Gluten-Free Chocolate Dipped Coconut Macaroons

These naturally gluten-free cookies are a coconut and chocolate lover's dream! With a crisp and golden outside, a soft and chewy center, and dipped in chocolate, they are irresistible!

- shredded coconut - condensed milk - vanilla extract - egg whites - chocolate chips


Plus, our recipe is made using unsweetened coconut, so they are not overly sweet but still moist and so yummy!

In a large mixing bowl, add the egg whites and whisk on high speed for 7-8 minutes until "stiff peaks" form.

While the eggs are mixing, in a separate bowl, add the coconut, condensed milk, salt, and vanilla, and using a large spoon, mix to combine.

Gently fold (incorporate) peaked egg whites into the coconut mixture using a rubber spatula.

Using a 1 ½ to 2 inch cookie scoop, scoop the batter and gently press it into the scoop so that the batter forms a dome shape.

Bake for 20–25 minutes, until the edges are golden, rotating baking sheets between the middle and bottom racks about halfway through.

Swipe up for the full recipe!

Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.