Print

Easy Chocolate Dipped Coconut Macaroons (Gluten Free)

A stack of golden brown coconut macaroon cookies dipped in dark chocolate resting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these chewy, sweet coconut macaroons that are naturally gluten free. Dipping them in chocolate gives them a boutique look perfect for gifting.

Ingredients

Scale
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 14 ounces sweetened condensed milk
  • 3 cups unsweetened shredded coconut
  • 4 ounces semi-sweet chocolate, for dipping

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk the egg whites until they are foamy.
  3. Add the sugar, vanilla extract, and salt to the egg whites. Whisk until just combined.
  4. Pour in the sweetened condensed milk and mix well.
  5. Stir in the shredded coconut until everything is evenly coated.
  6. Drop rounded tablespoons of the mixture onto the prepared baking sheets, keeping them about one inch apart.
  7. Bake for 18 to 20 minutes, or until the edges are golden brown.
  8. Remove the macaroons from the oven and let them cool completely on the baking sheets.
  9. Melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  10. Dip the bottom half of each cooled macaroon into the melted chocolate.
  11. Place the dipped macaroons back onto the parchment paper and allow the chocolate to set before serving or storing.

Notes

  • For a professional look, drizzle the set chocolate with a contrasting color of melted chocolate.
  • Store these gluten free cookies in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://dishicious.com/coconut-macaroon-gluten-free-gift/