Okay, if you have a serious sweet craving hitting you right now, I have the absolute answer that won’t leave you feeling heavy afterward. Forget complicated pastry skills; we are diving into what I genuinely think are the *best* Gluten Free Coconut Macaroons you will ever make. Seriously, they are chewy perfection, and you can find more amazing recipes like this over at our dedicated gluten-free selection.
As a Registered Dietitian obsessed with flavor, my goal here was to make sure these were totally safe for everyone but still packed a punch—you know, balanced but totally delicious. These little wonders deliver that perfect crisp edge you want, mixed with a super tender interior. You won’t believe how simple they are to pull together, even on a weeknight. Trust me, you need these on your rotation!
Why You Will Love These Gluten Free Coconut Macaroons
When I first started experimenting with healthier baking, sometimes the results were… disappointing texture-wise. Not these! These Gluten Free Coconut Macaroons are the real deal. They are one of my favorites to toss together because they require so little fuss but look incredibly impressive, which is perfect for when you need something quick from our easy dessert selection.
- They are naturally fantastic because they have no wheat flour or any complicated gluten-free blends necessary.
- The combination of being light yet satisfying means you can enjoy one (or two!) without feeling weighed down.
- They look so beautiful, especially with that optional chocolate drizzle, making them great for gifting or holidays.
Texture and Flavor Profile of These Gluten Free Sweets
You are going to get the best of both worlds here. The outside sets up beautifully—just slightly golden and wonderfully crisp when you first bite in. But then, boom! The center is impossibly chewy and moist. It’s nothing but pure, intense coconut flavor shining through. It’s just so satisfying, and you don’t even need flour to achieve that perfect texture!
Simplicity in Preparing Gluten Free Coconut Macaroons
Honestly, if you can stir things in a bowl, you can make these Gluten Free Coconut Macaroons. There is absolutely no fancy equipment needed—no stand mixer required—and that’s how I designed it! This recipe is straightforward enough for a first-time baker, but reliable enough for me when I need a quick, guaranteed win. I promise, you won’t need any complicated techniques here.
Essential Ingredients for Perfect Gluten Free Coconut Macaroons
Okay, when we talk about achieving that next-level chewiness in Gluten Free Coconut Macaroons, it all comes down to picking the right starting materials. I always insist on quality here because, since there are so few ingredients, each one really has to pull its weight. I learned this living in Boston, where simple ingredients have to shine! Everything used here helps create that structure we love so much. If you’re looking for more reliable staples, check out my list of go-to no-bake ingredients!
Ingredients for the Gluten Free Coconut Macaroons Base
This is where the magic happens! We need a few key things for the actual cookie part. Remember, the egg whites must be at room temperature; it makes whipping them into glorious foam so much easier, and we need that airiness!
- We start with a big amount of unsweetened shredded coconut—I use about 1 1/2 cups plus an extra tablespoon for good measure (that’s 160g if you’re weighing).
- Just a tiny bit of Bob’s Red Mill super-fine blanched almond flour. This is crucial; it replaces any wheat flour and adds a beautiful binder and richness.
- A quarter teaspoon of Kosher salt is necessary to balance out the sweetness. Trust me, don’t skip it!
- For the syrup, we use 3/4 cup of granulated sugar (150g) dissolved carefully with 1 1/2 tablespoons of water.
- A half teaspoon of pure vanilla extract goes in with the sugar mixture for flavor depth.
- And the binder: two room-temperature egg whites. They give us that perfect lift and chew.
Optional Chocolate Coating Ingredients for Gluten Free Treats
This part is totally optional, but who are we kidding? Dipping these in chocolate just takes them over the edge into ultimate decadence. These make fantastic Gluten Free Treats when finished this way!
- You’ll need about 2.5 ounces of really good bittersweet chocolate, chopped finely so it melts smoothly.
Expert Tips for Making Gluten Free Coconut Macaroons
When you’re making something as gloriously simple as Gluten Free Coconut Macaroons, the small techniques are what separate a good batch from an absolutely unforgettable one. Since I’m a dietitian who spends a lot of time tweaking things for balance and texture, I always stress the importance of patience during these steps. That 45 minutes of rest time might seem long when you’re eager to eat them, but wow, does it pay off! Before you rush off, please take a moment to review my full disclaimer regarding recipe expectations.
If you are truly running against the clock—and I get it, sometimes dessert needs to happen *now*—you can skip that resting period. That’s my emergency backup plan. If you skip waiting, the mixture is heavier and harder to scoop, and the final texture won’t be quite as chewy inside. But hey, if you need those Gluten Free Coconut Macaroons ready for dessert tonight, it’s better to bake them a little less perfectly than not at all, right?
The biggest secret, though, is really preparing your coconut mixture properly before baking. Making that sugar syrup hot and then massaging it into the coconut feels a bit messy, but that process is key to locking in moisture before they even hit the oven. It’s all about building the right structure since we aren’t using traditional flours!
Ingredient Substitutions for Gluten Free Baking Recipes
I get asked all the time about allergies, especially nuts, since we are using that gorgeous almond flour. If you are trying to make these completely nut-free—perhaps you are making these for a school event or a friend has an allergy—we can totally pivot! This is where knowing the fundamentals of Gluten Free Baking Recipes comes in handy.
To substitute the almond flour, you just need about 1 tablespoon of gluten-free oat flour. That’s it! The oat flour gives us just enough binding structure without overpowering that beautiful coconut flavor we are aiming for. It keeps the macaroons wonderfully tender, just as intended for these Gluten Free Coconut Macaroons. I always stress checking your flour sources to make sure they are certified gluten-free, too, just to be safe!
Step-by-Step Instructions for Gluten Free Coconut Macaroons
Alright, let’s get rolling! Making these Gluten Free Coconut Macaroons is a process, but it’s more about careful assembly than actual hard work. I always start by getting organized because once that sugar syrup gets hot, we need to move fast. Remember, the whole thing takes about 80 minutes total, but a big chunk of that time is hands-off resting time, which is part of why these come out so perfectly chewy.
First things first: get your oven preheated to 350°F, and line a light baking sheet with parchment paper. Trust me on the light sheet; dark sheets can sometimes brown the bottoms too quickly before the middles are perfectly set. You’ll want to have all your equipment ready, especially your rubber spatula for scraping down bowls!
Preparing the Coconut Mixture and Resting Time
This is the step that builds structure! Start by whisking together your dry base ingredients in the big bowl: that mountain of unsweetened shredded coconut, the almond flour, and the salt. Set that aside for a minute.
Now, grab your small saucepan. Gently heat the granulated sugar, water, and vanilla extract over low heat. You want that sugar to dissolve completely, no gritty bits left! Once it’s melted, let it bubble for just 30 more seconds after it’s clear, then pull it right off the heat. Use your spatula to scrape every last bit of that sweet syrup over your coconut mixture. Mix it well until it looks cohesive. Now, the messy but mandatory part: use your clean hands to really massage and work that mixture together until everything is evenly coated. It’s going to feel a little sticky!
While that’s cooling slightly, whip your two room temperature egg whites in a separate small bowl until they are just really frothy—we aren’t looking for stiff peaks here, just light frothiness. Fold those gently into the coconut mix. The absolute key to the best texture in these Gluten Free Coconut Macaroons? Letting the whole thing rest for 30 to 60 minutes. This gives the coconut time to soak up all that moisture. That resting time is non-negotiable if you want that wonderfully soft interior; it adds about 45 minutes to your total time, but it makes all the difference!
Baking and Achieving Golden Perfection for Your Gluten Free Coconut Macaroons
Once rested, your mixture should be much easier to handle! Grab a mini cookie scooper—that helps keep them uniform—or just use two spoons. Scoop about 1 tablespoon worth of the mixture and drop it onto your lined baking sheet. Make sure they are spaced about an inch apart because they will bloom slightly. If you’re looking for more quick tips on perfect sizes for your Gluten Free Snacks, definitely check out that guide!
Bake them one tray at a time on the middle rack for about 18 to 20 minutes. You have to rotate the pan halfway through your baking time to ensure even browning all around. We are looking for that lovely golden hue on the edges. Once they look done, let those gorgeous Gluten Free Coconut Macaroons cool on the sheet for five quick minutes before transferring them delicately to a wire rack to finish cooling completely.
Optional Chocolate Dipping Technique
If you decided to go for the chocolate finish—and why wouldn’t you?—melting it takes a little bit of finesse. Grab 3/4 of your chopped bittersweet chocolate, put it in a microwave-safe bowl, and microwave it in 45-second bursts, stirring well after each. Then, switch to 15 to 30-second intervals until it’s mostly melted.
Here’s my trick: stir in the remaining chopped chocolate right at the end. That residual heat will melt the rest of the pieces perfectly, giving you shiny, smooth chocolate without scorching it! Dip the bottoms of your completely cooled Gluten Free Coconut Macaroons up about 1/8-inch on the side, set them back onto the parchment paper, and if you’re impatient like me, pop the tray in the fridge for five minutes to let that chocolate set up fast.
Serving Suggestions for These Gluten Free Dairy Free Recipes
These macaroons are wonderful all on their own, of course! They pair beautifully with a hot cup of coffee or some herbal tea, making them the perfect end to any meal. Since we are often looking for Gluten Free Dairy Free Recipes that feel truly indulgent, remember that if you skip the chocolate dip, these are naturally dairy-free! You can elevate them further by sprinkling a tiny bit of flaky sea salt over the melted chocolate right before it sets. That salty-sweet combination is just divine. They look so lovely displayed on a simple white platter—instant elegance!
Storage and Reheating Instructions for Gluten Free Coconut Macaroons
The great thing about these dense, chewy little guys is that they keep really well! Since there are no delicate cake structures here, they are quite sturdy for storage. Just place your cooled Gluten Free Coconut Macaroons into an air-tight container. You can keep them right on the counter at room temperature for up to a week. Honestly, I find they taste even better on day two once the flavors have really settled in!
I don’t recommend reheating them, but if you accidentally put them in the fridge (which can sometimes dry out coconut), just let them sit out on the counter for an hour before serving, and they should soften right back up. Cold macaroons are chewy in a hard way, not a good way!
Frequently Asked Questions About Gluten Free Coconut Macaroons
Are these macaroons truly Gluten Free Coconut Macaroons?
Absolutely, 100%! That’s the whole point of the recipe! We are using unsweetened shredded coconut and almond flour instead of any wheat-based products. As long as you ensure your almond flour and coconut are sourced from clean facilities that avoid cross-contamination, these are fantastic Gluten Free Coconut Macaroons for anyone avoiding gluten. We nailed the texture without needing any of that tricky flour!
Can I make these as Non Dairy Desserts?
That’s a great question when we talk about making balanced treats! The base cookie itself is naturally dairy-free—it uses sugar, egg whites, and coconut. The only worry spot is that optional dark chocolate coating! If you use dairy-free chocolate chips or chopped bittersweet chocolate that is verified dairy-free, then yes, you have created flawless Non Dairy Desserts. Easy swaps for creamy results!
What is the difference between these and French Macarons?
Oh, this confuses everyone! These are coconut macaroons—chunky, chewy, made primarily of coconut. French Macarons (the ones that look like sandwich cookies) are delicate, smooth meringue cookies made with finely ground nuts (usually almond flour) and filled with ganache or buttercream. They require totally different techniques. These are much, much simpler than those fancy French ones, I promise!
Estimated Nutritional Data for These GF Desserts
Since I am a dietitian, I always want to give you a rough idea of what you are working with! Please remember this data is an estimate for *one* macaroon, assuming you make exactly 12, and you skip the optional chocolate coating. If you add chocolate, your fat and sugar counts will go up a bit, naturally.
- Estimated Calories: 130-150 kcal
- Estimated Fat: 8g
- Estimated Protein: 2g
- Estimated Carbohydrates: 15g
This keeps them light and makes them wonderful GF Desserts for satisfying that sweet spot after dinner without ruining your macros!
Share Your Gluten Free Coconut Macaroons Creations
I truly hope you rushed to the kitchen to try these! When you whip up a batch of these Gluten Free Coconut Macaroons, please come back and let me know what you thought. Did the resting time work its magic for you? Did you skip the chocolate or go all out? Drop a comment below, give the recipe a rating—five stars, if you agree they are the best—and definitely snap a photo and tag me on social media! I absolutely love seeing your kitchen creations. If you are checking out the terms you agreed to on this site, thanks for being an amazing reader!
Serving Suggestions for These Gluten Free Dairy Free Recipes
These macaroons are wonderful all on their own, of course! They pair beautifully with a hot cup of coffee or some herbal tea, making them the perfect end to any meal. Since we are often looking for Gluten Free Dairy Free Recipes that feel truly indulgent, remember that if you skip the chocolate dip, these are naturally dairy-free! You can elevate them further by sprinkling a tiny bit of flaky sea salt over the melted chocolate right before it sets. That salty-sweet combination is just divine. They look so lovely displayed on a simple white platter—instant elegance!
When I serve these at get-togethers, I like to place them on little individual doilies. It just looks so charming! They are sturdy enough that you can even put them into small cellophane bags tied with ribbon if you’re making them as part of a holiday gift basket. They are seriously that versatile!
Storage and Reheating Instructions for Gluten Free Coconut Macaroons
The great thing about these dense, chewy little guys is that they keep really well! Since there are no delicate cake structures here, they are quite sturdy for storage. Just place your cooled Gluten Free Coconut Macaroons into an air-tight container. You can keep them right on the counter at room temperature for up to a week. Honestly, I find they taste even better on day two once the flavors have really settled in!
I don’t recommend reheating them, but if you accidentally put them in the fridge (which can sometimes dry out coconut), just let them sit out on the counter for an hour before serving, and they should soften right back up. Cold macaroons are chewy in a hard way, not a good way! If you are concerned about following storage guidelines, feel free to read through our privacy policy for more on how we keep things fresh and safe!
Frequently Asked Questions About Gluten Free Coconut Macaroons
I absolutely get it—when you’re trying a new recipe, especially one that needs to fit dietary needs, you always have a few circling questions! I gathered up the most common ones I hear about my Gluten Free Coconut Macaroons so we can clear everything up right now. If you have other questions after trying them, feel free to reach out via my contact page!
Are these macaroons truly Gluten Free Coconut Macaroons?
Absolutely, 100%! That’s the whole point of the recipe! We are using unsweetened shredded coconut and almond flour instead of any wheat-based products. As long as you ensure your almond flour and coconut are sourced from clean facilities that avoid cross-contamination, these are fantastic Gluten Free Coconut Macaroons for anyone avoiding gluten. We nailed the texture without needing any of that tricky flour!
Can I make these as Non Dairy Desserts?
That’s a great question when we talk about making balanced treats! The base cookie itself is naturally dairy-free—it uses sugar, egg whites, and coconut. The only worry spot is that optional dark chocolate coating! If you use dairy-free chocolate chips or chopped bittersweet chocolate that is verified dairy-free, then yes, you have created flawless Non Dairy Desserts. Easy swaps for creamy results!
What is the difference between these and French Macarons?
Oh, this confuses everyone! These are coconut macaroons—chunky, chewy, made primarily of coconut. French Macarons (the ones that look like sandwich cookies) are delicate, smooth meringue cookies made with finely ground nuts (usually almond flour) and filled with ganache or buttercream. They require totally different techniques. These are much, much simpler than those fancy French ones, I promise!
Estimated Nutritional Data for These GF Desserts
Okay, so since I’m a Registered Dietitian, I always feel a little nudge to talk about what’s actually in these delicious things! I ran the numbers for you based on the recipe making 12 perfect macaroons, and remember, this calculation assumes you are skipping that delicious chocolate dip—that’s the option that keeps things lighter!
You can usually find more in-depth ingredient breakdowns over on my About Page, but here is the quick snapshot for one macaroon:
- Estimated Calories: About 140 each! Seriously lightweight for how much satisfaction they give.
- Estimated Fat: Around 7 grams. That’s coming mostly from that gorgeous coconut fat, which is great!
- Estimated Protein: Just about 2 grams.
- Estimated Carbohydrates: Roughly 14 grams.
I wanted these to be fantastic GF Desserts that fit into a balanced eating plan, and this keeps them feeling like a treat rather than a total splurge. If you add the bittersweet chocolate, just know those numbers will kick up a bit in fat and carbs, but wow, is it worth it sometimes!
Share Your Gluten Free Coconut Macaroons Creations
Now, the best part! Making food is fun, but sharing it with the people you love—or just sharing the results online so others can try it—is what I live for. I really, truly want to know how your batch of Gluten Free Coconut Macaroons turned out!
Did they crisp up perfectly? Did you go for the chocolate drizzle, or did you keep them plain? Don’t be shy! Head down to the comments section below and tell me all about your experience. Rating the recipe helps other bakers feel confident trying it out for themselves, and honestly, seeing your photos inspires me daily!
If you post a picture of your stunning Gluten Free Coconut Macaroons online, please tag me! I always check my feed to celebrate your wins! In the meantime, just remember that when you’re using this site, you agree to our terms, which you can review conveniently here: our terms of use. Happy baking, friends!
Gluten Free Coconut Macaroons
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line a light baking sheet with parchment paper.
- In a large mixing bowl, whisk together the unsweetened shredded coconut, almond flour, and salt. Set this mixture aside.
- In a small saucepan, heat the granulated sugar, water, and pure vanilla extract over low heat, mixing occasionally, until the sugar melts completely. Cook for 30 more seconds. Remove from heat and pour the melted sugar over the shredded coconut. Use a rubber spatula to remove all the sugar from the pan. Mix well with the spatula until evenly combined. After mixing, let it cool slightly, then massage the coconut mixture with clean hands until completely combined.
- Meanwhile, whip the egg whites in a small bowl until very frothy, but not peaked yet. Fold the egg whites into the coconut mixture until completely combined.
- Let the mixture rest for 30 to 60 minutes so the coconut can absorb the moisture.
- Using a mini cookie scooper or spoons, scoop 1 tablespoon packed mounds of the mixture onto the prepared baking sheet, spacing them 1-inch apart.
- Working in batches, one sheet at a time, bake on the middle rack for 18 to 20 minutes, rotating the pan halfway through, until the cookies are golden brown on the outside.
- Let the macaroons cool for 5 minutes on the pan, then transfer them to a wire rack to cool completely.
- If dipping in chocolate, melt 3/4 of the chopped chocolate in a small microwave-safe bowl. Heat for 45 seconds, followed by 15 to 30-second intervals, stirring after each, until the chocolate is just melted. Stir in the remaining chocolate and mix until completely melted.
- Dip the bottom of the cooled macaroons in the melted chocolate about 1/8-inch up the side, then place it back on the parchment paper while the chocolate sets. You can place the baking sheet in the fridge for a few minutes to set the chocolate faster.
- Store cookies in an air-tight container at room temperature for up to a week.