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Easy Gluten Free Macaroons

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Easy and delicious Gluten Free Macaroons made without condensed milk. Soft and chewy coconut on the inside with a crisp caramelized shell dipped in heavenly chocolate.

bite taken out of a gluten free macaroon
Gluten Free Macaroons

This amazing coconut cookie with satisfy anybody’s sweet tooth! I will always try any gluten free treat when I see it, but you have to be careful because even cookies that you would not think have gluten may have gluten. Like a macaroon, some recipes are naturally gluten free while others are not so you always need to make sure if you are at a bakery, but there is nothing to worry about here! This recipe is amazingly gluten free and coconutty and chocolatey and everything that my dreams are made of! These gluten free macaroons are soft and chewy in the middle but have a crisp caramelized outer shell that is dipped in melty chocolate.

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INGREDIENTS YOU NEED TO MAKE COCONUT MACAROONS

  • 1 1/2 cups shredded unsweetened coconut
  • 3 tbsp almond flour
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 tbsp water
  • 1 tsp vanilla extract
  • 2 large egg whites room temperature
  • 1/2 cup chocolate chips

stack of gluten free macaroons on a plate
Gluten Free Macaroons

Instructions To Make Gluten Free Macaroons

  1. Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, whisk together your shredded coconut, almond flour, and salt. Set aside.
  3. In a small saucepan, heat your sugar, water, and vanilla extract over low heat, mixing occasionally, until the sugar melts. Remove from heat and pour the melted sugar over the shredded coconut. Mix well with a rubber spatula, until evenly combined. Set aside.
  4. Whip your egg whites in a small bowl until frothy, but not peaked yet. Fold the egg whites into the coconut until completely combined.
  5. Let the mixture rest for 30-60 minutes so the coconut can soak up that moisture.
  6. Scoop 1 tbsp sized mounds of the coconut mixture onto your prepared baking sheet, about 1 inch apart.
  7. Bake on the middle rack for 18-20 minutes, until the cookies are golden brown on the outside.
  8. Let cool for 5 minutes on the pan then transfer them to a wire rack to cool completely.
  9. Melt your chocolate chips in a microwave safe bowl in 30 second increments, stirring in between, until completely melted.
  10. Dip the bottom of your cooled macaroons in the melted chocolate about ⅛-inch up the side, then place it back on the parchment paper while the chocolate sets. Enjoy!
Gluten Free Macaroons

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bite taken out of a gluten free macaroon

Easy Gluten Free Macaroons

Samantha
Easy and delicious Gluten Free Macaroons made without condensed milk. Soft and chewy coconut on the inside with a crisp caramelized shell dipped in heavenly chocolate.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Resting Time 30 mins
Total Time 1 hr 10 mins
Course Dessert, Snack
Cuisine American
Servings 24 Macaroons
Calories 99 kcal

Ingredients
  

  • 1 1/2 cups shredded unsweetened coconut
  • 3 tbsp almond flour
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 tbsp water
  • 1 tsp vanilla extract
  • 2 large egg whites room temperature
  • 1/2 cup chocolate chips

Instructions
 

  • Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, whisk together your shredded coconut, almond flour, and salt. Set aside.
  • In a small saucepan, heat your sugar, water, and vanilla extract over low heat, mixing occasionally, until the sugar melts. Remove from heat and pour the melted sugar over the shredded coconut. Mix well with a rubber spatula, until evenly combined. Set aside.
  • Whip your egg whites in a small bowl until frothy, but not peaked yet. Fold the egg whites into the coconut until completely combined.
  • Let the mixture rest for 30-60 minutes so the coconut can soak up that moisture.
  • Scoop 1 tbsp sized mounds of the coconut mixture onto your prepared baking sheet, about 1 inch apart.
  • Bake on the middle rack for 18-20 minutes, until the cookies are golden brown on the outside.
  • Let cool for 5 minutes on the pan then transfer them to a wire rack to cool completely.
  • Melt your chocolate chips in a microwave safe bowl in 30 second increments, stirring in between, until completely melted.
  • Dip the bottom of your cooled macaroons in the melted chocolate about ⅛-inch up the side, then place it back on the parchment paper while the chocolate sets. Enjoy!

Nutrition

Serving: 1MacaroonCalories: 99kcalCarbohydrates: 10.9gProtein: 1.3gFat: 5.8gFiber: 1.4gSugar: 9.5g
Keyword almond flour, coconut cookie, coconut macaroons, diabetic, easy, gluten free, gluten free cookie, simple
Tried this recipe?Let us know how it was!

Frequently Asked Questions About Gluten Free Macaroons

What is the difference between a macaroon and a macaron?

Macaroons are coconut cookies dipped in chocolate, macarons are egg white meringue sandwich cookies.

Can you freeze coconut macaroons?

Yes, freeze in an airtight container for up to 4 months.

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By on December 6th, 2022

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