Indulge in pure delight with my Gluten Free Coconut Macaroons! These heavenly treats boast a chewy coconut center, perfectly complemented by a decadent coating of rich, velvety chocolate. Get ready to savor the irresistible combination of tropical coconut and luscious chocolate in every blissful bite!
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Macaroons are one of my favorite cookies, especially chocolate dipped macaroons. I eat them year-round and love the chewy texture.
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The combination of coconut and chocolate is a classic one, and it makes delicious cookies a coconut lover will swoon for.
Once I nailed down the base coconut macaroon recipe, I decided to try my hand at dipping them in chocolate. Chocolate is my love language! If chocolate is your favorite, you may also like Homemade Chocolate Covered Cherries, Chocolate Nut Clusters, or a simple Chocolate Peppermint Bark!
Coconut macaroons have a rich history dating back centuries, with their origins believed to be in Italy. The term "macaroon" is derived from the Italian word "maccherone" or "maccarone," referring to a type of meringue. These early versions were made with egg whites, sugar, and ground almonds and you can find my version of the Almond Macaroon Cookie Recipe here.
Over time, coconut was incorporated into the recipe and gained popularity across Europe, particularly in Jewish communities, where it became a staple dessert. During Passover, coconut macaroons are especially popular due them being flourless.
Why You Will Love This Recipe
- Easy Recipe - this is a simple recipe that comes together quickly
- Easy to Vary - the base recipe for coconut macaroons lends itself to being varied in flavor and in dipping
- Quick - this recipe comes together and bakes up in under 30 minutes.
- 6 simple ingredients!
Ingredients
You will need the following ingredients to make this coconut macaroon recipe:
See the recipe card for quantities.
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Additions & Substitutions
Additions:
- Chocolate: Mix in chopped chocolate or cocoa powder to create chocolate coconut macaroons. You can use dark chocolate, semi-sweet chocolate, milk chocolate, white chocolate, or even a combination of chocolate for the bottom.
- Citrus Zest: Add zest from oranges, lemons, or limes to the coconut mixture to infuse a bright citrus flavor into the macaroons. This adds a refreshing twist to the classic coconut flavor.
- Nuts: Incorporate chopped nuts such as almonds, pecans, or walnuts for added texture and flavor. Mix them into the coconut mixture before baking for a crunchy addition to the macaroons.
- Spices: Experiment with spices like cinnamon, nutmeg, or cardamom to add warmth and depth to the flavor profile of the macaroons. These spices can complement the sweetness of the coconut and add complexity to the taste.
- Dried Fruit: Mix in chopped dried fruit such as cherries, cranberries, or apricots for a burst of sweetness and chewiness. These fruity additions will also add a pop of color and flavor to the macaroons.
- Extracts: Use different extracts such as almond, coconut, or rum extract to enhance the flavor of the macaroons. A small amount of extract can go a long way in adding depth and complexity to the taste.
- Coconut Variations: Experiment with toasted coconut flakes or coconut flour to change up the texture of the macaroons. Toasted coconut adds a nutty flavor and crunchy texture, while coconut flour can make the macaroons lighter and more delicate.
Substitutions
- Sweeteners: Instead of granulated sugar, you can use alternative sweeteners such as honey, maple syrup, or coconut sugar. Keep in mind that liquid sweeteners may affect the texture of the macaroons, so you may need to adjust the amount of coconut or add additional binding ingredients like egg whites.
- Egg Whites: If you're looking to make vegan coconut macaroons or if you're allergic to eggs, you can substitute aquafaba (the liquid from a can of chickpeas) for egg whites. Use about 3 tablespoons of aquafaba for every egg white called for in the recipe. Alternatively, you can use a commercial egg replacer according to package instructions.
- Chocolate dipped - If you do not want to dip your macaroons, you do not need to do so. You could simply drizzle the chocolate on top or leave them plain.
How To Make Gluten Free Coconut Macaroons: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 325 degrees Fahrenheit. Coat a baking sheet with cooking spray, or use parchment paper coated with cooking spray, or use a Silpat mat.
Step 2: In a medium bowl, whisk together the egg whites, sugar, vanilla, and salt.
Fold in the coconut to incorporate all the ingredients.
Step 3: Using a 2" cookie scoop or a tablespoon, drop packed tablespoonfuls of the coconut mixture onto the prepared baking sheet creating little mounds. Bake in the center of the oven until the macaroons are golden, about 25-30 minutes. Transfer to a wire rack to let cool for at least 10 minutes.
Step 4: Place the chocolate into a microwave-safe bowl. Microwave in 15-second intervals, stirring in between, until the chocolate is melted. Let cool slightly. Dip the bottoms of the cooled macaroons into the melted chocolate and then place them back on lined baking sheets to firm up.
Recipe Tips
- You will end up with about 30 macaroons.
- I use a 2" cookie scoop or use about 2 tablespoons of coconut mixture before rolling into a ball.
- Make sure you cool the macaroons before dipping. Super fresh flaked, sweetened coconut is the essence of this dessert. If you use old coconut, the taste won’t be the same and neither would unsweetened coconut.
If you don’t have a microwave, you can also melt the chocolate chips in a double boiler on the stove. You could also place a metal bowl atop a saucepan of simmering water and melt the chocolate chips in the bowl. - You can use a stand mixer fitted with a paddle attachment to mix these cookies; however, it isn't necessary.
Confidence Tip
- For best results, it is extremely important to prepare your cookie sheet. If you do not have a silicone baking mat, parchment paper that has been sprayed with non-stick cooking spray can be used.
- Remove macaroons from the baking sheet immediately after they are removed from the oven and place them on a wire cooling rack. Do not allow macaroons to cool on the baking sheet.
- One added precaution you can take is to spray your wire cooling rack with non-stick cooking spray as well. This will ensure that your macaroons won’t stick when you transfer them to the cooling rack. Once the macaroons have cooled, you are ready for dipping.
Storage
- Storage - store in an airtight container on the counter at room temperature for up to a week.
- Reheating - if frozen, thaw the macaroons before eating.
- Freezing - You can freeze macaroons for up to 2 months.
Looking for more chocolate desserts? Try the Chocolate Chow Mein Noodle Cookies, or the Chocolate Chunk Brownies With Pecans.
What is the difference between a French Macaron and Macaroons?
While they sound similar, a macaron is a sandwich-like cookie that is filled with jam, ganache, or buttercream. A macaroon is a drop cookie made using shredded coconut or ground almonds.
I use these coconut macaroon cookies as the base for cakes, bar cookies, and pies during Passover without the added dipped chocolate. These homemade treats taste very different from the store-bought variety and I will never go back to buying these again. These classic coconut macaroons will become a family favorite!
Recipe Frequently Asked Questions
Over-baking. Bake only until golden brown about 25 minutes.
It's not necessary unless you don't believe you will eat them within a week. They will last up to two weeks in the refrigerator.
Other Delicious Desserts
These chocolate-dipped macaroons will become your new favorite Passover dessert! If this is the first time you are making these, you will find the recipe to be incredibly easy.
Did you try this recipe? I would love to hear about it! Scroll down to the comment section and leave a ⭐️ rating and review. Share it on Facebook, Instagram, or Pinterest!
xoxoxo
Gwen
Gluten Free Coconut Macaroons
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Ingredients
- 3 large egg whites
- ¾ cup sugar
- 1 14-oz package sweetened shredded coconut
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 6 oz chocolate chopped or chips
Instructions
- Preheat the oven to 325℉.
- Coat a baking pan with cooking spray, or parchment with cooking spray, or use a Silpat mat.
- In a medium bowl, mix the egg whites, coconut, salt, vanilla, and sugar.
- Drop packed tablespoonfuls, or use a 2" cookie scoop, onto the prepared sheet pan.
- Bake in the center of the oven until the macaroons are golden, about 25-30 minutes.
- Remove from the oven and place the macaroons onto a wire cooling rack.
- Let cool for at least 10 minutes.
- Melt the chocolate over a double boiler, a microwave using 15 second intervals, or in a bowl set on top of a pan of boiling water.
- Dip the macaroon bottoms into the melted chocolate and place them back onto the baking sheet.
- Let cool on the countertop.
- Store in an airtight container either in the refrigerator or countertop.
Notes
Nutrition
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Celeste
I opted for drizzling the chocolate on top rather than dipping and it still turned out great. I loved how perfectly sweet and chewy they were. Absolutely delicious! Thanks for sharing this delicious recipe!
Emma
The coconut center is perfectly chewy and the chocolate coating adds the perfect amount of richness. And I added some dried cherries for a burst of sweetness and it was so good. Such a delicious treat and I'll definitely making these again soon!
Meghan
Now THIS is what a macaroon should taste like! The texture is perfect and the flavor is just the right amount of sweet to pair with the chocolate. Perfect for Easter too!
Lexi
I tried this recipe, and it's fantastic! The sweet coconut, crispy on the outside, chewy inside, pairs wonderfully with the rich chocolate. Absolutely delicious!
Valerie
So delicious and easy to make! I added some chopped almonds for extra nutty flavor. I'm definitely making these macaroons again!
Maica
My kids adore these macaroons for the same reason I do - the chewy coconut center dipped in chocolate! They're so easy to make, and I also add chopped nuts for an extra flavor. Definitely a must-try dessert!