These gluten-free coconut macaroons are easy to make, deliciously chewy, and perfect for any occasion. With a crispy outside and a soft, chewy center, they are naturally gluten-free and can be made dairy-free as well.
Ingredients
- 2 ⅔ cups sweetened shredded coconut
- ⅔ cup granulated sugar
- 4 large egg whites (at room temperature)
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract (optional)
- ¼ teaspoon salt
- 4 tablespoons gluten-free all-purpose flour (with xanthan gum)
- ½ cup gluten-free chocolate chips (optional, for dipping)
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Whisk Egg Whites:
- In a medium bowl, whisk the egg whites until they are frothy and form soft peaks. This can be done using a hand mixer or stand mixer.
- Combine Ingredients:
- Gradually add the sugar, vanilla extract, almond extract (if using), and salt to the whipped egg whites. Mix until well combined.
- Gently fold in the shredded coconut and gluten-free flour until fully incorporated.
- Shape the Macaroons:
- Using a greased cookie scoop or tablespoon, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Do not flatten them.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the tops are lightly golden brown. For softer macaroons, bake for around 18 minutes.
- Cool:
- Allow the macaroons to cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool completely.
- Optional Chocolate Dip:
- If desired, melt chocolate chips in a microwave-safe bowl and dip the cooled macaroons in chocolate. Place them back on parchment paper to set.
Storage
- Store the macaroons in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.
Enjoy these delightful gluten-free coconut macaroons as a sweet treat or dessert!
