Makes 40 Macaroons

These are a delicious gluten free cookie to have on hand for your Christmas time feast.


  • 65g

    unsalted butter

  • 1

    vanilla bean halved lengthwise

  • 4


  • 1/2

    teaspoon salt

  • 5

    cups shredded dried coconut

  • 1

    cup semisweet chocolate

  • 2

    tablespoons sweetened condensed milk


  • Heat:

    Heat the oven to 180C (350F) and line two trays with baking paper.

  • Melt:

    In a small saucepan on a low heat, melt the butter.

  • Whisk:

    In a large bowl, whisk together the eggs and sugar until well combined. Add in the melted butter, coconut and condensed milk.

  • Scrape:

    Scrape the seeds off the vanilla bean with a knife into the bowl and add the salt.

  • Stir:

    Stir together all of the ingredients until well combined. Let the mixture rest for 15 min.

  • Scoop:

    Use an ice cream scoop or two tablespoons and drop the mixture onto the prepared baking sheets. 
20 macaroons should fit onto one tray.

  • Bake:

    For 20 minutes, until lightly golden brown.

  • Cool:

    For 10 minutes before moving the macaroons onto a wire rack.

  • Melt:

    Use a small heatproof bowl over boiling hot water to melt the chocolate.

  • Dip:

    Once cool, dip the macaroon bottoms into the chocolate. Let the cookies stand for 30 minutes until chocolate is set and then serve - enjoy!

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