Gluten Free Coconut Macaroons - just 4 ingredients and 30 minutes to make. Chewy on the inside and golden on the outside, these cookies are perfect with a cup of coffee or tea.

Gluten Free  Coconut Macaroons




– 2 cups shredded coconut — 145 grams – 1 tap Vanilla extract – 2 egg whites – Pinch of salt – 50 grams sweetened condensed milk – Optional: 2 oz — 60 grams melted semi-sweet or dark chocolate 🍫

12 servings

30 mins

Step 1

Beat egg whites with salt until stiff peaks. In a bowl combine the coconut, vanilla, sweetened condensed milk.

Step 2

Fold in the egg whites in 3 additions. Using a small cookie scoop ( 1 tablespoon) scoop the dough out onto a parchment paper lined baking sheet.

Step 3

Bake at 320 F ( 160 C) for 20 minutes, until golden, rotating the pan once. Let the cookies cool completely.

Step 4

Dip the bottom parts in melted chocolate. Drizzle with chocolate. Store in an air-tight container at room temperature for up to 5 days.