Irresistible CHEWY GLUTEN-FREE COCONUT MACAROONS in 30 Mins

Okay, so you know how sometimes you just NEED something sweet, but you also want to, like, *not* feel terrible about it later? Enter: coconut macaroons! And guess what? When you make them right – with just coconut – they’re naturally gluten-free! Seriously, these CHEWY GLUTEN-FREE COCONUT MACAROONS are kinda magical.

I’ve been messing around with gluten-free baking for ages (oops, sometimes it’s a DISASTER!), and these? These are a total win. They’re so easy, even *I* can’t mess them up. Plus, they’re seriously chewy – not those dry, crumbly things you get at the store. Trust me, these simple ingredients turn into the perfect little gluten-free treat!

Why You’ll Love These CHEWY GLUTEN-FREE COCONUT MACAROONS

Seriously, you guys, these aren’t just *any* macaroons. They’re special! Here’s why you’re gonna be obsessed:

Simple and Quick

I’m all about easy, and these are IT! Minimal prep, super straightforward steps… you’ll be munching on delicious CHEWY GLUTEN-FREE COCONUT MACAROONS before you know it!

Delightfully Chewy Texture

Okay, this is my favorite part. They’re SO chewy! Not dry or crumbly like some others. They’ve got this amazing, satisfying texture that’s just… *chef’s kiss*.

Naturally Gluten-Free

Yep, you read that right! If you’re avoiding gluten (like me, sometimes!), these are your new best friend. No weird flours or complicated swaps needed!

Rich Coconut Flavor

If you’re a coconut lover, get ready to swoon. These are packed with that amazing, sweet coconut flavor. It’s like a little tropical vacation in every bite!

Perfect for Any Occasion

Holidays? Parties? Just a random Tuesday? These CHEWY GLUTEN-FREE COCONUT MACAROONS are always a good idea. Seriously, they’re the perfect little treat for *any* time!

Ingredients for CHEWY GLUTEN-FREE COCONUT MACAROONS

Alright, let’s talk ingredients! Nothing too crazy here, just a handful of simple things you probably already have. The star of the show is obviously coconut, but there are a few other key players to make these CHEWY GLUTEN-FREE COCONUT MACAROONS extra special!

Unsweetened Shredded Coconut

You’ll need 1.5 cups + 1 tablespoon (that’s 160g!) of Bobs Red Mill unsweetened shredded coconut. Make sure it’s UNsweetened… we’re adding our own sweetness, trust me!

Almond Flour

Grab 2 tablespoons of Bobs Red Mill super-fine blanched almond flour. The super-fine part is important – it makes a difference in the texture!

Kosher Salt

Just a pinch! 0.25 teaspoon of kosher salt to balance out all that sweetness.

Granulated Sugar

We’re using 0.75 cup (or 150g) of regular granulated sugar for these.

Water

Just 1.5 tablespoons of water… nothing fancy!

Pure Vanilla Extract

A good splash of vanilla – 0.5 teaspoon of the pure stuff, please! Imitation vanilla is just… sad.

Egg Whites

Two egg whites, and make sure they’re at room temperature! It really does make a difference, I promise!

Bittersweet Chocolate

For dipping (optional, but highly recommended!), you’ll need 2.5 ounces of bittersweet chocolate, finely chopped. I like to use around 70% cacao, but go with what you love!

How to Make CHEWY GLUTEN-FREE COCONUT MACAROONS: Step-by-Step Instructions

Okay, buckle up, because we’re about to make some seriously amazing CHEWY GLUTEN-FREE COCONUT MACAROONS! Don’t worry, it’s easier than you think. Just follow these steps, and you’ll be golden (and coconut-y!) in no time.

Preparing the Coconut Mixture

First things first, grab a big bowl and whisk together that 1.5 cups + 1 tablespoon of unsweetened shredded coconut, 2 tablespoons of almond flour, and 0.25 teaspoon of salt. Just get it all nice and mixed up, then set it aside for a sec.

Next, in a small saucepan, you’re gonna heat 0.75 cup of sugar, 1.5 tablespoons of water, and 0.5 teaspoon of vanilla extract over low heat. Stir it occasionally until the sugar melts completely. Let it cook for another 30 seconds after that. Now, pour that hot sugar syrup over your coconut mixture. This is where it gets fun! Use a rubber spatula to scrape *every* last bit of sugar out of the pan. Don’t waste any!

Mix it all up with the spatula until it cools down a bit. Then, get your hands in there! Yes, really! Massage the coconut mixture with clean hands until it’s *completely* combined. This helps everything stick together, trust me.

Incorporating the Egg Whites

While the coconut mixture is cooling slightly, whip those 2 egg whites in a small bowl until they’re nice and frothy. You don’t want stiff peaks here, just frothy! Think bubble bath, not meringue. Gently fold those egg whites into the coconut mixture until everything’s just combined. Don’t overmix!

Resting the Dough

Okay, this is important: Let the mixture rest for 30-60 minutes. I know, it’s hard to wait! But this resting time is crucial! It lets the coconut soak up all that moisture, which is what gives you that amazing chewy texture. Trust me, don’t skip this!

Baking the Macaroons

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper (this is a MUST, or they’ll stick!). Now, using a mini cookie scooper (or just a couple of spoons), scoop about 1 tablespoon of the coconut mixture and form it into little mounds on the baking sheet. Space them about an inch apart.

Bake them on the middle rack for 18-20 minutes, but keep a close eye on them! Rotate the pan halfway through to make sure they’re browning evenly. You want them to be golden brown on the outside. They can burn easily, so watch them like a hawk!

Let them cool for about 5 minutes on the pan, then transfer them to a wire rack to cool completely. Almost there!

Chocolate Dipping (Optional)

Okay, this part is totally optional, but seriously, why would you skip it?! Chop up that 2.5 ounces of bittersweet chocolate. Melt about three-quarters of it in a microwave-safe bowl, heating it in 45-second intervals, then 15-30 second intervals, stirring after each, until it’s *almost* melted. Then, stir in the remaining chocolate until it’s all smooth and melted. This helps prevent the chocolate from seizing up – nobody wants that!

Dip the bottoms of the cooled macaroons in the melted chocolate (about one-eighth inch up the side), then pop them back on the parchment paper while the chocolate sets. You can even sprinkle them with a little extra coconut if you’re feeling fancy!

Tips for Perfect CHEWY GLUTEN-FREE COCONUT MACAROONS

Want to take your CHEWY GLUTEN-FREE COCONUT MACAROONS from good to AMAZING? Of course you do! Here are a few little secrets I’ve learned along the way:

Don’t Skip the Resting Time

Seriously, this is the BIGGEST one! That 30-60 minute rest isn’t just for kicks. It lets the coconut soak up all the moisture, which is what gives you that super chewy texture. Skip it, and you’ll end up with dry, sad macaroons. Nobody wants that!

Use Room Temperature Egg Whites

Okay, I know it’s annoying to remember, but room temperature egg whites whip up so much better! They create more volume, which makes for lighter, chewier macaroons. Just take them out of the fridge about 30 minutes before you start baking.

Watch the Baking Time Closely

These little guys can go from golden brown to burnt in a flash! Keep a *very* close eye on them during the last few minutes of baking. Every oven is different, so start checking them around 18 minutes. You want them golden, not black!

Quality of Ingredients

This goes for just about everything, but especially these CHEWY GLUTEN-FREE COCONUT MACAROONS: use good quality ingredients! Real vanilla extract, fresh coconut… it all makes a difference in the final taste. Treat yourself!

Ingredient Notes and Substitutions for CHEWY GLUTEN-FREE COCONUT MACAROONS

Okay, so let’s say you’re missing an ingredient or just wanna switch things up a bit. No problem! Here are a few notes on possible substitutions for these CHEWY GLUTEN-FREE COCONUT MACAROONS.

Coconut Options

We’re using unsweetened shredded coconut here, and I really think it’s the best way to go. But, if you only have sweetened coconut on hand, you *can* use it. Just reduce the amount of granulated sugar in the recipe by about 2 tablespoons, okay?

Almond Flour Alternatives

Almond flour gives these macaroons a lovely texture, but if you’re allergic or just don’t have any, you *could* try another gluten-free flour like tapioca flour or even a gluten-free all-purpose blend. Just be warned that it might change the texture a bit. I haven’t tested it myself, so experiment at your own risk!

Chocolate Variations

Okay, the chocolate dipping part is where you can really let your creativity shine! I love bittersweet chocolate for that slight bitterness that balances the sweetness of the coconut, but you could totally use dark chocolate, milk chocolate, or even white chocolate! Go wild!

Storing Your CHEWY GLUTEN-FREE COCONUT MACAROONS

Alright, so you’ve made a batch of these amazing CHEWY GLUTEN-FREE COCONUT MACAROONS… and you haven’t eaten them all in one sitting (impressive!). Here’s how to keep them fresh and delicious!

Storage Instructions

The best way to store these is in an airtight container at room temperature. They’ll stay nice and chewy for up to a week… if they last that long! Seriously, mine are usually gone in a day or two!

Freezing Instructions

Wanna keep ’em around even longer? You can totally freeze these! Just pop them in a freezer-safe container (again, airtight is key!) and they’ll be good for up to a month. When you’re ready to eat them, just let them thaw at room temperature. They might lose a tiny bit of their chewiness, but they’ll still be delicious, promise!

Frequently Asked Questions About CHEWY GLUTEN-FREE COCONUT MACAROONS

Got questions about these CHEWY GLUTEN-FREE COCONUT MACAROONS? I got you! Here are a few of the most common things people ask me:

Are these macaroons really gluten-free?

Yep, they *are*! But here’s the thing: you gotta be careful about cross-contamination. Make sure all your ingredients (especially that almond flour!) are certified gluten-free. And if you’re super sensitive, double-check that your baking equipment is squeaky clean, too!

Can I use sweetened coconut?

You *can*, but you’ll need to adjust the sugar! Sweetened coconut is, well, sweet! So, if you’re using it, reduce the granulated sugar in the recipe by about 2 tablespoons. Otherwise, they’ll be WAY too sweet. Trust me, I’ve been there!

My macaroons are too dry. What did I do wrong?

Hmm, a few things could be happening. First, make sure you’re not overbaking them! They should be golden brown, but not burnt. Also, did you skip the resting time? That’s super important for moisture! And finally, make sure you’re measuring your ingredients correctly. Too much flour can dry them out, too.

Can I add other flavors to these macaroons?

Absolutely! Get creative! A little citrus zest (lemon or orange) would be amazing. Or, you could add a pinch of cinnamon or nutmeg for a warm, cozy vibe. You could even stir in some chopped nuts or dried fruit. Go wild and make them your own!

Nutritional Information for CHEWY GLUTEN-FREE COCONUT MACAROONS (Disclaimer only)

Okay, so everyone always asks about the nutrition facts… but here’s the deal: I can’t give you exact numbers! It really depends on the brands you use, the size of your eggs… you know, all that stuff. So, just a heads up: any nutritional information isn’t a guarantee, okay? Just enjoy these CHEWY GLUTEN-FREE COCONUT MACAROONS in moderation!

Enjoy Your Homemade CHEWY GLUTEN-FREE COCONUT MACAROONS!

Okay, go make these! Seriously! And then, pretty please, leave a comment and let me know what you think! Share a pic, too! Happy baking!

Print