Coconut Macaroons (Gluten-Free)

My Chocolate Dipped Coconut Macaroons are certain to become a family favourite. Crispy and golden on the outside, soft and chewy on the inside, a classic, coconut macaroon is made a little more special by a dip in melted dark chocolate. These delicious sweet treats are naturally gluten-free and contain just five ingredients.

Overhead shot of round blue dish of macaroons.

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Why we love this recipe:
Ingredients in this recipe:
Step by step instructions:
Tips for Success and FAQs:
Ways to use up egg yolks:
More delicious recipes for you to try:
Gluten-Free Coconut Macaroons

Why we love this recipe:

If you are looking for a sweet treat which is quickly and easily made, my Gluten-Free Coconut Macaroons are ideal. They are made without condensed milk, using egg whites and sugar as the binding agent. They contain just five ingredients, all of which are readily available, or you may already have on hand.

We love that:

It is a great way to use leftover egg whites.

You don’t need technical baking skills, so this is a great recipe to involve the family. Children will love to help make these.

The slightly bitter flavour of dark chocolate perfectly complements the sweetness of the macaroon.

They are naturally gluten-free.

It is easy to increase or decrease the amount of Coconut Macaroons that you make. If you want a small batch, just halve the recipe and if you want a large batch, you could double the recipe.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Egg whites – use either fresh, or leftover, frozen egg whites which have defrosted. Large eggs are used here. See ways to use up leftover egg yolks further in the post.

Caster/superfine sugar – dissolves more readily than granulated.

Desiccated coconut - the finely grated, unsweetened, dried flesh from coconut.

Shredded coconut – coarser than desiccated coconut.

Dark chocolate – I use dark chocolate with 70% cocoa solids. You could use milk chocolate if you prefer.

Step by step instructions:

Pre-heat your oven to 160 degrees C (320 F) and line 2 baking trays with non-stick baking paper.

In a medium size bowl, using hand-held electric beaters, beat egg whites on medium speed until soft peaks form.
Gradually add the sugar, beating continuously, until the sugar dissolves and the mixture is firm and glossy.
Add the coconut and use a spatula to gently fold it through the egg whites.
Using a small ice-cream scoop, or a spoon, scoop the mixture into balls about 3 cm (1 inch) diameter and place on the prepared baking tray.
Bake in the oven for 15 – 17 minutes. Cool for 5 minutes then transfer the Chewy Coconut Macaroons to a wire rack to cool.
Set a heatproof bowl over a saucepan of barely simmering water ensuring that the bottom of the bowl does not touch the water. Add the chocolate to the bowl and stir occasionally until the chocolate is almost melted. Remove the bowl from the saucepan; the residual heat will melt the remaining chocolate. Set the chocolate aside to cool slightly.
Dip the base of each macaroon in the chocolate and place on a baking paper lined tray until set.
Store in an airtight container.

Tips for Success and FAQs:

For even sized Chocolate Dipped Coconut Macaroons, use a small ice cream scoop.

Avoid overbaking the macaroons as they will lose their chewy centre and become dry.

What is the difference between a macaroon and a macaron?

They have similar ingredients; both originate in Europe, and both come under the category “biscuit/cookie”. However, several details set them apart. A macaroon often includes coconut but can sometimes contain ground almonds. They may contain condensed milk or have an egg white and sugar base. They have a roughened surface and a chewy interior. A macaron has an egg white and sugar base with the addition of almond flour. They are made in numerous colours and flavours. The biscuits/cookies are sandwiched together with ganache or butter cream. They have a smooth, shell-like surface.

What is the best way to freeze egg whites?

You can freeze them in batches in an airtight container, clearly labelled with the date and number of whites. Alternatively, freeze them individually in an ice cub tray. When frozen, transfer them to a container or zip-lock bag. The US Department of Agriculture advises that they can be kept in the freezer for up to 12 months.

How should I defrost egg whites?

Thaw them in the fridge, but to obtain the best volume when whipping, let them come to room temperature for about 30 minutes.

How do I know if the sugar has dissolved?

Rub a small amount of the mixture between two fingers – if there is any grittiness, beat for another minute and test again until the mixture is smooth.

How long will the Coconut Macaroons last for?

Store them in an airtight container at room temperature for 5 days. If the weather is hot, store the Chocolate Dipped Macaroons in the fridge.

Ways to use up egg yolks:

Don’t let those egg yolks go to waste! Here are some great ways to use them up:

Classic Key Lime Pie
Lemon Curd
Creamy Lemon Pie
No-Churn Vanilla Ice Cream
Or, make a custard or use as an egg wash on pastry!

More delicious recipes for you to try:

Here are some more of our favourite cookie and small sweet treat recipes:

My Chocolate Dipped Coconut Macaroons are certain to become a regular part of your baking regime as they are so quickly and easily made from ingredients that you may already have on hand. As well, this is a great way to involve children in the kitchen. If you have small helpers, they will love to be involved.

Alex xx

Gluten-Free Coconut Macaroons

5 from 2 votes

Print Pin Review

Course: Afternoon Tea, Morning Tea

Cuisine: Italian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 28 macaroons

Calories: 83kcal

Author: Alexandra Cook - It's Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

Ingredients

▢ 2 egg whites See Notes 1 and 2
▢ ½ cup (115 g) caster/superfine sugar
▢ 1 cup (75 g) shredded coconut
▢ 1 ¼ cups (105 g) desiccated coconut See Note 3

Chocolate coating:

▢ 100 g (3 ½ oz) dark chocolate - chopped into even size pieces See Note 4

Instructions

Preheat your oven to 160 degrees C (320 F).
In a medium-size bowl, and using hand-held electric beaters, beat egg whites on medium speed until soft peaks form. This means that when you lift the beaters from the whites, there is a soft peak which then droops.
Add the sugar gradually, beating continuously, until the sugar dissolves and the mixture is firm and glossy.
To test, rub a small amount of the mixture between two fingers – if there is any grittiness, beat for another minute and test again until the mixture is smooth.
Add both types of coconut to the beaten whites. Using a spatula, gently fold it through until thoroughly and evenly combined.
Using a small ice-cream scoop, or a spoon, scoop the mixture into balls about 3 cm (1 inch) diameter and place on the prepared baking tray.
If you wish, you can shape them using your hands. Leave a space of about 3 cm (1 inch) between them. (See Note 5)
Bake in the preheated oven for 15 – 17 minutes or until they become lightly golden. Set the baking tray aside for about 5 minutes, then carefully transfer the Macaroons to a wire rack to cool completely.
Set a small heatproof bowl over a saucepan of barely simmering water ensuring that the bottom of the bowl does not touch the water. Add the chocolate to the bowl and stir occasionally until the chocolate is almost melted. Remove the bowl from the saucepan. The residual heat will melt the remaining chocolate. Stir before using. (See Note 6)
You can also use a microwave. Melt the chocolate in 20 second increments, stirring occasionally. Keep an eye on it to ensure that it does not overcook.
Set the chocolate aside to cool slightly.
Dip the base of each macaroon in chocolate and place on a baking paper-lined tray until set.
If it is a hot day, place the tray in the fridge until the chocolate has set.
Store in an airtight container at room temperature for up to 5 days. If the weather is hot, it may be necessary to store them in the fridge. If storing in layers, separate them with a piece of non-stick baking paper.

Notes

I used the whites from large eggs.
If using frozen egg whites, thaw them in the fridge. To obtain the best volume when whipping, let them come to room temperature for about 30 minutes.
Desiccated coconut is the unsweetened, finely grated, flesh from dried coconut.
I used chocolate with 70 % cocoa solids. Use milk chocolate if you prefer.
The cookie scoop that I used had a volume of 15 ml or 3 teaspoons.
Take care to ensure that not a drop of water gets into the bowl, or the chocolate will seize. This means that the chocolate will become thick and grainy making it unsuitable for this recipe. The bowl and the spoon/spatula that you use must be thoroughly dry. Do not use a wooden spoon as it may contain moisture.

Made this recipe? We'd be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Nutritional Disclaimer:

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.