With a soft, chewy center and crisp, golden exterior, these are the perfect gluten-free macaroons! Coconut lovers (and chocolate lovers) will go crazy for them!
Looking for the best gluten-free macaroons recipe? I have you covered! Keep reading for my expert tips on making delicious chocolate-dipped macaroons.
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.
Dip your gluten-free macaroons in some melted chocolate, and you have a cookie that’s truly irresistible!
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Unlike the colorful sandwich cookie known as French macarons, gluten-free macaroons are very easy to whip up in a short time.
They make a great neighbor gift for the holiday season and are the perfect gluten free dessert for picnics, baby showers, and more.
If you love coconut you also might want to try this dairy-free coconut cream pie.
You also might these recipes for gluten-free lemon bars, gluten-free oatmeal raisin cookies, gluten-free blondies, gluten-free sugar cookies and gluten-free biscotti.
Why You’ll Love this Recipe
- Sweet and chewy interior
- Crisp exterior
- Dipped in semi-sweet chocolate
- Made with simple ingredients
- Perfect cookies for coconut lovers
- Popular Passover treat or holiday cookie
Ingredients You’ll Need
Here’s everything you’ll need to make this coconut macaroon recipe:
- 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.
- Vanilla: These are simple cookies, so don’t skimp on the vanilla. Pure extract is best.
- 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!
- Salt: Use a fine sea salt to bring out the sweetness of the nutty flavor of the coconut mixture.
- Sweetened condensed milk: Sweetened condensed milk helps bring the batter together and creates a chewy texture.
- Coconut extract: A dash of coconut extract intensifies the flavor of these coconut cookies!
If you love coconut, you also might like this coconut ice cream!
How to Make Macaroons
Make the Macaroons
- Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with silicone baking mats or parchment paper.
- In a large mixing bowl, mix together the coconut flakes, 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 cookie scoop to scoop tablespoon-size mounds onto the prepared cookie sheet. Bake the gluten-free macaroons for 25-30 minutes, rotating the pans halfway through, until the tops and edges are golden brown.
- Let the finished gluten-free macaroons cool on the baking sheet for 5 minutes. Then transfer to a cooking rack to cool completely.
Dip in Chocolate:
- Finely chop the chocolate if using a chocolate bar. (You can also use chocolate chips.) Place the chocolate in a small bowl or 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!
Storage Instructions
These gluten-free macaroons keep well in an airtight container at room temperature for about a week.
FAQs
Yes, for the most part, all macarons and macaroons are gluten-free, since they are made with almond flour and/or coconut shreds, rather than wheat flour. However, if you’re buying store-bought macarons or macaroons, it’s always best to check the ingredient label to make sure there aren’t any added ingredients that contain gluten.
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.
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.
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.
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.
Expert Tips & Tricks
- 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 Cookies
I hope you love this coconut macaroons recipe as much as we do! If you try these gluten-free macaroons, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Coconut Macaroons
Ingredients
- 1 14- oz 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 eggs whites room temperature
- ¼ teaspoon salt
- 8 ounces semi-sweet chocolate good quality such a Guittard, chopped
Instructions
- Preheat the oven to 325°F. Set two oven racks near the center of the oven. 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.
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!