Crisp on the outside, chewy on the inside, and drizzled all over with melted chocolate, these perfect coconut macaroons are simple, tasty bites of heaven. Made with zero flour, they make the best Passover dessert or anytime gluten-free gift for friends and family. Plus, they’re super easy to make and require just a few ingredients, so they’re also the ideal gluten-free dessert to prep at the beginning of the week and enjoy anytime you get that sweet treat craving.
What you’ll need for coconut macaroons
Our best-ever coconut macaroons call for just 6 ingredients (yes, really!), including salt. Sweetened condensed milk is the most important ingredient— it’s thick, creamy, sticky-sweet, and provides instant flavor with little effort. Plus, this recipe calls for the whole 14-ounce can, so you don’t have to worry about wasting one drop.
Next, you’ll just need almond extract (or vanilla, depending on your flavor preference), salt, shredded coconut, almond flour, and chocolate. You probably have most of these ingredients in your pantry right now!
How to make coconut macaroons
This one-bowl recipe starts by whisking together the sweetened condensed milk, almond extract, and salt. Pop it in the refrigerator and chill until it firms up and the coconut absorbs some of the milk. This makes it easier to shape.
Drop heaping tablespoon-sized balls onto a cookie sheet lined with parchment (or coated with non-stick spray). Bake at 350℉ until golden brown around the edges, which takes about 15 to 16 minutes.
Once cool, dip the bottoms of the macaroons in melted chocolate, then drizzle the tops with chocolate. Wait for the chocolate to set, then dig in!
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