I make these gluten-free coconut macaroons every spring. They always end up on our Easter dessert spread, and they’re always the first thing gone. The whole recipe takes about 30 minutes and there’s no flour involved at all, so they’re naturally gluten-free. I dip most of mine in dark chocolate, but you can drizzle or skip the chocolate entirely.
The key is whipping your egg whites to stiff peaks before folding them into the coconut mixture. That’s what keeps the macaroons light and chewy in the center instead of dense. Other than that, it’s just stirring everything together, scooping, and baking.
You’ll love this recipe because…
Searching for more gluten-free cookie recipes? gluten-free fluffernutter cookies / gluten-free chewy sugar cookies / gluten-free snickerdoodles / gluten-free cookie cups
Ingredients
TIP
A standard 14 oz can of sweetened condensed milk gives you more than you need for one batch of coconut macaroons. You can store the extra in an airtight container in the fridge for up to a week. Use it in your coffee (similar to Vietnamese coffee) or drizzle it over some fresh fruit for a quick dessert.
Ingredient Notes
- Sweetened Shredded Coconut – Use the finely shredded, moist kind from the baking aisle, not the large flake or unsweetened varieties. I use Baker’s Angel Flake. It gives the best chewy texture.
- Sweetened Condensed Milk – This adds sweetness and acts as a binder for the chewy center. Make sure you’re grabbing condensed milk and not evaporated milk. They’re right next to each other on the shelf and it’s an easy mistake
- Almond Extract – A little goes a long way. It adds a subtle flavor that pairs well with coconut and chocolate. If you have a nut allergy or don’t like almond, just leave it out.
- Egg Whites – Separate your eggs while they’re cold (it’s easier), then let the whites come to room temperature before whipping. You want stiff peaks, which is what gives the macaroons their light texture and structure.
- Chocolate – Use chocolate bars or high-quality chocolate chips if you’re planning to dip or drizzle your macaroons. I love dark chocolate, but semi-sweet, milk or even white chocolate work here. I melt mine in the microwave in 30-second bursts, stirring in between.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Traditional coconut macaroons are naturally gluten-free since they don’t use flour. That said, some recipes do add flour, so if you’re buying them from a store or bakery, always check. My recipe uses all gluten-free ingredients.
Absolutely. I tend to leave some plain, drizzle chocolate over some, and dip the rest in chocolate to appease everyone in my family. Coconut macaroons are delicious on their own, but the chocolate adds a little bit of extra something. You could also drizzle them with white chocolate if you prefer, too.
Yes. Whipping the egg whites is what gives these their light, airy texture. If you skip it, the macaroons will be dense and heavy.
No. Macaroons (two O’s) are chewy coconut cookies, often dipped in chocolate. Macarons (one O) are delicate French sandwich cookies made with almond flour and filled with ganache or buttercream. Completely different recipes.
Expert Tips
Storage Instructions
Room temperature – Keep them in an airtight container on the counter and they’ll stay crispy on the outside and chewy in the middle for about 4 days. Make sure the container is sealed well or they’ll dry out.
Refrigerate – If you want them to last longer, they’ll keep in the fridge for up to 2 weeks. I let them sit out for 10-15 minutes before eating so they’re not too cold.
Freeze – Layer them with parchment in a freezer container so they don’t stick to each other. They’ll keep for up to 3 months. Just thaw at room temperature when you’re ready to eat them.
Serving Suggestions
I always put these on our Easter dessert spread, usually alongside my gluten-free lemon bars and gluten-free peanut butter cookies. A bowl of fresh berries on the side fills things out without adding more baking to your list. They’re also really good on a cookie tray with my gluten-free blondies if you want a mix of textures.
The chocolate-dipped ones look nice wrapped up in a clear bag with ribbon if you need a quick hostess gift or neighbor treat.
Gluten-Free Coconut Macaroons
Ingredients
- 14 oz (397 g) sweetened flaked coconut - I used Baker’s Angel Flake brand
- ¾ cup (235 g) sweetened condensed milk - 8.25 oz
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 2 (60 g) large egg whites - at room temperature
- ¼ teaspoon kosher salt
- 6 oz (170 g) semi-sweet chocolate or dark chocolate - chopped
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, stir together 14 oz (397 g) sweetened flaked coconut, ¾ cup (235 g) sweetened condensed milk, 1 teaspoon pure vanilla extract, and ½ teaspoon almond extract until well combined.
- In a separate bowl, use a hand mixer or stand mixer fitted with the whisk attachment to beat 2 (60 g) large egg whites and ¼ teaspoon kosher salt until stiff peaks form.
- Gently fold the whipped egg whites into the coconut mixture, mixing until just combined.
- Using a #40 portion scoop (about 2 tablespoons), scoop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. I typically use two pans.
- Bake for 20–25 minutes, or until the tops and edges are lightly golden brown.
- Let the macaroons cool completely on the pan before dipping in chocolate, if desired.
- If dipping in chocolate: Melt 6 oz (170 g) semi-sweet chocolate or dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Dip the bottoms of the macaroons into the melted chocolate and place them on parchment to set.
Notes
- Egg whites: They’ll whip faster and get more volume if they’re at room temperature. Separate them while cold, then let them sit out while you prep everything else.
- Scoop Size: I recommend using a #40 cookie scoop (about 2 tablespoons) to portion out the macaroons. It keeps the size consistent for even baking, gives them a neat, round shape, and helps keep your hands mess-free.
- Storage: Store in an airtight container on the counter up to 4 days, fridge up to 2 weeks, freezer up to 3 months. Layer with parchment if freezing so they don’t stick together.
Nutrition
