Gluten-Free Coconut Macaroons (Grain-Free/Dairy-Free)

These gluten-free coconut macaroons are such a treat and only use 6 simple ingredients to prepare!

The Story:

Have you been looking for a recipe coconut macaroons that are gluten-free and dairy-free? Then look no further! They come together very easily and quickly, but present as an elevated dessert. I fell in love with macaroons at a local bakery and created this spot on, dairy-free version. Most macaroons are shaggy little guys, but I like to make mine XL and press them neatly into a silicone mold so they turn out to be quite a show stopper. The use of desiccated coconut allows for a more dense macaroons, which I enjoy, and prevents them from being “stringy”. If you need allergy friendly dessert ideas, these macaroons are sure to become a staple because they are grain-free, gluten-free and dairy-free! They are a welcomed treat when you are needing to keep inflammation at bay.

Jump to:

• The Story:
• 🧾 The Ingredients:
• Step By Step Preparation Instructions:
• Recipe FAQ's:
• More Gluten-Free Dessert Recipes:
• 📖 The Recipe:
• Gluten-Free Coconut Macaroons
• The Finished Product:

🧾 The Ingredients:

Here is the list of ingredients you will need to make these gluten free coconut macaroons.

• Desiccated Coconut: The star ingredient! You want to look for shredded, desiccated coconut. I find this type helps balance these cookies without becoming too sweet and it allows the macaroons to hold their shape well.
• Egg Whites: Egg whites are the only binder to these cookies and gives them their structure.
• Sugar: Of course some sugar is needed!
• Vanilla: Adds richness and flavor.
• Salt: Salt helps the egg whites develop structure and balance the flavor.
• Chocolate: Dipping the macaroons in chocolate is a must as it compliments the coconut flavor and completes the “just from the bakery” look.

Step By Step Preparation Instructions:

The process of making coconut macaroons is super easy and super quick.

• Step 1: You are first going to whip the egg whites, sugar, salt and vanilla together until the egg whites just start to foam. If you add too much air, the macarons will expand, which is not ideal. You do not want to whip them to the point of becoming peaks, but rather just to the point where bubbles start to form.
• Step 2: Then, add in the shredded coconut and stir to combine until all the coconut is well coated and comes together as a “dough”.
• Step 3: Using a cookie scoop, or by pressing the mixture into a silicone mold, compact and shape the coconut into round forms. The more densely compact you can make each cookie, the better in my opinion. This will ensure the macaroons hold their shape and results in the best texture. Place the silicone mold on a cookie sheet and bake at 350 for 20 min. You’re then going to pop them out of the mold, and place back in the oven for 5-6 min, until the exterior has browned more evenly. The silicone mold prevents the whole macaroon from browning, so I find it is best to let it bake on its own for a bit for even color and flavor. You can also use a large cookie scoop and place the cookies on a parchment paper covered cookie sheet, and bake for about 20-22 minutes. If you would like a touch more color on your macaroons, continue baking for a few additional minutes.

Recipe FAQ's:

• Are coconut macaroons gluten-free? Most coconut macaroons are usually prepared without the use of flour, so most of the time they would be a safe gluten-free option. Always ask purchasing them from a bakery though!
• Are coconut macaroons dairy-free? No. Most of the time, coconut macaroons are not dairy-free as they usually contain condensed milk, and the chocolate coating usually contains dairy as well. This recipe for gluten-free coconut macaroons is both gluten-free AND dairy-free though!
• Are these gluten-free coconut macaroons considered to be vegan? No. These coconut macaroons are not considered to be vegan because they are prepared with eggs.
• Do I need to prepare these gluten-free coconut macaroons in a silicone mold? No you do not! You can absolutely prepare these by scooping them out with a cookie scoop, making sure to pack the dough/batter into the scoop, then baking them on a parchment paper lined cookie sheet. They will turn out delicious with a more homemade look, which is always endearing!
• How should I properly store gluten-free macaroons? Since these cookies are made using eggs, I would store these in an airtight container in the fridge. They should stay delicious for 3-5 days in the fridge.
• Can I freeze gluten-free macaroons? I would not freeze these macaroons to store them. They would not maintain their texture if frozen, then thawed.

More Gluten-Free Dessert Recipes:

📖 The Recipe:

The Finished Product:

Beautiful coconut macaroons with a slightly crunchy exterior, soft interior and a beautiful covering of chocolate to compliment the coconut flavor. Pour yourself a cup of coffee, sit in the sun and enjoy these together!