📝 About This Recipe
These exquisite coconut macaroons are the ultimate naturally gluten-free indulgence, boasting a snow-white, chewy interior and a deeply toasted, crisp golden exterior. Unlike the lighter French macarons, these are hearty, rustic gems that rely on high-quality shredded coconut and a hint of real vanilla for their soul-warming flavor. Dipped in rich dark chocolate, they offer a sophisticated balance of sweetness and depth that makes them a favorite for holidays or afternoon tea.
🥗 Ingredients
The Macaroon Base
- 14 ounces Sweetened shredded coconut (one standard bag)
- 2/3 cup Sweetened condensed milk (chilled slightly for better thickness)
- 1 teaspoon Pure vanilla extract (use high-quality Madagascar vanilla if possible)
- 1/4 teaspoon Pure almond extract (adds a professional, subtle floral note)
- 2 large Egg whites (at room temperature)
- 1/4 teaspoon Fine sea salt (to balance the sweetness)
- 1/8 teaspoon Cream of tartar (helps stabilize the egg white peaks)
The Chocolate Dip & Garnish
- 4 ounces Dark chocolate chips (60% cacao or higher)
- 1 teaspoon Coconut oil (helps the chocolate melt smoothly and adds shine)
- 1 pinch Flaky sea salt (for finishing garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the macaroons don't stick.
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2
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Stir with a spatula until the coconut is thoroughly and evenly coated.
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3
In the bowl of a stand mixer (or using a hand mixer), place the room-temperature egg whites, sea salt, and cream of tartar.
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4
Beat the egg whites on medium-high speed until firm peaks form. You'll know they are ready when you lift the whisk and the peaks stand straight up without flopping over.
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5
Using a rubber spatula, gently fold about a third of the beaten egg whites into the coconut mixture to lighten it up.
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6
Carefully fold in the remaining egg whites. Do this slowly to avoid deflating the air you've just whipped in; this is the secret to a light, chewy macaroon.
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7
Using a small ice cream scoop or two tablespoons, drop rounded mounds of the mixture onto the prepared baking sheets, spaced about 1 inch apart.
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8
Dampen your fingers slightly with water and gently tuck in any stray coconut shreds to form neat, tight mounds. This prevents the thin strands from burning.
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9
Bake for 25 to 30 minutes, rotating the pans halfway through, until the bottoms and protruding shreds are a beautiful golden brown.
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10
Remove from the oven and allow the macaroons to cool completely on the baking sheet. They will firm up as they cool.
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11
While the macaroons cool, melt the dark chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
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12
Dip the bottom of each cooled macaroon into the chocolate, then place it back on the parchment paper. Use a spoon to drizzle any remaining chocolate over the tops in a decorative pattern.
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13
Sprinkle a tiny pinch of flaky sea salt over the wet chocolate for a gourmet finish. Let the chocolate set at room temperature or in the fridge for 15 minutes.
💡 Chef's Tips
For the best texture, ensure your egg whites are at room temperature before whipping to achieve maximum volume. If you prefer a less sweet macaroon, swap half of the sweetened coconut for unsweetened desiccated coconut. Avoid over-baking; the macaroons should still feel slightly soft in the center when you pull them out of the oven. To prevent sticking, never skip the parchment paper; these cookies have a high sugar content and will bond to a bare pan. Store in an airtight container for up to a week, or freeze them for a quick gluten-free treat later.
🍽️ Serving Suggestions
Pair these with a hot cup of dark roast coffee or a double espresso to cut through the sweetness. Serve alongside a bowl of fresh raspberries or macerated strawberries for a bright, acidic contrast. Arrange on a tiered dessert stand with other gluten-free treats for a beautiful party display. Enjoy with a glass of chilled dessert wine, such as a late-harvest Riesling or Moscato d'Asti. Crumble a leftover macaroon over vanilla bean ice cream for an instant sundae upgrade.