Coconut Macaroons

An easy recipe to make a gluten-free coconut macaroon flavored with bourbon and sea salt and dipped in dark chocolate.


1 14 oz bag of shredded sweetened coconut

1 cup (200g) granulated sugar

½ cup egg whites, about 4 large egg whites

1 tablespoon bourbon (or other extract)

Pinch of sea salt



  1. Heat the oven to 350ºF.   Line two large cookie sheets with parchment paper.

  2. In a large bowl, mix the coconut and sugar together.  Take care to remove as many clumps as possible.  Then stir in the remaining ingredients until the coconut is moist. 

  3. Use a medium cookie scoop or a tablespoon to form the macaroons.  Place each one onto the cookie sheet, leaving about an inch of space between each one. 

  4. Bake for 15-20 minutes, until the tops of the coconut macaroons are lightly browned. 

  5. Cool the macaroons completely on the pans. 

  6. Once the macaroons are cooled make the chocolate dip, by chopping 8 oz of chocolate and placing it in a microwave safe bowl.  Microwave in 20 second bursts, stirring in between each burst until the chocolate is melted and smooth.  

  7. Dip each macaroon into the chocolate and place onto a clean parchment lined baking sheet to set, about 15 to 20 minutes. 

  8. Store in an airtight container at room temperature for up to 5 days.

Keywords: Coconut Macaroon