Chewy Gluten-Free Coconut Macaroons (With a Chocolate Dip)
Chewy, tender gluten-free coconut macaroons dipped in chocolate for a simple, classic cookie.
Ingredients
Ingredients
- 1½ cups unsweetened shredded coconut plus 1 tbsp
- 2 tbsp almond flour or oat flour for nut-free
- ¼ tsp kosher salt
- ¾ cup sugar
- 1½ tbsp water
- ½ tsp vanilla extract
- 2 egg whites room temp
- 2.5 oz bittersweet chocolate chopped
Instructions
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a bowl, mix together coconut, almond flour, and salt.
- In a small pot, heat sugar, water, and vanilla until the sugar dissolves, about 30 seconds.
- Pour the warm mixture over the coconut mixture and stir to combine.
- Whisk egg whites until frothy, then fold them into the coconut mixture.
- Let the mixture rest for 30–60 minutes to hydrate.
- Scoop tablespoon-sized mounds onto the prepared baking sheet.
- Bake for 18–20 minutes, rotating halfway through, until golden brown.
- Cool completely on the baking sheet.
- Dip the bottoms in melted chocolate and let them set on parchment paper.
Notes
Rachel’s Tip: Don’t skip the rest time — it gives the cookies that tender, chewy center. For speed, pop them in the fridge to set the chocolate. Budget Note: Unsweetened coconut works best; avoid sweetened coconut as it alters texture.