You need to try this easy gluten free coconut macaroons recipe if you love cookies! 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!
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 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 These Gluten Free Macaroons Are Great:
- 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 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.
- You can dip them in chocolate or enjoy them plain.
- These gluten free coconut macaroons freeze easily in a freezer bag!
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- 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.
Recipe Step By Step 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 mixing bowl. Mix these ingredients together.
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. It will look creamy and soft.
Step 5: Grab a medium cookie scoop and line a cookie sheet with parchment paper. Use the cookie scoop to scoop up coconut cookie batter and drop cookie balls onto the parchment paper. Space them about 1 ½ inches apart. These cookies don't spread much so you can place the dough balls closer together. Bake at 325º F for 8-10 minutes.
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 have a slightly golden appearance. Once cool, you can dip the gluten free macaroons in melted chocolate or enjoy them plain!
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 ½ 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!
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 them 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 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 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!
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.
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.
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This post was updated from an older March 2020 post with better directions.