Chewy Chocolate Dipped Gluten-Free Coconut Macaroons Recipe

Welcome to week 3 of our Gluten-Free Holiday Dessert Recipes. Today we are featuring a recipe for classic chewy, gluten-free coconut macaroons that are dipped in chocolate. These delicious – and easy to make – macaroons will be a welcomed addition to any holiday cookie/dessert tray.  Plus, there are only four ingredients! This recipe brings keeping it simple to a whole new level.

Oh, and while the recipe recommends semi-sweet chocolate, feel free to use milk chocolate if you prefer. I’ve made it both ways and it’s always amazing. Plus, all the ingredients needed to make this recipe are included in our basic gluten-free baking pantry staples list.

Gluten-Free Chocolate Dipped Coconut Macaroons Recipe

Ingredients: 

For The Macaroon

• 3 1/2 pkgs (200 g each or 7 cups) flaked coconut
• 1 can (300 ml) Regular Eagle Brand® sweetened condensed milk
• 3 1/2 tsp (17.5 ml) vanilla extract

For The Chocolate Dip

• 1/2 cup of semi-sweet chocolate (or milk chocolate if you prefer)

Directions:

For The Macaroon

1. Combine coconut, Eagle Brand, vanilla extract; and mix well.
2. Place rounded spoonfuls or drop from mini ice cream scoop onto parchment, paper-lined cookie sheets.
3. Bake in preheated oven at 350ºF (180ºC) on middle rack of oven, twelve at a time, 10-12 min. or until browned around the edges. Remove immediately to wire racks; cool completely.

For The Chocolate Dip

1. Melt chocolate chips in a microwave-safe bowl or measuring cup. 
2. Microwave for 20 seconds and then stir. 
3. Continue stirring until chocolate is smooth. 
4. To avoid scorching the chocolate, you want it slightly under done-you still want to see whole chips. However, they should continue to melt when as you continue to stir it. 
5. Before dipping macaroons ensure that the chocolate is smooth. 
6. When you dip the macaroons scrape a bit of the excess off using a butter knife. The chocolate dip on these chewy gluten-free coconut macaroons can be customized as you wish. You can dip the bottom or side in melted chocolate or you could just as easily drizzle the chocolate over the top, using a fork for a more modern look or do both.
7. Then place the chocolate dipped macaroons on a parchment lined cookie sheet. Leave until the bottoms (or tops) are set. 

Tips: 

1. I use any coconut that I have, on hand, when I make these Macaroons. So if you have shredded and not flaked that’s perfectly fine. Also, if you have an extra cup or a little less coconut, the recipe works well with between 6-8 cups, that’s the sweet spot. 
2. When it comes to Eagle Brand sweetened condensed milk, if you have light then use it. Either way if you pack your macaroons tightly like I do, you may get a sweetened condensed milk “skirt” around the gluten-free coconut macaroons. If this happens don’t despair, using a clear pair of kitchen scissors simply trim the baked milk skirt. FYI, the baked skirt is delicious so you may end up eating the scrapes. You must remove the skirt before dipping in chocolate. 
3. If you don’t have an ice cream scoop, a rounded tablespoon or a regular tablespoon, will also work. To help release the scoop, line the tablespoon with a piece of plastic wrap. Keep using the same plastic wrap over and over. Be sure it doesn’t rip and get into the cookies. If using a regular spoon you can simply roll it into a slightly packed ball. 
4. Once the chocolate is completely set, store baked, dipped cookies in an air tight container, separating the layers with wax paper to enjoy throughout the holidays 

Enjoy a sweet treat this holiday season by trying these chewy chocolate dipped gluten-free coconut macaroons. When something is this delicious, and this simple to make, you know that you have a winning combination. 

Happy Holiday Baking

Gluten-Free Coconut Macaroons Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

For The Macaroon

• 3 1/2 pkgs (200 g each or 7 cups) flaked coconut
• 1 can (300 ml) Regular Eagle Brand® sweetened condensed milk
• 3 1/2 tsp (17.5 ml) vanilla extract

For The Chocolate Dip

• 1/2 cup or semi sweet chocolate (or milk chocolate if you prefer)

INSTRUCTIONS/NOTES/TIPS

For The Macaroon

1. Combine coconut, Eagle Brand, vanilla extract; mix well.
2. Using a mini ice cream scoop, place rounded scoopfuls onto parchment, paper-lined cookieUsing a  sheets.  If you don’t have an ice cream scoop, a rounded tablespoon or a regular tablespoon, will also work. To help release the scoop, line the tablespoon with a piece of plastic wrap. Keep using the same plastic wrap over and over. Be sure it doesn’t rip and get into the cookies. If using a regular spoon you can simply roll it into a slightly packed ball. 
3. Bake in preheated oven at 350ºF (180ºC) on middle rack of oven, twelve at a time, 10-12 min. or until browned around the edges. Remove immediately to wire racks; cool completely.

For The Chocolate Dip

1. Melt chocolate chips in a microwave-safe bowl or measuring cup. 
2. Microwave for 20 seconds and then stir. 
3. Continue stirring until chocolate is smooth. 
4. To avoid scorching the chocolate, you want it slightly under done-you still want to see whole chips. However, they should continue to melt when as you continue to stir it. 
5. Before dipping macaroons ensure that the chocolate is smooth. 
6. When you dip the macaroons scrape a bit of the excess off using a butter knife. The chocolate dip on these chewy gluten-free coconut macaroons can be customized as you wish. You can dip the bottom or side in melted chocolate or you could just as easily drizzle the chocolate over the top, using a fork for a more modern look or do both.
7. Then place the chocolate dipped macaroons on a parchment lined cookie sheet. Leave until the bottoms (or tops) are set. 
8. Once the chocolate is completely set, store baked, dipped cookies in an air tight container, separating the layers with wax paper to enjoy throughout the holidays 

NOTES/TIPS

Tips: 

1. I use any coconut that I have, on hand, when I make these Macaroons. So if you have shredded and not flaked that’s perfectly fine. Also, if you have an extra cup or a little less coconut, the recipe works well with between 6-8 cups, that’s the sweet spot. 
2. When it comes to Eagle Brand sweetened condensed milk, if you have light then use it. Either way if you pack your macaroons tightly like I do, you may get a sweetened condensed milk “skirt” around the gluten-free coconut macaroons. If this happens don’t despair, using a clear pair of kitchen scissors simply trim the baked milk skirt. FYI, the baked skirt is delicious so you may end up eating the scrapes. You must remove the skirt before dipping in chocolate. 

Did You Try This Recipe or These Tips?

How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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