Coconut Macaroons are a gluten free cookie 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
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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
Whip eggs with a mixer until stiff peaks are formed.
Fold in salt, vanilla and sugar.
Fold in coconut.
Place rounded scoops of coconut mixture on a baking sheet lined with a silicone liner or parchment paper.
Bake in a preheated 325 degree oven for 18-20 minutes.
Allow cookies to cool slightly. Remove from baking sheet and continue cooling on baking rack.
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.
Using a spoon, drizzle chocolate over cooled cookies. Allow chocolate to cool and set-up before serving.