Gluten-Free Coconut Macaroons (Chocolate-Dipped)

These are the bakery-style domes: golden shaggy mounds, creamy inside from sweetened condensed milk, with a dark chocolate base that snaps. Macaroons have always been flourless at heart — this version just makes it official with a label-checked coconut.

Yield: 20 macaroons · Time: 40 min

Ingredients

• 4 cups (340 g) sweetened shredded coconut
• 2/3 cup (200 g) sweetened condensed milk
• 1 tsp vanilla
• 1/4 tsp almond extract (optional)
• 2 egg whites
• 1/4 tsp salt
• 5 oz (140 g) dark chocolate, melted

Directions

1. Stir the coconut, condensed milk, and extracts into a sticky mass.
2. Whip the egg whites with salt to firm peaks; fold in thoroughly.
3. Pack a small scoop tightly and release mounds onto lined sheets.
4. Bake at 325°F (165°C) for 18–22 minutes until golden at the tips; cool fully.
5. Dip the bases in melted chocolate and set on parchment, drizzling any leftover over the tops.

Pro tip: Pack the scoop firmly — loose macaroons shed coconut shrapnel and bake ragged.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Cookies & Bars, or explore our gluten-free breakfast recipe database and hot cereal guide.