Go Back

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


  • 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)


  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.