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

Ingredients:

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.

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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.