Gluten-Free Coconut Macaroons

Close-up of a baked coconut macaroon with a chocolate-dipped base, surrounded by other macaroons.

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Gluten-Free Coconut Macaroons

These gluten-free coconut macaroons are crispy on the edges, chewy in the center, and dipped in rich dark chocolate. They come together in about 30 minutes with pantry staples and no flour at all, so they're naturally gluten-free. Dip the bottoms in chocolate, drizzle the tops, or leave them plain.

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Prep Time 5

Cook Time 25

Total Time 30

Servings 24 cookies

Metric - US Customary

Ingredients

▢ 14 oz (397 g) sweetened flaked coconut - I used Baker’s Angel Flake brand
▢ ¾ cup (235 g) sweetened condensed milk - 8.25 oz
▢ 1 teaspoon pure vanilla extract
▢ ½ teaspoon almond extract
▢ 2 (60 g) large egg whites - at room temperature
▢ ¼ teaspoon kosher salt
▢ 6 oz (170 g) semi-sweet chocolate or dark chocolate - chopped

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Instructions

Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, stir together 14 oz (397 g) sweetened flaked coconut, ¾ cup (235 g) sweetened condensed milk, 1 teaspoon pure vanilla extract, and ½ teaspoon almond extract until well combined.
In a separate bowl, use a hand mixer or stand mixer fitted with the whisk attachment to beat 2 (60 g) large egg whites and ¼ teaspoon kosher salt until stiff peaks form.
Gently fold the whipped egg whites into the coconut mixture, mixing until just combined.
Using a #40 portion scoop (about 2 tablespoons), scoop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. I typically use two pans.
Bake for 20–25 minutes, or until the tops and edges are lightly golden brown.
Let the macaroons cool completely on the pan before dipping in chocolate, if desired.
If dipping in chocolate: Melt 6 oz (170 g) semi-sweet chocolate or dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Dip the bottoms of the macaroons into the melted chocolate and place them on parchment to set.

Notes

Egg whites: They'll whip faster and get more volume if they're at room temperature. Separate them while cold, then let them sit out while you prep everything else.
Scoop Size: I recommend using a #40 cookie scoop (about 2 tablespoons) to portion out the macaroons. It keeps the size consistent for even baking, gives them a neat, round shape, and helps keep your hands mess-free.
Storage: Store in an airtight container on the counter up to 4 days, fridge up to 2 weeks, freezer up to 3 months. Layer with parchment if freezing so they don't stick together.

Nutrition