Gluten-Free Coconut Macaroons
An easy recipe for gluten-free coconut macaroons. These gluten-free coconut cookies are soft and chewy on the inside, and crisp and golden on the outside.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large egg whites at room temperature
- ⅔ cup sugar
- ½ tsp pure vanilla extract
- ½ tsp pure almond extract
- ¼ tsp salt
- 4 tbsp gluten-free all-purpose flour with xanthan gum*
- 2⅔ cups sweetened shredded coconut (do NOT use unsweetened or reduced-fat shredded coconut)
- ½ cup gluten-free chocolate chips (optional)**
Instructions
- 1
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- 2
In a medium-sized bowl, whisk the egg whites until they are white and fluffy. I used an electric hand mixer.
- 3
Stir in the sugar, pure vanilla extract, pure almond extract, salt, and gluten-free flour into the egg whites.
- 4
Stir the sweetened coconut into the egg white mixture, mixing until fully combined.
- 5
Scoop out the cookie dough using a greased 1 ½ teaspoon cookie scoop spacing about 1-inch apart. Do not flatten the cookie dough balls.
- 6
Bake 20-25 minutes or until lightly golden brown. Bake for 18 minutes for super soft cookies. Please watch your oven because all ovens are different.
- 7
Allow the cookies to cool for 5-10 minutes.
- 8
Store in an airtight container.
- 9
Melt ½ cup of chocolate chips in a microwave-safe bowl for 30 seconds, stir, then microwave for another 15-30 seconds, or until the chips are fully melted. Dip the bottoms of the macaroons in the chocolate and return to the lined baking sheets. To harden the chocolate quickly, refrigerate for about 5-10 minutes or until the chocolate is set.
- 10
Scoop out the cookie batter using a 1½ tbsp greased cookie scoop and place it on a parchment paper-lined cookie sheet. Using the back of a rounded ½ teaspoon, gently push down on the centers of the cookies to make a nest (or, use your finger). Once the cookies are cooled, dip the tops into the melted chocolate. Allow the melted chocolate to dry a little before adding the jelly beans or your candy of choice.