Gluten-Free Coconut Macaroons are chewy coconut cookies dipped and drizzled with chocolate, made without flour. They develop a crisp, caramelized exterior and a tender, chewy center, and they come together with minimal effort.
Even if you’re not a devoted coconut lover, these macaroons win people over: the coconut taste is pleasant but not overpowering, and the chocolate adds a satisfying snap that complements the chewy interior. They’re a crowd-pleaser for gatherings and make thoughtful homemade gifts.
This recipe is naturally gluten-free and does not rely on substitute flours—just be sure to use gluten-free chocolate if you need the finished cookies to be fully gluten-free. For a seasonal twist, top with Cadbury eggs for Easter, or skip the chocolate for a pure coconut cookie.
About Gluten-Free Chocolate Macaroons
- Taste – Rich coconut flavor with a complementary chocolate accent.
- Texture – Crisp, caramelized edges with a chewy, tender center; chocolate adds a light crunch.
- Effort – Simple process: combine ingredients, whip the egg whites, fold, bake, then melt and add the chocolate.
- Time – About 45 minutes total from start to finish.
Ingredients
- Sweetened coconut flakes – Provide the classic coconut flavor and tender texture.
- Sweetened condensed milk – Adds sweetness and helps bind the macaroons.
- Vanilla extract – Enhances depth and sweetness.
- Almond extract (optional) – Adds an aromatic accent if desired.
- Kosher salt – Balances and enhances flavor.
- Egg whites – Whipped to stiff peaks to lighten the mixture and give structure.
- Chocolate chips – Semi-sweet is recommended for balance; dark or milk will also work.
See the recipe card below for exact quantities and yields.
Substitutions
- Chocolate – Swap semi-sweet for dark or milk depending on preference.
- No chocolate – Omit chocolate entirely for plain coconut macaroons.
- Unsweetened coconut – Use unsweetened flakes to cut sugar; the texture will be slightly drier but still tasty.
- Dairy-free condensed milk – Use a dairy-free sweetened condensed milk to make the recipe dairy-free.
Variations
- Samoa-style – Add a caramel drizzle for a cookie inspired by the classic candy.
- Extra toasted – Toast the coconut lightly in a dry skillet before mixing to intensify the coconut flavor.
- Pineapple – Add 1/2 teaspoon pineapple extract for a tropical note.
- Cherry – Press a maraschino cherry into each macaroon before baking for a nostalgic holiday twist.
- Chocolate drizzle – Instead of dipping the bottoms, drizzle chocolate over each cookie so every bite has chocolate.
- Macaroon nests – Make shallow wells and top with small candy eggs for festive “nests.”
Instructions
- Preheat the oven – Heat oven to 325°F (163°C). Line a baking sheet with parchment paper and set aside.
- Make the coconut mixture – In a large bowl, stir together coconut flakes, sweetened condensed milk, vanilla, almond extract (if using), and salt until evenly combined.
- Whip the egg whites – Using a stand or hand mixer, beat egg whites on high speed until stiff peaks form.
- Fold together – Gently fold the whipped egg whites into the coconut mixture with a silicone spatula until incorporated.
- Portion and bake – Use a cookie scoop or spoon to drop mounds of batter onto the prepared sheet, spacing them about 1 inch apart. Bake on the middle rack for 20–25 minutes, until the bottom edges are deep golden and tops are lightly golden.
- Melt the chocolate – When cookies are cool enough to handle, melt 2/3 of the chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each interval. Stir in the remaining chocolate a little at a time until smooth and shiny.
- Finish with chocolate – Dip the bottoms of each macaroon into the melted chocolate or drizzle chocolate over the tops. Place on parchment or a cooling rack to set.
- Cool and serve – Let the chocolate firm up, then serve. Store appropriately or gift as desired.
Pro tip – Make sure no egg yolk gets into the whites; any yolk will prevent the whites from whipping to stiff peaks.
Storage
Store macaroons in an airtight container at room temperature in a cool, dry place for 5–7 days. Refrigerate for up to 2 weeks, or freeze for up to 2 months. To freeze, cool completely, place in a freezer-safe container or bag, then thaw on the counter or in the fridge before serving.
Baking Tips
- Use an aluminum baking sheet and line it with parchment paper for even baking and easy cleanup.
- Choose high-quality chocolate chips that melt smoothly; cheaper chips can contain stabilizers that inhibit melting.
Recipe FAQs
Macaroons are a sweet treat and not classified as health food, but coconut flakes provide fiber. To reduce sugar, use unsweetened shredded coconut.
Not all macaroons are gluten free—some recipes add flour. This recipe uses only gluten-free ingredients and no flours.
Traditional macaroons contain dairy from sweetened condensed milk and egg whites. To make a vegan version, substitute vegan condensed milk and an egg white alternative.
They are distinct: macaroons are coconut-based, drop-shaped, and chewy; macarons are almond-based, sandwich cookies with smooth tops and a crisp shell.
The origin is debated; many sources trace similar recipes to Italy. Coconut macaroons became associated with Passover in Jewish communities because they are flourless.
Related Recipes
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Salted Double Chocolate Peanut Butter Cookies
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Matcha Cookies (Soft and Chewy)
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Giant Bakery-Style Chocolate Chip Cookies
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Chocolate Coconut Macaroon Nests
Did You Like This Recipe?
If you try this gluten-free coconut macaroons recipe, please rate it in the recipe card and leave a comment with your experience. Enjoy baking and sharing these chewy, chocolatey treats!
📖 Recipe
Gluten-Free Coconut Macaroons
Ingredients
- 14 oz sweetened coconut flakes (about 5⅓ cups)
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 teaspoon kosher salt
- 2 egg whites, at room temperature
- 1 cup chocolate chips (or 6 oz chocolate)
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, combine coconut flakes, sweetened condensed milk, vanilla, almond extract (if using), and salt.
- Beat egg whites on high with a mixer until stiff peaks form.
- Gently fold the whipped egg whites into the coconut mixture until combined.
- Scoop mounds of batter onto the prepared baking sheet about 1 inch apart. Bake 20–25 minutes until edges are deep golden and tops are lightly golden.
- Melt 2/3 of the chocolate in a microwave-safe bowl at 50% power in 30-second increments, stirring between intervals. Stir in the remaining chocolate a little at a time until smooth and glossy.
- Dip the bottoms of the cooled macaroons in chocolate or drizzle chocolate over the tops. Allow chocolate to set before serving.
Notes
Top tips
- Use an aluminum baking sheet and parchment paper for even baking and easy cleanup.
- Choose quality chocolate chips for better melting performance.
- Ensure egg whites are free of yolk to achieve stiff peaks.
- Swap unsweetened coconut flakes to reduce sugar, or use dairy-free condensed milk to make this dairy-free.