Chocolate Dipped Coconut Macaroons
Chocolate Dipped Coconut Macaroons are chewy, gluten free coconut macaroons dipped in dark chocolate, and made with no condensed milk!
A few weeks ago, I had a baking day with my niece. I was still on my low FODMAP elimination diet, so we made some delicious treats that we both loved and that I could still eat.
I’ll be sharing the details of my elimination diet in the weeks to come. 🙂
We made some no-bake energy bars first for our snacks for the week, as well as these greek almond cookies.
Our last task was this chocolate dipped coconut macaroon recipe, which is basically the gluten-free version of my favorite chocolate dipped coconut macaroon thumbprints.
I’ve made this gluten free coconut macaroon recipe twice since, which you may have seen on my Instagram stories.
They’re so delicious, and I knew I had to share them with you!
Chocolate Dipped Coconut Macaroons
These gluten free coconut macaroon cookies are extra special because they’re made with unsweetened shredded coconut. I prefer the fine texture of the shredded coconut as it packs together nicely, and it makes for a prettier cookie.
I opted to make these coconut macaroons without condensed milk to make them dairy free for my low FODMAP diet, and to control the sugar.
There’s nothing better in life than chewy coconut macaroons dipped in dark chocolate, is there? I dipped my cookies in dairy free dark chocolate, which made them perfection.
I imagine that the next best thing to these cookies would be these dark chocolate coconut macaroons. I have to try these next!
How to make chocolate dipped coconut macaroons
Coconut macaroons are some of the easiest cookies to make. There are very few ingredients involved, the dough comes together in one pan, and you don’t have to worry about chilling the dough because macaroons don’t spread.
You’re guaranteed to achieve perfect cookies every single time!
- Simply separate your eggs and reserve the yolks for another recipe. Place the egg whites in a large sauce pan and add the granulated sugar. Cook over medium low heat, stirring occasionally, until the sugar has melted and the egg white mixture is lukewarm to the touch.
- Stir in the coconut, almond flour and salt, and continue to cook, stirring constantly, until the mixture pulls away from the sides of the pan.
- Remove from heat and stir in the vanilla extract.
- My 1 1/2″ cookie scoop is my best friend when it comes to making perfectly uniform cookies. I pack the dough in against the side of the pan, and place the cookies on a parchment lined baking sheet about 2″ apart.
- Bake for 12-15 minutes until lightly golden brown and cool on a wire rack.
- I melted my dark chocolate in a heat proof bowl over simmering water for this chocolate dipped coconut macaroons recipe — it’s the easiest way. Simply heat for 1 minute, stir, then heat in 30 second intervals, stirring after each until melted and smooth.
- Dip the bottom of the macaroons in the chocolate, and gently shake off the excess. Place back on the parchment lined baking sheet, giving it a little twist and set it down to even out the chocolate on the bottom.
- Allow the cookies to set at room temperature or speed things up by placing them in the fridge.
How to store coconut macaroons
Store the cookies in an air tight container at room temperature for up to 7 days or the refrigerator for up to 2 weeks.
In warm conditions, store in the fridge to keep the chocolate from melting.
Recipe tips and substitutions
I used almond flour to make these coconut macaroon cookies gluten free and grain free. You may substitute the almond flour with the same amount of gluten free 1 to 1 flour, or all purpose flour if you’re not gluten intolerant.
I don’t recommend using sweetened flaked coconut for this recipe as the cookies would be far too sweet.
I used Enjoy Life dairy free dark chocolate chips, but you can use your favorite chocolate for this recipe.
Hungry for more cookies? Check out all of my cookie recipes here.
My personal favorite cookie recipes are:
If you’re a coconut lover, you cannot miss these recipes!
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon sea salt
- 12 ounce bag (3 cups) unsweetened shredded coconut
- 1/3 cup almond flour*
- 1 teaspoon vanilla extract
- 1 cup dairy free dark chocolate chips (such as Enjoy Life)
- Preheat the oven to 350 degrees. Line (2) baking sheets with parchment paper and set aside.
- Place the egg whites and sugar in a large sauce pan and heat over medium head until the sugar has melted and the mixture is lukewarm. Add the salt, coconut and almond flour, and stir over medium heat just until the dough starts to pull from the side, about 1 minute. Remove from heat and stir in the vanilla.
- Using a 1 1/2" cookie scoop, scoop out the dough and place on the prepared baking sheets about 2" apart. Bake for 12-15 minutes or until lightly golden, rotating the pans from top to bottom and front to back halfway through baking time. Remove from heat and cool completely on a wire rack.
- Place the chocolate chips in a heat proof bowl and microwave for 1 minutes. Stir, and cook another 30 seconds if necessary. Stir until the chocolate is completely melted.
- Dip the bottom of each cookie in the melted chocolate and place on the parchment lined baking sheet until set. Enjoy!
- The almond flour may be substituted with the same amount of gluten-free 1 to 1 flour or all purpose flour if not gluten intolerant.
- Store the cookies in an air tight container at room temperature for up to 7 days or the refrigerator for up to 2 weeks. In warm conditions, store in the fridge to keep the chocolate from melting.
- I don't recommend using sweetened flaked coconut for this recipe as the cookies would be far too sweet.
- The dairy free chocolate chips may be substituted with the same amount of your favorite chocolate.
- Bob's Red Mill Shredded Coconut, Unsweetened, 12 Oz
- Solula Professional 18/8 Stainless Steel Small Cookie Scoop, 2-YEAR Warranty
- Rimmed baking sheets
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Amount Per Serving: Calories: 124 Total Fat: 9g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 27mg Carbohydrates: 12g Fiber: 2g Sugar: 9g Protein: 2g