Gluten-Free Coconut Macaroons (Baking Style)
By the Gluten Free Recipes team ·
These delightful gluten-free coconut macaroons offer a chewy interior and a perfectly crisp exterior, bursting with sweet, tropical coconut flavor. They're a simple yet satisfying treat for any occasion.
At a glance: This medium baking recipe yields 4 servings in about 40 minutes (20 min prep, 20 min cook). It uses 5 ingredients — including sweetened shredded coconut, sweetened condensed milk, vanilla extract — and walks through 4 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Coconut Macaroons (Baking Style): When preparing this baking recipe, ensure all ingredients, particularly sweetened condensed milk and any optional additions like chocolate chips, are certified gluten-free. Be mindful of cross-contamination from shared utensils or surfaces that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Coconut Macaroons (Baking Style): This recipe is naturally gluten-free, relying on the inherent properties of coconut and sweetened condensed milk. It avoids any gluten-containing grains.
Ingredients
- 3 cups sweetened shredded coconut
- 1 can sweetened condensed milk (14 oz)
- 1 tsp vanilla extract
- 0.5 tsp salt
- 1 cup gluten-free chocolate chips (optional, for drizzling)
Instructions
- 1
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir these ingredients together thoroughly until the coconut is evenly coated and the mixture is well combined, which should take about 2-3 minutes.
- 2
Using a spoon or a cookie scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheet, spacing them about 1 inch apart. Aim for uniform sizes so they bake evenly, and gently press down on each mound to help them hold their shape. This process should take approximately 5-7 minutes.
- 3
Bake the macaroons in the preheated oven for about 15-18 minutes, or until the edges are golden brown and the tops are lightly toasted. Keep a close eye on them as they can brown quickly due to the sugar content. The aroma of toasted coconut will fill your kitchen as they bake.
- 4
Once baked, remove the baking sheet from the oven and let the macaroons cool on the sheet for about 5 minutes. This allows them to set up properly before you transfer them to a wire rack to cool completely. If using, melt the gluten-free chocolate chips and drizzle over the cooled macaroons for an extra touch of indulgence.
Nutrition (per serving)
Tips & Notes
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Coconut milk separates in the can — stir or shake well before using.
- Use good-quality chocolate (70% cacao or higher for dark) — it's the primary flavor and worth the investment.
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