Erin’s Recipe Rundown
Texture: Soft, chewy center and crisp, golden exterior.
Taste: Perfectly sweetened coconut balanced by rich semi-sweet chocolate.
Ease: This is a simple recipe that seems extra fancy!
Top Tip: Make sure the egg whites are very stiff to achieve the right shape/texture.
Would I make these again? Yes! I love making these naturally gluten-free cookies for the holidays — they’re a popular Passover treat too!
xoxo erin
Made from simple ingredients like flaked coconut, sweetened condensed milk, and egg whites, coconut macaroons are one of those naturally gluten-free cookies that please a crowd.
They make a great neighbor gift for the holiday season and are the perfect gluten-free dessert for picnics, baby showers, and more.
Featured Comment
From Pam: “These are so easy to make and delicious! It’s a new favorite go-to recipe.
They definitely taste best the day they are made, if you appreciate the little crunch of the crisp cookie. Day 2, 3 even 4 (if they last that long) the flavor is still wonderful”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Coconut Macaroons
- Storage/Make Ahead/Freezing Instructions
- What are gluten-free macaroons made of?
- Is condensed milk gluten-free?
- What’s the difference between a coconut macaroon and a macaron?
- Should coconut macaroons be refrigerated?
- Can these gluten-free macaroons be made dairy-free?
- Recipe Tips
- More Gluten-Free Cookie Recipes
- Gluten-Free Coconut Macaroons Recipe
Ingredients You’ll Need
These macaroons are made with easy-to-find pantry staples. Here are a few notes on some of the key ingredients. See the recipe card below for the measurements.
- Coconut: Since these gluten-free macaroons don’t have any added sugar, sweetened flaked coconut is a must! (Do not use unsweetened shredded coconut.) For best results, use Baker’s Angel Flake. This brand has the right amount of moisture for the batter.
- Egg whites: The whipped egg white mixture create a light, fluffy texture that holds the macaroon batter together.
- Chocolate: I like to use chopped semi-sweet chocolate for these gluten-free macaroons, but dark chocolate or milk chocolate could work too. Guittard brand is my favorite! For dairy-free macaroons, use dairy-free chocolate chips.
- Sweetened condensed milk: Sweetened condensed milk helps bring the batter together and creates a chewy texture. This recipe has no added sugar, so it brings essential sweetness to these cookies! For dairy-free macaroons, use dairy-free sweetened condensed milk.
- Coconut extract: A dash of coconut extract intensifies the flavor of these coconut cookies and is the perfect complement to the vanilla extract.
How to Make Gluten-Free Coconut Macaroons
Here’s an overview of how to make these macaroons. You can jump to the recipe for the full instructions!
- Combine ingredients: Mix together the coconut flakes, sweetened condensed milk, vanilla extract and coconut extract. Set aside.
- Beat egg whites: Beat the egg whites and salt until stiff peaks form.
- Fold in egg whites: Use a rubber spatula to fold the egg whites into the coconut mixture, being careful not to deflate the egg whites.
- Scoop cookies: Use a small cookie scoop to place tablespoon-size mounds on the baking sheet.
- Bake cookies: Bake for 25-30 minutes, until the tops and edges are golden brown.
- Cool cookies: Let the finished gluten-free macaroons cool on the baking sheet for 5 minutes, then transfer to a cooking rack.
- Dip in chocolate: Melt chocolate in a microwave-safe bowl. Dip the cookies in the chocolate and tap off any excess.
- Cool chocolate: Place macaroons on a lined baking sheet for the chocolate to set. Let cool completely. (Place the pan in the fridge for 10 minutes to speed this up).
Storage/Make Ahead/Freezing Instructions
- Make-Ahead: You can make these gluten-free macaroons up to a week in advance. Store in an airtight container at room temperature until ready to serve.
- To Store: These gluten-free macaroons keep well in an airtight container at room temperature for about a week.
- To Freeze: Make sure the macaroons have cooled completely after dipping in chocolate. Place on a parchment-lined baking sheet and put in the freezer. Once frozen, place macaroons in an airtight container or freezer bag. When ready to serve, remove from the freezer and let thaw at room temperature. Cookies last up to three months when frozen.
What are gluten-free macaroons made of?
Gluten-free macaroons are made from flaked coconut, sweetened condensed milk, whipped egg whites, vanilla and coconut extract, and salt. Macaroons can also be dipped in chocolate after baking.
Is condensed milk gluten-free?
Yes, condensed milk is naturally gluten-free. It’s made by adding sugar to whole milk, then removing the water to make the milk condense to half its original volume.
What’s the difference between a coconut macaroon and a macaron?
Coconut macaroons are a large, dense, chewy cookie made from coconut flakes, sweetened condense milk, and whipped egg whites. They’re often dipped in chocolate and easier to make than French macarons, which are a colorful sandwich cookie made using finely ground almonds and a flavored filling.
Should coconut macaroons be refrigerated?
Coconut macaroons can be stored in an airtight container at room temperature for up to 7 days. However, if you want to keep them longer, you can store them in the refrigerator—just keep in mind that they will probably soften and slightly change in texture.
Can these gluten-free macaroons be made dairy-free?
Yes, these coconut macaroons can easily be made dairy-free by using dairy-free sweetened condensed milk and dairy-free chocolate chips.
Recipe Tips
- Make sure the egg whites are very stiff. If you mix in the coconut shreds too soon, the macaroons won’t hold their shape and the texture will be off.
- If your macaroons have too much moisture, the cookies will spread flat. Make sure you’re using the right ratio of sweetened condensed milk and coconut shreds—you don’t want it to be too wet!
- If you’re worried about your macaroons spreading, try putting the batter in the fridge for about 20 minutes to let them firm up before baking.
More Gluten-Free Cookie Recipes
- Gluten-Free Lemon Bars
- Gluten-Free Oatmeal Raisin Cookies
- Gluten-Free Blondies
- Gluten-Free Sugar Cookies
- Gluten-Free Biscotti
- Dairy-Free Coconut Cream Pie
Gluten-Free Coconut Macaroons
Ingredients
- 1 14-ounce bag sweetened flaked coconut I recommend Baker’s Angel Flake
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract optional
- 2 large egg whites at room temperature
- ¼ teaspoon kosher salt
- 8 ounces semi-sweet chocolate good quality such a Guittard, chopped
Instructions
- Preheat the oven to 325°F. Line two baking sheets with silicone baking mats or parchment paper.
- In a medium bowl, mix together the coconut, sweetened condensed milk, vanilla extract and coconut extract. Set aside.
- In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the coconut mixture, being careful not to deflate the egg whites.
- Use a small baking scoop to scoop tablespoon-size mounds onto the prepared baking sheets. Bake for 25-30 minutes, rotating the pans halfway through, until the tops and edges are golden.
- Let the macaroons cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
TO DIP IN CHOCOLATE:
- Finely chop the chocolate if using a chocolate bar. (You can also use chocolate chips.) Place the chocolate in a microwave-safe dish. Melt in 20 second increments on 50% power, stirring between intervals until melted and smooth (or melt in a double boiler on the stovetop).
- Dip the cookies in the chocolate and tap off any excess. Place on a lined baking sheet for the chocolate to set. Let cool completely (you can place the pan in the fridge for 10 minutes to speed this up). Enjoy!
- The cookies keep well in an airtight container at room temperature for about a week.
Notes
- Since these gluten-free macaroons don’t have any added sugar, sweetened flaked coconut is a must! (Do not use unsweetened shredded coconut.) For best results, use Baker’s Angel Flake. This brand has the right amount of moisture for the batter.
- Make sure the egg whites are very stiff. If you mix in the coconut shreds too soon, the macaroons won’t hold their shape and the texture will be off.
- If you’re worried about your macaroons spreading, try putting the batter in the fridge for about 20 minutes to let them firm up before baking.
- Make-Ahead: You can make these gluten-free macaroons up to a week in advance. Store in an airtight container at room temperature until ready to serve.
-
- To Freeze: Make sure the macaroons have cooled completely after dipping in chocolate. Place on a parchment-lined baking sheet and put in the freezer. Once frozen, place macaroons in an airtight container or freezer bag. When ready to serve, remove from the freezer and let thaw at room temperature. Cookies last up to three months when frozen.
- Dairy-Free:Use dairy-free sweetened condensed milk and dairy-free chocolate chips.
“The perfect Christmas cookie!” This was the general consensus when I served these to our adult children. I used cashew milk yogurt in place of sour cream, and coconut oil in place of vegetable oil. The Andes candy was difficult to find in my area but I am so glad I didn’t give up. It was critical to the buttery, creamy, peppermint deliciousness! This recipe is going into my favorites for Christmas. Well done!
These are so easy to make and delicious! It’s a new favorite go-to recipe.
They definitely taste best the day they are made, if you appreciate the little crunch of the crisp cookie. Day 2, 3 even 4 (if they last that long) the flavor is still wonderful.
I’m so glad you enjoyed them! I’m honored it will now be your new go-to recipe 🙂
Can these be frozen after baking and cooling?
Yes definitely! They freeze great 🙂
Family loved it! I added an extra egg-white because I wasn’t too sure of the coconut I was using. A little bit over baked (have to get the timing right) but still a winner!