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.
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.
April J Harris
It is funny how we always want what we can't have - but how challenging to be allergic to chocolate as a child! I love these gorgeous, fudgy cookies, Wendy. They really do look so rich and tasty, and they are definitely one of my favourite flavour combinations - chocolate and mint. I don't eat a lot of chocolate either, but when I do, I go for something rich and amazing like this! Shared on our Hearth and Soul Facebook page. Thank you so much for being a part of Hearth and Soul.
The Monday Box
You are right, April. Having to avoid any food that is so common can be a challenge. I think my daughter has a much more difficult time with needing to eat gluten free! That's why I try to include gluten free recipes on The Monday Box every now and then! 🙂 Thank you for all you do with Hearth and Soul! I enjoy being a part of it!
Anne In The Kitchen
These look great! My husband and kids all have celiac disease, so I am always on the look out for flourless recipes that are great, and not just edible. Thanks, for sharing this one!
The Monday Box
Thanks, Anne! Though most of my recipes contain wheat flour, I do have a dozen or so recipes that are gluten-free. My daughter has to eat gluten-free and I make these as treats for her. 🙂 I especially recommend these brownies that contain no flour of any kind! https://themondaybox.com/2016/04/flourless-passover-fudge-brownies-gf/
Ilana
I saw these on Pinterest and decided to make them for Passover this year. OMG, they are so good! My family absolutely raved about them. Thanks for this wonderful recipe.
The Monday Box
I am so glad you and your family enjoyed the cookies, Ilana! They are a favorite at my house too. 🙂 Thanks for taking the time to let me know! Happy Passover!
Becky at Cooking with Vinyl
My mom is gluten free and I never know what to make her. Thanks for sharing this recipe! ! I'm a food blogger and found you on a link party. I've followed your social sites and hope we can connect on those. Can't wait to read more of your blog. Becky
The Monday Box
Thanks, Becky! I followed your social sites as well! I hope your mom gets to enjoy these. Though they are Passover appropriate, I really made them for year round enjoyment for my gluten free daughter. She may have eaten these in record time! 🙂
Lynna
You`re allergic to chocolate? I`m sure you hear this often. LOL. These cookies look fantastic!
themondaybox
Thanks, Lynna! Luckily, I grew out of my childhood allergy to chocolate but nuts make be unable to breathe. Not a good thing, so I am phobic about avoiding them!
grandbabycakes
These cookies look really delish! I love the flourless touch. They look like quite the treat!
themondaybox
Thanks, Jocelyn! The flourless recipe makes them Passover friendly (because flour isn't eaten during Passover) and also gives them a fudgy consistency that is delicious year round. 🙂
Jess @ On Sugar Mountain
We celebrate Easter, not passover, BUT my nana is allergic to gluten so these cookies would be perfect for her! Great recipe Wendy! 😀
themondaybox
Honestly, Jess, they would be great for everyone at your Easter celebration. Find out which Easter candy is gluten free and pop it into the recipe for crunch. Its the crunch that I think is more important then the mint, though both would be ideal. Let me know if your nana likes them!
Barbara Schieving
They look so fudgy and delicious.
themondaybox
They really are surprisingly fudgy and delicious, Barbara!
Angela
Those look fantastic! My husband is allergic to chocolate and so I try to minimize how much I bake with it, and I think that does make me crave it more.
themondaybox
Thanks, Angela! I do understand about the craving. Luckily, there are a lot of delicious things to bake without chocolate (cookie butter/Biscoff butter is my current addiction) but if its chocolate you crave, nothing but chocolate will do. 🙂
bakerbynature
Chocolate and mint are just ahhhhhhhhmazing together!
themondaybox
I agree ,Ashley. I made these cookies without the mint and they were good but with the mint they are amazing!
gottagetbaked
Lol it sounds like your desire for chocolate arose from wanting something you couldn't have. I'm glad you outgrew the allergy (if I couldn't eat chocolate, I don't think I'd have much of a will to live). These cookies are flourless?! They look so thick, chewy and perfect!
themondaybox
You are right, Nancy. I think the only reason I craved chocolate was that I wasn't supposed to be eating it. 🙂 These cookies surprised me also the first time I made them. We think that flourless means flat but as long as you chill this dough, the cookies are thick and chewy and perfect!
Jenn
I can't believe these are flourless - they look so fluffy!
themondaybox
I think chilling the dough keeps them from going flat, Jenn. They are fudgy rather than fluffy with a crunch from the chocolate mints.
Suzie
These sound and look terrific! I could eat them any time of year 🙂 If there was a food, such as seafood, that I was allergic to I think I would cry! I can't imagine having a food allergy and craving it, that would be tough!
themondaybox
Thanks, Suzie! That's exactly what happened to my daughter. Her favorite foods were shell fish. Then she suddenly developed a nasty allergy to shell fish and now we have to make up imitation dishes to meet the craving. I do believe there were some tears involved. 🙂
Mrs. DeYarmond
So nice !! Well I'm looking for any Passover recipes and this is so welcomed ! Well I'll post a perfect Passover chocolate cake that I baked every year on the blog. Stay tuned :). Hag sameakh !!
themondaybox
Thanks, Sarah! These are some good cookies to add to your Passover baking. They are a favorite at my house. I am looking forward to your Passover chocolate cake! Hag sameach!
New sweets on the blog
They look delicious and what a clever idea to put crunchy candies in them!
themondaybox
Thanks, Ada. 🙂 I really like the combination of the soft fudgy cookie with the crunch of the candy!