Gluten-Free Coconut Macaroons – Regular AND Chocolate!

Macaroons are a gluten-free eater’s best friend. They are nearly always made without flour, and have very few ingredients. So if you’re looking for an easy but impressive dessert to serve to your gluten-free guests, or you’re just craving something basic and oh-so-delicious, give these a try!

Coconut Macaroons


3 cups sweetened, shredded coconut

4 large egg whites
1/2 cup sugar
1 teaspoon vanilla. Note: If you’re worried about being gluten-free, you can’t go wrong with McCormick’s extract
1/4 teaspoon salt

jenny evolution


  1. Preheat your oven to 350 degrees.
  2. For a stronger coconut flavor and toasted appearance, evenly spread the coconut on a baking sheet and bake for about 5 minutes. Don’t fully toast the coconut now… when it starts to toast just a bit, take it out of the oven. Let it cool for about 5 minutes.
  3. Combine the egg whites, sugar, vanilla, and salt with a whisk until it is frothy.
  4. Add in the coconut and mix thoroughly.
  5. Place parchment paper or a Silpat baking mat on your baking sheet.
  6. Wet your hands (to help prevent sticking) and shape the cookie mixture into balls.
  7. Bake for 15-20 minutes until they are the desired color. The more golden the macaroons, the more toasted they are.
    If you wanted to get a little crazy, drizzle chocolate or caramel sauce over the coconut macaroons before serving.

(recipe and photo courtesy of Jenny Evolution)


Chocolate Macaroons


7 ounces bittersweet chocolate, chopped, divided
2/3 cup (4 2/3 ounces) granulated sugar
1/4 cup (3/4 ounce) cocoa
3 large egg whites
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
2 1/2 cups sweetened flaked coconut

(Photo credit Yvonne Rupert)


1. In microwave or in bowl set over pan of barely simmering water, melt 5 ounces chocolate until smooth. Cool slightly.

2. In large bowl, whisk sugar with cocoa until combined. Whisk in whites, salt, vanilla, and coconut extract. Whisk in chocolate mixture until smooth. Fold in coconut and remaining 2 ounces chocolate (see note). Chill until firm enough to scoop, about 30 minutes.

3. Adjust oven rack to upper-middle position and lower-middle position and preheat oven to 350°F. Line two baking sheets with parchment paper or preferably a non-stick baking liner. If using parchment, lightly grease.

4. Using scoop or tablespoon, portion batter by two tablespoons each, spacing evenly onto pans (about 8 cookies per pan). Gently form into mounds.

5. Bake until set and center doesn’t look raw, 13 to 15 minutes. Let cookies cool on pan 10 minutes, then transfer to wire rack to cool.


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