Crispy on the edges, chewy in the center, and finished with a dip of rich chocolate—these gluten-free coconut macaroons check every box for a simple, crowd-pleasing treat.
Whether you’re planning a brunch, packing a cookie tray, or just need something sweet to share, this gluten-free macaroons recipe comes together fast with pantry staples and bakes into golden, toasty mounds with the perfect texture.
And if you’re in the mood to dress them up? A quick dip or drizzle of dark chocolate turns them into bakery-style chocolate dipped coconut macaroons!
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.
Searching for more gluten-free dessert recipes? gluten-free strawberry cream cheese pie / gluten-free blondies / gluten-free angel food cake
Ingredient Notes
- Sweetened Shredded Coconut – Look for the finely shredded, moist kind you’ll find in the baking aisle—not the large flake or unsweetened varieties. I use Baker’s Angel Flake brand, which is easy to find at most grocery stores and gives the best chewy texture.
- Sweetened Condensed Milk – This adds the creamy sweetness and acts as a binder—essential for that chewy center. Make sure you’re not grabbing evaporated milk by mistake (easy to do—they’re side-by-side on the shelf!).
- Almond Extract – A little goes a long way! Almond extract adds a subtle bakery-style flavor that pairs beautifully with coconut and chocolate. If you’re not a fan or serving someone with a nut allergy, feel free to leave it out.
- Egg Whites – Fresh is best here. Separate your eggs while cold (it’s easier that way), then let the whites come to room temperature for better volume when whipping. You’ll want to beat them until stiff peaks form—this is what keeps the macaroons light and gives them 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
Yes! Traditional coconut macaroons don’t use flour, making them naturally gluten-free. However, I have seen some recipes use flour in them, so it’s a good idea to always double check that they are in fact gluten-free if you’re purchasing them from a store. My recipe is made with 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 adds lightness and structure to the macaroons. It’s worth the few extra minutes.
Macaroons (with two O’s) are chewy coconut cookies made with shredded coconut, egg whites, and sweetened condensed milk—often dipped in chocolate. Macarons (with one O) are delicate French sandwich cookies made with almond flour and filled with ganache or buttercream. They sound similar, but they’re completely different in texture, ingredients, and how they’re made. No fancy piping required for macaroons!
Expert Tips
Storage instructions
Once your macaroons have completely cooled, transfer them to an airtight container to keep them fresh.
Room temperature
Store on the counter for up to 4 days. Just be sure the container is sealed well so they stay soft in the center and crisp on the edges.
Refrigerator
For longer storage, macaroons will keep in the fridge for up to 2 weeks. Let them sit at room temp for 10–15 minutes before serving to take the chill off.
Freezer
These freeze beautifully! Place them in a freezer-safe container and layer parchment paper between each row to prevent sticking. Freeze for up to 3 months. To serve, just thaw at room temperature until soft and chewy again.
Serving suggestions
These gluten-free coconut macaroons are just as lovely on a casual cookie plate as they are on a dressed-up dessert spread. I love serving them:
- Wrapped up as edible gifts! A few dipped macaroons in a clear treat bag or box with ribbon makes a beautiful (and low-effort) hostess or holiday gift.
- Alongside coffee or tea after brunch or dinner—especially with something bold like espresso or chai.
- As part of a cookie tray with a variety of gluten-free treats like brownies, lemon bars, or peanut butter cookies.
- With fresh berries for a simple and elegant gluten-free dessert board.
More gluten-free cookies to try
Did you make this recipe?
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Gluten-Free Coconut Macaroons
Ingredients
- 14 oz sweetened flaked coconut - I used Baker’s Angel Flake brand
- ¾ cup sweetened condensed milk - 8.25 oz/ 235g
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 large egg whites - at room temperature (60g)
- ¼ teaspoon kosher salt
- 6 oz semi-sweet chocolate or dark chocolate - chopped
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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 sweetened flaked coconut, ¾ cup 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 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 1 ⅔ 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 chopped semi-sweet 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
- As someone with celiac disease, I always recommend double-checking that all of your ingredients are gluten-free. Manufacturing practices can change over time, so it’s worth reviewing labels each time you bake.
- 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.
Nutrition
