These Salted Chocolate Coconut Macaroons are SO easy to make and impressive! They’re moist, chewy and absolutely delicious. You can whip these up for last minute company in under 20 minutes with just a few simple ingredients.

Coconut Macaroons are one of the easiest cookies to make, all you need is a bowl, spoon, and a few ingredients. We gave ours a drizzle of chocolate and topped them with a sprinkle of coarse pink salt to make them extra delicious (we used the new Windsor one). The dark chocolate was our favourite, but you can experiment with white or milk as well! I’m a sucker for that whole sweet and salty vibe.

These are naturally gluten-free which I love as we have a few members in our family who can’t tolerate gluten.  If you have someone who is highly sensitive make sure to use gluten free coconut – it’s hard to find but most natural food stores have it as some coconut is cross contaminated.  I only found unsweetened gluten free coconut, so if all you have is unsweetened coconut just add 1/2 cup sugar to the recipe.

For more holiday cookies you can try these Gingersnap Cookies, these Cornflake Chews, or my No-Bake Chocolate Haystack cookies.

Happy baking and Merry Christmas!!!

Salted Chocolate Coconut Macaroons

Print

Salted Chocolate Coconut Macaroons

So easy to make, these gluten free coconut macaroons are soft and chewy and so delicious! Add 1/2 cup of sugar to the recipe if all you have on hand is unsweetened coconut. These freeze well.

Course Baking

Cuisine American

Keyword American, cookie, Macaroni, Macaroon

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2 dozen

Author Fraiche

Ingredients

• 2 ½ cups sweetened shredded coconut*
• 4 large egg whites
• 1 teaspoon vanilla extract
• pinch fine pink salt (we used Windsor brand)
• ½ cup chocolate chips or chunks (dark, white or milk)
• ½ teaspoon coarse pink salt (we used Windsor brand)

Instructions

1. Preheat your oven to 325 F and line a large baking sheet with parchment paper.
2. In a medium bowl combine the shredded coconut, egg whites, vanilla, and fine salt. Mix until well combined.
3. Scoop a tablespoon of the coconut mixture onto the prepared baking sheet about 1” apart.
4. Bake until just golden brown, around 14 – 16 minutes, rotating the pan half way through. Transfer the macaroons to a cooling rack and let cool completely.

5. Microwave the chocolate for 30-60 seconds until melted. Drizzle over the macaroons and top with a light sprinkle of coarse salt if desired.

Recipe Notes

*Note: if using unsweetened coconut, add ½ cup of sugar to the recipe. Use certified gluten free coconut if you are serving this to someone who is sensitive.

This recipe was originally created for Windsor as a sponsored social media post.  

All opinions are my own.