Description
Delicious gluten-free coconut macaroons with a crisp exterior and chewy interior, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups (about 200 g) shredded unsweetened coconut
- ½ cup (100 g) granulated sugar
- ½ cup (about 120–130 g) egg whites (roughly 4 large egg whites)
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
- ½ cup (about 85 g) semi-sweet chocolate chips (optional, for dipping or drizzling)
Instructions
- Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, stir together the shredded coconut, sugar, and salt until evenly mixed.
- Stir in the egg whites and vanilla extract until the mixture holds together but is not soupy.
- Drop rounded mounds of the mixture (about 1 ½ tablespoons each) onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 18–22 minutes, rotating halfway through, until edges are golden and centers are set but slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- If using chocolate, melt in a heatproof bowl and dip or drizzle on cooled macaroons.
Notes
These macaroons are naturally gluten-free and can be made with various options and substitutions for different flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 9g
- Sodium: 20mg
- Fat: 11g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2.7g
- Protein: 2.4g
- Cholesterol: 0mg