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Gluten-Free Coconut Macaroons Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 21 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: About 18-20 macaroons
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This incredible ultimate recipe for Gluten-Free Coconut Macaroons delivers chewy, sweet, and rich coconut treats that are perfect for satisfying your dessert cravings without gluten. Made with simple ingredients like shredded coconut, egg whites, and sugar, these macaroons are easy to prepare and naturally gluten-free. For an extra indulgence, you can dip them in semi-sweet chocolate chips for a delightful finish.

Ingredients

Main Ingredients

  • 2 ½ cups shredded unsweetened coconut
  • ½ cup granulated sugar
  • ½ cup egg whites (about 4 large eggs)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Optional Chocolate Dipping

  • ½ cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven. Set your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent the macaroons from sticking.
  2. Mix ingredients. In a large bowl, combine the shredded coconut, granulated sugar, egg whites, vanilla extract, and salt. Stir well until the mixture is thoroughly combined and sticky.
  3. Shape the macaroons. Using a tablespoon or a small cookie scoop, spoon the mixture onto the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
  4. Bake the macaroons. Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the macaroons are golden brown on the edges and set inside.
  5. Cool the macaroons. Remove the macaroons from the oven and allow them to cool completely on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully.
  6. Optional chocolate dip. If desired, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Dip the bottoms of the cooled macaroons into the melted chocolate and place them back on parchment paper to set. Refrigerate briefly if needed to harden chocolate.

Notes

  • Be sure to use unsweetened shredded coconut for the best texture and flavor.
  • For a crisper macaroon, bake a few minutes longer, watching carefully to avoid burning.
  • Chocolate dipping adds richness but is completely optional.
  • Store macaroons in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://slsrecipes.com/gluten-free-coconut-macaroons-recipe/