Gluten-Free Coconut Macaroons

Close-up of a baked coconut macaroon with a chocolate-dipped base, surrounded by other macaroons.

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Gluten-Free Coconut Macaroons

Gluten-free coconut macaroons that are crisp on the outside, chewy in the center, and so easy to make. Just a few pantry staples and about 30 minutes stand between you and a batch of sweet, toasty, chocolate-dipped treats.

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Prep Time 5

Cook Time 25

Total Time 30

Servings cookies

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