Chocolate Coconut Macaroons, my friends!! Yeah you read that right. MacarOOns. You know, those coconutty chewy mounds of yummy that make you feel like you’re eating an Almond Joy.
Not those fancy French macarOns that are like beautifully colored mini hamburgers. If you’re confused, see the above picture to know what I’m talking about.
These gluten free macaroons are:
- crisp and toasty on the outside
- soft and chewy on the inside
- chocolatey
- coconut-ty
- only a few simple ingredients
- way easier to make than you think!
Ingredients to make gluten free coconut macaroons:
- egg whites: whipped to fluffy clouds of happiness
- salt: to bring out some salty and sweet flavor
- unsalted butter: gives it some extra creaminess
- agave nectar: to sweetened it up! Honey or maple syrup also works as a substitute.
- unsweetened finely shredded coconut: my favorite kind is finely shredded and unsweetened coconut, but any shredded coconut should be fine here.
- chocolate chips: I love using dark chocolate or semi sweet, but milk chocolate would also be delicious!
- refined coconut oil: this helps the chocolate be easier to dip in and drizzle on top of the macaroons
- flakey finishing salt
How to make chocolate coconut macaroons:
Use an electric handheld mixture to beat your egg whites and salt until firm peaks form.
Gently and continuously fold the egg whites as you drizzle in the agave nectar and melted butter.
Finally, fold in the shredded coconut.
On a lined baking sheet, use an ice cream scooper to scoop 12 macaroons on the baking sheet.
Bake for 18 – 20 minutes, or until the bottoms and tops are golden brown. Allow to cool for a couple minutes on the baking sheet and then transfer them to a cooling rack.
Resist the urge to eat them all because I promise it gets better…
Place the chocolate and coconut oil in a medium bowl and place in the microwave. I put it in for a minute and a half, stirring every 30 seconds.
The chocolate should be totally smooth.
Dip the bottom of each macaroon into the bowl and place them on a piece of parchment paper. Once they are all dipped, drizzle the melted chocolate on top of each macaroon.
Place in fridge for about 5 minutes to allow chocolate to harden.
Finally, sprinkle the tops with flakey salt for some extra pizazz.
Recipe
Gluten Free Chocolate Coconut Macaroons (without condensed milk)
Chocolate Coconut Macaroons taste just like your favorite traditional macaroon recipe made without condensed milk in just 30 minutes!
Ingredients
- 4 egg whites
- 1/4 teaspoon salt
- 1/4 cup agave nectar
- 3 tablespoons unsalted butter, melted
- 3 cups unsweetened shredded coconut
- 1/2 cup dark chocolate chips, melted
- 1 tablespoon refined coconut oil
- sprinkle of flakey finishing salt
Instructions
- Preheat oven to 350F.
- Use an electric handheld mixture to beat your egg whites and salt until firm peaks form, about 5 minutes.
- Gently and continuously fold the egg whites as you drizzle in the agave nectar and melted butter.
- Once incorporated, fold in the shredded coconut.
- On a lined baking sheet, use an ice cream scooper to scoop 12 macaroons on the baking sheet.
- Bake for 18 – 20 minutes, or until the bottoms and tops are golden brown.
- Allow the macaroons to cool for a couple minutes on the baking sheet and then transfer them to a cooling rack.
- Place the chocolate and coconut oil in a medium bowl and place in the microwave. I put it in for a minute and a half, stirring every 30 seconds. The chocolate should be silky smooth.
-
Dip the bottom of each macaroon into the bowl and place them on a piece of parchment paper.
- Once they are all dipped, drizzle the remaining chocolate on top of each macaroon.
- Sprinkle the tops with flakey salt and place in fridge for about 5 minutes to allow chocolate to harden.
Nutrition Info:
- Serving Size: 12
- Calories: 525
- Sugar: 8.1g
- Sodium: 102mg
- Fat: 45.4g
- Saturated Fat: 39.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24.7g
- Fiber: 8g
- Protein: 5.6g
- Cholesterol: 8mg
Enjoy these delicious mountains of glory!! xo
Would using sweetened coconut flakes change the texture/ ratio to agave of the cookies?
I think they’d just be extra sweet which isn’t the worst idea in my opinion 😛
Hi! Was very excited to make these but I think there may be a mistake above…and the butter should go in after the whites form peaks?
Ah sorry about that! I need to fix the directions!! xo
One of my favorites too!! I’m so happy you love them!! xo