My chocolate-dipped coconut macaroons are sure to become a family favourite. Crisp and golden on the outside and soft and chewy inside, these classic coconut macaroons are made even more special by dipping the base in melted dark chocolate. They are naturally gluten-free and use just five simple ingredients.
Why we love this recipe:
These gluten-free coconut macaroons are quick and easy to make and require no condensed milk—the egg whites and sugar bind the coconut together. With only five readily available ingredients, this recipe is ideal for using up leftover egg whites and for involving the whole family in baking.
- Great use for leftover egg whites.
- No advanced baking skills required, so it’s perfect to involve children.
- The slight bitterness of dark chocolate beautifully balances the sweetness of the coconut.
- They are naturally gluten-free.
- Easy to scale—halve for a small batch or double for a larger one.
Ingredients in this recipe:
See the recipe card below for exact quantities and full method.
Egg whites — fresh or previously frozen and defrosted (large eggs used here).
Caster/superfine sugar — dissolves more readily than granulated sugar.
Desiccated coconut — finely grated, unsweetened dried coconut.
Shredded coconut — coarser texture than desiccated coconut for added chew.
Dark chocolate — I use 70% cocoa solids; use milk chocolate if you prefer.
Step by step instructions:
Preheat the oven to 160°C (320°F) and line two baking trays with non-stick paper.
- In a medium bowl, use electric beaters to whisk the egg whites on medium speed until soft peaks form.
- Gradually add the sugar while beating continuously, until the mixture is firm, glossy and the sugar has dissolved (rub a little between your fingers to check for grittiness).
- Fold in the desiccated and shredded coconut with a spatula until evenly combined.
- Use a small ice-cream scoop or spoon to portion balls about 3 cm (1 inch) in diameter onto the prepared trays, leaving space between each.
- Bake for 15–17 minutes until lightly golden. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the chocolate in a heatproof bowl set over barely simmering water (bowl must not touch the water) until almost melted; remove from heat and stir until smooth. Alternatively, microwave in 20-second bursts, stirring between each burst.
- Dip the base of each macaroon into the melted chocolate and place on baking paper until set. If it’s warm, chill briefly to set the chocolate.
- Store in an airtight container at room temperature for up to 5 days (refrigerate when hot). If stacking, separate layers with non-stick baking paper.
Tips for success and FAQs
For uniform macaroons, use a small cookie or ice cream scoop. Avoid overbaking to preserve the chewy centre. Make sure all bowls and utensils are completely dry when melting chocolate—any water will cause the chocolate to seize.
A macaroon is typically coconut-based with a chewy texture and rough surface, while a macaron is a smooth almond-based sandwich cookie made with almond flour and meringue, usually filled with ganache or buttercream.
Freeze egg whites in labelled airtight containers or individually in ice cube trays, then transfer to a bag. Thaw in the fridge when needed; they can be kept frozen for up to 12 months.
Thaw frozen egg whites in the refrigerator, then bring to room temperature for about 30 minutes to achieve the best volume when whipping.
Rub a small amount of the beaten whites between your fingers—if it feels gritty, continue beating until smooth.
Stored in an airtight container at room temperature, they will keep for about 5 days. Refrigerate if the environment is warm.
Ways to use up egg yolks
Rather than waste yolks, try them in custard, lemon curd, key lime pie, no-churn ice cream, or use them as an egg wash for pastries.
More delicious recipes for you to try
Here are a few more favourite cookie and small-bite recipes to explore: gluten-free almond cookies, chewy amaretti, pecan snowballs, peanut butter cookies, chocolate almond cookies, and gingernut cookies.
These chocolate-dipped coconut macaroons are quick to make from pantry staples and are a fun recipe to share with little helpers in the kitchen. Enjoy baking and sharing them with family and friends.
Alex xx
Gluten-Free Coconut Macaroons
Please note:
For best results, weigh ingredients where weights are given. Oven temperatures are for fan-forced ovens.
Ingredients
- 2 egg whites (large)
- ½ cup (115 g) caster/superfine sugar
- 1 cup (75 g) shredded coconut
- 1 ¼ cups (105 g) desiccated coconut
Chocolate coating:
- 100 g (3½ oz) dark chocolate, chopped into even pieces
Instructions
- Preheat the oven to 160°C (320°F).
- In a medium bowl, beat the egg whites on medium speed until soft peaks form.
- Add the sugar gradually, beating until the mixture is firm and glossy and the sugar has dissolved.
- Fold in both types of coconut until evenly combined.
- Portion into 3 cm (1 inch) balls and place on prepared trays, leaving space between each.
- Bake for 15–17 minutes until lightly golden. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the chocolate over barely simmering water or in short microwave bursts, stir until smooth, and let it cool slightly.
- Dip the base of each macaroon in chocolate and set on baking paper until the chocolate is firm.
- Store in an airtight container for up to 5 days (refrigerate if warm).
Notes
- Large egg whites were used in this recipe.
- If using frozen egg whites, thaw in the fridge and bring to room temperature for about 30 minutes for best volume.
- Desiccated coconut is unsweetened, finely grated dried coconut.
- I used chocolate with 70% cocoa solids; swap for milk chocolate if preferred.
- The cookie scoop used had a volume of 15 ml (3 teaspoons).
- Ensure no water touches the chocolate while melting; even a drop will cause it to seize and become unusable.
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Nutrition Estimate:
Nutritional Disclaimer:
The nutrition information is an estimate only, derived from online calculators. For accurate results, calculate nutrition based on the specific ingredients and brands you use.