Gluten Free Chocolate Cookies with Coconut are super chocolaty flourless cookies . Chopped macaroons give the cookies flavor and fabulous chewy texture. These fudgy treats are perfect for Passover or anytime you crave an easy to make chocolate cookie.
Why you'll love this recipe
This flourless chocolate cookies recipe makes a super chocolaty cookie that stays irresistibly chewy for at least a week! Made in one bowl with no mixer needed, this easy recipe is a winner.
Adding chopped or crumbled packaged macaroons gives these chocolate coconut cookies long lasting chewiness. Plus, the flavor combination is amazing.
As Passover cookies, this recipe offers a delicious solution for what to do with left over macaroons after the Seder! However, once you try these, it will likely become a tradition to buy extra macaroons on purpose.
Once you try these fudgy, chewy cookies, I think you will agree that not only are they the best gluten free chocolate cookies you've ever eaten, but they may just be the best chocolate cookies ever.
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Chop macaroons into small pieces or crumbles.
- In a medium bowl, mix ingredients to form batter.
- Use a 1 tablespoon scoop to place the batter 2" apart on a parchment lined cookie sheet. Let the batter rest at room temperature for 30-45 minutes.
- Bake for 14-15 minutes or until the tops of the cookies are shiny and cracked.
Storage
When cookies are completely cool, store in airtight containers or ziplock bags at room temperature for up to one week.
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Tips and variations
- Crumbling or chopping the macaroons finely will produce a smoother top to the cookie (as seen in the photos).
- For the best rich chocolate flavor and dark color, dutch-processed cocoa powder is recommended, however regular cocoa powder can be used.
- The macaroons can be chopped coarsely to produce a bumpier looking, slightly more mounded cookie, with chunks of chewy coconut.
- Allowing the scooped batter to rest 30-60 minutes at room temperature produces a slightly thicker cookie (as seen in photos). If baked without resting time, the cookies will spread more and will be flatter.
- This recipe will work without coconut, but will make fewer cookies and will not stay fresh and chewy for more than 3 days.
- Substitute 1 cup (packed) of sweetened shredded coconut instead of the macaroons.
- Packaged macaroons come in a variety of flavors that work well with this recipe.
- Packaged macaroons freeze well. Buy extras during Passover and freeze to make these chocolate macaroon cookies all year.
Related recipes
Passover Mandel Bread has been a family favorite for generations! This Passover must-have is filled with chocolate chips and can be made with regular or gluten free matzoh cake meal.
Soft Almond Cookies taste deliciously like marzipan and are made with just 4 ingredients! This gluten-free cookie recipe will be your go-to favorite for wonderful cookies.
Flourless Mocha Brownie Bites are soft, fudgy bite sized morsels coated in chocolate!
Flourless Fudge Brownies are moist and chocolaty. Make these with your favorite nut butter for a delicious gluten free treat.
Flourless Peanut Butter S'mores Cookies have gooey marshmallow and chocolate chunks to elevate a plain peanut butter cookie into an extraordinary cookie!
Almond Flour Cookie Bars are tender cookie bars swirled with melted chocolate.
If you love these chocolate gluten-free cookies, next time try Flourless Chocolate Crinkle Cookies or Chocolate Coconut Whoopie Pies!
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Gluten Free Chocolate Cookies with Coconut
Ingredients
- 8 packaged coconut macaroons equal to about 1 cup packed of crumbled macaroons
- 1 ½ cups confectioners' sugar
- ¼ cup cocoa powder Dutch processed
- 1 ½ tablespoons cocoa powder Dutch processed
- ¼ teaspoon kosher salt
- 2 egg whites
- ½ tablespoon vanilla extract
Instructions
- Chop macaroons into small pieces or crumbles.
- In a medium mixing bowl, whisk together the confectioners'sugar, ¼ cup plus 1 ½ tablespoons cocoa, and salt.
- Add the eggs whites and vanilla and mix just until the ingredients are combined forming a moist batter. Mix in the macaroon crumbles until they are coated in the chocolate batter. This batter will be less thick than standard cookie batter.
- Use a small cookie scoop (1 tablespoon) to place the batter 2" apart on a parchment lined baking sheet. Let the batter rest at room temperature for 30-60 minutes.
- When ready to bake, preheat the oven to 350 degrees F.
- Bake for 14-15 minutes or until the tops of the cookies are shiny and cracked.
- Remove from the oven and slide the parchment paper and cookies onto a wire cooling rack. When completely cool, peel the parchment paper gently from the baked cookies.
- Store at room temperature in an airtight container, with parchment paper or wax paper between layers, for up to 7 days.
Notes
- Crumbling or chopping the macaroons finely will produce a smoother top to the cookie (as seen in the photos).
- The macaroons can be chopped coarsely to produce a bumpier looking, slightly more mounded cookie, with chunks of chewy coconut.
- Allowing the scooped batter to rest 30-60 minutes at room temperature produces a slightly thicker cookie (as seen in photos). If baked without resting time, the cookies will spread more and will be flatter.
- This recipe will work without coconut, but will make fewer cookies and will not stay fresh and chewy for more than 3 days.
- Substitute 1 cup (packed) of sweetened shredded coconut instead of the macaroons.
- Packaged macaroons come in a variety of flavors that work well with this recipe.
- Packaged macaroons freeze well. Buy extras during Passover and freeze to make these chocolate macaroon cookies all year.
- Use plastic wrap to wrap small stacks of 4-5 cookies with a piece of parchement paper or wax paper between each cookie.
- Place the wrapped bundles in a column in a freezer weight zip lock bag or plastic storage container.
Nutrition
First Published: March 22, 2013. Last Updated: April 8, 2023. Updated for additional information, improved photos and recipe, and better reader experience.
Helen at the Lazy Gastronome
These look so good - I see them with a glass of cold milk! Thanks for sharing at the What's for Dinner party!
Kelly Lynns Sweets and Treats
I love chocolate cookies! These look delicious! PS- I found this post from Reader Tip Tuesday Link Party 🙂
The Monday Box
Thank you, Kelly Lynn! So many great ideas on Reader Tip Tuesday Link Party! I am delighted you found The Monday Box!
Samuel
When do you add the macaroons to the batter?
Wendy Sondov
I'm sorry! I will fix the recipe card right now. You add the macaroons after you mix together the rest of the ingredients.