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Two gluten free chocolate macaroons, one with a bite taken out, in the foreground. A line of stacked macaroons in the background.

Gluten Free Macaroons

Liz Mincin
Easy coconut macaroons dipped in chocolate. These gluten free macaroons are quick to make and produce a deliciously chewy macaroon cookie.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Cooling, Chocolate Dipping and Setting 3 hours
Course Dessert
Cuisine American
Servings 10 macaroons

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
 

  • Preheat an oven to 325°F (160C/140C Fan) and prepare a baking tray with parchment paper or a silicone mat.
  • In a large bowl, mix together the coconut, sugar, salt and almond flour.
  • Add the egg whites and extract, mixing to combine.
  • Dollop out macaroon batter onto the prepared baking tray, leaving an inch or so between. Gently press the tops down with a dampened palm.
  • Bake in the preheated oven for about 25 minutes, until the coconut starts to toast and appear light brown.
  • Transfer the macaroons to a wire rack to cool completely (about 30 minutes, depending on the size of the cookies).
  • 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.
  • Dip the base of each macaroon into the melted chocolate and place on a piece of parchment paper or a silicone mat.
  • 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.
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