Macaroons - Gluten Free!
Prep time
Cook time
Total time
A coconut cookie that is crunchy on the outside and soft in the middle, that is dipped in smooth chocolate! (and it gluten free too!)
Recipe type: cookies
  • 2 cups of shredded coconut
  • 2 tablespoons of maple syrup
  • 1 teaspoon of vanilla essence
  • 2 eggs whites
  • ¼ teaspoon of salt
  • 100 g of dark chocolate melted
  1. Preheat oven to 180 degrees
  2. Line a baking tray with baking paper
  3. In a bowl, mix together the coconut, vanilla essence and maple syrup.
  4. In an electric mixer, beat the egg whites and the salt, till they are light and fluffy and peaks form. You should be able to hold the bowl upside down ....and they don't fall out!
  5. Gently fold the egg whites into the coconut mixture.
  6. Take a tablespoon amount and shape it into a round shape with another tablespoon.
  7. Bake for about 12-14 mins or until they start to go golden brown and then take them out of the oven
  8. Leave them on the tray to cool and then place them in the fridge to set for about 10 mins. (They need to set so they stay together and don't go crumbly)
  9. When they are cool, melt chocolate and dip the bottoms of the macaroons and place them on baking paper and place in the fridge for ½ hour. I also drizzle chocolate on top!
Recipe by Sparkles in the Everyday! at