Chocolate Coconut Cloud Cookies! A cross between a meringue and a macaroon. Soft and chewy with crispy edges and covered in chocolate and macadamia nuts! (Gluten-Free)
Holiday baking is here! If you’re looking for a delicious, naturally gluten-free cookie (that doesn’t require weird ingredients) to make for holiday parties and cookies swaps, this is the one!
I had a hard time coming up with a name for these cookies. They are soft and chewy, but kind of a mixture between a macaroon and a meringue. I’ve never had anything like them – in a good way! (PS if you like meringue-like treats try this 7-minute frosting!) You also might like this recipe for gluten-free macaroons.
Plus these cookies get smoothered in chocolate and topped with a spinkle of chopped macadamia nuts. They also remind me of 7-Layer Bars in cookie form!
This recipe calls for sweetened condensed milk, but as you probably know I don’t eat a lot of dairy. I found this coconut milk sweetened condensed milk at my local grocery store.
I’m happy to report it worked perfectly in these cookies! Now I want to try using it to make that fool-proof microwave fudge.
These cookies are great if you want to make a treat that doesn’t require stocking a gluten-free pantry.
Sometimes when I’m visiting non-gluten-free family and don’t have all my baking ingredients with me I need recipes like this that can be made with ingredients everyone has around.
Happy Holiday Baking! Are there any holiday treats you’ve been wanting to make gluten-free? These Gluten-Free Sugar Cookie Recipe from Flippin Delicious look amazing! Let me know in the comments or by email! I love getting inspiration from your favorites too!
Chocolate Cloud Macaroons
- 14 oz package sweetened coconut
- 1/4 cup sweetened condensed milk I use this dairy-free condensed coconut milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 4 egg whites
- 2/3 cup sugar
- 1 cup chocolate chips
- 2 teaspoons coconut oil
- 2/3 cup finely chopped macadamia nuts
- Preheat the oven to 325F. Line a baking sheet with a silicone baking mat (preferred) or parchment paper.
- In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla and salt until combined.
- In a medium bowl, place the egg whites. Beat on medium speed, adding the sugar slowly over 3-4 minutes. Increase the speed to high and beat until stiff peaks form, about 4-5 minutes more.
- Fold the egg white mixture carefully into the shredded coconut mixture, until just combined being careful not to overmix. Scoop out 1 1/2 tablespoon-sized mounds onto the baking sheet, about 2 inches apart.
- Bake the cookies for 20-25 minutes until lightly golden. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
- Combined the chocolate chips and coconut oil. Set the bowl over a pot of simmering water and stir until melted. Alternatively you can melt the chocolate in the microwave at 50% heat stirring every minute until melted.
- When the cookies are cool, drizzle the top of each with some melted chocolate. Top with a sprinkle of macadamia nuts. Let the chocolate set and enjoy!
- Keep leftover cookies in an airtight container at room temperature for up to 2 days.
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I haven’t tried these yet but would like to. What could be substituted for the egg whites? My grandson is allergic to gluten, eggs, dairy, nuts and soy. So hard finding recipes for him. Thank you!
Unfortunately these cookies won’t turn out without the egg whites! Sorry about that. The eggs are really needed for the structure.