Creating delicious gluten free macaroons has never been easier! These coconut-based treats are naturally gluten-free and incredibly satisfying. Whether you're dealing with celiac disease or simply choosing a healthier lifestyle, these gluten free macaroons deliver the perfect combination of chewy texture and sweet coconut flavor that everyone will love.
My grandmother's secret recipe for gluten free macaroons has been passed down through generations, and today I'm sharing it with you. These simple yet elegant cookies require just a handful of ingredients and about 20 minutes of your time. The best part? These gluten free macaroons are naturally flourless, making them safe for anyone avoiding gluten while still being absolutely irresistible.
Background & Why This Recipe Stands Out
What makes these gluten free macaroons truly special is their incredible simplicity and authentic taste. Unlike many complicated gluten-free recipes that require expensive specialty flours, these coconut macaroons rely on naturally gluten-free ingredients that you probably already have in your pantry. The combination of shredded coconut, egg whites, and a touch of vanilla creates the perfect texture that's both chewy and light.
These gluten free macaroons have been my go-to recipe for holiday gatherings, birthday parties, and casual afternoon treats. They're incredibly versatile - you can dip them in chocolate, roll them in nuts, or add different extracts for unique flavors. The beauty of this gluten free macaroons recipe lies in its foolproof nature; even beginner bakers can achieve professional-looking results every single time.
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Ingredients
- Unsweetened shredded coconut
- Large egg whites
- Granulated sugar
- Pure vanilla extract
- Salt
- Optional: dark chocolate for dipping
- Optional: sliced almonds for topping
- Optional: coconut extract for extra flavor
See recipe card for quantities.
Instructions
Prepare and Mix
- Preheat your oven to 325°F and line baking sheets with parchment paper
- In a large bowl, whisk egg whites until they form soft peaks
- Gradually add sugar while continuing to whisk until mixture becomes glossy
- Fold in vanilla extract and salt gently
Add Coconut and Shape
- Carefully fold shredded coconut into the egg white mixture until well combined
- Using a cookie scoop or spoons, form small mounds on prepared baking sheets
- Space cookies about 2 inches apart to allow for slight spreading
- Optional: press a sliced almond on top of each mound
Bake and Cool
- Bake for 18-20 minutes until tops are golden brown
- Remove from oven and let cool on baking sheet for 5 minutes
- Transfer to wire rack to cool completely before serving
- Optional: dip cooled cookies in melted chocolate and let set
Equipment For Gluten Free Macaroons
- Large mixing bowl
- Electric hand mixer or whisk
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper
- Wire cooling rack
- Measuring cups and spoons
Expert Cooking Tips
- Use room temperature egg whites for better volume when whipping
- Don't overmix the coconut into the egg whites to maintain light texture
- Store coconut in the refrigerator to keep it fresh and prevent rancidity
- Test doneness by gently touching the top; they should feel set but not hard
- For extra sweetness, toast the coconut lightly before mixing
- Make sure your bowl is completely clean when whipping egg whites
Recipe Variations
- Chocolate Chip: Add mini dark chocolate chips to the mixture
- Almond: Replace vanilla with almond extract and add sliced almonds
- Lemon: Add lemon zest and replace vanilla with lemon extract
- Cranberry: Fold in dried cranberries for a tart contrast
- Chocolate Dipped: Dip cooled gluten free macaroons in melted chocolate
- Pistachio: Add chopped pistachios and a drop of green food coloring
Storage
- Store in airtight container at room temperature for up to one week
- Refrigerate for extended freshness up to two weeks
- Freeze individual cookies in freezer bags for up to three months
- Keep chocolate-dipped varieties in cool, dry place to prevent melting
- Layer between parchment paper to prevent sticking
- These gluten free macaroons actually improve in flavor after a day of storage
The Secret to Perfect Coconut Bliss
The real magic behind these incredible gluten free macaroons lies in the quality of your coconut and the patience during the mixing process. I've discovered that using unsweetened coconut allows you to control the sweetness perfectly, while the slow incorporation prevents the delicate egg white structure from collapsing.
My secret technique involves letting the mixed batter rest for 10 minutes before shaping. This allows the coconut to absorb some moisture from the egg whites, creating those perfectly chewy gluten free macaroons that hold together beautifully. The resting period also helps the flavors meld together, resulting in a more cohesive and delicious final product.
FAQ
Can macarons be gluten-free?
Yes, traditional French macarons can be made gluten-free using almond flour as the base ingredient. However, coconut gluten free macaroons are naturally flourless and easier to make. Both varieties avoid wheat flour, making them safe for those with gluten sensitivities while maintaining their signature chewy texture and sweet flavor profile.
Are the macarons at Costco gluten-free?
Most Costco macarons are not certified gluten-free due to potential cross-contamination in their bakery facilities. While they may use almond flour, the manufacturing process doesn't guarantee gluten-free status. For safe gluten free macaroons, it's better to make them at home using certified ingredients or purchase from dedicated gluten-free bakeries.
Do Trader Joe's macarons have gluten?
Trader Joe's frozen macarons are not labeled as gluten-free and may contain traces of gluten from processing facilities. Although made with almond flour, they're not produced in gluten-free environments. Making homemade gluten free macaroons ensures complete control over ingredients and eliminates any cross-contamination risks while delivering superior taste and freshness.
Are baked by Melissa macarons gluten-free?
Baked by Melissa does not currently offer certified gluten-free macarons in their regular lineup. Their standard recipes may contain gluten-containing ingredients or face cross-contamination issues. Creating your own gluten free macaroons at home guarantees safety and allows customization of flavors while being more economical and fresher than store-bought alternatives.
Sweet Endings: More Delicious Treats to Try
Now that you've mastered these amazing coconut treats, why not explore more delightful gluten free macaroons variations? Your baking journey doesn't have to end here - there are countless ways to create memorable desserts that everyone can enjoy safely.
I encourage you to experiment with different flavors and techniques while keeping the basic principles of these gluten free macaroons in mind. The skills you've learned here will serve you well in creating other naturally gluten-free desserts. Don't forget to try our Heavenly Chocolate Marshmallow Cookies and Easy Toffee Cookies Recipe for even more crowd-pleasing options that complement these gluten free macaroons perfectly!
From my kitchen, with heart.
Emily Nelson ❤️
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Gluten Free Macaroons
Equipment
- 1 Large mixing bowl
- 1 Electric hand mixer or whisk
- 1 Cookie scoop or tablespoon
- 1 Baking sheets
- 1 Parchment paper
- 1 Wire cooling rack
- 1 Measuring cups and spoons
Ingredients
- 3 cups shredded coconut
- 2 large egg whites
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- melted chocolate optional for dipping
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites until soft peaks form using an electric hand mixer or whisk.
- Gradually add sugar and continue beating until the mixture is glossy.
- Fold in vanilla extract and salt.
- Gently fold in the shredded coconut until well combined.
- Use a cookie scoop or tablespoon to scoop mounds of the mixture onto the prepared baking sheet.
- Bake for 18–20 minutes or until the tops are golden brown.
- Let macaroons rest on the tray for 5 minutes before transferring to a wire rack to cool.
- Optional: dip the cooled macaroons in melted chocolate and allow to set.
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