Crispy outside, soft and chewy inside, these coconut macaroons are only as sweet as you want them to be. Whether you think you love coconut or not, you’ll love these cookies!
Press play ▶️ below and watch me make them, then you try.
Whatever you do, make sure these fancy-looking cookies have the extra crispy edges. That’s pretty much the best part of proper coconut macaroons. Just be sure not to have the edges of the dough tucked in too perfectly, and you’ll have plenty of crispiness.
Even as a little kid, I knew that there was something different about macaroons from a bakery, instead of from a box. It all came down to the crispy edges. Anything from a prepackaged box was weepy and wilted. No amount of chocolate was going to bring those up to snuff!
Now, rather than waiting to find the perfect bakery with just the right crisp edges, I make them myself. And what’s even better? My own kids don’t even know a thing about those sad, boxed macaroons.
Coconut Macarooooons
You know those super fancy French melt-in-your-mouth meringue confections that often come in a rainbow of colors? These are not those. These are gluten free coconut macaroons. Those are macarons. The fanciest thing about this recipe is that you have to whip some egg whites separately before mixing them into the rest of the dough.
It’s one of the few times that I really do recommend using shredded coconut, not the broad, flat coconut flakes that I generally favor for things like granola and general snacking. Oh, and you know those people who swear that they don’t like macaroons, and don’t even like coconut? Well, they’re gonna love these macaroons. Just you watch. (no really—scroll up and watch the video.)
Options
I like macaroons best with a mixture of vanilla and almond extracts. The almond extract really enhances the coconut flavor, and reminds me of the bakery-style cookies.
I always add just a few ounces of miniature chocolate chips to the cookie dough. The mini chips add just the right texture and chocolate flavor throughout the cookie. And of course, the chocolate drizzle is optional, but it definitely makes them look absolutely beautiful.
Especially since this recipe doesn’t need any sweetened condensed milk like some recipes, I really like making them with unsweetened coconut. It really allows us to control the sugar so the other flavors shine through brilliantly.
I also include instructions for how to make these gorgeous nuggets with sweetened coconut, in case that’s all you can find. Thankfully, my local Trader Joe’s now sells unsweetened flaked coconut. Love you, Joe.
Oh, and they’re naturally dairy free, so no substitutions needed there!
Gluten Free Coconut Macaroons
Ingredients
3/4 cup (105 g) basic gum-free gluten free flour blend (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 3/4 cups (450 g) unsweetened flaked (shredded) coconut*
1 egg (50 g, weighed out of shell) at room temperature, beaten
3/4 cup (164 g) packed light brown sugar
1 teaspoon pure vanilla extract (or half pure vanilla extract, half pure almond extract)
2 egg whites (50 g)
1/4 cup (50 g) granulated sugar
4 ounces miniature semi-sweet chocolate chips (optional)
6 ounces dark chocolate, melted (optional, for drizzling and dipping)
*A note about coconut: If you would like to use sweetened coconut, to control for sweetness, omit the granulated sugar.
Instructions
Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour blend, baking powder and salt, and whisk to combine. Add the coconut and mix to combine. In a small bowl, place the egg, brown sugar and vanilla, beat to combine well, and add to the large bowl of coconut. First with a spoon and then with clean hands, mix to combine. Set the bowl aside. In a separate, medium-size bowl, place the egg whites and beat on medium speed with a handheld mixer until soft peaks form. Add the granulated sugar and continue to beat until stiff peaks form. Add the beaten egg white mixture to the large bowl of coconut, and mix until well-combined and all of the coconut is moistened and holds together. Add the optional chocolate chips, and mix until evenly distributed throughout.
Using a large spring-loaded ice cream scoop or two spoons, drop the cookie dough in tight mounds of about 2 tablespoons each on the prepared baking sheet, about 1-inch apart from one another. They will not spread at all during baking. Place in the center of the preheated oven and bake until golden brown underneath and beginning to brown on top (about 12 minutes). Remove from the oven and allow to cool on the baking sheet for about 10 minutes or until firm. Store in a sealed glass container at room temperature to maintain crispness.
Recipe originally published on the blog in 2015. Video new, some text new, recipe mostly unchanged.
Karyn says
Can you use coconut flour instead of rice flour.
Nicole Hunn says
Definitely not, Karyn. Coconut flour is not appropriate as a substitution for any other flour at all, as it is entirely unique.
Donna says
Is there anything to use in substitution for the egg white. Along with gluten and dairy free I don’t use eggs. Thank yiu
Nicole Hunn says
Hi, Donna,
You could try using aquafaba (just google it) as a substitute for the egg whites, but you’ll still have to replace the whole egg. Feel free to experiment!
Carol says
Hi Nichole- Is there a commercial flour blend I can buy that will work with this recipe? Thanks and happy Mother’s Day!
Nicole Hunn says
I’m afraid not, Carol. You really need the simple gum-free 3-flour blend that I recommend.
Donna Carlen says
These look great; will put them on my “to bake” list. When I was a little girl, my mom would make circles in wonder bread with a shot glass, and dip them in sweetened condensed milk, then coconut, and lightly bake them. I don’t know where she got the recipe, but she’d make them maybe 2x a year.
Kendall Cooper says
Thanks for the recipe. My wife has had coeliac since she was a baby. Coconut macaroons are my favorite cookie from my childhood. Thanks! Ken
Nicole Hunn says
My pleasure, Ken!
Betty A. Swanigan says
I would like to know why I can’t copy your good recipe and so I can but on Mocrsoft word so and I can keep and use late. I like to copy good recipe and but then on Mocrsoft word for to use late on. I would also like to copy and paste Eddie Cookie Dough out in Mocrsolft too. I sign to get Eddie Cookie Dough but it keep to long to prossessed it.
Nicole Hunn says
Betty, feel free to print my recipes using the printer icon at the top and bottom of every post. You can’t copy and paste the recipes, though. Sorry for the inconvenience, but preventing copying and pasting cuts down on sites that scrape and steal my content.
Lucy says
Hi Nicole, your macaroooons look beautiful.
I have been busy here now that summer is in full swing. The peach trees we planted last year are loaded. I have been making jam. But still have loads more to pick; wish you weren’t on the other end of the continent, I would send you a bin full.
Any suggestions for using up peaches?
Keep cool and take care :)
Nicole Hunn says
I’m of course terribly envious of your peach trees, Lucy, and I will have a bin full of them, if only in my dreams. :) I actually have a recipe coming up next week for peaches that I think you’re going to love. And of course these apricot crumble bars couldn’t be more perfect with peaches if they tried.