Coconut Cloud Cookies (Gluten-Free!)

chocolate coconut cloud cookies topped with chocolate drizzle and macadamia nuts.

Meaningful Eats

Coconut Cloud Cookies (Gluten-Free!)

18 - 20 cookies

A cross between a meringue and a macaroon (with a hint of 7-layer bars), these chocolate coconut cloud cookies are deliciously one-of-a-kind!

Soft and chewy centers, with crispy edges, and covered in chocolate and macadamia nuts — these cookies are easy to make and naturally gluten-free!

Course Snack

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Author Erin Collins

Ingredients

14 oz package (396g) sweetened coconut
1/4 cup (60ml) sweetened condensed milk I use this dairy-free condensed coconut milk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
4 large egg whites
2/3 cup (133g) granulated sugar
1 cup (170g) chocolate chips
2 teaspoons coconut oil
2/3 cup (80g) finely chopped macadamia nuts

Instructions

Preheat the oven to 325°F. 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!

Notes

Gluten-Free: These cookies do not contain flour and are naturally gluten-free!

Dairy-Free: You can use coconut sweetened condensed milk and dairy-free chocolate chips.

Nuts: I tend to use finely chopped macadamia nuts, but you can use any nut you like! You can even use crushed pretzels or more shredded coconut if you want to leave off nuts altogether.

To Make-Ahead: You can prepare the coconut mixture up to 1 day in advance and store it in an airtight container in the refrigerator. It will need to come to room temperature before continuing with the recipe. The egg white mixture needs to be made fresh the day of baking.

To Store: The cookies keep well in an airtight container at room temperature for up to 2 days.

To Freeze: Place the cookies in a single layer on a baking sheet and freeze until firm (1 hour). Transfer to an airtight container or freezer bag (parchment or wax paper between layers prevents sticking). Freeze for up to 3 months. Thaw at room temperature for about 30 minutes.

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