Gluten Free Macaroons – Crispy, Chewy & Naturally Dairy-Free
These gluten-free macaroons are everything a perfect coconut cookie should be—crispy and golden on the outside, soft and chewy in the center, and just the right amount of sweet. Even if coconut desserts aren’t usually your thing, these cookies tend to convert everyone!
What makes this recipe special is that it uses no sweetened condensed milk, keeping the texture light, airy, and naturally dairy-free. With whipped egg whites for structure and unsweetened coconut for balanced flavor, these macaroons will rival any bakery version.
Why You’ll Love These Gluten-Free Macaroons
- Crispy edges + chewy centers
- Light, airy texture thanks to whipped egg whites
- No condensed milk → less heavy, less sugary, dairy-free
- Customizable sweetness when using unsweetened coconut
- Naturally gluten-free with simple pantry ingredients
Unlike prepackaged versions that can get soggy or overly sweet, these homemade macaroons stay beautifully shaped and full of pure coconut flavor.
Macaroons vs. Macarons – What’s the Difference?
Don’t confuse these with the delicate French almond-based macarons.
Macaroons:
- Made with coconut
- Whipped egg white meringue
- Chewy, rustic, coconut-forward
Macarons:
- Made with almond flour + confectioners’ sugar
- Smooth, crisp shells with soft centers
- No coconut at all
Both rely on whipped egg whites for structure, but the flavors and textures are entirely different. These coconut macaroons offer a unique tropical chew that macarons simply don’t have.
Ingredients & Substitution Notes
This recipe is naturally dairy-free. Here’s what you’ll need and how you can adjust it:
Flavoring Extracts
A mix of vanilla and almond extract gives the best bakery-style flavor. Almond extract especially boosts the coconut notes.
Egg-Free Option
You can replace the egg whites with aquafaba (liquid from canned chickpeas), measured by weight.
How to use aquafaba:
- Whip aquafaba with half the sugar (75 g) until thick and glossy.
- Add the remaining sugar to the dry coconut mixture.
- Fold together and bake as usual.
Replacing Superfine Rice Flour
This helps the macaroons hold their shape. Substitute with:
- A basic gum-free gluten-free flour blend
- Potato starch
- Cornstarch
Tips for Perfect Macaroons
1. Choose the Right Coconut
Wide, flat unsweetened coconut flakes give the best texture. If the flakes are long or thin, pulse them in a food processor.
Using shredded coconut?
→ Pulse a few times to shorten the strands.
→ If using sweetened shredded coconut, reduce sugar by half (75 g).
2. Measure by Weight
Because coconut varies in shape and density, weight measurements are crucial.
Egg whites also vary, so weigh out 75 g egg whites for accuracy.
3. Bake Until Lightly Browned
Bake until:
- The bottoms turn golden
- The tops show small brown flecks
For extra stability, you can turn off the oven, crack the door, and let them sit for 10 minutes.
4. Shaping
Use a medium spring-loaded ice cream scoop to get perfect domes.
Rinse the scoop with cool water between portions for clean releases.
No scoop?
Use two spoons to shape neat mounds.
5. Adding Chocolate (Optional but Amazing)
You can:
- Mix mini chocolate chips into the batter
- Dip the bottoms in melted dark chocolate
- Drizzle the tops for a bakery finish
Temper the chocolate easily by melting ⅔ first, then stirring in the remaining ⅓ to cool it to dipping temperature.
Ingredients
- 6 egg whites (150 g)
- 1 ½ cups (300 g) granulated sugar
- 9 cups (540 g) wide flat coconut flakes, pulsed into smaller pieces
- 6 tbsp (54 g) superfine white rice flour
- 1 tsp kosher salt
- 4 tsp pure vanilla extract, or half vanilla + half almond extract
- 8 oz mini semi-sweet chocolate chips (optional)
- 12 oz dark chocolate, melted for dipping/drizzling (optional)
Instructions
- Prepare the oven
Preheat to 325°F (163°C). Line a baking sheet with parchment paper. - Whip the egg whites
In a stand mixer fitted with the whisk—or in a bowl with a hand mixer—whip the egg whites until frothy. - Add sugar gradually
With the mixer running, slowly add the sugar. Beat until the mixture becomes thick, glossy, and triples in volume.
(It will fall in heavy ribbons, not stiff peaks—this is correct.)
This takes 6+ minutes. - Add extracts
Mix in vanilla and/or almond extract. - Combine dry ingredients
In a large bowl, mix coconut, rice flour, and salt. - Fold in the meringue
Add the whipped egg whites in 3–4 additions. Fold gently until the coconut is fully moistened and the mixture holds together. - Add chocolate chips (optional)
Fold in mini chips evenly. - Shape the macaroons
Scoop tightly packed mounds (about 1½ tablespoons each) onto the baking sheet, spacing them 1 inch apart. - Bake
- Bake for 10 minutes, then rotate the tray.
- Continue baking another 10 minutes until golden underneath and lightly browned on top.
- Cool completely
Leave the macaroons on the baking sheet to cool fully. - Dip in chocolate (optional)
Melt chocolate in 30-second bursts or over a double boiler.
Dip the bottoms into the sheet, then drizzle extra chocolate on top if desired.
STORAGE
- Store fully cooled macaroons in a sealed glass container at room temperature for up to 4 days.
- For longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.
TROUBLESHOOTING & VISUAL CHECKS Gluten Free Coconut Macaroons
- Meringue too runny / not thick: likely underwhipped or bowl had grease. Clean bowl/whisk and continue whipping until glossy and ribboning.
- Gritty meringue: sugar not dissolved — continue whipping until smooth.
- Cookies collapse after baking: underwhipped or underbaked. Ensure volume tripled before folding and bake until bottoms are golden.
- Too sweet with sweetened coconut: reduce added sugar to 150 g (½ the amount) if using sweetened coconut flakes.
- Shape not domed: use a spring scoop and pack tightly; rinse scoop between uses.
VARIATIONS & NOTES
- Aquafaba (vegan): Use 150 g aquafaba whipped with 75 g sugar until glossy; add the remaining 75 g sugar to the coconut mixture before folding. Fold carefully; bake the same.
- Flavors: swap almond extract for coconut extract for a boost, or add 1 tsp orange zest for a citrus note.
- Flour swap: superfine rice flour can be replaced with 54 g potato starch or cornstarch if needed.
SERVING SUGGESTION
Serve with a cup of espresso or chilled sweet wine. Chocolate dip pairs especially well with a sprinkle of flaky sea salt on the chocolate before it sets.
Enjoy — these are best eaten within a few days when they’re still crisp outside and chewy inside!
