When I was in high school, I remember that my mom used to take me to this amazing Greek Bakery after school sometimes. My favorite thing to get was their Coconut Macaroons which had the bottoms dipped in chocolate. They were perfect! I mean so scrumptious. I always think fondly of my mom when I run across coconut macaroons and the afternoons we spent eating our treats and talking about our day. Well, I just discovered a super easy coconut macaroons recipe that I am excited to make a tradition out of with my daughter. This home coconut macaroons recipe is gluten free and it calls for dipping the bottoms in chocolate too. I am so happy with how easy these coconut macaroons were to make and how good they taste. I will be whipping up these bad boys to impress people from now on because they are some good! (As we say in Southwestern Louisiana.)
This recipe is brought to by Post. These easy coconut macaroons do have a secret ingredient- the Post Honey Bunches of Oats cereal. It delivers the perfect combination of crispy flakes and crunchy bunches. If you like cereal cookies, you may also want to try these yummy Fruity Pebbles Cookies.
Easy Coconut Macaroons Recipe: Gluten Free And Dipped In Chocolate
These homemade gluten free coconut macaroons only have 6 ingredients and one of them is 1/4 teaspoon of salt so it hardly counts! I couldn’t believe how easy they were! This recipe is from Honey Bunches of Oats and you can get more recipe ideas by visiting HoneyBunchesofOats.com
Coconut Macaroons Ingredients:
- 3 large egg whites
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 cups sweetened shredded coconut
- 1 cup Honey Bunches of Oats cereal, lightly crushed
- 1 cup semi-sweet chocolate chips
How To Make Coconut-Cereal Macaroons With Honey Bunches of Oats:
Preheat oven to 350 degrees.
In a large bowl, whisk together egg whites, sugar, and salt until very frothy. Fold in coconut and Honey Bunches of Oats Chocolate cereal until moistened.
Drop mixture into 2 inch rounds on a parchment paper covered baking sheet. I used an ice cream scoop in order to squish the mixture together in evenly sized balls against the bowl before placing on the sheet (but that is optional).
Bake until lightly golden, about 20-25 minutes. Transfer to a wire rack to cool completely. I just slid the whole parchment sheet over to make it easy.
Using a microwave safe bowl, melt the chocolate chips in the microwave in 30 second intervals stirring until smooth.
Dip bottom part of coconut macaroons into melted chocolate and place on parchment paper. Cool in refrigerator for up to 30 minutes until set. (Or allow to cool for 5 minutes and scarf it down while it is still a bit gooey cause that is what I would do!)
6 Ingredient Coconut Macaroons Recipe Card
I hope you enjoy this easy coconut macaroons recipe. I just loved it. Do you think you try making homemade coconut macaroons? Did you know they were this easy and that they are gluten free?