If you love cookies, you need to try this easy gluten free coconut macaroons recipe! Crisp on the outside and chewy on the inside, these sweet coconut cookies are hard to resist. I include a dairy-free version for those avoiding dairy too!
If you love cookies as much as we do, you will want to check out all of my delicious gluten free cookies recipes!
This is the cookie recipe my Grandma used over the years. Coconut macaroons are popular for Passover but we tend to eat them year-round because we always have shredded coconut in the pantry. They make a delicious treat!
You can make this gluten free macaroons recipe quickly with simple ingredients you probably already have in your pantry! If you love coconut, you will also want to try these moist gluten free coconut cupcakes too!
Why macaroons are awesome:
Macaroons are one of my favorites. They are a great budget recipe because the ingredients are all inexpensive.
Not only are these homemade coconut macaroons sweet and chewy, but they are wonderful to make with the kids. It helps you start a family tradition that your kids will always remember. I made these with my Grandma, and I will always treasure those memories
If you are looking for more easy recipes to make with your kids, you will want to check out my 12 Easy Recipes to Make with Kids.
- Shredded coconut- I prefer unsweetened because when you add in the condensed milk, these cookies would turn out way too sweet. You want to get a medium shredded coconut texture. Do not get super finely shredded coconut. The flavor will be similar, but I find these get a bit mushy.
- Condensed milk - This gooey syrup-like milk is perfect for this recipe. You can also buy coconut condensed milk if you are dairy-free.
There are so many fun ways to vary your macaroons. Here are a few of my favorites:
- Dip the cookies in chocolate.
- Add nuts! You can add a single nut, like half a pecan to the top of each cookie, or finely chop your nuts and bake in the cookie.
- Add cocoa powder to make your macaroons chocolate.
Recipe step by step directions:
In a large mixing bowl, add the coconut, vanilla, almond extract, and condensed milk. Mix well.
Step 1: In another bowl, add your egg whites and mix with an electric mixer until they form stiff white peaks. It took about 5 minutes for my egg whites to whip enough. You can also use a standing mixer.
Step 2: Add the shredded coconut, condensed milk, and extracts to a bowl and mix well.
What shredded coconut is best for macaroons?
Luckily, shredded coconut is gluten free so it is great to use in recipes. For this recipe, I highly recommend using unsweetened shredded coconut. This recipe uses condensed milk, which is already really sweet.
If you love coconut as much as I do, you must try my Gluten Free Cowboy Cookies recipe too!
Step 3: Take the whipped egg whites and pour them into the coconut mixture. Mix well.
Step 4: This is what the coconut macaroon batter will look like.
Step 5: Grab a cookie scoop and line a cookie sheet with parchment paper. Drop cookie balls onto the parchment paper. these cookies don't spread much so they can be closer together. Bake at 332º F for 8-10 minutes.
Step 6: When the macaroons are baked, remove from the oven and allow to cool. Your macaroons should have a slightly golden appearance. Once cool you can dip in chocolate, or enjoy plain!
Expert Tips and Recipe FAQ:
I like to melt my chocolate chips in two ways. The first way, which takes a little longer is to use a double boiler. The second way is to use a microwave oven. I like to microwave the chips. You need to do it slowly to prevent your chocolate from burning.
Melt at 25-second intervals, stirring the chocolate between each interval. Usually, by the third interval, my chocolate is ready for use.
Yes, you can easily freeze these coconut macaroons. Allow your cookies to cool, then place in a freezer-safe container and freeze. (I personally use Freezer Ziplock bags.)
These macaroon cookies will keep for 3-4 days in an air tight container. Otherwise I highly recommend you freeze them.
The majority of coconut macaroons are naturally gluten free. That being said, you always should double-check and read the ingredients label on anything you purchase.
If you use sweetened coconut, your cookies will turn out very sweet. If you only have sweetened shredded coconut, omit the extra added sugar this recipe calls for.
Can you make them dairy-free?
You can easily make this coconut macaroon recipe dairy-free by using coconut condensed milk. You can find this at most grocery stores or Amazon.
What is the best chocolate for melting?
There are quite a few great chocolates that can be used for dipping these cookies into chocolate. My favorites are Ghirardelli Dark Chocolate Melting Wafers or Chocolate Chips. If you need dairy-free chocolate, use Enjoy Life Chocolate Chips.
More gluten free recipes for Passover:
- This Gluten Free Passover Apple Cake recipe is a crowd pleaser! Nobody will know it is gluten free.
- These grain-free paleo almond flour cookies are perfect for snacking!
- Everyone will love this Gluten Free Matzo Ball Soup recipe. These matzo balls are light and delicious!
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Gluten Free Coconut Macaroons
- 3 cups shredded unsweetened coconut * see note
- 2 egg whites
- 1 can coconut condensed milk * see note
- 1 teaspoon pure vanilla extract * see note
- ½ teaspoon almond extract
- 1 cup chocolate for melting optional
- Preheat your oven to 325º F.
- In a large bowl, add the coconut, condensed milk, vanilla, and almond extracts. Mix well.
- In a smaller bowl, add the two egg whites.
- Mix the egg whites with an electric mixer on high until they form stiff white peaks. This can take 5 minutes or more depending on the mixer speed.
- Pour the egg white mixture into the coconut mixture and mix.
- Line a cookie sheet with parchment paper.
- Use a cookie scoop to drop scoops of the coconut mixture onto the cookie sheet.
- Bake 8-10 minutes until your macaroons are slightly golden.
- Allow cooling.
- If you are going to dip into chocolate, melt your chocolate in a microwave-safe dish. I like to microwave in 25-second intervals to avoid the chocolate burning.
- Layout a piece of wax paper. Dip each macaroon in the chocolate and set onto the waxed paper to allow the chocolate to harden.
- You will want to use unsweetened shredded coconut for this recipe as it gets very sweet from the condensed milk.
- Use coconut condensed milk if you want these macaroons to be dairy-free too.
- I highly recommend using pure vanilla extract instead of imitation.
- Fun swaps include adding chocolate chips, adding chopped pecans or almonds, or dipping the whole macaroon in chocolate.
- These macaroons will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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