Chewy Gluten-Free Coconut Macaroons
These soft and chewy gluten-free coconut macaroons are made with unsweetened shredded coconut and dipped in chocolate! These golden cookies are light and chewy on the inside with a crisp, caramely shell.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups + 1 tablespoon Bob's Red Mill unsweetened shredded coconut
- 2 tablespoons Bob's Red Mill super-fine blanched almond flour
- ¼ teaspoon kosher salt
- ¾ cup granulated sugar
- 1½ tablespoons water
- ½ teaspoon pure vanilla extract
- 2 egg whites (room temperature)
- 2½ ounces bittersweet chocolate (finely chopped)
Instructions
- 1
Preheat oven to 350°F. Line a light baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the unsweetened shredded coconut, almond flour, and salt. Set aside.
- 3
In a small saucepan, heat the granulated sugar, water, and pure vanilla extract over low heat, mixing occasionally, until the sugar melts completely. Cook for 30 more seconds. Remove from heat and pour the melted sugar over the shredded coconut, using a rubber spatula to remove all the sugar from the pan. Mix well with a rubber spatula, until evenly combined. Note: after mixing with a rubber spatula until it cools a bit, I found it easiest to then massage the coconut with clean hands until completely combined. (See note below about not cooking the sugar).
- 4
Meanwhile, whip the egg whites in a small bowl until very frothy, but not peaked yet. Fold the egg whites into the coconut until completely combined. (See note below about not whipping the egg whites).
- 5
Let the mixture rest for 30-60 minutes so the coconut can soak up the moisture.
- 6
Using a mini cookie scooper or spoons, scoop 1 tablespoon packed mounds of the mixture onto the prepared baking sheet, spacing them 1-inch apart.
- 7
Working in batches, one sheet at a time, bake on the middle rack for 18-20 minutes, rotating the pan halfway through, until the cookies are golden brown on the outside.
- 8
Let cool for 5 minutes on the pan then transfer them to a wire rack to cool completely.
- 9
If dipping in chocolate, melt 3/4 of the chopped chocolate in a small microwave-safe bowl, heating for 45 seconds, followed by 15-30-second intervals, stirring after each, until the chocolate is just melted. Stir in the remaining chocolate and mix until completely melted (note: if you have a few stubborn chunks of chocolate after this step, you can heat it once again for 15-30 seconds).
- 10
Dip the bottom of the cooled macaroons in the melted chocolate about 1/8-inch up the side, then place it back on the parchment paper while the chocolate sets. Note: you can speed this up by popping the baking sheet in the fridge for a few minutes if you're impatient and want to eat them right away.
- 11
Store cookies in an air-tight container at room temperature for up to a week.