The best coconut macaroon recipe is soft and chewy on the inside and crisp and golden on the outside. These gluten-free cookies are low in sugar and simple, quick, and easy to make!
We have been doing a lot of baking this holiday season, both gluten-free and regular. Our most recent creation was this coconut macaroon recipe which is delightfully gluten-free.
I thought coconut macaroons usually had flour in them, but when Allie and I researched, we discovered that most do not. You can find coconut macaroon recipes with flour, but the bulk have none. We found a few different recipes and combined the best parts of each to make these coconut macaroons, and there is no flour in them whatsoever.
Allie and I love to cook together, and this was, of course, a fun experience. In fact, the recipe is so easy that she was able to do most of it all by herself, and she's only five! Even young children can make this recipe because there's nothing hot or dangerous in it, except that you have to bake the finished cookies. Kids can make this one with very minimal help.
How to Make The Best Coconut Macaroons
- Preheat the oven to 350º.
- Prepare the baking sheet. Line a rimmed baking sheet with parchment paper.
- Prepare the batter. Combine the egg whites (not whole eggs!), sugar, almond extract, and vanilla in a small bowl. Fold the coconut into the liquid and mix until it's well coated.
- Form the macaroons. Use a small scoop to measure out 1 heaping tablespoon of cookie batter for each macaroon. There should be approximately 15 cookies.
- Bake at 350º for 20 minutes. Allow to cool on the baking sheet for at least 15 minutes before transferring to a wire cooling rack.
Many coconut macaroons are dipped in melted chocolate, and you certainly could do that with these. They are firm enough to dip and hold together really well. We didn't dip ours because it was an extra step, and Allie was proud that she had done them all by herself.
To dip in chocolate, make a batch of chocolate ganache and dip the macaroons while the ganache is hot. . Heat the chips for 30 seconds, stir. Heat for another 30 seconds. It's necessary to do it in small time increments so that the chocolate doesn't burn.
Once your chocolate is melted and stirs into a smooth paste, you can spear the coconut macaroons with a fork and dip the bottoms in the chocolate. Lay them on the parchment paper you used earlier or on wax paper to firm up.
Check out these other delicious gluten-free desserts while you're here:
- Gluten Free Chocolate Cherry Cake - Easy Black Forest Cake
- Baked Gluten Free Glazed Donut Recipe with Almond Flour
- The Best Crustless Gluten-Free Pecan Pie Recipe
- Pecan Crust Cheesecake (Gluten-Free)
- Gluten-Free Hot Fudge Brownie Sundaes
- Flourless Chocolate Cake (Gluten-Free)
The Best Coconut Macaroon Recipe | Quick & Easy Gluten-Free Cookies
Ingredients
- 2 large egg whites
- ⅓ cup white sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups shredded coconut Sweetened
Instructions
- Preheat the oven to 350. Line a cookie sheet with parchment paper.
- In a medium mixing bowl, combine all ingredients except coconut. Fold coconut into the liquid mixture. Mix until well coated.
- Use a small scoop to measure out 1 heaping tablespoon of the cookie mixture. Spoon out all 15 cookies onto the prepared baking sheet.
- Bake at 350 for 20 minutes or until the coconut is lightly toasted. Cool on the cookie sheet for 15 minutes.
Tammy says
I finally found the perfect recipe for my egg whites. I loooove coconut macaroons but I was wondering if i would be able to freeze these as well? Thanks for the easy recipe.
Tara Ziegmont says
I've never tried to freeze them. The best I can say is try a few and see how it goes!
Jean says
I froze these, mainly to keep myself from eating all of them! Worked out just fine.
Tara Ziegmont says
Thanks for letting me know!
Chris Wood says
These macaroons were perfect. So simple and My family absolutely loves them. The baking temperature of 350° and 20 minutes is absolutely exact.
Lisa says
I am going to make these for folks who cannot have any nut products. So I am substituting peppermint e tract for the almond.
Tara Ziegmont says
Did you try it? I'm not sure how peppermint would taste. Maybe double the vanilla instead?
Bonnie Knauss says
Use artificial almond flavor rather than pure extract. My grandchildren can't have nuts either so this is what I use in all products for them. The flavor will be the same but no nuts.
judy a mitchell says
Wonderful receipe. So easy. Thank you
Jean says
I added a tsp of cardomom-delicious. Going to try this with chocolate chips
. This has become my go to recipe for a quick sweet.
Geraldine says
Egg whites can be frozen in a small zip bag.
Donna says
Do you beat the egg whites first or just stir them together with the rest of the ingredients?
Tara Ziegmont says
You can just stir them together.
Ciney K says
Great recipe but there’s so much sugar going on. I cut the added sugar in half since the coconut is already sweetened. I then dipped the bottoms in dark chocolate once they cooled. Delicious!
Tara Ziegmont says
Thanks for the tip! I'm glad to know that it will work with less sugar.
April says
These are so wonderful.
Brenda says
Can I use coconut flakes instead of sheedded coconut? That's what I have.
Tara Ziegmont says
I've never tried coconut flakes, but I would be concerned about them being too big. Could you pulse them a few times in a food processor to make them smaller?
Bethdeitrick says
These were yummy and easy to make. I drizzled them with chocolate just because I can!
Vivienne says
Hi these look amazing and so easy. However, the recipee states "Use a small scoop to measure out 1 heaping tablespoon of the cookie mixture." Do they then turn out like the photo or are the ones in the photo piped somehow?
Tara Ziegmont says
Very astute! I use a scoop, and mine are rounded on top. My photographer used a piping bag for hers. I'm not that fancy, but you can try it! Just make sure you use a tip with a wide opening.