Gluten-Free Coconut Macaroons

Meaningful Eats

Gluten-Free Coconut Macaroons

24 macaroons

With a soft, chewy center and crisp, golden exterior, these are the perfect gluten-free macaroons!

My #1 tip: Make sure the egg whites are very stiff. If you mix in the coconut shreds too soon, the macaroons won't hold their shape and the texture will be off.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 25

Total Time 45

Author Erin Collins

Ingredients

1 14-ounce bag sweetened flaked coconut I recommend Baker's Angel Flake
3/4 cup sweetened condensed milk
1 teaspoon vanilla extract
½ teaspoon coconut extract optional
2 large egg whites at room temperature
¼ teaspoon kosher salt
8 ounces semi-sweet chocolate good quality such a Guittard, chopped

Instructions

Preheat the oven to 325°F. Line two baking sheets with silicone baking mats or parchment paper.
In a medium bowl, mix together the coconut, sweetened condensed milk, vanilla extract and coconut extract. Set aside.
In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the coconut mixture, being careful not to deflate the egg whites.
Use a small baking scoop to scoop tablespoon-size mounds onto the prepared baking sheets. Bake for 25-30 minutes, rotating the pans halfway through, until the tops and edges are golden.
Let the macaroons cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

TO DIP IN CHOCOLATE:

Finely chop the chocolate if using a chocolate bar. (You can also use chocolate chips.) Place the chocolate in a microwave-safe dish. Melt in 20 second increments on 50% power, stirring between intervals until melted and smooth (or melt in a double boiler on the stovetop).
Dip the cookies in the chocolate and tap off any excess. Place on a lined baking sheet for the chocolate to set. Let cool completely (you can place the pan in the fridge for 10 minutes to speed this up). Enjoy!
The cookies keep well in an airtight container at room temperature for about a week.

Notes

Since these gluten-free macaroons don't have any added sugar, sweetened flaked coconut is a must! (Do not use unsweetened shredded coconut.) For best results, use Baker's Angel Flake. This brand has the right amount of moisture for the batter.
Make sure the egg whites are very stiff. If you mix in the coconut shreds too soon, the macaroons won't hold their shape and the texture will be off.
If you're worried about your macaroons spreading, try putting the batter in the fridge for about 20 minutes to let them firm up before baking.
Make-Ahead: You can make these gluten-free macaroons up to a week in advance. Store in an airtight container at room temperature until ready to serve.
To Store: These gluten-free macaroons keep well in an airtight container at room temperature for about a week.
To Freeze: Make sure the macaroons have cooled completely after dipping in chocolate. Place on a parchment-lined baking sheet and put in the freezer. Once frozen, place macaroons in an airtight container or freezer bag. When ready to serve, remove from the freezer and let thaw at room temperature. Cookies last up to three months when frozen.
Dairy-Free:Use dairy-free sweetened condensed milk and dairy-free chocolate chips.

Nutrition