Coconut macaroons are one of those classic desserts that feel fancy but take almost no effort to make. If you love coconut and need a gluten-free treat that works for any occasion, these homemade coconut macaroons will be your new go-to. They’re crispy on the outside, soft and chewy inside, and naturally dairy-free. Plus, they come together in one bowl with a handful of fresh ingredients.
Whether you’re making a batch for a holiday spread, a bake sale, or just because your sweet tooth demands it, this recipe keeps it simple. No condensed milk, no complicated steps—just pure coconut goodness.
Why You’ll Love These Macaroons
- Naturally gluten-free – No fancy flour substitutes, just simple, whole ingredients.
- Crispy, chewy perfection – The perfect balance of crunch and softness.
- Easy to make – One bowl, no special equipment, and 10 minutes of prep.
- No condensed milk – Just eggs and sugar, so they aren’t too heavy or overly sweet.
- Customizable – Dipped in chocolate, sprinkled with sea salt, or kept classic.
Tips for the Best Gluten-Free Coconut Macaroons
- Use fresh coconut – Old, dry coconut makes dry macaroons. Get the good stuff.
- Don’t overbake – The centers should stay chewy. If they turn too brown, they’ve gone too far.
- Adjust sweetness if needed – If you prefer a less sweet treat, reduce the sugar slightly.
- For extra flavor, toast the coconut – Lightly toast half the coconut before mixing for a deeper, nuttier taste.
How to Store & Freeze
Storing:
Macaroons keep well in an airtight container at room temperature for up to 5 days. If it’s hot and humid, store them in the fridge.
Freezing:
Place cooled macaroons in a freezer-safe bag or container, and they’ll last up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Fun Variations
Want to switch things up? Here are a few ways to make this recipe your own:
1. Chocolate-Drizzled Macaroons
Instead of dipping the bottoms, drizzle melted chocolate over the tops for a more rustic look.
2. Almond Joy-Inspired
Mix in finely chopped almonds and drizzle with both dark and milk chocolate.
3. Lemon Coconut Macaroons
Add 1 teaspoon of fresh lemon zest for a bright, citrusy twist.
4. Espresso Macaroons
Mix ½ teaspoon of instant espresso powder into the batter for a coffee kick.
Why These Macaroons Are a Hit on Pinterest & Google
These gluten-free coconut macaroons check all the boxes for what makes a recipe Pinterest-worthy and Google-rankable:
- Short, clear ingredient list – Easy for readers to follow.
- Naturally gluten-free & dairy-free – Appeals to a wide audience.
- Simple, approachable steps – No fancy techniques required.
- Mouthwatering images – Eye-catching treats that look as good as they taste.
Make a Batch Today!
Whether you’re baking for a gluten-free guest, a holiday gathering, or just because you love coconut, these macaroons will be a guaranteed crowd-pleaser. Whip up a batch, dip them in chocolate, and try not to eat them all in one sitting.
If you make these, let me know how they turn out—I’d love to hear what variations you try!
Gluten-Free Coconut Macaroons
- Total Time: 0 hours
- Yield: About 18 macaroons
- Diet: Gluten Free
Description
These easy gluten-free coconut macaroons are crisp on the outside, soft and chewy inside, and naturally dairy-free. Made with fresh shredded coconut, egg whites, and just the right amount of sweetness, they are perfect for holidays, bake sales, or a simple treat at home. Dip them in chocolate for an extra indulgence!
Ingredients
- Unsweetened shredded coconut (3 cups) – Look for fresh, finely shredded coconut. Avoid the sweetened, sticky kind in the baking aisle—it’s too wet and cloyingly sweet.
- Egg whites (4 large eggs) – These act as the binder, keeping the macaroons light and airy.
- Granulated sugar (¾ cup) – Just enough to sweeten without overpowering the coconut flavor.
- Vanilla extract (1 teaspoon) – A must for depth and warmth. Go for real vanilla, not the artificial stuff.
- Salt (¼ teaspoon) – Balances the sweetness and enhances the coconut.
- Dark chocolate (optional, for dipping) – If you love the coconut-chocolate combo, get a high-quality dark chocolate bar.
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. A silicone mat works too, but parchment prevents any potential sticking.
In a large mixing bowl, whisk the egg whites until they start to get frothy. You don’t need stiff peaks, just a nice foamy consistency. Then, whisk in the sugar, vanilla, and salt until combined.
Add the shredded coconut and mix until everything is evenly coated. The mixture will be sticky but should hold together when pressed.
Use a cookie scoop or a heaping tablespoon to drop mounds of the mixture onto the lined baking sheet. You can gently shape them with your hands if needed, but don’t overwork the dough.
Place the tray in the oven and bake for 18–20 minutes, or until the tops are lightly golden and the edges have a nice toasty color.
Let the macaroons cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. This step is key—hot macaroons can be fragile, so give them time to firm up.
Melt your chocolate in a heatproof bowl over simmering water (or microwave in short bursts). Dip the bottoms of the cooled macaroons into the melted chocolate, then place them back on the parchment to set. A sprinkle of flaky sea salt on top? Absolutely.
Notes
- Use unsweetened shredded coconut for the best texture.
- Don’t overbake—they should be lightly golden, not browned all over.
- Let them cool completely before handling to avoid breaking.
- For a citrus twist, add 1 teaspoon of lemon zest.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 100
- Sugar: 8g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
