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    See More:   Desserts Gluten-Free Raising Foodie Kids Recipes for Beginners

    Last Modified: Oct 3, 2022 by Tara Ziegmont 35 Comments

    The Best Coconut Macaroon Recipe | Quick & Easy Gluten-Free Cookies

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    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!

    PIN IT FOR LATER!

    A plate of food, with Macaroon and CoconutPin

    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

    1. Preheat the oven to 350º.
    2. Prepare the baking sheet. Line a rimmed baking sheet with parchment paper.
    3. 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.
    4. 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.
    5. 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)
    A close up of food, with Coconut and Macaroon

    The Best Coconut Macaroon Recipe | Quick & Easy Gluten-Free Cookies

    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!
    4.83 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Cooling time 10 mins
    Total Time 35 mins
    Course Dessert, Gluten-free
    Servings 15 cookies
    Calories 88 kcal

    Equipment

    • Egg separator
    • Baking sheet
    • Parchment paper
    • Scoop set

    Ingredients
      

    • 2 large egg whites
    • ⅓ cups 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.

    Notes

    You will need a rimmed baking sheet and parchment paper to bake these cookies. In addition, the best way to measure them out is using a small scoop.

    Nutrition

    Calories: 88kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 43mg | Potassium: 53mg | Fiber: 1g | Sugar: 10g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
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      Recipe Rating




    1. Tammy says

      May 10, 2020 at 8:52 am

      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.

      Reply
      • Tara Ziegmont says

        May 11, 2020 at 8:52 am

        I've never tried to freeze them. The best I can say is try a few and see how it goes!

        Reply
        • Jean says

          November 28, 2020 at 4:02 pm

          5 stars
          I froze these, mainly to keep myself from eating all of them! Worked out just fine.

          Reply
          • Tara Ziegmont says

            November 28, 2020 at 4:30 pm

            Thanks for letting me know!

            Reply
      • Chris Wood says

        December 17, 2020 at 10:11 am

        5 stars
        These macaroons were perfect. So simple and My family absolutely loves them. The baking temperature of 350° and 20 minutes is absolutely exact.

        Reply
    2. Lisa says

      December 19, 2020 at 1:20 pm

      5 stars
      I am going to make these for folks who cannot have any nut products. So I am substituting peppermint e tract for the almond.

      Reply
      • Tara Ziegmont says

        December 20, 2020 at 5:28 pm

        Did you try it? I'm not sure how peppermint would taste. Maybe double the vanilla instead?

        Reply
        • Bonnie Knauss says

          September 13, 2021 at 12:22 am

          5 stars
          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.

          Reply
    3. judy a mitchell says

      December 21, 2020 at 11:30 am

      5 stars
      Wonderful receipe. So easy. Thank you

      Reply
    4. Jean says

      January 27, 2021 at 11:53 pm

      5 stars
      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.

      Reply
      • A.Lee says

        November 04, 2022 at 11:05 pm

        5 stars
        I added cardamom after reviewing your review and they are fantastic! what a great touch of flavor. Thanks for sharing!

        Reply
    5. Geraldine says

      August 27, 2021 at 11:38 am

      5 stars
      Egg whites can be frozen in a small zip bag.

      Reply
    6. Donna says

      December 11, 2021 at 2:39 pm

      Do you beat the egg whites first or just stir them together with the rest of the ingredients?

      Reply
      • Tara Ziegmont says

        December 14, 2021 at 8:37 am

        You can just stir them together.

        Reply
    7. Ciney K says

      January 05, 2022 at 9:40 pm

      4 stars
      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!

      Reply
      • Tara Ziegmont says

        January 05, 2022 at 9:54 pm

        Thanks for the tip! I'm glad to know that it will work with less sugar.

        Reply
    8. April says

      January 07, 2022 at 6:44 pm

      5 stars
      These are so wonderful.

      Reply
    9. Brenda says

      February 08, 2022 at 11:34 pm

      5 stars
      Can I use coconut flakes instead of sheedded coconut? That's what I have.

      Reply
      • Tara Ziegmont says

        February 10, 2022 at 11:15 am

        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?

        Reply
        • Missy Jones says

          November 08, 2022 at 5:52 pm

          I just watched them make Macaroons on “The Great British Baking Show” and Pru’s recipe called for coconut flakes. She had them pulse them in the food processor a few times, just enough to make them smaller but not to the point that they became mushy. They worked just fine that way.

          Reply
    10. Bethdeitrick says

      February 22, 2022 at 5:12 pm

      5 stars
      These were yummy and easy to make. I drizzled them with chocolate just because I can!

      Reply
    11. Vivienne says

      March 29, 2022 at 11:36 pm

      5 stars
      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?

      Reply
      • Tara Ziegmont says

        March 30, 2022 at 10:31 pm

        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.

        Reply
    12. Diane says

      August 02, 2022 at 6:01 pm

      5 stars
      Wow! These are so easy and turned out perfect. This is a keeper, thx so much

      Reply
    13. Carol says

      December 18, 2022 at 9:40 pm

      4 stars
      Such an easy and very tasty recipe!! I used small scoop and this recipe made 12 cookies❤️

      Reply
    14. Sylvia says

      December 22, 2022 at 9:56 am

      My macaroons spread out into a puddle, both batches. I don’t know what happened. Do you?

      Reply
      • Tara Ziegmont says

        December 22, 2022 at 3:06 pm

        A puddle... hm. I've never heard of that happening. Did you use just egg whites or did you use whole eggs? I'm really not sure because there's nothing in the recipe that could melt like that.

        Reply
    15. Peg says

      January 22, 2023 at 4:26 pm

      What if you used unsweetened coconut?

      Reply
      • Tara Ziegmont says

        January 22, 2023 at 11:03 pm

        The cookies would be less sweet but the recipe should still work.

        Reply
    16. Tamara Sheldon says

      February 08, 2023 at 1:48 pm

      Is there a way to get them to hold together better while shaping them?

      Reply
      • Tara Ziegmont says

        February 08, 2023 at 2:19 pm

        I've never had that problem, but I would think maybe use a little less of the egg whites so there's less liquid. Or else, maybe use more coconut to bulk up and absorb the liquid.

        Reply
    17. Judi says

      February 20, 2023 at 1:00 pm

      5 stars
      These are the best coconut macaroons I have ever made!!
      Highly recommend !!

      Reply
    18. Chanda Sahi says

      March 07, 2023 at 11:40 am

      Can we use coconut sugar instead of sugar .
      Can we use sweetener instead of sugar as I am diabetic
      Thank you

      Reply
      • Tara Ziegmont says

        March 07, 2023 at 9:44 pm

        I've never tried the recipe with anything other than sugar, so I can't give you any guidance. If you try it, be sure to come back and let me know how it goes.

        Reply
    19. RENEE says

      March 14, 2023 at 8:08 pm

      5 stars
      Can’t believe how quick good and easy these are!

      Reply

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    Harrisburg PA mom blogger Tara Ziegmont
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