If you love cookies, you have to try this easy gluten-free coconut macaroon recipe! These sweet coconut cookies are crisp on the outside, chewy on the inside, and absolutely irresistible. Plus, I include a dairy-free option for those who need it!
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This is the cookie recipe my Grandma used over the years. Coconut macaroons are popular for Passover, but we eat them year-round because we always have shredded coconut in the pantry. They make a delicious treat!
You can quickly make this gluten free macaroons recipe 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 I love these gluten free macaroons:
- Macaroons are one of my favorites. They are a great budget recipe because the ingredients are all inexpensive.
- These homemade coconut macaroons are sweet and chewy but 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 will always treasure those memories.
- You can dip them in chocolate or enjoy them plain.
- These gluten free coconut macaroons freeze easily in a freezer bag!
Super yummy. I cooked them in cylindrical ice cube molds and the dipped in chocolate to make almond joy bars 🙂”
delia, blog comment
If you are looking for easier recipes to make with your kids, you will want to check out my 12 Easy Recipes to Make with Kids.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Shredded Coconut- Use unsweetened to avoid the cookies turning out too sweet. You want to get a medium shredded coconut texture.
- Condensed Milk – This gooey syrup-like milk is perfect for this recipe. You can also buy coconut condensed milk if you are dairy-free.
- Egg Whites – You can use either carton egg whites or separate the eggs yourself.
- Vanilla Extract – I recommend using pure vanilla extract, not imitation.
If you love coconut, I have several delicious gluten free coconut recipes to try.
Step-By-Step Photos and Directions:
Step 1: In a large bowl, add the egg whites and mix with an electric mixer until they form stiff white peaks. You will know the peaks are stiff when the peaks stand up without wilting back down. 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, vanilla, almond, and condensed milk to a medium
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Step 3: Pour the whipped egg whites into the coconut mixture. Mix well.
Step 4: This is what the coconut macaroon batter will look like. It will look creamy and soft.
Step 5: Grab a medium cookie scoop and line a cookie sheet with parchment paper. Use the
Step 6: When the macaroons are finished baking, remove the cookie pan from the oven. Remove the macaroons to a wire rack to cool.
You will know that the macaroons are finished baking when they appear slightly golden. Once cool, you can dip the gluten free macaroons in melted chocolate or enjoy them plain! If you want to skip whipping the egg whites, try these Chewy Coconut Cookies.
Try These Flavor Ideas:
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.
- Use 1/2 teaspoon lemon extract and 1-2 teaspoons lemon zest to make these lemon flavored.
If you love cookies as much as we do, you will want to check out all of my delicious gluten free cookie recipes!
Frequently Asked Questions:
I like to melt my chocolate chips in two ways. The first, which takes a little longer, is to use a double boiler. The second 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. My chocolate is usually ready for use by the third interval.
Yes, you can easily freeze these coconut macaroons. Allow your cookies to cool, then freeze in a freezer-safe container and freeze. (I personally use Freezer Ziplock bags.)
These macaroon cookies will keep fresh for 3-4 days in an airtight container. Otherwise, I highly recommend freezing them.
The majority of coconut macaroons are naturally gluten free. That said, you should always 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.
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.
You can easily make this coconut macaroon recipe dairy-free by using coconut condensed milk. You can find this at most grocery stores or on Amazon.
If you love coconut as much as I do, you must try my Gluten Free Cowboy Cookies recipe too!
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!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Gluten Free Coconut Macaroons
Equipment
Ingredients
- 3 cups shredded unsweetened coconut * see note
- 2 egg whites
- 11.25 ounces coconut condensed milk * see note
- 1 teaspoon pure vanilla extract * see note
- ½ teaspoon almond extract
- 1 cup chocolate for melting optional
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Instructions
- Preheat your oven to 325º F.
- In a large bowl, add 3 cups shredded unsweetened coconut, 11.25 ounces coconut condensed milk, 1 teaspoon pure vanilla extract, and a1/2 teaspoon almond extract. Mix well.
- In a smaller bowl, add 2 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 y1 cup chocolate for melting 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.
Notes
- 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older March 2020 post with better directions.
My husband loves almond joys, so I put a whole almond in the middle of each macaroon then dipped in chocolate when they cooled. He LOVED them! Thanks for this recipe, it’s so easy and so delicious!!
I love that idea. I am the one who always steals the Almond Joy’s out of my kids’ Halloween candy bags LOL. I will have to try this.
Super yummy. I cooked them in cylindrical ice cube molds and the dipped in chocolate to make almond joy bars 🙂
What a great idea! I will have to find molds like that. Thank you!
What size is the condensed milk so I can convert it to coconut condensed milk.
Hi Susan, the canned condensed coconut milk can size is 11.25 ounces.