How to make gluten-free coconut macaroons

Set the oven to 375 degrees

Gather all your ingredients

Start by adding the coconut flakes to your bowl. I'm using sweetened coconut flakes.

Next, add your sugar. You can substitute white sugar for Splenda or Truvia (my favorite) if you choose.

Crack your egg whites into a separate bowl to ensure there are no shells in the mix.

Pour your egg whites into the coconut and sugar.

Mix on medium speed until well-blended.

Once mixed, transfer to a mini chopper.

Pack about a tablespoon and a half of mix together in your palms and shape it to form a thick disc; keep in mind it will be fairly wet. You'll end up with about 25 macaroons(mine are a little larger).

I recommend using parchment paper; unfortunately I didn't have any left. Bake for about 25 minutes.

Allow to cool either on the tray or a wire rack. (Excuse the worn-out baking sheet)

While your macaroons are cooling, pour a small amount of chocolate morsels or chips into a dish and place in the microwave.

Remove every 30 seconds and stir as to prevent the chocolate from burning.

When the chocolate is melted, cascade the chocolate down half of the macaroon and place on a paper plate to easily remove later.

When your macaroons look like this, place them in the fridge until they cool and harden.

Take them out of the fridge and enjoy!