Indulge in this simple Gluten Free Coconut Macaroon recipe! These treats boast a chewy coconut center and have a coating of rich, velvety chocolate. With 6 ingredients and ready to eat in under 30 minutes, the taste is an irresistible combination of tropical coconut and luscious chocolate in every bite!
Macaroons are one of my favorite cookies, especially chocolate dipped macaroons. I eat them year-round, but especially for Jewish holidays and Passover. I love the chewy texture.
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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!
Early versions of macaroons were made with egg whites, sugar, and ground almonds. You can find my version of these Almond Macaroon Cookie Recipe or the Italian Almond Cookie on this site.
Ingredients
You will need the following ingredients to make this coconut macaroon recipe:
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Ingredient Notes:
Use Good Chocolate - Using store-bought chocolate is fine; however, if you want to make this recipe the best it can be, use Valhrona, Callebaut, or Guittard chocolate. Chocolate is my love language and I use the the same terrific chocolate in the Flourless Chocolate Cake recipe. Chocolate is extremely complex and dark chocolate can take on the flavors of caramel or even fruit. Choose your chocolate carefully!
See the recipe card for quantities.
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 chocolates 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.
- 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.
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.
How To Make Gluten Free Coconut Macaroon: 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
- I use a 2" cookie scoop or use about 2 tablespoons of coconut mixture before rolling into a ball.
- 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.
Confidence Tip
- For best results, prepare your cookie sheet. If you do not have a silicone baking mat, use parchment paper that has been sprayed with non-stick cooking spray.
- 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.
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.
This recipe calls for sweetened coconut. You can use unsweetened coconut but you will need to taste and adjust your sweetner.
Main Course Meals To Pair
Let me know your thoughts on this Simple Gluten Free Coconut Macaroon recipe by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Simple Gluten Free Coconut Macaroon
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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.
Celeste says
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 says
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 says
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 says
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 says
So delicious and easy to make! I added some chopped almonds for extra nutty flavor. I'm definitely making these macaroons again!
Maica says
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!