Beginner Friendly Gluten Free Coconut Macaroon Recipe

There is something about this gluten free coconut macaroon recipe that keeps pulling me back to the kitchen. Maybe it is the way the house smells when they bake, all warm coconut and vanilla and caramelized sugar. Maybe it is how simple they look sitting on the pan, golden and uneven and completely handmade. Or, the absolute bliss on a loved one’s face as they bite into one of these treats.

Whatever it is, I have been making these for years now, and they have become my go-to treat for friends, holidays, and those evenings when I just want something sweet that I made with my own hands.

This recipe, as many do for all of us, started as someone else’s and has slowly become mine. I have changed the quantities, swapped ingredients, adjusted for different ovens, and learned what works through plenty of batches that did not go exactly as planned, but never were they a total loss… which is what makes this a fun beginner’s recipe.

What I am sharing here is the version I actually bake, the one that fills a single large cookie sheet and makes enough to share at a small gathering or tuck into gift boxes. Always a huge crowd pleaser and never boring to bake!

Jump to Recipe

What Makes This Gluten Free Coconut Macaroon Recipe Work (Simple Ingredients, Real Results)

The ingredient list is short, and that is what makes these cookies both forgiving and finicky at the same time. Every small change matters. A different brand of shredded coconut, a slightly more humid day, or even a quarter teaspoon more water can shift the results. I consider this a very playful recipe, with fun experimentation in micro-adjustments.

Here is what you need for one full batch (about 2 dozen macaroons):

• 2 and 3/4 cups unsweetened shredded coconut (plus 1 tablespoon)
• 3 tablespoons super-fine blanched almond flour (or additional shredded coconut)
• 1/4 teaspoon kosher salt
• 1 and 1/4 cups granulated sugar (I use a blend of about 2/3 cane sugar and 1/3 xylitol)
• 2 and 1/2 tablespoons water
• 3/4 teaspoon pure vanilla extract
• 3 egg whites, room temperature
• 2 and 1/2 ounces bittersweet chocolate, finely chopped (optional, for dipping)

I have been swapping in more xylitol over time to moderate the sugar hit. So far, about a third xylitol to two-thirds cane sugar works well. Mix those together dry before adding them to the water for melting. If you want to use all cane sugar, that works fine too.

The original version of this recipe came from another baker’s collaboration with Bob’s Red Mill, and I have adapted it over years of kitchen experimentation to suit my own oven, my own taste, and my own ideas about what a good macaroon should be.

How to Make Gluten Free Coconut Macaroons Step by Step (Get the Texture Right)

The steps are straightforward, but the feel of the mixture matters more than any timer. You will learn your version of this recipe over a batch or two.

1. Preheat your oven to 350 degrees F. Line a light baking sheet with parchment paper. I prefer a non-stick air-insulated cookie sheet because it bakes more evenly and prevents the bottoms from getting too dark.
2. In a large mixing bowl, whisk together the unsweetened shredded coconut, almond flour, and salt. Set aside.
3. In a small saucepan, combine the water, vanilla extract, and sugar blend. Heat over low, stirring occasionally, until the sugar melts completely. Cook for about 30 more seconds after it melts. Do not rush this step. You want the sugar dissolved, not cooked.
4. Pour the melted sugar over the shredded coconut mixture. Use a rubber spatula to mix it well. Once it cools enough to touch, I find it easiest to get my hands right in there and massage the coconut until everything is fully combined. You want every strand coated.
5. Meanwhile, whip the egg whites in a separate bowl until very frothy but not peaked. You want them bubbly and loose, not stiff. I use a handheld milk frother with the whisk attachment, and it does the job in about a minute. A regular whisk works too. Fold the frothy egg whites gently into the coconut mixture until just combined.
6. Let the mixture rest for 30 to 60 minutes so the coconut can soak up the moisture. Cover the bowl with a plate if your kitchen is dry. This rest gives you the best texture, tender and moist inside with a crisp caramelized shell. I have skipped the rest when I was in a hurry, and it still works, but the mixture is harder to shape, and the texture is a little less chewy on the inside.
7. Scoop 1 tablespoon packed mounds onto the prepared baking sheet, spacing them about 1 inch apart. I use two spoons to measure and shape, then hand-pack each one into a tight little ball. You want them snug so they hold their form in the oven.
8. Bake on the middle rack for 18 to 22 minutes, rotating the pan halfway through. You want them golden brown on the outside but not burned. Start checking at 15 minutes, especially if this is your first time with this recipe in your oven. I rotate mine at 10 minutes and start watching closely at 15. Every oven is a little different.
9. Let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Understanding the Moisture Balance (Why Every Batch Is a Little Different)

This is the part of making a gluten free coconut macaroon recipe that takes patience and practice. The main place you will have trouble is with the moisture content.

Too much moisture and the macaroons melt flat on the pan. They spread out and lose their shape. Too little and they crumble apart before you can even get them off the sheet. There is a sweet spot in between, and you will start to feel it after a batch or two.

The brand of shredded coconut makes a real difference here. Some brands are drier than others, and that changes how much liquid the mixture absorbs during the rest. If your mixture feels too wet after resting, add a tablespoon more shredded coconut. If it feels too dry and crumbly, add a tiny splash of water, just a teaspoon at a time.

I think of these as edible art. They always turn out a little bit different, and that is part of what keeps me coming back.

Some batches are crispier and more caramelized on the outside. Some are softer and more tender. Both are delicious. You will find the version you like best as you get to know your ingredients.

Dipping in Chocolate (Optional but Worth It)

If you want to dress these up, a chocolate dip turns a simple macaroon into something that looks like it came from a bakery.

1. Finely chop 2 and 1/2 ounces of bittersweet chocolate. The bittersweet is a nice balance to the coconut’s natural sweetness.
2. Place about 3/4 of the chocolate in a small saucepan over low heat. Stir constantly as it melts. I prefer the stovetop over the microwave for this because the warmth of the pan keeps the chocolate melted longer, which gives you more time to dip.
3. Once the first portion is just melted, remove from the heat and stir in the remaining chocolate until smooth. This tempers the chocolate and helps it set with a nice finish.
4. Dip the bottom of each cooled macaroon into the melted chocolate, about 1/8 inch up the side. Set them back on the parchment paper.
5. For a drizzle on top, dip a fork into the chocolate and wave it back and forth over the macaroons. The thin lines of chocolate add a pretty finishing touch, especially for gifts or holidays.
6. Let the chocolate set at room temperature, or pop the baking sheet in the fridge for a few minutes if you are impatient.

Variations and Fun Add-Ins (Make Them Your Own)

This is where the recipe becomes your own. I make these a couple of times a year, and I almost never make them the same way twice. Here are some ideas:

• Peppermint: Add a drop of peppermint extract to the sugar mixture or melted chocolate. Be cautious. Peppermint is strong, and a little goes a long way. Start with one drop and taste the mixture before adding more.
• Dried strawberries: Crush them into small pieces and sprinkle on top before baking, or press them into the chocolate topping of the mounds.
• Festive sprinkles: Press a few sprinkles into the tops before baking for holidays and parties.
• Nut-free version: Swap the almond flour for 1 tablespoon of gluten-free oat flour.

During the holidays, I will crush up freeze-dried strawberries and scatter them over the tops, or add a tiny bit of peppermint and dip the whole batch in chocolate. They have become my version of a cupcake recipe, the one I reach for whenever I need a treat that travels well and makes people smile.

Storing Gluten Free Coconut Macaroons (Keep Them Fresh)

Store your macaroons in an airtight container at room temperature for up to a week. If you dipped them in chocolate, keep them in a single layer so the chocolate does not smudge.

These also freeze well. This is my favorite way to keep them. Lay them flat on a baking sheet to freeze individually, then transfer to a freezer-safe container. They thaw in about 20 minutes at room temperature.

Gluten Free Coconut Macaroons

Crispy on the outside, chewy on the inside, and naturally gluten free. These coconut macaroons are simple to make, easy to customize, and perfect for sharing.

Be The First To Rate This Recipe

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Rest Time: 30 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 12 2 macaroons

Calories: 5kcal

Equipment

• 1 Cookie Sheet
• 1 mixing bowl
• 1 Spatula
• Measuring Cups/spoons
• Parchment paper
• Milk Frother, or Whisk

Ingredients

• 2 ¾ cup + 1 Tablespoon Unsweetened Shredded Coconut
• 3 Tablespoons Super-Fine Blanched Almond Flour
• ¼ teaspoon Kosher Salt
• 1 ¼ cup Granulated Sugar (or blend of 2/3 cane sugar and 1/3 xylitol)
• 2 ½ Tablespoons Water
• ¾ teaspoon Pure Vanilla Extract
• 3 Egg Whites
• 2 ½ ounces Bittersweet Chocolate, finely chopped Optional

Instructions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Whisk together the shredded coconut, almond flour, and salt in a large bowl. Set aside.
• In a small saucepan, heat the water, vanilla, and sugar over low heat, stirring occasionally, until the sugar dissolves completely. Cook 30 seconds more. Remove from heat.
• Pour the melted sugar over the coconut mixture. Stir with a rubber spatula, then use clean hands to massage until fully combined.
• Whip the egg whites until very frothy but not peaked. Fold gently into the coconut mixture.
• Cover and let rest 30 to 60 minutes.
• Scoop 1 tablespoon packed mounds onto the prepared sheet, spacing 1 inch apart. Hand pack into tight balls.
• Bake on the middle rack 18 to 22 minutes, rotating halfway, until golden brown. Start checking at 15 minutes.
• Cool on the pan 5 minutes, then transfer to a wire rack.
• Optional: Melt chocolate in a saucepan over low heat, stirring constantly. Dip bottoms and drizzle tops. Let set on parchment.

Nutrition

Nutrition Facts

Gluten Free Coconut Macaroons

Amount per Serving

Calories

 

5

Calories from Fat 0

% Daily Value*

Fat

 

0.01

g

0

%

Sodium

 

61

mg

3

%

Potassium

 

13

mg

0

%

Carbohydrates

 

0.1

g

0

%

Sugar

 

0.1

g

0

%

Protein

 

1

g

2

%

Calcium

 

1

mg

0

%

Iron

 

0.01

mg

0

%

* Percent Daily Values are based on a 2000 calorie diet.

Common Challenges With Gluten Free Coconut Macaroons (And How to Fix Them)

Macaroons spread flat on the pan once baked. The mixture is too wet. Next time, extend the rest period (you can go up to an hour) or add a bit more shredded coconut. Pack the mounds tighter before baking.

Macaroons crumble apart. The mixture is too dry. Add a teaspoon of water at a time until it holds together when squeezed.

Bottoms burn before the tops brown. Your baking sheet may be too thin. Try an air-insulated cookie sheet and make sure you are baking on the middle rack.

Egg whites are too stiff. You want frothy, not peaked. Over-whipped egg whites make the macaroons puff too much and then deflate. Stop whipping when they are bubbly and foamy.

Chocolate seizes or gets clumpy. Make sure no water gets into the chocolate. Melt slowly over low heat and stir constantly. If it starts to thicken, remove from the heat immediately.

Frequently Asked Questions: Gluten Free Coconut Macaroon Recipe

Can I make coconut macaroons without almond flour?

Yes. Swap the almond flour for an equal amount of shredded coconut or 1 tablespoon of your choice of flour. The almond flour adds a little structure and tenderness, but the macaroons hold up fine without it.

How do I know when gluten free coconut macaroons are done?

Look for golden brown edges and a firm outer shell. The tops should feel set when you gently touch them. They will still be soft inside, and that is what you want. They firm up more as they cool.

Can I use sweetened shredded coconut instead?

You can, but reduce the sugar by about a third. Sweetened coconut has added sugar, so the macaroons will be much sweeter and may brown faster. Unsweetened gives you more control over the final flavor.

Why do my macaroons taste too sweet?

Try the xylitol blend. Replacing about a third of the cane sugar with xylitol reduces the overall sugar impact without changing the texture much. You can also reduce the total sugar by 2 tablespoons and see how you like the result.

Do I have to rest the mixture before baking?

The rest is not required, but it makes a real difference. Letting the coconut absorb the moisture for 30 to 60 minutes gives you a better texture, chewy inside with a crisp shell. If you skip it, the mixture is harder to scoop and shape (they often fall apart!), and the baked cookies are a bit less tender. According to Colorado State University Extension, resting and hydration steps in baking can be especially important at higher altitudes where moisture evaporates faster.

Can I freeze gluten free coconut macaroons?

Absolutely. Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They keep well for up to 3 months. Thaw at room temperature for about 20 minutes before serving. If they are chocolate-dipped, keep them separated so the chocolate does not stick.

What is the best way to melt chocolate for dipping macaroons?

I prefer melting chocolate in a small saucepan on the stovetop over low heat, stirring the whole time. The warmth of the pan keeps the chocolate fluid longer than a microwave, which gives you more time to dip and drizzle. Melt about three-quarters first, then stir in the rest off heat to temper it for a smooth, glossy finish.

There is no single right way to make these. Every batch teaches you something about your coconut, your oven, and your own taste. Give yourself permission to experiment and have some fun! Crush some freeze-dried strawberries on top. Add a tiny drop of peppermint. Dip the whole thing in chocolate or leave them plain and golden. They are yours to play with.

Want more from-scratch baking help like this? Become a Friend of the Farmer’s Lamp for free. Join The Farmer’s Lamp newsletter to get homestead support from folks just like you.

You May Also Enjoy

Food Dehydration Essentials for Natural Preservation

Old Fashioned Sugar Cookies Recipe and FAQ

Moist Delicious Einkorn Chocolate Chip Cookies Recipe