Macaroons, not macarons
These are coconut mounds rather than almond-meringue sandwich cookies. Letting the mixture rest briefly helps the coconut take up moisture. Pack each scoop firmly so the coconut stays together during baking.
Keep the whole batch gluten-free
Check every packaged ingredient for a gluten-free label, including chocolate, vanilla, baking soda, and nut butter. For someone with celiac disease, use clean utensils, bowls, racks, and baking sheets; avoid shared flour-dusted surfaces and ingredients contaminated by shared scoops. Gluten-free does not mean allergen-free.
Before you bake
These recipes have not been independently kitchen-tested. Photographs are illustrative. Times and yields are estimates; cook time is per tray and does not include cooling or successive trays. Follow the texture and doneness cues.
Gluten-free coconut macaroons
Toasty tips, chewy coconut centers, and no flour: a simple small-batch macaroon for the cookie tin.
- Prep
- 25 minutes
- Bake
- 25 minutes
- Total
- 50 minutes
- Yield
- About 16 macaroons
Total is for the first batch, before cooling; allow extra time for additional trays.
Ingredients
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Instructions
- Heat the oven to 325°F. Line a clean baking sheet with parchment.
- Whisk egg whites, sugar, vanilla, and salt by hand until frothy and thoroughly mixed, about 1 minute. Do not whip into stiff peaks.
- Stir in coconut until uniformly moistened. Rest the mixture for 10 minutes; this is included in prep time.
- Firmly pack approximately 2 tablespoons of mixture per mound. Set mounds 1 inch apart on the sheet, pressing any loose shreds into place.
- Bake for 20–25 minutes, until the tips and bottoms are golden and the mounds hold their shape. If needed, rotate the sheet midway through.
- Cool on the sheet for 10 minutes before moving to a rack. Let cool completely before packing.
A little baking advice
Use shredded coconut, not large flakes or coconut flour. Very finely desiccated coconut absorbs differently and is not a direct replacement.
Substitutions & variations
For a citrus version, add 1 teaspoon finely grated orange zest with the vanilla. Sweetened coconut changes sweetness and moisture and is not a direct substitute. Contains egg and coconut.
Storage & freezing
Keep airtight at room temperature for up to 3 days. Freeze in a sealed container for up to 2 months and thaw at room temperature.
Tools for this recipe
An independent editorial selection, based on published specifications—not hands-on testing. Retailer links are ordinary, non-affiliate links; we currently earn no commission from them. Read our disclosure.
OXO Medium Cookie Scoop
1 1/2-tablespoon capacity · trigger release
Why consider it: A stated portion size takes the guesswork out of everyday drop cookies.
Keep in mind: Not intended to force through very hard chilled dough; not needed for cutout cookies.
King Arthur Half-Sheet Parchment
16 1/2 × 12 1/4 inches · rated to 450°F
Why consider it: Precut flat sheets avoid curling and can be trimmed to line smaller pans.
Keep in mind: Creates waste and must stay away from direct heating elements. Check your pan fit.
