Gluten-Free Coconut Macaroons

I make these gluten-free coconut macaroons every spring. They always end up on our Easter dessert spread, and they’re always the first thing gone. The whole recipe takes about 30 minutes and there’s no flour involved at all, so they’re naturally gluten-free. I dip most of mine in dark chocolate, but you can drizzle or skip the chocolate entirely.

The key is whipping your egg whites to stiff peaks before folding them into the coconut mixture. That’s what keeps the macaroons light and chewy in the center instead of dense. Other than that, it’s just stirring everything together, scooping, and baking.

You’ll love this recipe because…

• They’re naturally gluten-free. No specialty flours or blends needed. These are made with coconut, egg whites, and pantry staples.
• 30 minutes start to finish. No chill time, no complicated steps. Mix, scoop, bake.
• Customizable chocolate finish. Dip the bottoms, drizzle the tops, or skip the chocolate entirely. I usually do a mix of all three.

Searching for more gluten-free cookie recipes? gluten-free fluffernutter cookies / gluten-free chewy sugar cookies / gluten-free snickerdoodles / gluten-free cookie cups

Ingredients

TIP

A standard 14 oz can of sweetened condensed milk gives you more than you need for one batch of coconut macaroons. You can store the extra in an airtight container in the fridge for up to a week. Use it in your coffee (similar to Vietnamese coffee) or drizzle it over some fresh fruit for a quick dessert.

Ingredient Notes

• Sweetened Shredded Coconut – Use the finely shredded, moist kind from the baking aisle, not the large flake or unsweetened varieties. I use Baker’s Angel Flake. It gives the best chewy texture.
• Sweetened Condensed Milk – This adds sweetness and acts as a binder for the chewy center. Make sure you’re grabbing condensed milk and not evaporated milk. They’re right next to each other on the shelf and it’s an easy mistake
• Almond Extract – A little goes a long way. It adds a subtle flavor that pairs well with coconut and chocolate. If you have a nut allergy or don’t like almond, just leave it out.
• Egg Whites – Separate your eggs while they’re cold (it’s easier), then let the whites come to room temperature before whipping. You want stiff peaks, which is what gives the macaroons their light texture and structure.
• Chocolate – Use chocolate bars or high-quality chocolate chips if you’re planning to dip or drizzle your macaroons. I love dark chocolate, but semi-sweet, milk or even white chocolate work here. I melt mine in the microwave in 30-second bursts, stirring in between.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Recipe FAQs

Traditional coconut macaroons are naturally gluten-free since they don’t use flour. That said, some recipes do add flour, so if you’re buying them from a store or bakery, always check. My recipe uses all gluten-free ingredients.

Absolutely. I tend to leave some plain, drizzle chocolate over some, and dip the rest in chocolate to appease everyone in my family. Coconut macaroons are delicious on their own, but the chocolate adds a little bit of extra something. You could also drizzle them with white chocolate if you prefer, too.

Yes. Whipping the egg whites is what gives these their light, airy texture. If you skip it, the macaroons will be dense and heavy.

No. Macaroons (two O’s) are chewy coconut cookies, often dipped in chocolate. Macarons (one O) are delicate French sandwich cookies made with almond flour and filled with ganache or buttercream. Completely different recipes.

Expert Tips

• Be sure to whip the egg whites until stiff peaks form. They give the macaroons their airy lift and hold. I like to test them by lifting the beaters. The peaks should stand straight without drooping.
• Fold gently. When you add the egg whites to the coconut mixture, fold them in with a spatula. Don’t stir or you’ll deflate all the air you just whipped in.
• Use a cookie scoop for perfectly round mounds that bake evenly and look polished. I used a #40 portion scoop, which is about.75 oz and just shy of 2 tablespoons.

Storage Instructions

Room temperature – Keep them in an airtight container on the counter and they’ll stay crispy on the outside and chewy in the middle for about 4 days. Make sure the container is sealed well or they’ll dry out.

Refrigerate – If you want them to last longer, they’ll keep in the fridge for up to 2 weeks. I let them sit out for 10-15 minutes before eating so they’re not too cold.

Freeze – Layer them with parchment in a freezer container so they don’t stick to each other. They’ll keep for up to 3 months. Just thaw at room temperature when you’re ready to eat them.

Serving Suggestions

I always put these on our Easter dessert spread, usually alongside my gluten-free lemon bars and gluten-free peanut butter cookies . A bowl of fresh berries on the side fills things out without adding more baking to your list. They’re also really good on a cookie tray with my gluten-free blondies if you want a mix of textures.

The chocolate-dipped ones look nice wrapped up in a clear bag with ribbon if you need a quick hostess gift or neighbor treat.