Gluten-Free Coconut Macaroons
Updated
When I’m looking for a quick and easy treat, this recipe for gluten-free coconut macaroons always comes to mind. You can’t beat their soft and chewy inside and crisp golden outside. Though not required, the chocolate dipped bottoms do make them even more irresistible.
“These were delicious and definitely easy to make. I dipped mine in chocolate but I think next time I’ll add the chocolate chips to the batter and bake that way. Thank you so much for this recipe.”
– Joanne
Gluten-Free Coconut Macaroons
Gluten-free coconut macaroons are the easiest gluten-free cookies to make! These soft and chewy coconut cookies are made in one bowl in only a few simple steps. There is no chilling time, and the cookies are baked in just twenty minutes. Naturally dairy-free and freezer-friendly, believe me, you’ll be hard-pressed to find a better cookie option.
Coconut macaroons are an American cookie made with egg whites and sweetened shredded coconut. They are sometimes dipped in chocolate. Not to be confused with macarons, however, which are French sandwich cookies that are made with egg whites and finely ground blanched almonds. These French meringue sandwich cookies are filled with buttercream, chocolate ganache, or jam.
Things I Learned While Testing
- To get uniform-sized cookies. I always use a greased 1½ tablespoon cookie scoop. It makes it nice and easy to get the perfect amount.
- Use gridded parchment paper. It makes spacing the cookie dough easier when placing it on the baking sheet.
- Bring the eggs to room temperature. Place the whole eggs (not cracked) in a bowl of warm water for a few minutes.
- Save the egg yolks. Store in an airtight container in the refrigerator and add to your scrambled eggs or omelets.
- Measure the flour correctly. Use a measuring cup for dry ingredients, not a glass Pyrex liquid measuring cup. I measure gluten-free flour with the “spoon & level” method by using a large spoon to scoop the flour out of the bag and into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Gluten-Free Coconut Macaroons
Ingredients
- 4 large egg whites, room temperature
- ⅔ cup sugar
- ½ tsp pure vanilla extract
- ½ tsp pure almond extract
- ¼ tsp salt
- 4 tbsp gluten-free all-purpose flour with xanthan gum*
- 2⅔ cups sweetened shredded coconut, do NOT use unsweetened or reduced-fat shredded coconut
- ½ cup gluten-free chocolate chips, optional**
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk the egg whites until they are white and fluffy. I used an electric hand mixer.
- Stir in the sugar, pure vanilla extract, pure almond extract, salt, and gluten-free flour into the egg whites.
- Stir the sweetened coconut into the egg white mixture, mixing until fully combined.
- Scoop out the cookie dough using a greased 1½ teaspoon cookie scoop spacing about 1-inch apart. Do not flatten the cookie dough balls.
- Bake 20-25 minutes or until lightly golden brown. Bake for 18 minutes for super soft cookies. Please watch your oven because all ovens are different.
- Allow the cookies to cool for 5-10 minutes.
For chocolate-dipped coconut macaroon cookies:
- Melt ½ cup chocolate chips in a microwave-safe bowl for 30 seconds, stir, then microwave for another 15-30 seconds, or until the chips are fully melted. Dip the bottoms of the macaroons in the chocolate and return to the lined baking sheets. To harden the chocolate quickly, refrigerate for about 5-10 minutes or until the chocolate is set.
For macaroon nest cookies:
- Scoop out the cookie batter using a 1½ tbsp greased cookie scoop and place it on a parchment paper-lined cookie sheet. Using the back of a rounded ½ teaspoon, gently push down on the centers of the cookies to make a nest (or, use your finger). Once the cookies are cooled, dip the tops into the melted chocolate. Allow the melted chocolate to dry a little before adding the jelly beans or your candy of choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Coconut Macaroons
Gather your ingredients and prepare the oven: Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Whisk the egg whites: Whisk the egg whites in a medium-sized bowl until they are white and fluffy. I used an electric hand mixer, which makes it much easier.
Gently stir the ⅔ cup (135g) sugar, ½ tsp (2.5 ml) pure vanilla extract, ½ tsp (2.5 ml) pure almond extract, ¼ tsp salt (1.5g), and 4 tbsp (30g) gluten-free flour into the egg whites.
Add the coconut: Stir 2⅔ cups (240g) sweetened coconut into the egg white and sugar mixture, mixing until fully combined.
Scoop the dough and bake: Scoop the cookie dough using a greased 1 tsp cookie scoop. Space the dough balls about 1 inch apart. Do not flatten them.
Bake 20-25 minutes or until they start to turn a light golden brown. If you prefer softer cookies, bake for 18 minutes.
Allow the cookies to cool for 5-10 minutes. Then, optional, but highly recommended, dip them in chocolate.
Prepare the chocolate and dip: Melt ½ cup (90g) chocolate chips in a microwave-safe bowl for 30 seconds at a time, stir, and then microwave for another 15-30 seconds or until the chips are fully melted, smooth, and creamy.
Dip the bottoms of the macaroons in the melted chocolate and return them to the lined baking sheets. If you want to harden the chocolate quickly, refrigerate the cookies for about 5-10 minutes or until the chocolate is completely set.
Serve: Store in an airtight container or serve and enjoy.
Coconut Macaroon Nest Cookies
This coconut macaroon recipe is also perfect for making coconut macaroon nest cookies.
Prepare the cookies: Scoop out the batter using a 1½ tablespoon greased cookie scoop and place it on a parchment paper-lined cookie sheet.
Make the nests: Using the back of a rounded ½ teaspoon, gently push down on the centers of the cookies to make a nest (you can also just use your finger).
Dip the cookies: Once the cookies are cooled, dip each cookie’s top into the melted chocolate chips. Allow the melted chocolate to dry a little before adding the gluten-free jelly beans or your gluten-free candy of choice.
Serve: Serve right away or store in an airtight container.
Serving Suggestions
For special occasions or holidays, I like to have an assortment of sweet treats to enjoy. So, along with these macaroons, I’ll often prepare this soft and moist gluten free cinnamon bread and crustless pecan pie, so there are lots of options to choose from. However, our vegan chocolate mousse sometimes makes an appearance too, so I can get a good chocolate fix.
Storage Instructions
To freeze, allow cookies to cool then place them in an airtight container. If stacking the cookies, place a sheet of parchment paper between the layers.
It is easy to freeze cookie dough. The best way to do so is place the macaroon cookie dough balls on a baking sheet just like you are making cookies. Then place them in the freezer to flash freeze for 10 minutes.
Once the cookies are flash-frozen (a little frozen), place them into a freezer bag. Raw cookie dough can be frozen for up to six months.
You do not need to thaw the cookie dough before you bake them. You may need to bake the coconut macaroon cookies for an extra minute or two, so please watch your cookies.
November 11, 2024
I made these Macaroons today. The taste is wonderful.
They did run and they look like hats. Any suggestions.
I live in Salt Lake City, Utah , temperature in kitchen was 72 degrees.
Would love to know how to improve them. Happy Veterans Day
Tiffanie
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Hi Tiffanie, we recommend chilling the cookies for a bit before baking next time!
Love these! These were a huge hit with my family for Easter. I realized that salt wasn’t included in the steps; which step do I add the salt?
These turned out fabulous and were easy to make! Big hit with my fam and friends 🙂
These were delicious and definitely easy to make. I dipped mine in chocolate but I think next time I’ll add the chocolate chips to the batter and bake that way.
Thank you so much for this recipe.
This recipe was a big hit – and so easy! I only had unsweetened coconut, so I mixed it in a bag with about a TB of powdered sugar before adding to the batter and that worked just fine. I have a feeling the rest of the batter would “bind” a little better with the sweetened coconut but they were still SO good. I did half plain and the other half dipped in chocolate as described with a little drizzled on top. If you like macaroons, DEFINITELY try this recipe!
Here I am again! I made these today! Absolutely delicious! Great recipe. Thank you, again, Audrey.
Thank you so much for the wonderful 5-star recipe review. I am so happy that you enjoyed the macaroons. You are so welcome, I love sharing the recipe I make for my family and helping others.
They look delicious and very similar to a recipe I already love except mine have no flour and resemble hay stacks. I put mini chocolate chips in them. I like your idea of dipping the bottoms in melted chocolate so may do that sometimes.