Gluten-Free Coconut Macaroons
By the Gluten Free Recipes team ·
These delightful gluten-free coconut macaroons offer a chewy interior with a perfectly crisp exterior, bursting with sweet coconut flavor. A simple yet satisfying treat, they are ideal for any occasion.
At a glance: This easy desserts recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 5 ingredients — including shredded unsweetened coconut, sweetened condensed coconut milk, pure vanilla extract — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Coconut Macaroons: When preparing this desserts recipe, to prevent cross-contamination with gluten, ensure all utensils, bowls, and baking sheets are thoroughly cleaned before use. Always check that all packaged ingredients, especially sweetened condensed coconut milk and chocolate chips, are certified gluten-free, as manufacturing processes can vary 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: This recipe is naturally gluten-free, relying on coconut and dairy-free condensed milk. Always ensure your sweetened condensed coconut milk and any add-ins like chocolate chips are certified gluten-free.
Ingredients
- 1.5 cups shredded unsweetened coconut
- 0.75 cup sweetened condensed coconut milk
- 1 tsp pure vanilla extract
- 0.25 tsp salt
- 0.5 cup gluten-free chocolate chips (optional)
Instructions
- 1
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. This preparation will prevent the macaroons from sticking and ensure even baking.
- 2
In a medium bowl, combine the shredded unsweetened coconut, sweetened condensed coconut milk, pure vanilla extract, and salt. Stir these ingredients together until they are thoroughly mixed and form a cohesive, slightly sticky dough.
- 3
If using, gently fold in the gluten-free chocolate chips into the coconut mixture. Be careful not to overmix, as this can affect the texture of the final macaroons.
- 4
Drop rounded tablespoons of the macaroon mixture onto the prepared baking sheet, spacing them about 1 inch apart. You can use two spoons or a small cookie scoop to form uniform mounds.
- 5
Bake for 18-20 minutes, or until the edges of the macaroons are golden brown and the tops are lightly toasted. They should feel slightly firm to the touch. Allow the macaroons to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. They will firm up more as they cool.
Nutrition (per serving)
Tips & Notes
- Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
- 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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