Chewy Coconut Macaroons Dipped in Dark Chocolate
Chewy inside, crisp on top, dipped in dark chocolate. Naturally gluten-free and made from five things you probably already own.
Macaroons (not macarons — a different animal entirely) are one of the easiest cookies going. Anyone who can whisk an egg white can make these.
They sit alongside the peanut butter cookies in the flourless-cookie family, and are just as reliable.
Ingredients
- 3 cups (240g) unsweetened shredded coconut
- ⅔ cup (130g) sugar
- 3 egg whites
- 1 teaspoon vanilla extract
- Pinch of salt
- 150g dark chocolate, for dipping
Instructions
- Heat the oven to 165°C (325°F) and line a tray with parchment.
- Mix coconut, sugar, egg whites, vanilla and salt in a bowl until sticky and well combined.
- Scoop packed tablespoons onto the tray, shaping into little pyramids.
- Bake 18–22 minutes until the tips are deep golden. Cool on the tray.
- Melt the chocolate gently. Dip the bases of the cooled macaroons in chocolate, set on parchment, and let firm up.
Cooking tips
- Press the mixture firmly when shaping — loose macaroons crumble.
- Unsweetened coconut is key. Sweetened makes them cloying.
- Store in an airtight container for 5 days.
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