Description
Chewy, golden, and dipped in dark chocolate — these Gluten-Free Coconut Macaroons are made with just 4 simple ingredients. Perfect for a sweet snack or holiday dessert!
Ingredients
2 ½ cups unsweetened shredded coconut
⅔ cup sweetened condensed milk (or coconut condensed milk)
1 teaspoon vanilla extract
2 large egg whites
6 oz dark chocolate, melted for dipping
Instructions
1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Mix coconut, condensed milk, and vanilla extract.
3. Whip egg whites until stiff peaks form.
4. Fold whipped egg whites into coconut mixture.
5. Scoop tablespoon-sized portions onto the baking sheet.
6. Bake 20–25 minutes, until golden brown on top.
7. Cool completely before dipping bottoms in melted chocolate.
8. Refrigerate 10 minutes to set the chocolate.
Notes
Use coconut condensed milk for dairy-free. Store in fridge for up to 7 days or freeze up to 3 months. Add chopped almonds or drizzle white chocolate for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 145
- Sugar: 10g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg