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5.0 from 3 votes

Gluten Free Macaroons

Easy coconut macaroons dipped in chocolate. These gluten free macaroons are quick to make and produce a deliciously chewy macaroon cookie.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
3 hrs
Servings: 10 macaroons
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups shredded coconut
  • ¼ cup sugar
  • pinch salt
  • 2 egg whites
  • 2 tablespoon almond flour
  • ½ teaspoon almond extract
  • 4 oz chocolate chips

Instructions

    Cup of Yum
  1. Preheat an oven to 325°F (160C/140C Fan) and prepare a baking tray with parchment paper or a silicone mat.
  2. In a large bowl, mix together the coconut, sugar, salt and almond flour.
  3. Add the egg whites and extract, mixing to combine.
  4. Dollop out macaroon batter onto the prepared baking tray, leaving an inch or so between. Gently press the tops down with a dampened palm.
  5. Bake in the preheated oven for about 25 minutes, until the coconut starts to toast and appear light brown.
  6. Transfer the macaroons to a wire rack to cool completely (about 30 minutes, depending on the size of the cookies).
  7. Once cool, prepare the chocolate for dipping. Melt this in a double boiler, stirring until smooth. Tips for a better shine available in the blog post.
  8. Dip the base of each macaroon into the melted chocolate and place on a piece of parchment paper or a silicone mat.
  9. With any leftover chocolate, drizzle the tops of the macaroons and allow to set for a couple of hours for the chocolate to harden.

Notes

  • Tips and suggestions available in the blog post.