Moist Gluten Free And Dairy Free Coconut Macaroons Recipe+ Video
Gluten free dairy free coconut macaroons with a subtle maple vanilla flavor made with healthy ingredients. These drop cookies are made of shredded coconut, naturally sweetened without refined sugar or condensed milk and finished with a drizzle of dairy free melted chocolate. These dairy free macaroons are crisp on the outside and perfectly moist and chewy inside. They’re also grain free, gluten free, dairy free (without condensed milk) and paleo friendly.
Heat oven to 350° F. Line a baking sheet with parchment paper.
Make The Coconut Macaroons
Whisk the eggs whites (cold) in a large bowl with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes. Add vanilla and salt. With the machine running slowly add the maple sugar until dissolved and the egg white mixture becomes stiff (just like a meringue).
Fold in the melted butter and the coconut shreds, gently stir to combine.
Bake The Macaroons
Using a small ice cream scoop, drop the batter in mounds 1 inch apart on the prepared baking sheet. Bake, until golden brown, approximately 18-20 minutes; let cool completely.
Prepare The Chocolate Drizzle
In a double boiler on the stove, melt the chocolate chips with 2 tbsp plant milk stirring until smooth. Drizzle the chocolate on top of the macaroons.
Video
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Notes
Tips for Making Gluten Free Dairy Free Macaroons
When scooping the balls for the macaroons, make sure they are tightly packed before laying them on the parchment paper or they will fall apart.
For more and smaller coconut macaroons, use a 1.5-tablespoon cookie scoop, in the video I used a larger one (2.5 tbsp - size).
There results depend on the brand of coconut you purchase, make sure the final "dough" is not too wet (there shouldn't be anything dripping, you should get a soft fluffy mass) nor too dry, adjust accordingly.
You can also use coconut condensed milk (1/4 cup) and leave out the maple sugar, just add it together with the melted butter.