Gluten-Free Coconut Macaroons

Gluten-Free Coconut Macaroons

Chewy coconut macaroons with golden edges, naturally gluten-free and ready in under an hour.

Total 40 min Makes 18 cookies Calories 142/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts

These macaroons rely on sweetened shredded coconut bound with egg whites and a touch of sweetened condensed milk for a dense, chewy interior and lightly toasted exterior. They come together quickly with no flour or mixer needed, making them a reliable gluten-free treat for holiday cookie trays or a simple afternoon bake.

Ingredients

  • 14 ounces sweetened shredded coconut
  • 2/3 cup sweetened condensed milk
  • 2 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate, melted (optional, for dipping)

Method

  1. Preheat the oven to 325°F and line a baking sheet with parchment paper.

  2. In a large bowl, stir together the shredded coconut, sweetened condensed milk, egg whites, vanilla extract, and salt until evenly combined and the mixture holds together when pressed.

  3. Scoop the mixture into 1 1/2-tablespoon mounds and pack tightly with your hands, placing them on the prepared baking sheet about 2 inches apart.

  4. Bake until the tops and edges are golden brown, 18 to 20 minutes.

  5. Cool the macaroons on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

  6. If dipping, dip the bottoms of the cooled macaroons in melted chocolate and set on parchment paper until the chocolate firms up, about 15 minutes.

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    Gluten-Free Coconut Macaroons

    These macaroons rely on sweetened shredded coconut bound with egg whites and a touch of sweetened condensed milk for a dense, chewy interior and lightly toasted exterior. They come together quickly with no flour or mixer needed, making them a reliable gluten-free treat for holiday cookie trays or a simple afternoon bake.

    40 min 18 cookies 142 cal

    Ingredients

    • 14 ounces sweetened shredded coconut
    • 2/3 cup sweetened condensed milk
    • 2 large egg whites
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 6 ounces semisweet chocolate, melted (optional, for dipping)

    Method

    1. 1

      Preheat the oven to 325°F and line a baking sheet with parchment paper.

    2. 2

      In a large bowl, stir together the shredded coconut, sweetened condensed milk, egg whites, vanilla extract, and salt until evenly combined and the mixture holds together when pressed.

    3. 3

      Scoop the mixture into 1 1/2-tablespoon mounds and pack tightly with your hands, placing them on the prepared baking sheet about 2 inches apart.

    4. 4

      Bake until the tops and edges are golden brown, 18 to 20 minutes.

    5. 5

      Cool the macaroons on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

    6. 6

      If dipping, dip the bottoms of the cooled macaroons in melted chocolate and set on parchment paper until the chocolate firms up, about 15 minutes.