Simple Coconut Macaroon Recipe - Gluten Free (2024)

Getready for a simpleCoconut Macaroon Recipe that is chewy on the inside, crunchy on the outside and naturally gluten-free!

They feel fancy but are so simple to make!

Be sure to check out the rest of our easy cookies recipes, too!

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Simple coconut macaroon recipe

I am a sucker for coconut. I can’t help myself.

I start thinking about it… and before I know it, the crazy for coconut has taken over!

Coconut macaroons are perfect for Christmas cookies or a winter treat.

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Go on… indulge your senses into these awesome delicacies.

Ingredients

• 3 cups sweetened, shredded coconut
• 4 large egg whites
• 1/2 cup sugar
• 1 teaspoon vanilla. Note: If you’re worried about being gluten-free, you can’t go wrong with McCormick’s extract
• 1/4 teaspoon salt

coconut macaroon recipe Directions

Step 1: Preheat your oven to 350 degrees.

Step 2: For a stronger coconut flavor and toasted appearance, evenly spread out the coconut on a baking sheet and bake for about 5 minutes.

Don’t fully toast the coconut now… when it starts to toast just a bit take it out of the oven.

Let it cool for about 5 minutes.

Step 3: Combine the egg whites, sugar, vanilla, and salt with a whisk until it is frothy.

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Step 4: Add in the coconut and mix thoroughly.

Step 5: Place parchment paper or a Silpat baking mat on your baking sheet.

Step 6: Wet your hands (to help prevent sticking) and shape the cookie mixture into balls.

Step 7: Bake for 15-20 minutes until they are the desired color.

The more golden the macaroons, the more toasted they are.

Step 8: If you wanted to get a little crazy, drizzle chocolate or caramel sauce over the coconut macaroons before serving.

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Adapted from The Kitchn.

And while The Kitchn likes their macaroons super crunchy, I think they should be touched golden brown and still chewy on the inside.

Christmas Cookies! Simple Coconut Macaroon Recipe (Gluten-Free)

Yield: 24

Cook Time: 25 minutes

Total Time: 25 minutes

Get ready for a Simple Coconut Macaroon Recipe that is chewy on the inside, crunchy on the outside and naturally gluten-free! They feel fancy but are so simple to make!

Ingredients

• 3 cups sweetened, shredded coconut
• 4 large egg whites
• 1/2 cup sugar
• 1 teaspoon vanilla or almond extract (see Additional Notes)
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350 degrees.
2. For a stronger coconut flavor and toasted appearance, evenly spread out the coconut on a baking sheet and bake for about 5 minutes. Don't fully toast the coconut now... when it starts to toast just a bit take it out of the oven. Let it cool for about 5 minutes.
3. Combine the egg whites, sugar, vanilla, and salt with a whisk until it is frothy.
4. Add in the coconut and mix thoroughly.
5. Place parchment paper or a Silpat baking mat on your baking sheet.
6. Wet your hands (to help prevent sticking) and shape the cookie mixture into balls.
7. Bake for 15-20 minutes until they are the desired color. The more golden the macaroons, the more toasted they are.
8. If you wanted to get a little crazy, drizzle chocolate or caramel sauce over the coconut macaroons before serving.

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Nutrition Information:

Yield: 24Serving Size: 1
Amount Per Serving:Calories: 68Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 62mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 1g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

Don’t miss out on our other family friendly recipes!