Coconut Macaroons
Complete list of ingredients and amounts can be found in the recipe card below.
You might notice that my coconut macaroon recipe doesn’t call for flour or sweetened condensed milk. without the chocolate!
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These tender are crisp on the outside and chewy on the inside, bound together with whipped egg whites and dipped in rich semi-sweet chocolate. They’re naturally gluten-free and dairy-free (aside from optional chocolate).
20 cookies
These tender are crisp on the outside and chewy on the inside, bound together with whipped egg whites and dipped in rich semi-sweet chocolate. They’re naturally gluten-free and dairy-free (aside from optional chocolate).
Serving: 1cookie, Calories: 169kcal, Carbohydrates: 17g, Protein: 2g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 1mg, Sodium: 122mg, Potassium: 126mg, Fiber: 2g, Sugar: 15g, Vitamin A: 4IU, Vitamin C: 0.1mg, Calcium: 9mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
- halfway through the baking time to ensure that the cookies brown evenly.
- , use dairy-free chocolate or skip the chocolate altogether.
- once all the cookies are dipped, drizzle it over the top!
- My Crème Anglaise sauce uses three of them, so they won’t need to go to waste.
They likely have too much coconut and/or too little binder. Be sure to use the whites from large eggs so that you have enough egg whites to hold the cookies together.
Excess liquid or under-whipped egg whites let sugar and moisture pool under the cookies. Measure liquids carefully and whip the whites to stiff peaks.
If you find that your coconut macaroons look perfect on the outside but are soggy or raw in the center, you may want to check on your oven temperature. I recommend picking up an inexpensive oven thermometer.
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