These Gluten Free Coconut Macaroons are crisp outside, soft and chewy inside making them perfect for Passover and year-round baking. Made with simple ingredients, and not with condensed milk, they bake until lightly golden and are finished with a dip in melted chocolate for a classic, indulgent touch. If you enjoy macaroons, my Almond Macaroons are another simple, holiday-friendly favorite worth trying.
Gluten-Free Coconut Macaroons A Glance
- ⏱ Total Time: 50 minutes (20 min prep + 30 min bake)
- 🍪 Yield: About 30 macaroons
- 🇺🇸 Cuisine Type: American / Mediterranean
- 🥥 Flavor Profile: Lightly crisp on the outside, chewy in the center, with sweet coconut and a chocolate-dipped base
- 🥗 Dietary Info: Naturally gluten-free; dairy-free if using dairy-free chocolate
- 🥡 Storage Notes: Store in an airtight container at room temperature or in the refrigerator for several days. Macaroons can also be frozen
- ⭐ Why You'll Love It: A simple, six-ingredient cookie that's easy to make and perfect for Passover, holidays, or anytime you need a reliable gluten-free treat
Coconut macaroons have always felt like one of those dependable Passover desserts that never disappoint. They are simple, flourless, and just sweet enough, which makes them easy to tuck onto any holiday table alongside something richer like my Chocolate Mousse Cheesecake or classic Chocolate Chip Cookies. It is that mix of familiar flavors and reliable texture that keeps everyone reaching for one more.
Jump to:
- Gluten-Free Coconut Macaroons A Glance
- Key Ingredients
- Variations
- How To Make Gluten Free Coconut Macaroons: Step-By-Step
- Gwen's Pro Tips
- What is the difference between a French Macaron and Macaroons?
- Gluten Free Coconut Macaroons FAQ's
- Other Passover Desserts
- Gluten-Free Coconut Macaroons (Without Condensed Milk)
Once dipped in chocolate, they feel just a bit more special without adding much extra work. I often serve them next to something elegant but equally simple like my Krembo Cake or Flourless Chocolate Cake, both of which keep things gluten-free while offering a different texture and flavor profile. Together, they create a dessert spread that feels thoughtful, balanced, and very much in the spirit of the holiday.
Early traditional versions of macaroons were made with egg whites, sugar, and ground almonds. You can find my versions of these with the Almond Macaroon Cookie or the Italian Almond Cookie.
Key Ingredients
You will need the following ingredients to make this gluten free coconut macaroon:
Use Good Chocolate - Using store-bought chocolate is fine; however, if you want to make this recipe the best it can be, use Valhrona, Callebaut, or Guittard chocolate. Chocolate is my love language and I use the the same terrific chocolate in the Chocolate Almond Torte. Chocolate is extremely complex and dark chocolate can take on the flavors of caramel or even fruit. Choose your chocolate carefully!
See the recipe card for quantities.
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Variations
- Chocolate Macaroons: Mix in chopped chocolate or cocoa powder to create a chocolate coconut macaroon. You can use dark chocolate, semi-sweet chocolate, milk chocolate, white chocolate, or even a combination of chocolates for the bottom.
- Citrus Zest: Add zest from oranges, lemons, or limes to the coconut mixture to infuse a bright citrus flavor into the macaroons. This adds a refreshing twist to the classic coconut flavor.
- Nuts: Incorporate chopped nuts such as almonds, pecans, or walnuts for added texture and flavor. Mix them into the coconut mixture before baking for a crunchy addition to the macaroons.
Now THIS is what a macaroon should taste like! The texture is perfect and the flavor is just the right amount of sweet to pair with the chocolate. Perfect for Easter too!
- Meghan
How To Make Gluten Free Coconut Macaroons: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 325 degrees Fahrenheit. Coat a baking sheet with cooking spray, or use parchment paper coated with cooking spray, or use a Silpat mat.
Step 2: In a medium bowl, whisk together the egg whites, sugar, vanilla, and salt.
Fold in the coconut to incorporate all the ingredients.
Step 3: Using a 2" cookie scoop or a tablespoon, drop packed tablespoonfuls of the coconut mixture onto the prepared baking sheet creating little mounds. Bake in the center of the oven until the macaroons are golden, about 25-30 minutes. Transfer to a wire rack to let cool for at least 10 minutes.
Step 4: Place the chocolate into a microwave-safe bowl. Microwave in 15-second intervals, stirring in between, until the chocolate is melted. Let cool slightly. Dip the bottoms of the cooled macaroons into the melted chocolate and then place them back on lined baking sheets to firm up.
Gwen's Pro Tips
- For best results, prepare your cookie sheet. If you do not have a silicone baking mat, use parchment paper that has been sprayed with non-stick cooking spray.
- Remove macaroons from the baking sheet immediately after they are removed from the oven and place them on a wire cooling rack. Do not allow macaroons to cool on the baking sheet.
- One added precaution you can take is to spray your wire cooling rack with non-stick cooking spray as well. This will ensure that your macaroons won't stick when you transfer them to the cooling rack. Once the macaroons have cooled, you are ready for dipping.
What is the difference between a French Macaron and Macaroons?
While they sound similar, a macaron is a sandwich-like cookie that is filled with jam, ganache, or buttercream. A macaroon is a drop cookie made using shredded coconut or ground almonds.
I use these coconut macaroon cookies as the base for cakes, bar cookies, and pies during Passover without the added dipped chocolate. These homemade treats taste very different from the store-bought variety and I will never go back to buying these again. These classic coconut macaroons will become a family favorite!
Looking for more chocolate desserts? Try the Chocolate Chow Mein Noodle Cookies, or the Chocolate Chunk Brownies With Pecans.
Gluten Free Coconut Macaroons FAQ's
Over-baking. Bake only until golden brown about 25 minutes.
This recipe calls for sweetened coconut. You can use unsweetened coconut, but you will need to taste and adjust your sweetener.
Other Passover Desserts
Let me know your thoughts on this Gluten Free Coconut Macaroon recipe by leaving a star rating below or by sharing it on Facebook, Instagram, orPinterest!
Thank you!
Gwen
Gluten-Free Coconut Macaroons (Without Condensed Milk)
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Ingredients
- 3 large egg whites
- ¾ cup sugar
- 1 14-oz package sweetened shredded coconut
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 6 oz chocolate chopped or chips
Instructions
- Preheat the oven to 325℉.
- Coat a baking pan with cooking spray, or parchment with cooking spray, or use a Silpat mat.
- In a medium bowl, mix the egg whites, coconut, salt, vanilla, and sugar.
- Drop packed tablespoonfuls, or use a 2" cookie scoop, onto the prepared sheet pan.
- Bake in the center of the oven until the macaroons are golden, about 25-30 minutes.
- Remove from the oven and place the macaroons onto a wire cooling rack.
- Let cool for at least 10 minutes.
- Melt the chocolate over a double boiler, a microwave using 15 second intervals, or in a bowl set on top of a pan of boiling water.
- Dip the macaroon bottoms into the melted chocolate and place them back onto the baking sheet.
- Let cool on the countertop.
- Store in an airtight container either in the refrigerator or countertop.
Celeste says
I opted for drizzling the chocolate on top rather than dipping and it still turned out great. I loved how perfectly sweet and chewy they were. Absolutely delicious! Thanks for sharing this delicious recipe!
Emma says
The coconut center is perfectly chewy and the chocolate coating adds the perfect amount of richness. And I added some dried cherries for a burst of sweetness and it was so good. Such a delicious treat and I'll definitely making these again soon!
Meghan says
Now THIS is what a macaroon should taste like! The texture is perfect and the flavor is just the right amount of sweet to pair with the chocolate. Perfect for Easter too!
Lexi says
I tried this recipe, and it's fantastic! The sweet coconut, crispy on the outside, chewy inside, pairs wonderfully with the rich chocolate. Absolutely delicious!
Valerie says
So delicious and easy to make! I added some chopped almonds for extra nutty flavor. I'm definitely making these macaroons again!
Maica says
My kids adore these macaroons for the same reason I do - the chewy coconut center dipped in chocolate! They're so easy to make, and I also add chopped nuts for an extra flavor. Definitely a must-try dessert!