...
Go Back
–+ servings
Homemade gluten free coconut macaroons cooling on parchment paper, photographed from above on a white kitchen counter.

Gluten Free Macaroons

Easy, chewy, naturally sweet gluten free macaroons made with coconut, egg whites, and vanilla.
Print Pin
Course: Dessert, Snack
Cuisine: American, Holiday Baking
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Servings: 18 cookies
Calories: 120kcal
Cost: $6 – $8

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 25g | Calories: 120kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 55mg | Potassium: 80mg | Fiber: 2g | Sugar: 11g | Calcium: 8mg | Iron: 0.5mg