Eggless Coconut Macaroons (Gluten-Free & Ready in 30 Minutes)
These golden Coconut Macaroons are completely eggless and gluten-free! Made with simple ingredients in under 30 minutes and are bursting with sweet coconut flavor, they’re the perfect easy treat for the holidays.
Yield: 12 servings
Equipment
- 9x13-inch Baking Sheet
- Spatula
Ingredients
Coconut Macaroon
- 215 g Unsweetened Shredded Coconut or unsweetened dessicated coconut
- 42 g Corn Starch or finely ground rice flour
- 144 g Powdered Sugar or icing sugar
- 140 ml Milk at room temp or see notes for options
- 1 tsp Vanilla Extract
- pinch Salt
- 60 g Dark Chocolate melted
Instructions
For the Coconut Macaroons
- In a mixing bowl, combine the coconut, powdered sugar, cornstarch, and salt.
- Add the milk and vanilla extract, then stir with a spatula until everything is well combined. The mixture should be slightly sticky, if it feels too dry, add a touch more milk until it holds together.
- Preheat your oven to 375°F (190°C) and line a baking tray with baking paper. Using a 2-tablespoon cookie scoop, portion out the dough or yon can scoop and roll it by hand.
- After each scoop, press the mixture firmly with your finger to help it hold its shape, then release it onto the prepared tray. Space the macaroons about 2 inches apart.
- Bake for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and let them cool completely on the tray.
- Once cooled, dip the bottoms of the macaroons in melted chocolate and place them on baking paper to set. After the chocolate has hardened, transfer the cookies to an airtight container. They’ll stay fresh for up to 1 week at room temperature.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Before making any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: Use dairy-free milk such as oat milk / almond milk / soy milk or coconut milk at room temp for vegan and dairy-free or whole milk of choice.
- Dark Chocolate: Use dark or semi-sweet baking chocolate chips/55% couverture chocolate/good quality 60% chocolate bar. To Make vegan, use dark chocolate or any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.
- Coconut: Use unsweetened shredded coconut or unsweetened dessicated coconut
- Flour: During our rounds of recipe testing using rice flour worked well as a binding agent but it left a slightly gritty mouthfeel so we opted for cornstarch for binding the dough.