Easy Coconut Macaroon Recipe with Chocolate Dip – Gluten-Free

Last Updated on 6 months ago by Neha Deshmukh

Easy Coconut Macaroon Recipe with Chocolate Dip – Gluten-Free

Hey everyone! If you’re looking for a simple, satisfying treat that’s also naturally gluten-free, you’ve come to the right place. These coconut macaroons with a chocolate dip are so easy to make, and honestly, they disappear pretty quickly in my house! I first made these when my niece came to visit, and she absolutely loved helping me dip them in chocolate – it’s a perfect recipe to get little ones involved in the kitchen.

Why You’ll Love This Recipe

These macaroons are wonderfully chewy, packed with coconut flavor, and the chocolate dip just takes them over the top. They’re perfect for a quick dessert, a sweet snack with your evening chai, or even a little homemade gift. Plus, they come together with minimal ingredients and effort – what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful macaroons:

• 2 small or 1 large Eggs
• 1/2 cup granulated white sugar (approximately 100g)
• A pinch of salt
• 1 1/2 cup unsweetened desiccated coconut (approximately 150g)
• 1/2 tsp vanilla extract (2.5ml)
• 1/2 cup semi-sweet chocolate (grated) (approximately 60g)
• 1/2 tsp unsalted butter (2.5ml)

Ingredient Notes

Let’s talk ingredients for a sec! Desiccated coconut is key here – it’s the finely shredded, dried coconut that gives these macaroons their signature texture. Don’t confuse it with coconut flakes, which are larger and won’t give you the same result.

As for the chocolate, quality really shines through. I prefer using a good semi-sweet chocolate, but feel free to experiment! You could use dark chocolate for a richer flavor, or even milk chocolate if you have a sweeter tooth. A little goes a long way, so about 60g is perfect.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a bowl, give the eggs a good beating until they become nice and foamy. This incorporates air, which helps with the texture.
3. Add the sugar, a pinch of salt, and vanilla extract to the eggs. Mix everything together really well until it’s nicely combined.
4. Now, stir in the desiccated coconut until it’s evenly distributed throughout the egg mixture. It should all come together into a slightly sticky dough.
5. Using a spoon (or a small cookie scoop if you have one!), drop rounded tablespoon portions of the mixture onto the prepared baking tray, leaving about 1 inch (2.5cm) between each one.
6. Pop the tray into the preheated oven and bake for 15-20 minutes. After about 10 minutes, give the tray a little rotate to ensure even baking. You’re looking for a lovely golden color.
7. Once baked, take the tray out of the oven and let the macaroons cool on a wire rack. This prevents them from getting soggy.
8. While the macaroons are cooling, let’s make the chocolate dip! Melt the grated chocolate and butter together in a double boiler (or a heatproof bowl set over a simmering pot of water), stirring until smooth and glossy.
9. Once the macaroons are cool enough to handle, dip the base of each one into the melted chocolate. Place them back onto the parchment paper to set.
10. If you’re feeling fancy, drizzle a little extra melted chocolate over the top! Let everything dry completely before serving.

Expert Tips

• Don’t overbake! Macaroons are best when they’re slightly chewy, not hard and crunchy.
• If your mixture seems too wet, add a tablespoon more of desiccated coconut.
• For a smoother chocolate dip, stir in a tiny drop of coconut oil.

Variations

• Vegan Adaptation: Swap the eggs for 3 tablespoons of aquafaba (the liquid from a can of chickpeas) – it works surprisingly well!
• Spice Level: My friend Priya loves adding a pinch of cardamom to the coconut mixture for a warm, fragrant twist.
• Festival Adaptations: These are amazing around Christmas! Add a drop of red food coloring to the chocolate for a festive touch, or sprinkle with edible glitter.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions. Just double-check your chocolate to ensure it’s also gluten-free.

Serving Suggestions

These macaroons are delicious on their own, but they’re also lovely with a cup of masala chai or a glass of cold milk. They make a wonderful addition to a dessert platter or a festive cookie box.

Storage Instructions

Store the cooled macaroons in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage – just thaw them completely before enjoying.

FAQs

What is the best type of coconut to use for macaroons?

Definitely desiccated coconut! It’s finely shredded and dried, which gives the macaroons their perfect texture.

Can I make these macaroons ahead of time?

Yes, you can! You can bake the macaroons a day or two in advance and store them in an airtight container. Dip them in chocolate just before serving for the best results.

How do I prevent my macaroons from spreading?

Make sure your oven is properly preheated, and don’t overcrowd the baking tray. Also, chilling the coconut mixture for about 15 minutes before scooping can help.

What’s the best way to melt chocolate without burning it?

Using a double boiler is the safest way. If you don’t have one, you can use a heatproof bowl set over a simmering pot of water, making sure the bottom of the bowl doesn’t touch the water. Stir frequently!

Can I add nuts or other flavors to these macaroons?

Absolutely! Chopped almonds, pistachios, or even a sprinkle of orange zest would be delicious additions.