The best coconut macaroon recipe is soft and chewy on the inside and crisp and golden on the outside. These gluten-free cookies are low in sugar and simple, quick, and easy to make!
We have been doing a lot of baking this holiday season, both gluten-free and regular. Our most recent creation was this coconut macaroon recipe which is delightfully gluten-free.
I thought coconut macaroons usually had flour in them, but when Allie and I researched, we discovered that most do not. You can find coconut macaroon recipes with flour, but the bulk have none. We found a few different recipes and combined the best parts of each to make these coconut macaroons, and there is no flour in them whatsoever.
Allie and I love to cook together, and this was, of course, a fun experience. In fact, the recipe is so easy that she was able to do most of it all by herself, and she’s only five! Even young children can make this recipe because there’s nothing hot or dangerous in it, except that you have to bake the finished cookies. Kids can make this one with very minimal help.
How to Make The Best Coconut Macaroons
- Preheat the oven to 350º.
- Prepare the baking sheet. Line a rimmed baking sheet with parchment paper.
- Prepare the batter. Combine the egg whites (not whole eggs!), sugar, almond extract, and vanilla in a small bowl. Fold the coconut into the liquid and mix until it’s well coated.
- Form the macaroons. Use a small scoop to measure out 1 heaping tablespoon of cookie batter for each macaroon. There should be approximately 15 cookies.
- Bake at 350º for 20 minutes. Allow to cool on the baking sheet for at least 15 minutes before transferring to a wire cooling rack.
Many coconut macaroons are dipped in melted chocolate, and you certainly could do that with these. They are firm enough to dip and hold together really well. We didn’t dip ours because it was an extra step, and Allie was proud that she had done them all by herself.
To dip in chocolate, all you have to do is melt 2 cups of chocolate chips with 1/4 cup heavy cream in a microwave safe bowl, 30 seconds at a time. Heat the chips for 30 seconds, stir. Heat for another 30 seconds. It’s necessary to do it in small time increments so that the chocolate doesn’t burn.
Once your chocolate is melted and stirs into a smooth paste, you can spear the coconut macaroons with a fork and dip the bottoms in the chocolate. Lay them on the parchment paper you used earlier or on wax paper to firm up.
| Servings |
cookies
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- 2 large egg whites
- 1/3 cup white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups shredded coconut Sweetened
Ingredients
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- Preheat the oven to 350. Line a cookie sheet with parchment paper.
- In a medium mixing bowl, combine all ingredients except coconut. Fold coconut into the liquid mixture. Mix until well coated.
- Use a small scoop to measure out 1 heaping tablespoon of the cookie mixture. Spoon out all 15 cookies onto the prepared baking sheet.
- Bake at 350 for 20 minutes or until the coconut is lightly toasted. Cool on the cookie sheet for 15 minutes.
You will need a rimmed baking sheet and parchment paper to bake these cookies. In addition, the best way to measure them out is using a small scoop.
© 2015 – 2020, Tara Ziegmont. All rights reserved.
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