How To Make The Best Gluten Recipe

I developed Easy Coconut Macaroons that stay soft and chewy inside, are dairy free and low in sugar, and rely on just a few everyday ingredients for a surprising result.

I always thought macaroons were complicated until I landed on this small, stubborn recipe. It yields soft, chewy centers that make you pause mid-bite.

They’re dairy free, low in sugar, and somehow so simple I make them on a weeknight. Using unsweetened shredded coconut and just egg whites keeps the texture honest and the flavor bright.

I won’t pretend I got it right the first time, I didn’t, but once I nailed the balance it’s become my go-to. If you like curious desserts that feel fancy but are easy to throw together, look for Easy Coconut Macaroons and try one.

Ingredients

• Shredded coconut adds fiber, healthy fats and a chewy texture, makes it naturally sweet.
• Egg whites give protein, help bind and add a light, airy chew to cookies.
• Granulated sugar brings sweetness and crisp edges, but also adds simple carbs and more calories.
• Vanilla extract adds warm, aromatic notes, masking egginess and making flavor taste rounder.
• Fine sea salt balances sweetness, enhances flavors and cuts through overall richness.
• Cornstarch optional gives structure and keeps centers tender, good for softer, less sticky cookies.
• Dark chocolate optional adds bitterness, extra depth and some antioxidants, great for contrast.

Ingredient Quantities

• 3 cups (about 240 g) unsweetened shredded coconut
• 3 large egg whites
• 1/4 cup (50 g) granulated sugar
• 1 tsp vanilla extract
• 1/8 tsp fine sea salt
• 1 tbsp cornstarch (optional)
• 2 oz (about 60 g) dark chocolate, chopped (optional)

How to Make this

1. Preheat oven to 325 F (163 C) and line a baking sheet with parchment paper or a silicone mat.

2. In a clean bowl whip the 3 egg whites until foamy, then slowly add the 1/4 cup sugar while beating until glossy soft peaks form; stir in 1 tsp vanilla and 1/8 tsp salt.

3. Fold the 3 cups shredded coconut into the whipped whites until evenly coated, mix gently so you keep as much air as possible.

4. If you want a slightly more stable, chewier cookie add the 1 tbsp cornstarch and fold it in now.

5. Use a small cookie scoop or two spoons to mound the mixture into rounded heaps about 1 to 1 1/2 tablespoons each, or wet your hands and shape them gently so they don’t stick; leave an inch between each.

6. Bake 15 to 20 minutes, rotating the pan once halfway through; pull them when the edges are golden but the centers still look a tad pale, don’t overbake or they’ll go dry.

7. Let the macaroons cool on the sheet for 5 minutes so they set, then transfer to a rack to cool completely.

8. If you’re using the 2 oz dark chocolate, melt it gently in 20 second bursts in the microwave stirring between bursts or use a double boiler, then dip the bottoms or drizzle over the tops and let set on parchment (pop in the fridge for a few minutes to speed up).

9. Store in an airtight container at room temp for up to 3 days or refrigerate for longer; you can freeze baked macaroons between layers of parchment for up to 1 month.

10. Tips: wet your hands to shape them easier, slightly underbaking gives the best chewy center, and don’t skip the cornstarch if you want them to hold together better.

Equipment Needed

1. Oven and a baking sheet lined with parchment paper or a silicone mat
2. Electric mixer or a sturdy hand whisk
3. Medium clean mixing bowl for whipping the egg whites
4. Large bowl for folding in the coconut or you can use the same if its big enough
5. Rubber spatula and a wooden spoon for gentle folding
6. Measuring cups and measuring spoons
7. Small cookie scoop or two spoons and wet hands for shaping
8. Microwave safe bowl or a small heatproof bowl set over a saucepan for melting chocolate

FAQ

How To Make The Best Gluten Recipe Substitutions and Variations

• Unsweetened shredded coconut: swap with desiccated coconut or finely shredded unsweetened coconut, same weight (about 240 g). If you only have sweetened coconut, drop 2 to 3 tbsp of the granulated sugar so it doesn’t get too sweet.
• Egg whites: use aquafaba (chickpea brine) at about 2 tbsp per egg white, whip it the same way until glossy; or use pasteurized liquid egg whites, same volume as the fresh whites.
• Granulated sugar: replace with caster or superfine sugar 1:1 for quicker dissolving, or use sifted powdered sugar 1:1 if you want a chewier, slightly softer texture.
• Dark chocolate (optional): use semisweet or milk chocolate 1:1, or a dairy free baking chocolate for a vegan option; you can also skip chocolate and fold in chopped nuts or a sprinkle of flaky sea salt instead.

Pro Tips

1) Wet your hands or a little spoon before you shape them so the mixture wont stick, but don’t pack the mounds tight. Keep them loose and rounded so the air you whipped in stays, that’s what makes them fluffy.

2) Pull them when the edges are golden but the centers still look a bit pale, they keep cooking on the sheet. If you bake until everything is brown they get dry fast, so slightly underbake for chewy centers.

3) If you want them to hold together better and be chewier add the 1 tbsp cornstarch, no shame in using it. Skip it if you prefer a lighter, crispier texture.

4) Melt chocolate in short bursts, stir between each burst, or use a double boiler, then tap off excess with a fork before setting on parchment. Pop the tray in the fridge for a few minutes to speed up setting, works every time.

5) Store airtight at room temp for a few days or freeze between layers of parchment for up to a month, thaw on the counter before serving. If they feel a bit stale, a quick 3 to 4 minute warm up in a low oven brings back the chew.