Gluten-Free Coconut Macaroons

Ingredients

• 1 bag (397 g; 14 oz)sweetened flaked coconut
• 180 ml (¾ cup)sweetened condensed milk
• 5 ml (1 teaspoon)vanilla extract
• 2.5 ml (½ teaspoon), optionalcoconut extract
• 2 large, at room temperatureegg whites
• 1.25 ml (¼ teaspoon)kosher salt
• 227 g (8 oz)semi-sweet chocolate, chopped

Instructions

1. 1

   Prepare the trays

   Heat the oven to 163°C (325°F). Line two baking sheets with silicone baking mats or parchment paper.

2. 2

   Mix the coconut

   In a medium bowl, combine the coconut, sweetened condensed milk, vanilla extract and coconut extract, if using. Set aside.

3. 3

   Whip the whites

   Beat the egg whites and salt in an electric mixer until stiff peaks form. With a rubber spatula, gently fold them into the coconut mixture, taking care not to knock out the air.

4. 4

   Shape and bake

   Use a small scoop to portion tablespoon-sized mounds onto the prepared baking sheets. Bake for 25–30 minutes, rotating the trays halfway through, until the tops and edges are golden.

5. 5

   Cool the macaroons

   Leave the macaroons on the baking sheets for 5 minutes, then move them to a wire rack to cool completely.

6. 6

   Melt the chocolate

   If using a chocolate bar, chop it finely; chocolate chips can also be used. Put the chocolate in a microwave-safe dish and heat in 20-second intervals at 50% power, stirring between each, until smooth and melted. Alternatively, melt it in a double boiler on the hob.

7. 7

   Dip and set

   Dip the cooled cookies in the chocolate and tap off any excess. Set them on a lined baking sheet until the chocolate firms; to speed this up, chill the tray for 10 minutes.

8. 8

   Store the cookies

   Keep the macaroons in an airtight container at room temperature for about a week.

What are coconut macaroons?

Coconut macaroons are small, baked coconut cookies, distinct from the smooth, almond-based French macarons. They are a familiar American-style treat, often made with sweetened coconut and egg whites.

Here, condensed milk binds the flakes while whipped whites provide lift. The optional chocolate dip adds a bittersweet finish to the sweet, chewy coconut.

Nutrition and macros by portion

The nutrition label shows one serving as written: 86 calories, 1g protein, 10g carbs, 4g fat.

The coconut and condensed milk provide most of the carbohydrates, while coconut and chocolate contribute much of the fat; egg whites add a little protein. Pair a macaroon with fresh fruit and tea or coffee for a simple, more balanced snack.

The coconut mixture

Flaked coconut: sweetened flakes give the cookies their characteristic texture and sweetness. Stir them thoroughly with the condensed milk and extracts so the mixture is evenly coated.

Extracts: vanilla brings a rounded flavour, while coconut extract reinforces the coconut notes. The latter is optional, so the macaroons will still work without it.

Why stiff peaks matter

Whipped whites: beat the egg whites and salt until the peaks stand firm when the whisk is lifted. This is the key step for helping the mounds keep their shape.

Gentle folding: incorporate the whites with a spatula using broad, careful movements. Mixing too vigorously can deflate them and make the mixture less airy.

Shaping and baking cues

Even mounds: portion tablespoon-sized scoops, keeping them similar in size so they bake at the same rate. Leave a little space between them on the lined trays.

Golden edges: bake until the tops and edges have coloured, checking within the 25–30 minute window. Rotate the trays halfway through for more even browning.

Cooling before dipping

On the tray: allow the macaroons to rest for 5 minutes after baking, then transfer them to a wire rack. Let them cool completely before adding chocolate.

Chocolate finish: melt the chocolate gently, stirring between short microwave intervals. Tap each dipped cookie to remove excess, then let the coating set on a lined tray.

Serving ideas

These cookies work well alongside coffee or tea, or as a small sweet after a meal. Their coconut flavour also pairs naturally with fruit such as berries.

For a neat finish, let the chocolate set fully before arranging the macaroons on a plate or packing them away.

Recipe notes & tips

• Bring the egg whites to room temperature before whipping.
• Wait for stiff peaks before folding the whites into the coconut mixture.
• Fold gently so the whipped whites retain as much air as possible.
• Use a consistent tablespoon-sized scoop for even baking.
• Rotate the baking sheets halfway through the baking time.
• Let the cookies cool completely before dipping them in chocolate.

Variations

• Vanilla only: Leave out the optional coconut extract and use the vanilla as the sole flavouring.
• No chocolate: Serve the macaroons plain once they have cooled.
• Chocolate chips: Use semi-sweet chocolate chips in place of a chopped bar.
• Chocolate drizzle: Spoon melted chocolate over the cooled cookies instead of dipping them.
• Smaller cookies: Make smaller, evenly sized mounds and begin checking them earlier, as they may bake faster.

Common mistakes to avoid

• Soft egg whites: Keep beating until the peaks stand firm, or the mounds may not hold their shape.
• Overmixing the whites: Fold them in gently to avoid losing the air that helps lighten the texture.
• Uneven portions: Use a small scoop to make mounds of similar size so they bake evenly.
• Skipping the tray rotation: Turn the baking sheets halfway through to help the cookies brown evenly.
• Dipping while warm: Cool the macaroons completely first so the chocolate coating can set properly.
• Overheating chocolate: Use 20-second intervals at 50% power and stir between each one.

How to store

Store the cooled macaroons in an airtight container at room temperature for about a week. If the chocolate is still setting, let it firm before stacking or packing the cookies.

Frequently asked questions