Gluten-Free Coconut Macaroons (Without Condensed Milk)
Decadent Coconut Macaroons dipped in velvety chocolate are best served for Passover but can be enjoyed year-round! The coconut macaroon base is delicious as a substitute for pie crust or bar cookies.
Servings: 30 people
Calories: 50kcal
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
Store in an airtight container on the counter or in the refrigerator. These cookies will last a few days. They can be frozen.
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.
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.
Nutrition
Calories: 50kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 45mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 8g | Calcium: 2mg | Iron: 0.2mg
