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Looking for a simple-to-make, gluten-free sweet treat? Give these Easy Chocolate Macaroons a try! Sweet morsels of chewy baked coconut dipped in chocolate. SO good! And so easy to make!

The Best Gluten-Free Sweet Treat for Parties and Potlucks

These days, it’s rare for me to attend a gathering that doesn’t include at least a few folks who are eating gluten-free.

The desire to make sure everybody has something delicious to eat at parties and potlucks spurred me to create many gluten-free recipes. My gluten-free Swedish meatballs are a dish everybody loves, regardless of dietary restrictions. The same with my Grilled Chicken with Coconut Aminos.

But finding good gluten-free desserts or sweet treats can be a challenge. That’s especially true if you want something that’s quick and easy.

These Easy Chocolate Macaroons tick all the boxes! They’re so delicious! Sweet and chewy morsels of tender coconut dipped in chocolate. Kind of like a homemade Mounds bar!

The fact that they’re so easy to make is a huge plus.

You’ll only need 5 ingredients and a little time to make these scrumptious, gluten-free sweet treats at home.

Oh, and the best thing about those 5 ingredients? All five are easily available in the supermarket. In fact, you might have them in your pantry already.

Macaroons vs. Macarons — What’s the Difference?

Before we talk about how to make your own Easy Chocolate Macaroons, let’s clear up a potential misunderstanding.

Macaroons and Macarons are both delicious, bite-sized, sweet treats with similar-sounding names. But that’s where the similarity ends.

Macarons are absolutely divine French sandwich cookies. The sandwich part is made with almond flour, egg whites, and sugar. The filling can vary depending on the flavor you want.

As I said, they’re just divine; a classic French cookie. However, though macarons are absolutely worth the effort, they are not easy to make.

Macaroons are shredded coconut, sugar, and egg white baked in the oven. The finished look reminds me a little bit of haystack. I dip mine in melted chocolate to make them extra decadent.

In short, macaroons are simply divine, but far simpler to bake than macarons.

Now that we understand the difference, let’s talk about baking your own Easy Chocolate Macaroons!

What You’ll Need to Make Easy Chocolate Macaroons

Like I said, five simple ingredients, and all of them are easy to find in the market. Or check your pantry. You may have everything you need on hand already!

Sweetened Shredded Coconut – Any brand will do. Just make sure you cook it fresh. It should be moist and even a little sticky. If your coconut has been sitting in the pantry for a bit, it might be too dry to use.
Egg whites – you can either purchase a carton of egg whites at the market, or separate the whites from the yolks of whole eggs.
Granulated sugar
Vanilla extract – Vanilla is the classic, but you could experiment with other flavors if you’d like. Almond comes immediately to mind. Oh, and what about orange? Coconut, chocolate, and orange sound like a can’t-miss combo to me. I’m definitely trying that next time!
Chocolate – Use whatever type of chocolate is your favorite – milk chocolate, dark, or extra-dark. Should you not care for chocolate (I don’t understand this, but I’ve been told such people exist), then you can leave it out entirely. Macaroons are scrumptious with or without chocolate. So, choose your own adventure!

How to Make Easy Chocolate Macaroons

When I say easy, I’m not kidding. We’re basically talking about four steps – mix, shape, bake, and dip.

Mix

You’ll start by whisking together the egg whites, vanilla, and sugar. You don’t need to whisk for long, just long enough so the sugar is starting to dissolve a bit. A minute or two is plenty. Then, you’ll stir in the shredded coconut.

Shape

Next, you’ll take about a tablespoon of the coconut mixture and roll it into balls. I actually like to use a melon baller for this. It makes it easy to get a uniform size and is less messy. Just make sure you press the coconut into the ball or melon baller so it holds its shape while baking.

Bake

Macaroons are delicate, so you’ll line the baking sheet with parchment or bake on a Silpat baking mat. That way, they’re less likely to stick to the pan when you remove them. You’ll turn the pan halfway through the baking. They should be just turning golden brown when done.

Dip

You could melt the chocolate in a double boiler. But the microwave is so much easier.

Just put the chocolate in a microwave-safe bowl, and cook at 50% power for 30 seconds. Stir the chocolate. If it’s not totally melted, then cook at 15-second intervals until it is.

Dip the bottom of each macaroon into the melted chocolate and place it back onto the baking sheet to cool. Alternatively, you could also drizzle the melted chocolate over the top of your macarons. Let the chocolate harden completely before serving.