Gluten Free Chocolate Dipped Coconut Macaroons

I am not necessarily the type of die-hard baker who loves to bust out the sugar cookie recipes and go to town with royal frosting creating slick works of art for the holidays. It’s not that I don’t enjoy biting the head off a cute gingerbread man as much as the next person, but I tend to like easy when it comes to baking. I like fun flavors, few ingredients, and smells that make my home smell incredible. Hahaha, how is that for sensory!

I have been making these coconut macaroons since I was a child baking in my mom’s 1950’s vintage oven. They are the perfect amount of crispy and chewy which makes them a total favorite. However, it’s the fact that I never have to look up a recipe to make them that keeps me busting them out every Christmas. It is literally a bag of coconut and a can of condensed milk that makes the magic. You can’t go wrong with these!

Don’t you just love classic dump and mix recipes? They are so satisfying. Just dump in five ingredients: condensed milk, coconut, vanilla, pecans and a pinch of salt. Mix and bake!
Note: the added sensory bonus is getting to play with your food…the mix is wonderfully sticky! It makes me feel like Winnie the Pooh.

Once the cookies have cooled, dip them in melted chocolate. The complete recipe below gives you instruction in seeding chocolate. Sounds fancy, right?

I used 72% cacao chocolate to give a luscious dark bitterness that pairs perfectly with these rich macaroons. My favorite is simply Trader Joe’s 1 lb bar of 72% cacao chocolate bars…they melt beautifully and taste AMAZING!

The seeded chocolate dried beautifully without separating. These are somewhere between a cookie and a candy, I think. Either way, they make the perfect holiday gift, hosting gift, or contribution to a beautiful dessert spread.
Get ready to lick your fingers!

Gluten Free Chocolate Dipped Coconut Macaroons
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A "wow" Christmas cookie with only 5 ingredients.  These whip up easily and they are oh-so delicious.  If you love chocolate and coconut, these will soon become a favorite!

Course: Dessert
Cuisine: Cookies, Gluten Free
  • 1 can condensed milk
  • 1 bag shredded coconut
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/2 cup pecans
  • 1 cup dark chocolate chopped
  1. In a large bowl, thoroughly mix the condensed milk, shredded coconut, vanilla and pecan.

  2. Scoop the cookie "dough" onto a parchment lined cookie sheet and bake at 350F for 20-30 minutes.  You are looking for them to caramelize.  They will feel more solid but will still be delicate until they full cool.

  3. Once the cookies are cool, chop your chocolate.  Put 3/4 cup of the chocolate in a glass bowl and microwave in 30 second periods, checking in-between to see if it is all melted (you do not want to scorch the chocolate).  Then, add the remaining 1/4 cup of chopped chocolate and mix well until all the chocolate is melted and the temperature comes down to 88-90F.  This is called seeding the chocolate, and will prevent the chocolate from separating when it cools on the cookies.

  4. Dip the cookies in the chocolate and let dry/cool on a clean piece of parchment.  When all done, wrap them up to gift or enjoy right away 😉 

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