Coconut Macaroons with Vanilla (No Gluten, No Nuts)
chewy, sweet treats are perfect for anyone avoiding gluten and nuts but still craving something delicious. Made with coconut and a hint of vanilla, they’re simple to whip up and sure to satisfy your dessert cravings.
Prep Time15 min
Cook Time21 min
Total Time36 min
Difficulty
Medium
Expert Cooking Tips
Use unsweetened shredded coconut for a more intense coconut flavor.
Make sure to beat the egg whites until stiff peaks form for the best texture.
Allow the macaroons to cool completely on a wire rack to prevent sogginess.
Ingredients
0/6
Why This Recipe Stands Out
These treats are naturally sweet and chewy, making them a perfect allergy-friendly dessert. They combine the tropical flavor of coconut with a hint of warm vanilla, creating a simple yet satisfying bite. Plus, they are free from gluten and nuts, suitable for many dietary needs.
Step 1
Warm your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a big bowl, mix together the coconut, flour, and a pinch of sea salt. Then, add the coconut milk, honey, and vanilla extract, stirring everything until it’s well combined. Use a tablespoon to drop dollops of the mixture onto the prepared sheets.
Step 2
Pop them in the oven and bake until the bottoms turn golden and the tops just start to brown, which usually takes about 20 minutes. Let the macaroons cool on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely, around 20 more minutes.
Step 3
While they cool, melt the chocolate chips in a microwave-safe bowl by heating in 15-second bursts, stirring in between, until smooth – this should take between 1 to 3 minutes. Once melted, dip either the tops or bottoms of the macaroons into the chocolate, letting any extra drip off. Set them on waxed paper and let the chocolate firm up for about 10 minutes before enjoying.
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
How To Plate This Dish
They taste great on their own or paired with fresh fruit like berries or mango slices. You can also dip the bottoms in melted dark chocolate for an extra treat. Serve them with a cup of tea or coffee for a cozy snack.
Storage Tips
Store in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use sweetened shredded coconut instead of unsweetened?
Yes, but reduce or skip the honey since sweetened coconut adds extra sugar.
How do I store these macaroons to keep them fresh?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I use regular milk instead of coconut milk?
You can, but it may affect the flavor and texture since coconut milk adds richness.
What can I use instead of honey for a vegan option?
Maple syrup or agave nectar work well as vegan-friendly sweeteners.
How do I prevent the chocolate from melting too quickly when dipping?
Let the macaroons cool completely and dip quickly, then place them on waxed paper to set in a cool area.
Can I make these macaroons ahead of time?
Yes, prepare and store them in the fridge; just bring to room temperature before serving.
Is it necessary to use parchment paper on the baking sheets?
It helps prevent sticking and makes cleanup easier, but you can also use a silicone baking mat.
Can I add mix-ins like dried fruit or spices?
Yes, small amounts of dried fruit or spices like cinnamon can be added for extra flavor.
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