EASY Chocolate Dipped Coconut Macaroons! Gluten Free Coconut Cookies

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is lower in sugar, while evaporated milk is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be more economical.

Add 14 ounces of unsweetened shredded coconut to a bowl.

Add ¾ cup of sweetened condensed milk, 1 teaspoon of vanilla, ½ teaspoon of salt, and 2 tablespoons of melted butter to the bowl.

Stir until everything is combined.

Add 2 egg whites to a stand mixer and whip on high until you get stiff peaks.

Fold the egg whites into the coconut mixture until combined.

Portion the cookies onto a baking sheet using a large cookie scoop, packing it into the scoop since the mixture is a little dry.

Bake at 325°F for 20-25 minutes until the macaroons are slightly golden brown on the top.

Melt 8 ounces of chocolate and dip each macaroon and/or drizzle on top.

Place them upside down to keep a smooth finish on the bottom.

Stick them in the fridge for a few minutes to set the chocolate faster.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens