If you love cookies, why not 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.
If you love cookies as much as we do, you will want to check out all of my delicious gluten free cookies recipes!
I don't know about you, but it seems like everyone is craving sweets. I have posted a few savory recipes, and my sweet recipes are still going crazy. Your wish is my command so today I am sharing an old favorite cookie with you.
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. We always have shredded coconut in the pantry. You can make this recipe quickly with simple ingredients you probably already have in your pantry!
Passover is a time when we ditch the bread and switch to matzo to honor the Jews who had to flee before their bread could rise. It is only in recent years that you can now get gluten free matzo meal. You can also now easily find gluten free matzo cake meal, which is more finely ground for cakes.
If you love coconut, you will also want to try these moist gluten free coconut cupcakes too!
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Are macaroons gluten free?
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.
Are you ready to give this recipe a try? You only need a few simple ingredients to make this homemade macaroon recipe. It is great to make with the kids.
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.
In a large mixing bowl, add the coconut, vanilla, almond extract, and condensed milk. 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!
Can you use sweetened coconut?
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.
Take the whipped egg whites and pour them into the coconut mixture. Mix well.
Line a cookie sheet with parchment paper and use a cookie scoop to drop cookie balls onto the parchment paper. these cookies don't spread much so they can be closer together. Bake at 325 degrees F for 8-10 minutes.
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!
How do you melt chocolate chips?
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.
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.
Can you make this 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.
Can you freeze them?
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.)
More delicious recipes to enjoy 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!
- 3 cups shredded unsweetened coconut
- 2 egg whites
- 1 can coconut condensed milk (or regular!)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup chocolate for melting (optional)
- Preheat your oven to 325 degrees 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.
1. You will want to use unsweetened coconut for this recipe as it gets very sweet from the condensed milk.
2. Use coconut condensed milk if you want these macaroons to be dairy-free too.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 26mgCarbohydrates: 9gFiber: 2gSugar: 7gProtein: 2g
**If your gluten free flour blend doesn't include Xanthan Gum, please add 1/2 to 1 teaspoon! **Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.