Gluten Free Coconut Cookies with a drizzle of chocolate
When I was growing up my mom made a ton of cookies. With six kids in the house, they always disappeared quickly. She also purchased store-bought cookies to keep up with the hungry kids. Those disappeared just as quickly, except when she bought coconut macaroons.
My mom and I were the only ones that loved those coconut cookies! I guess it was all fair though. When she made peanut butter cookies, I was the only one who didn’t like those!
I was able to eat more than my fair share of those coconut cookies! I don’t know if my siblings’ tastes regarding coconut has changed, but I do know my dad still isn’t a fan. I still love coconut as much as ever!
In my household today, all three kids, hubby and I love all things coconut. When making these Coconut Macaroons I had to hide them to ensure they didn’t all disappear immediately.
The ingredients for these cookies are simple – sweetened coconut, egg whites, sugar, salt and vanilla. That’s it! No flour added! These cookies are gluten free!
I added a drizzle of milk chocolate on top. My mom’s store-bought cookies from years ago did not have any chocolate. I love the combination of coconut and chocolate but adding the chocolate is completely optional.
Steps for Making Coconut Macaroons
- Beat egg whites until stiff peaks are formed
- Fold in sugar, vanilla and salt
- Fold in coconut
- Form cookies
- Bake cookies
- Drizzle on chocolate
- Eat cookies!
Other Great Cookie Recipes:
- Toffee Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Oatmeal Cranberry Cookies
- Carrot Cookies
- Chocolate Crinkles
- Peppermint Sugar Cookies
Coconut cookies with a drizzle of chocolate. These delicious cookies are gluten free.
- 4 egg whites
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 cup sugar
- 4 cups sweetened coconut
- 1/3 cup chocolate chips
- 1 teaspoon shortening
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Whip eggs with a mixer until stiff peaks are formed.
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Fold in salt, vanilla and sugar.
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Fold in coconut.
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Place rounded scoops of coconut mixture on a baking sheet lined with a silicone liner or parchment paper.
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Bake in a preheated 325 degree oven for 18-20 minutes.
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Allow cookies to cool slightly. Remove from baking sheet and continue cooling on baking rack.
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Place chocolate chips and shortening in a microwave proof bowl. Microwave for 30 seconds at a time, stirring after each time. Continue until chocolate is smooth.
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Using a spoon, drizzle chocolate over cooled cookies. Allow chocolate to cool and set-up before serving.
Other Great Recipes to Try
Cranberry Orange Swirl Cookies
Raspberry Bow Tie Cookies
Chocolate Crinkles
19 Comments
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November 19, 2018 at 5:42 amThis is one of my and my mom’s favorites too! Nothing beats a soft and chewy coconut macaroon! Pinned!
Kathy
November 20, 2018 at 5:43 amI totally agree!
Dawn - Girl Heart Food
November 19, 2018 at 6:09 amI grew up on these and peanut butter cookies and love both! They always remind me of the holidays. Can’t wait to try these – they look delicious, Kathy 🙂
Kathy
November 20, 2018 at 5:50 amYou would have been a happy girl in my house growing up!
Stacey @ The Sugar Coated Cottage
November 19, 2018 at 5:04 pmWhat great cookie, I think I died and went to heaven! I hated coconut as a kid, I think it was the texture. Now Im all about the coconut. Take care!
Kathy
November 20, 2018 at 5:55 amIt’s funny how our tastes change over the years! Just think of all the delicious things we missed out on as kids!
Mary Ann | The Beach House Kitchen
November 19, 2018 at 5:52 pmI LOVE coconut, but I’m the only one here that does. Both my boys and my husband aren’t fans. But that means I get to enjoy these all by myself Kathy! Woohoo!
Kathy
November 20, 2018 at 5:55 amYep….these babies would be all for you!
David @ Spiced
November 20, 2018 at 5:25 amWow, I had no idea that coconut macaroons are so easy to make! I could have a batch of these whipped up in the kitchen in no time flat. I hear ya about coconut, though. I personally love it, but I know it can be a polarizing flavor. Coconut + chocolate is a thing of beauty, so that’s a great addition here! I know these wouldn’t last long at all in our house. Plus, these would be a unique addition to a holiday cookie tray! Hope you and the family have a very happy Thanksgiving, Kathy!
Adina
November 21, 2018 at 1:01 amMacaroons are always a good idea, easy to make, delicious and a great way of using leftover egg whites (I always have some in the freezer). I usually make hazelnut or almond macarrons, but these coconut ones look perfect.
Kendra
November 21, 2018 at 9:57 amI love that these are gluten free! They look so yummy! A perfect treat to keep around during the holidays!
Fred G
November 21, 2018 at 10:45 amThe chocolate is a good addition
Kathy
November 22, 2018 at 6:37 amThanks! 🙂
Nicoletta De Angelis Nardelli
November 21, 2018 at 10:47 amI think that the drizzle of chocolate on top looks beautiful and it would be such a great pair for the coconut. Lovely cookies, perfect for the upcoming holidays so that also the gluten intolerant people can enjoy them.
Kathy
November 22, 2018 at 6:37 amA little chocolate is always a good thing! 🙂
Natalie
November 21, 2018 at 9:37 pmI love coconut macaroons! Look so delicious!
Kathy
November 22, 2018 at 6:36 amThank you!
Cheryl
November 25, 2018 at 5:01 pmWow! Those look great! I also love chocolate macaroons. 2 months ago I was visiting a candy shop in Oregon that had dozens of flavors of popcorn. I bought 3 bags. One of them was chocolate macaroon! Yummy! My only regret is that I bought a small bag instead of the large bag. It looks like I’ve got some baking ahead of me here!
Kathy
November 27, 2018 at 5:48 amChocolate macaroon popcorn! Wow!!!