Easy 5-Ingredient Gluten-Free Coconut Macaroons: Crispy, Chewy, and Dairy-Free Delight!
Get ready to fall in love with these incredibly simple yet utterly delicious 5-ingredient gluten-free coconut macaroons! Boasting a perfectly golden, crispy exterior and a wonderfully soft, moist, and chewy center, these fragrant coconut delights are a dream come true for any coconut lover. They serve as the perfect snack for a quick pick-me-up or an elegant, light dessert after any meal. The best part? You can whip up a generous batch of these delightful coconut cookies in just about 30 minutes, ensuring you have a delectable treat to enjoy throughout the entire week. Plus, this recipe is naturally dairy-free, making it a fantastic option for those with dietary restrictions or anyone looking for a lighter indulgence.
Jump to Section
- Cookie Exchange Season
- What are Macaroons?
- Why This Recipe Works
- Ingredients You’ll Need
- Ingredient Notes/Substitutions
- How to Make Gluten-Free Coconut Macaroons (Step by Step)
- Dish by Dish Tips/Tricks
- Recipe FAQs
- Other Gluten-Free Coconut Recipes You’ll Love
- Gluten-Free Cookies to Bake
- Sweet Treats to Indulge In
Cookie Exchange Season and Festive Baking
The air is filled with the delightful aroma of cinnamon, ginger, and vanilla – it’s unmistakably holiday baking season! My oven has certainly been working overtime, churning out beloved classics like warming gingerbread cookies, comforting snickerdoodles, rich molasses cookies, and crunchy almond biscotti. While these traditional festive treats hold a special place in our hearts, there’s always room to introduce something new and exciting to the holiday spread.
These incredibly simple gluten-free coconut macaroons might not be as universally common as some other cookies, but they absolutely deserve a prime spot at your holiday cookie table. Their unique texture, tropical flavor, and accommodating nature (being both gluten-free and dairy-free) make them a standout addition. They’re perfect for impressing guests, delighting friends, or winning the coveted “most delicious” title at your next cookie exchange. Prepare to surprise and satisfy everyone with these easy, flavorful bites!
What are Macaroons? Differentiating from Macarons
Macaroons are delightful small cakes or cookies that typically feature a primary ingredient of ground almonds, shredded coconut, or other finely chopped nuts. These key components are combined with sugar and often enhanced with additional flavorings such as vanilla, honey, or various spices. The texture of a macaroon is distinctively chewy and often has a slightly crisp exterior, making them incredibly satisfying.
Traditionally, some macaroon recipes might include sweetened condensed milk, which provides a rich, creamy binder. Others opt for an egg-white base, sometimes with the addition of a luxurious chocolate coating to elevate the flavor. Our recipe, however, focuses on creating delicious coconut macaroons, specifically crafted with shredded coconut. These particular coconut cookies are an ideal sweet snack for anyone who adores the tropical taste of coconut, and the best part is how incredibly easy they are to prepare from scratch.
It’s important to clarify a common point of confusion: please do not confuse macaroons with French macarons. While both names sound similar and have European origins, they are entirely different confections. French macarons are delicate, meringue-based cookie sandwiches, known for their smooth, crisp shells, ruffled “feet,” and creamy fillings. Macaroons, on the other hand, are typically more rustic, denser, and characterized by their prominent coconut or nut texture, often without a filling. Our recipe celebrates the humble, yet incredibly flavorful, coconut macaroon!
This particular recipe for coconut macaroons holds a special place, as it’s one of the earliest cookie recipes I ever mastered. It’s an adaptation from Lan’s wonderful chocolate coconut macaroons, a foundational recipe that inspired this simplified, dairy-free version.
Why This Easy Coconut Macaroon Recipe Will Become Your Favorite
- Simple & Accessible Ingredients: You don’t need to hunt for obscure specialty items. This recipe calls for just 5 basic, readily available ingredients that you can easily find at your local grocery store. We’re talking about kitchen staples, making these homemade macaroons incredibly fuss-free and budget-friendly. Nothing fancy is required to create something truly delicious!
- Incredibly Easy to Make & Quick: Don’t let baking intimidate you. This recipe is designed for ease, allowing you to bake a large batch of these delightful macaroons from scratch in an astonishingly short amount of time – typically just 30 minutes from start to finish. It’s perfect for busy schedules, impromptu cravings, or last-minute potlucks. Even beginner bakers will find success with this straightforward method.
- Perfect Texture: Toasted Outside, Soft & Chewy Interior: Experience the ultimate textural contrast with every bite. When these chewy coconut macaroons emerge fresh from the oven, they boast a beautifully toasted and crispy exterior, a result of the coconut’s natural sugars caramelizing. Yet, beneath that satisfying crunch lies a wonderfully soft, moist, and cake-like interior with an irresistible chewiness. While the outside will naturally soften over time as the coconut absorbs moisture from the air, a quick re-toast in the oven for a few minutes can easily restore that delightful crispness!
- Versatile Shaping Options: The beauty of this macaroon cookie dough is its incredible pliability. It’s very easy to mold, giving you complete freedom to shape your macaroons exactly how you like them. The first time I experimented with this recipe, I formed them into charming small pyramids. This time, I opted for cute, igloo-like domes. Whether you prefer classic mounds, elegant domes, or even tiny balls, the dough cooperates beautifully, making the shaping process fun and adaptable to your preference.
- Naturally Gluten-Free & Dairy-Free: This recipe is a fantastic choice for those with dietary sensitivities, as it contains absolutely no wheat flour. Instead, it relies on shredded unsweetened coconut as its primary ingredient, which is naturally gluten-free. Furthermore, unlike many traditional coconut macaroon recipes that often use condensed milk, our version is completely milk-free. This thoughtful design makes these macaroons naturally gluten-free and dairy-free. This means that individuals with Celiac disease, gluten intolerance, or lactose intolerance can indulge in these delicious cookies without any worry, offering an inclusive and delectable treat for everyone!
Essential Ingredients for Your Gluten-Free Coconut Macaroons
Here’s a concise visual overview of the few, simple ingredients required to bake these incredibly easy gluten-free coconut macaroons. You’ll likely have most of these on hand already!
(For the precise measurements and a detailed step-by-step guide, please scroll down to the comprehensive printable recipe card conveniently located at the bottom of this post.)
Ingredient Notes and Helpful Substitutions
Achieving the perfect batch of coconut macaroons is easy with these flexible ingredient tips:
- Shredded Coconut: For this recipe, I highly recommend using unsweetened shredded coconut. Since we’re already incorporating sugar into the mixture, using unsweetened coconut allows for better control over the sweetness level of the final product. Sweetened coconut can make the macaroons overly sugary and might alter their texture. You can use either fine or medium shred, depending on your preferred texture, but ensure it’s not desiccated coconut, which is too dry.
- Eggs: The eggs are absolutely crucial in this recipe, acting as the primary binder that holds all the ingredients together and provides structure. If you prefer to avoid egg yolks, you can easily substitute the 2 whole eggs with 4 egg whites; this will yield a slightly lighter, airier macaroon. For those following a vegan diet or with egg allergies, viable alternatives include aquafaba (the liquid from a can of chickpeas, whipped like egg whites) or a commercial egg-replacer. Follow the package instructions for the appropriate amount, typically replacing one egg with 1/4 cup of aquafaba or 1 tablespoon of egg replacer powder mixed with 2-3 tablespoons of water.
- Sugar: While I’ve used standard white granulated sugar in this recipe for a classic taste, you have several options for customization. Feel free to use cane sugar, light brown sugar, dark brown sugar, maple sugar, or coconut sugar. Just be aware that using brown sugar or coconut sugar will impart a darker brown hue to your macaroons and may introduce subtle caramel notes. For those managing blood sugar levels, such as diabetics or individuals with insulin resistance, I highly recommend using granulated monk fruit sweetener. It’s a fantastic 1:1 sugar alternative with a zero glycemic index, meaning it won’t raise your blood sugar levels while still providing the desired sweetness.
- Vanilla Extract: I love the warmth and depth that a good quality vanilla extract adds to these macaroons, enhancing the overall flavor profile. However, if you prefer a simpler taste or happen to be out of vanilla, omitting it won’t significantly impact the success of the recipe. For a delightful variation, consider using almond extract instead, which will lend a lovely nutty aroma and taste, especially if you enjoy the flavor of almonds. Coconut extract can also boost the coconut flavor even further!
- Water: While I’ve used plain water in this recipe for its simplicity and universal availability, you can certainly experiment with non-dairy milks to add a touch of richness or a different flavor dimension. Unsweetened almond milk, cashew milk, rice milk, oat milk, or even coconut milk (from a carton, not canned full-fat coconut milk) would all work beautifully. Using coconut milk, for instance, would further intensify the tropical coconut flavor of your macaroons.
- Storing: To maintain their freshness, if you’re not planning to devour these delicious coconut macaroons immediately, store them in an airtight container in the refrigerator for up to 5 days. It’s natural for the macaroons to lose some of their initial crispness and soften over time as the coconut absorbs moisture from the environment. To bring back that wonderful crisp exterior, simply toast them in the oven at 350°F (175°C) for 5 to 7 minutes before serving or enjoying.
- Freezing: These macaroons are excellent for meal prep or for having a sweet treat on standby. To freeze them, ensure the macaroons are completely cooled to room temperature after baking. Then, arrange them in single layers within freezer-safe containers or sturdy ziplock bags, ensuring they are well-sealed to prevent freezer burn. They can be frozen for up to 2 months. When you’re ready to enjoy them, there’s no need to thaw! Simply toast the frozen macaroons in the oven at 350°F (175°C) for 10 to 12 minutes until they are warmed through and crispy again, then serve.
How to Make Gluten-Free Coconut Macaroons (Step by Step Guide):
Baking these delightful coconut macaroons is a straightforward process. Follow these simple steps for perfect results every time:
1. Preheat Oven and Prepare Baking Sheet
Begin by preheating your oven to 350°F (175°C). While the oven heats up, prepare a large baking sheet by lining it with parchment paper. This crucial step prevents the macaroons from sticking and ensures easy cleanup, guaranteeing perfectly baked bottoms.
2. Combine Dry Ingredients Thoroughly
In a spacious mixing bowl, combine the unsweetened shredded coconut with the sugar. Use a whisk or a spoon to mix these dry ingredients together until they are well combined and the sugar is evenly distributed throughout the coconut. This ensures uniform sweetness in every bite.
3. Incorporate Wet Ingredients to Create the Dough
To the coconut and sugar mixture in the large bowl, add the eggs and vanilla extract. Mix everything thoroughly until a cohesive dough starts to form. The mixture should be moist enough to hold together when pressed. If you find the mixture appears too dry or crumbly, gradually add water, 1 tablespoon at a time, mixing well after each addition, until the dough reaches a consistency that is easily shapeable and holds its form.
4. Shape the Macaroon Dough
For each macaroon, scoop out approximately 1 tablespoon of the dough. You can use a small ice cream scoop or a cookie scoop for consistent sizing, or simply use your hands. Gently shape the dough into small domes or desired forms. A compact shape ensures even baking. Place these shaped domes in a single layer on the parchment-lined baking sheet, leaving about 2 inches of space between each to allow for slight expansion during baking.
5. Bake to Golden Perfection
Carefully place the baking sheet on the middle rack of your preheated oven. Bake for approximately 10 to 15 minutes. Keep a close eye on them during the last few minutes; the macaroons are ready when their tops turn a beautiful golden brown color and the edges appear slightly crisp. The exact baking time can vary depending on your oven and the size of your macaroons, so trust your eyes and nose!
6. Cool for Optimal Texture and Serving
Once baked, remove the baking sheet from the oven. Allow the hot macaroons to cool on the cookie sheet at room temperature for at least 5 to 10 minutes. This initial cooling period is crucial as it allows them to firm up slightly before handling. After this, gently transfer them to a wire rack to cool completely. Cooling fully before serving or eating helps them achieve their desired chewy yet slightly crispy texture. Resist the urge to bite into them too soon!
Dish by Dish Tips & Tricks for Perfect Coconut Macaroons
- Customize Macaroon Size: I typically use 1 tablespoon of cookie dough per macaroon, which yields approximately 24 delightful coconut cookies. This is a great size for a standard treat. However, if you prefer smaller, bite-sized cookies perfect for a party platter or for portion control, simply use 1/2 tablespoon of dough per macaroon. This will double your yield, providing around 48 smaller cookies that are just as delicious! Adjust baking time accordingly for smaller sizes.
- Effortless Shaping with Molds or Liners: If you’re not keen on shaping each macaroon by hand, there are fantastic shortcuts. You can easily press the dough into a chocolate silicon mold for fun, uniform shapes or use muffin liners (mini or regular size) placed in a muffin tin. This method ensures perfectly round macaroons and makes handling the sticky dough a breeze, offering a neat and consistent presentation without the extra effort.
- Creative Optional Add-Ins: Elevate your coconut macaroons with exciting flavors and textures! Feel free to mix in a handful of chocolate chips (dark, milk, or white) for a classic combination, or add some sweet raisins or dried cranberries for a chewy, fruity burst. Other delightful additions include a sprinkle of cinnamon, a pinch of cardamom, or even some finely chopped candied ginger for an extra layer of warmth and spice. Lemon or orange zest can also add a bright, refreshing counterpoint to the coconut.
- Indulge with a Chocolate Dip or Drizzle: For an extra decadent touch, once your gluten-free coconut macaroons have completely cooled, consider dipping their bottoms in melted dark chocolate, milk chocolate, or even white chocolate. The contrast between the sweet coconut and the rich chocolate is simply irresistible. Alternatively, a simple drizzle of melted chocolate over the tops provides a beautiful presentation and an added layer of flavor without being too heavy. Allow the chocolate to set completely on parchment paper before storing.
Recipe Frequently Asked Questions (FAQs)
For optimal freshness, if you don’t plan to consume all your delicious gluten-free dairy-free macaroons immediately, store them in an airtight container. Keep them in the refrigerator, where they will stay fresh for up to 5 days. It’s common for these coconut cookies to naturally soften over time as the shredded coconut absorbs ambient moisture. To revive their delightful crispy exterior, simply place them in a preheated oven at 350°F (175°C) for 5 to 7 minutes before eating or serving. This quick re-toast will bring back their initial crunch!
Absolutely! These gluten-free coconut macaroons freeze beautifully, making them perfect for future enjoyment. Ensure the finished cookies are completely cooled to room temperature first. Then, arrange them in single layers within freezer-safe containers or sturdy ziplock bags, removing as much air as possible to prevent freezer burn. They can be frozen for up to 2 months. When you’re ready for a treat, you don’t even need to thaw them! Simply place the frozen macaroons directly into a preheated oven at 350°F (175°C) and bake for 10 to 12 minutes until warmed through and crisp. They’ll taste as good as freshly baked!
Yes, this specific recipe for coconut macaroons is indeed completely gluten-free! This is because the main ingredient is shredded coconut, which is a naturally gluten-free product, and the recipe does not call for any wheat flour or other gluten-containing ingredients. This makes them a safe and delicious option for individuals with Celiac disease, gluten intolerance, or those with gluten allergies. Always double-check labels on ingredients like vanilla extract or any added flavorings to ensure they are certified gluten-free, though for this simple recipe, it’s generally not an issue.
This is a common question! While their names sound similar, macaroons and French macarons are distinctly different confections. Macaroons (like this recipe) are typically dense, chewy, and often rustic cookies made primarily with shredded coconut or ground nuts, bound with egg whites and sugar. They usually have a textured, golden-brown exterior. French macarons, on the other hand, are delicate, elegant sandwich cookies made from almond flour, egg whites, and sugar, resulting in smooth, crisp shells with a characteristic “foot” and a soft, chewy interior filled with ganache, buttercream, or jam. The primary ingredients, preparation methods, and final textures are quite different, even though they share a similar etymological root.
While the recipe calls for unsweetened shredded coconut to control the sweetness, you can use sweetened shredded coconut if that’s what you have on hand. However, if you do, I highly recommend reducing the amount of granulated sugar in the recipe by at least half, or even by two-thirds, to prevent the macaroons from becoming overly sweet. Sweetened coconut already contains a significant amount of sugar, and adding the full amount of sugar from the recipe might make the final product cloyingly sweet. Adjust to your personal preference, tasting the dough before baking if possible, or experimenting with a smaller batch first.
Other Irresistible Gluten-Free Coconut Recipes You’ll Love:
- Toasted Coconut Chips (Gluten-Free, Vegan)
- Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
- Coconut Panna Cotta (Gluten-Free, Dairy-Free)
- Easy Coconut Shrimp (Gluten-Free, Dairy-Free)
- Coconut Flour Pancakes (Gluten-Free, Dairy-Free)
More Delightful Gluten-Free Cookies to Bake:
- Easy Snickerdoodles (Gluten-Free, Dairy-Free)
- Sugar Cookies (Gluten-Free, Dairy-Free)
- Chewy Molasses Cookies (Gluten-Free, Dairy-Free)
- Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
- Almond Cookies (Gluten-Free, Dairy-Free)
- Gingerbread Cookies (Gluten-Free, Dairy-Free)
- Soft Pumpkin Cookies (Gluten-Free, Dairy-Free)
- Chickpea Chocolate Chip Cookies (Gluten-Free, Vegan)
- Easy Buckwheat Cookies (Gluten-Free, Dairy-Free)
- Flourless Peanut Butter Cookies (Gluten-Free, Dairy-Free)
- Almond Butter Cookies (Gluten-Free, Dairy-Free)
Even More Sweet Treats to Indulge In:
- Gluten-Free Pumpkin Banana Muffins (Dairy-Free)
- 126 Gluten-Free Desserts and Sweet Treats for Labor Day
- Mini Pumpkin Cheesecakes (Gluten-Free, Dairy-Free Option)
- Gluten-Free Pecan Pie Bars (Dairy-Free)
P.S. If you try this recipe, I’d absolutely love for you to leave a star rating below, and/or share your thoughts and feedback in the comment section further down the page. Your feedback is always greatly appreciated and helps others discover these recipes! Be sure to explore my entire Recipe Index for all the delicious recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Don’t forget to sign up for my Email List to receive fresh new recipes directly in your inbox each week!
Print Recipe
Easy Gluten-Free Coconut Macaroons (Dairy-Free)
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5 from 1 review
- Author: Felicia Lim
Total Time: 30 minutes
Yield: 24 macaroons
Diet: Gluten Free, Dairy Free
Description
These incredibly easy 5-ingredient gluten-free coconut macaroons offer a delightful crunch on the outside and a wonderfully soft, chewy texture within. Bursting with aromatic coconut flavor, they are the perfect snack or a light, satisfying dessert. With just 30 minutes of your time, you can bake a large batch of these delicious coconut cookies to enjoy all week long. They are also naturally dairy-free, making them accessible and enjoyable for everyone!
Ingredients
Units
Scale
- 3 1/2 cups unsweetened shredded coconut
- 1/2 cup granulated sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 1/2 cup water
Instructions
- 1. Preheat and Line: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
- 2. Combine Dry Ingredients: In a large mixing bowl, thoroughly mix the unsweetened shredded coconut with the granulated sugar until well combined.
- 3. Add Wet Ingredients to Form Dough: Add the eggs and vanilla extract to the coconut mixture in the bowl and mix very well until a cohesive dough forms. If the mixture feels too dry and crumbly, add the water 1 tablespoon at a time, mixing after each addition, until the dough is easily shapeable.
- 4. Shape: Scoop out approximately 1 tablespoon of dough per macaroon. Shape each portion into a small dome or mound with your hands. Place the shaped domes in a single layer on the parchment-lined baking sheet, ensuring they are about 2 inches apart.
- 5. Bake: Carefully place the baking sheet on the middle rack of your preheated oven. Bake for 10 to 15 minutes, or until the tops of the coconut cookies are beautifully golden brown.
- 6. Cool: Once baked, remove the baking sheet from the oven. Allow the coconut macaroons to cool on the baking sheet at room temperature for at least 5 to 10 minutes. This helps them firm up. Then, transfer them to a wire rack to cool completely before serving or eating. Enjoy!
Notes
Shredded Coconut: For best results and to control sweetness, use unsweetened shredded coconut. If using sweetened, consider reducing the granulated sugar in the recipe by half.
Eggs: Eggs are crucial for binding. For an egg-free alternative, you can try 4 egg whites instead of 2 whole eggs for a lighter texture, or use aquafaba (whipped chickpea liquid) or a commercial egg-replacer for vegan options.
Sugar: Feel free to experiment with different sugars like cane sugar, light brown sugar, dark brown sugar, maple sugar, or coconut sugar. Note that brown or coconut sugar will result in darker macaroons. For a sugar-free alternative, granulated monk fruit sweetener is an excellent 1:1 substitute that won’t raise blood sugar.
Vanilla Extract: Vanilla extract adds a lovely aroma, but can be omitted or replaced with almond extract for a nutty flavor twist.
Water: While water works perfectly, for added richness or flavor, you can substitute with unsweetened non-dairy milks like almond milk, cashew milk, rice milk, oat milk, or coconut milk (from a carton).
Storing: Store cooled macaroons in an airtight container in the fridge for up to 5 days. If they soften, re-toast in a 350°F (175°C) oven for 5-7 minutes to restore crispness.
Freezing: Freeze fully-cooled macaroons in freezer-safe containers or ziplock bags for up to 2 months. To serve, toast frozen macaroons in a 350°F (175°C) oven for 10-12 minutes.
Adapted from: This recipe is a dairy-free adaptation of More Stomach’s chocolate coconut macaroons.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Snacks, Dessert, Cookies
- Method: Baking
- Cuisine: American, Global