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Easy Gluten-Free Coconut Macaroons Recipe

Easy Gluten-Free Coconut Macaroons

These classic flourless coconut macaroons are crisp and lightly golden on the outside while remaining moist and chewy in the center. Dip or drizzle them with melted chocolate for an extra-special finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 20 servings
Ingredients Method Notes

Ingredients
  

Macaroons
  • 14 ounces, about 5 1/3 cups Sweetened shredded coconut
  • 14 ounces, 1 standard can Sweetened condensed milk
  • 1 teaspoon Pure vanilla extract
  • 2 large Large egg whites
  • 1/4 teaspoon Kosher salt
Optional Chocolate Finish
  • 4-6 ounces Semisweet or dark chocolate, melted

Method
 

Step-by-Step
  1. Heat the oven to 325°F and line one or two baking sheets with parchment paper.
  2. Stir the shredded coconut, sweetened condensed milk, and vanilla together in a large bowl.
  3. In a separate clean bowl, beat the egg whites with the kosher salt until medium-firm to stiff peaks form.
  4. Gently fold the beaten egg whites into the coconut mixture, taking care not to overmix and deflate the whites.
  5. Scoop about 2 tablespoons of mixture for each macaroon and place the mounds about 1 inch apart on the prepared baking sheets.
  6. Bake for 20 to 25 minutes, rotating the sheet halfway through if needed, until the tops and edges are lightly golden brown.
  7. Cool the macaroons on the baking sheet for several minutes, then transfer them to a rack to cool completely for about 15 minutes.
  8. Dip the cooled macaroons in melted chocolate or drizzle chocolate over the tops if desired, then allow the chocolate to set before serving.

Notes

Use sweetened shredded coconut for the classic moist, chewy texture. For strict gluten-free preparation, check labels on the coconut, vanilla, condensed milk, chocolate, and all other packaged ingredients, and avoid contact with flour or shared utensils.