Quick & Easy Coconut Macaroons Recipe
Easy coconut macaroons made without condensed milk and gluten-free - they're not only incredibly delicious but also lower in sugar. They are a yummy dessert option for everyone!
Servings: 24 cookies
Calories: 127kcal
Equipment
- large baking sheet 21"x15" (or two smaller)
- Silicone liner or parchment paper
- Tablespoon size cookie scoop
Ingredients
Instructions
- Heat oven to 350 degrees. Line a large baking sheet with silicone or parchment.
- Mix coconut, sugar, starch, egg whites, and vanilla in the bowl of a stand mixer and mix 1 minute with the paddle attachment. Alternately, use a hand-held mixer or a strong arm and a wooden spoon for the minute.
- Let the mixture sit for 5 minutes.
- Use a tablespoon cookie scoop to portion the dough into mounds on the prepared cookie sheet, about an inch apart (they don't spread). With wet fingers, shape the cookies into smooth mounds with no coconut pieces sticking out.
- Bake for 12 to 15 minutes until the bottoms look brown and some of the tops are browning (don't cook too long-the cookies pictured were baked 12 minutes).
- Let the cookies sit on the pan for about 5 minutes before transferring to a wire rack to cool completely. TIP: if you are coating the cookies in chocolate, keep the lined pan available to set them on.
- Optional chocolate coating: Melt the chocolate in a small glass bowl in the microwave for 1 minute, stirring until smooth (microwave a few seconds more if needed). OR melt in a small pot over low heat, stirring constantly until smooth.
- Dip the bottoms of the macaroons in the chocolate, allowing excess to drip off, and then set them back on the lined baking sheet.
- For chocolate drizzle: After all the bottoms have been coated, scrape the remaining chocolate into a small baggie. Clip the corner a tiny bit and then press the chocolate out of the baggie over the cookies in a zig-zag drizzle.
- Place the baking sheet in the refrigerator to set, 15 to 30 minutes before serving.
Notes
Storage:
- Store the cookies in an airtight container in the refrigerator for about a week.
- You can freeze for longer storage, up to 6 months, even with the chocolate coating.
Nutrition
Serving: 1cookie | Calories: 127kcal | Carbohydrates: 12g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 11mg | Potassium: 90mg | Fiber: 2g | Sugar: 9g | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.4mg
