Go Back Email Link
+ servings
a plate full of easy gluten-free coconut macaroons on a white plate with a teal background

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!
4.69 from 127 votes
Prep Time 5 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 35 minutes
Course Dessert, Gluten-free
Servings 15 cookies
Calories 88 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350. Line a cookie sheet with parchment paper.
  • In a medium mixing bowl, combine all ingredients except coconut. Whip with a mixer until thick and frothy. Fold coconut into the egg white mixture. Mix until well-coated, being careful not to deflate the egg whites.
  • 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.

Optional

  • Some people like to dip their coconut macaroons in melted chocolate. To do that, simply mix up a batch of chocolate ganache (see recipe linked in the ingredients above), and dip the room-temperature macaroons in the hot ganache. Wipe off any drips and then place on wax paper (parchment will work in a pinch) on a wire cooling rack until the chocolate is cooled and hard.

Notes

Nutritional information is for one cookie without chocolate ganache. See the ganache recipe for its nutritional details.

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
Keyword coconut, cookies, gluten-free
Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!