Gluten-Free Chocolate Dipped Coconut Macaroons

These naturally gluten-free cookies are a coconut and chocolate lovers dream! With a crisp and golden outside, a soft and chewy center and dipped in chocolate, they are irresistible! Plus, our recipe is made using unsweetened coconut, so they are not overly sweet but still moist and so yummy!

Gluten-Free Chocolate Dipped Coconut Macaroons easy dessert recipe
Gluten-Free Chocolate Dipped Coconut Macaroons

Easy recipe for irresistible Gluten-Free Coconut Macaroons!

Coconut  (and chocolate!) lovers, these are for you! The yummiest Gluten-Free Chocolate Dipped Coconut Macaroons!

With a crisp and golden outside, a soft and chewy center and dipped in chocolate, they are irresistible!

Plus, our recipe calls for unsweetened coconut, so they are not overly sweet but still so moist and yummy.

If you aren’t sold yet, let me share that they are naturally gluten-free, made with just 6 ingredients and an easy gluten-free recipe!

Gluten-Free Chocolate Dipped Coconut Macaroons easy dessert recipe

What is the difference between a coconut macaroon and a macaron?

Before we get much further, let me answer this common question… especially if you came here looking for those pretty rainbow-colored sandwich cookies known as French macarons.

Coconut macaroons and macarons are both naturally gluten-free cookies, made with simple ingredients and super tasty but they are actually quiet different in taste and appearance despite their similarly spelled names.

A macaron is a meringue-based sandwich cookie typically made with egg whites, almond flour, sugar and tinted with food coloring.

A coconut macaroon is a drop cookie that typically made with egg whites, condensed milk and coconut (typically sweetened coconut but our recipes uses unsweetened for a lighter, not overly sweet cookie). They are also much easier to make than macarons.

Gluten-Free Chocolate Dipped Coconut Macaroons easy dessert recipe

Coconut Macaroons are often considered a Passover favorite as well because they are grain-free and require no leavening agent.

These cookies were in fact, first made by my son and a friend during Passover and everyone went crazy for them! So I asked the friend if we could make them together and if I could share the recipe, which is what you’re seeing here.

While Passover may be over, these cookies are always a good idea!

They are a perfect treat for any occasion… holidays, brunches, picnics, wedding and baby showers or  anytime you want a little bite of coconut + chocolate!

So let’s make our Gluten-Free Chocolate Dipped Coconut Macaroons!

They are made with just 6 simple ingredients, and naturally gluten-free!

unsweetened shredded coconut

egg whites

sweetened condensed milk

vanilla

kosher salt and

semi sweet chocolate chips

Gluten-Free Chocolate Dipped Coconut Macaroons easy dessert recipe

Let’s start with the coconut macaroon which is perfectly tasty even without the chocolate!

The batter comes together in three steps:

  1. First mix the shredded coconut, salt, vanilla and condensed milk on one bowl. The batter will be thick and dense.
  2. Meanwhile, whisk the egg whites until they form peaks. (see tips on how to form egg white peaks below and on recipe)
  3. Gently fold the egg whites into the coconut mixture using a spatula.

How to create egg white peaks:

If you’ve never beaten egg whites until they “peak”, it is actually quite easy and but it takes a good 5-8 minutes.

Essentially all you do is whisk them on high speed until they stand on their own or form glossy “peaks” but here are some pro tips and what to expect.

Pro tip  it is easier to form peaks with room temperature eggs. (but it’s easier to separate eggs when they are cold, so if you have never separated eggs before, you might want to separate them, then let them come to room temperature)

Start whisking the egg whites on high speed. It will look like nothing at first but after a few minutes, the egg whites will start getting thicker and glossier, then foamier, first forming soft peaks (about 5 minutes). With soft peaks, if you lift up the whisker/ beater, the egg whites will form little peaks.

We are looking for stiff peaks, so continue whisking at high speed a few more minutes.  Pro tip : Watch them at this point because they go pretty quickly from soft peaks to stiff peaks and you don’t want to over mix them.

When the egg whites have increased in volume substantially, they will form stiffer peaks which are thick and pillowy. At this point, when you lift up your whisker/ beater, the peaks will hold to the whisker/ beater.   See photo below.

Then bake until golden around the edges!

While the coconut macaroons bake, melt chocolate, (preferably using a double boiler – amazon affiliate link).

As an aside, we love our double boiler!

It is the best way to melt chocolate in our opinion as the chocolate stays smooth and doesn’t seize. If you have the kitchen space to store it, it is worth it, especially if you make a lot of recipes calling for melting chocolate.

Let the coconut macaroons cool completely (or nearly completely), the dip the base of the cookie in chocolate and let cool on a wire baking rack. This way the chocolate won’t pool around the base.

If you want to speed up the cooling, once the chocolate has set a bit, place the wire rack in the refrigerator for 15 minutes.

And enjoy!

These gluten-free coconut macaroons are perfection!

A golden outside, a moist, soft and chewy inside, not overly sweet and a chocolate dip that is the best finishing touch!

Naturally gluten-free and so yummy, they are a perfect addition to any occasion!

Put out a plate for a holiday, barbecue, picnic, brunch… they are sure to delight all the coconut and chocolate lovers at your table!

Gluten-Free Chocolate Dipped Coconut Macaroons easy dessert recipe

Hope you love them!

For more cookies and bar cookies, click here.

Have you tried our Chocolate Peanut Butter No Bake Bars?

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 Scroll down for recipe and leave a rating/ comment if you love it!

Recipe

 

Gluten-Free Chocolate Dipped Coconut Macaroons easy dessert recipe
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Gluten-Free Chocolate Dipped Coconut Macaroons

These naturally gluten-free cookies are a coconut and chocolate lovers dream! With a crisp and golden outside, a soft and chewy center and dipped in chocolate, they are irresistible! Plus, our recipe calls for unsweetened coconut, so they are not overly sweet but still moist and so yummy!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Desserts, Cookies/ Bars
Cuisine: Gluten-Free, Dairy-Free Optional
Keyword: easy gluten-free cookie recipe, gluten-free cookies, gluten-free chocolate dipped macaroon recipe, gluten-free macaroon recipe, easy gluten-free dessert, Passover friendly dessert
Servings: 20 -24 cookies
Author: Healthy Gluten-free Family

Ingredients

  • 14 oz unsweetened shredded coconut approximately 5 cups. We use Let's Do Organic Unsweetened Shredded Coconut
  • 14 oz sweetened condensed milk or sweetened condensed coconut milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 large egg whites room temperature
  • cup semi-sweet chocolate chips we used Enjoy Life Mini Chips

Instructions

  • Preheat oven to 325 degrees F and line two baking sheets with parchment paper, set aside.
  • In a large mixing bowl, add the egg whites and whisk on high speed for 7-8 minutes until "stiff peaks" form. Pro tip, it is easier to form peaks with room temperature eggs. How to: if you've never whisked egg whites until they form peaks, it's not difficult but takes a few minutes and happens quickly once you reach 5-7 minutes so watch the whisker/ beater at that point. After a few minutes, the egg whites will get thicker and glossier, then foamier first forming soft peaks (about 5 minutes), then after a few more minutes, when the egg whites have increased in volume substantially, they will form stiffer peaks which are thick and pillowy. At this point, when you lift up your whisker/ beater, the peaks will hold to the whisker/ beater. There are photos in the body copy of this blog post for your reference.
  • While the eggs mix, in a separate bowl add coconut, condensed milk, salt and vanilla and using a large spoon, mix to combine. Batter will be very thick.
  • Gently fold (incorporate) peaked egg whites into the coconut mixture using a rubber spatula. Be careful not to over mix as you don't want to deflate the egg whites.
  • Using a 1 ½ - 2 inch cookie scoop, scoop batter and gently press into the scoop so that the batter forms a dome shape. Pro-tip, if using a 2 inch scoop, don't fill to the top if you don't want really large macaroons. You will get 20-24 macaroons depending on the size of your scoop. Alternatively you could use a tablespoon scoop and overfill them a bit.
  • Bake for 20-25 minutes, until the edges are golden, rotating baking sheets between middle and bottom racks about halfway through.
  • While cookies bake, melt chocolate chips using a double boiler ideally.
  • Let cookies cool, then holding from the dome of the cookie, dip the bottom of the cookie in melted chocolate. Place on wire baking rack with parchment underneath to catch any excess chocolate. Let cool completely, or place in refrigerator for 15 minutes to let chocolate set.
  • Store in a sealed container at room temperature for 3 days, in the refrigerator for a week.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!

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