the centers remain soft and chewy. You’re aiming for a slightly crisp exterior and a tender, moist interior. Baking one tray at a time helps ensure even heat distribution and consistent results. Once baked, remove the tray from the oven and let the macaroons cool completely on the baking sheet before proceeding to the chocolate dipping step. Repeat with the second tray.

Then, Elevate with a Decadent Chocolate Dip

1. Melt the Chocolate Smoothly: Finely chop your chosen semi-sweet or dark chocolate and transfer it to a microwave-safe bowl. For an extra smooth and easy-to-work-with chocolate, consider adding ½ teaspoon of neutral oil (like vegetable or coconut oil) at this stage. Melt the chocolate in the microwave on low power, in short intervals of 10-15 seconds. Stir thoroughly after each interval to ensure even melting and prevent scorching. Continue until the chocolate is completely smooth, glossy, and free of lumps.
2. Dip Macaroons in Chocolate: Take each cooled macaroon and gently dip just its bottom into the melted chocolate. Allow any excess chocolate to drip off for a few seconds before returning the macaroon to a fresh piece of parchment-lined baking sheet. This prevents chocolate puddles from forming at the base. If you have any leftover melted chocolate and desire an extra touch of elegance, you can drizzle it decoratively over the tops of the macaroons. For drizzling all macaroons, 8 ounces of chocolate is recommended; for dipping bottoms only, 6 ounces will suffice.
3. Set, Serve & Store for Maximum Freshness: Let the chocolate coating on your macaroons set completely before attempting to move them from the parchment paper. To expedite this process, you can chill the baking sheets in the refrigerator for about 10-15 minutes. Once the chocolate is firm, your delicious macaroons are ready to be enjoyed! Store any leftover macaroons in an airtight container at room temperature for up to 1 week to maintain their freshness. For longer preservation, they can be frozen for up to 2 months without compromising their wonderful flavor or texture.

Common Questions & Expert Tips for Flawless Gluten-Free Coconut Macaroons (FAQ)

Even with a simple recipe, questions can arise. Here are some frequently asked questions and expert tricks to ensure your gluten-free coconut macaroons turn out perfectly every time:

Can I Use Unsweetened Coconut? We strongly advise against using unsweetened coconut for this recipe. Sweetened shredded coconut is specifically formulated to be moist and tender, contributing significantly to the macaroons’ soft, chewy texture and rich flavor. Unsweetened coconut flakes are much drier and will result in a tough, crumbly, and far less flavorful macaroon. If you are looking for a healthier alternative or a less sweet option, it’s best to seek out recipes specifically designed for unsweetened coconut, as they will have different ingredient ratios and preparation methods to compensate for the lack of moisture and sugar.

For Best Results, Let The Chocolate Drip! When dipping your macaroons in melted chocolate, patience is key! After submerging the bottom of the macaroon, gently lift it and allow all excess chocolate to drip off back into the bowl before placing it onto the parchment-lined baking sheet. This crucial step prevents the chocolate from pooling at the base of the cookie, which can create a messy “foot” or puddle. If, despite your best efforts, some chocolate does pool, you can carefully lift the macaroon and move it to a fresh spot on the parchment paper before the chocolate fully sets.

Why Are My Coconut Macaroons Dry or Hard? There are a few common culprits if your macaroons turn out dry or hard instead of delightfully chewy. First, double-check that you measured all ingredients precisely. Baking is a science, and exact measurements are important. The most frequent reason for dry macaroons, however, is over-baking. Oven temperatures can vary significantly, so investing in an inexpensive oven thermometer can help you verify that your oven is calibrated correctly. Keep a close eye on your macaroons during the last few minutes of baking; they should be just lightly golden at the edges, not deeply browned. Also, ensure you used sweetened shredded coconut, as unsweetened varieties will always yield a drier result.

Why Did My Macaroons Spread Too Much? If your macaroons lost their shape and spread excessively on the baking sheet, the issue most likely lies with the egg whites. The two primary reasons are either that your egg whites were not whipped sufficiently to stiff peaks (soft peaks are simply not enough to provide the necessary structure) or that you deflated the air from the whipped egg whites by over-mixing them when folding into the coconut mixture. Remember to aim for firm, unyielding stiff peaks and to fold them in very gently using a light, upward motion to preserve as much air as possible.

How Long Do Coconut Macaroons Last? These delicious cookies maintain their optimal freshness and chewiness when stored in an airtight container at room temperature for up to 1 week. If you live in a particularly humid climate, their shelf life might be slightly shorter, perhaps around 4-5 days, as humidity can affect their texture. For longer storage, macaroons freeze beautifully. Place them in a freezer-safe airtight container or bag, separating layers with parchment paper, and they will keep well for up to 2 months. Thaw at room temperature before serving.

Can I Make These Macaroons Ahead of Time? Absolutely! Macaroons are an excellent make-ahead dessert. You can bake the cookies completely and store them undecorated in an airtight container for a few days before dipping them in chocolate. Alternatively, you can bake, dip, and store them, or even freeze them for longer periods as mentioned above. They thaw quickly at room temperature, making them perfect for unexpected guests or last-minute holiday preparations.

More Easy Gluten-Free Treats to Try

Gluten-Free Rolo Pretzel Bites

Gluten-Free Oreo Truffles

Buckeyes (Naturally Gluten-Free!)

Recipe Card: Ultimate Chocolate Dipped Gluten-Free Coconut Macaroons

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Gluten-Free Coconut Macaroons

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• Author: Emily Dixon, Sweets & Thank You
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  Total Time: 1 hour 5 minutes
• 
  
  Yield: 20-22 Cookies
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  Diet: Gluten Free

Print Recipe

Description

These easy gluten-free coconut macaroons are soft, chewy & dipped or drizzled in chocolate for a delicious finish. If you love chocolate and coconut desserts, you’ll flip for these easy cookies!

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Ingredients

• 1 (14-ounce) package sweetened shredded coconut (like Baker’s Angel Flake coconut)
• 3/4 cup sweetened condensed milk (you won’t use the whole can)
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 2 egg whites*
• 6–8 ounces semi-sweet or dark chocolate*
• optional: 1/2 teaspoon vegetable oil

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Instructions

1. Preheat & Prep. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper and set aside.
2. Combine. In a large bowl, combine coconut, sweetened condensed milk, vanilla, and salt. Stir until well blended then set aside.
3. Whip Egg Whites. In a separate clean bowl (glass works best!), whip egg whites with an electric mixer on medium-high speed for about 3 minutes, until the egg whites have reached stiff peaks that hold their shape. This is a KEY step, so don’t rush!
4. Fold. Gradually fold the whipped egg whites into the coconut mixture, adding about 1/4 of the whites at a time. Gently FOLD, rather than stir, to avoid deflating the airy whites.
5. Scoop. Use a medium cookie scoop to portion 1 1/2 Tablespoon-sized balls onto the prepared baking sheets. You should get 20-22 macaroons, depending on how tightly packed.
6. Bake. Bake one tray at a time for 15-20 minutes, or until the edges are just golden brown and the centers are soft and chewy. Remove from oven and cool completely before dipping in chocolate.
7. Melt Chocolate. Finely chop chocolate and place in a microwave-safe bowl. Add 1/2 teaspoon oil (optional, for smoother melting). Melt on low power in 10-15 second intervals, stirring well after each, until smooth and glossy.
8. Dip Macaroons in Chocolate. Dip only the bottoms of the macaroons into the melted chocolate, letting any excess drip off, then place back on parchment to set. Drizzle extra chocolate if desired (use 8 oz for drizzling all, 6 oz for dipping bottoms only).
9. Set, Serve & Store. Allow chocolate to set before moving from sheets (chill in refrigerator to speed up). Enjoy immediately, store in an airtight container for up to 1 week, or freeze for up to 2 months.

Notes

Ingredient & Recipe Notes:

• Use SWEETENED coconut flakes for this recipe. Using unsweetened coconut will result in dry and less flavorful macaroons. We prefer Baker’s Angel Flake brand for consistently moist results.
• Sweetened Condensed Milk. While tempting, using the whole can of sweetened condensed milk is too much for this recipe. It will cause the macaroons to spread excessively and lose their characteristic shape. Stick to the specified amount.
• Let The Chocolate Drip! When dipping macaroons in chocolate, ensure all excess chocolate drips off before placing them on the baking sheet. This prevents chocolate from pooling at the bottom and creating an uneven finish. If pooling occurs, carefully move the macaroon to a clean spot on the parchment.

Key Step: Whip The Egg Whites!

• The crucial step in this recipe is properly whipping the egg whites to stiff peaks. This process typically takes about 3 minutes on medium-high speed in a glass bowl.
• Temperature Matters! Eggs are easier to separate when cold, but egg whites whip much better and achieve greater volume when they are at room temperature.
• Use a CLEAN bowl & beaters. Any trace of egg yolk or grease in the bowl or on the beaters will prevent the egg whites from whipping properly and reaching stiff peaks.
• Look & Test for Stiff Peaks. Whipped whites should appear opaque, like foamy shaving cream. When you lift the beaters, the peaks should stand firm and hold their shape without flopping over.
• Why Did My Macaroons Spread? If ingredients were measured correctly, spreading is usually due to improperly whipped egg whites (soft peaks are insufficient) or over-mixing the whites into the coconut mixture, which deflates them. Always aim for stiff peaks and fold gently.

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  Prep Time: 25 minutes
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  Cook Time: 40 minutes
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  Category: Dessert
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  Method: Oven
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  Cuisine: American