4-Ingredient Gluten Free Coconut Macaroons
These gluten free macaroons are chewy little mounds of toasted coconut that need just four ingredients and one bowl. No flour, no fuss, and a chocolate drizzle makes them feel extra special.
They hold their shape beautifully in the oven without any flour, so they’re naturally gluten free and ready in about half an hour. If you’ve got a bag of shredded coconut and a can of sweetened condensed milk, you’re already most of the way there.
Why These Macaroons Work
The sweetened condensed milk does double duty here. It binds the coconut and sweetens every bite, so the ingredient list stays short.
As they bake, the outer shreds of coconut turn deep golden and crisp, while the center stays soft and moist. The egg white adds just enough lift to keep them from feeling dense, and the toasted coconut flavor is pure and lasting.
Ingredients
- 14 oz sweetened shredded coconut: use standard sweetened coconut for moisture and texture, not desiccated
- 14 oz can sweetened condensed milk: full-fat gives the best chew
- 1 teaspoon vanilla extract: pure extract, not imitation
- 2 large egg whites: lightly whisked, just to break them up
- Pinch of salt: optional, but it balances the sweetness
- 4 oz dark chocolate (optional): for drizzling or dipping
Variations / Substitutions
- Dairy free: swap in sweetened condensed coconut milk and skip the chocolate or use a dairy-free dark chocolate
- Almond flavor: replace the vanilla with 1/2 teaspoon almond extract for a nuttier note
- Skip the chocolate: the macaroons are still rich and satisfying plain, or you can dip just the bottoms
- Add a handful of chopped almonds: fold them into the batter before scooping for a little crunch
If you like cookies that come together this quickly, our Almond Flour Brownies are another favorite.
How To Make Gluten Free Macaroons
Step 1: Mix the Batter
Preheat your oven to 325°F (165°C). In a large bowl, stir together the 14 oz shredded coconut, the entire 14 oz can of sweetened condensed milk, 1 teaspoon vanilla extract, and a pinch of salt until everything is evenly moist. In a small bowl, whisk the 2 egg whites just until frothy, then fold them into the coconut mixture with a spatula.
The batter should feel stiff and sticky, almost like damp sand. If it looks dry at first, give it another minute of stirring so the coconut can absorb the liquid. You’ll know it’s right when you can squeeze a handful and it clumps together without crumbling.
Step 2: Scoop the Macaroons
Line a baking sheet with parchment paper. Use a cookie scoop or two spoons to drop heaping tablespoon-sized mounds onto the sheet, leaving about 1 inch between them. The macaroons won’t spread, so you can fit the whole batch on one tray.
Pinch the tops with damp fingers to shape each mound into a tall haystack peak. The shape stays put in the oven, creating those crisp, spiky edges. Aim for 18 to 20 even mounds.
Step 3: Bake Until Golden
Bake on the center rack for 20 to 22 minutes. The edges and tips should be deep golden brown, and the whole macaroon will look set. Your kitchen will smell deeply of toasted coconut.
Watch them closely in the last few minutes, because they can go from golden to burnt quickly. You want a clear contrast between the crisp outside and the soft, almost creamy center.
Step 4: Cool and Drizzle
Let the macaroons rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If you’re adding chocolate, melt 4 oz of dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Use a spoon to drizzle the chocolate back and forth over the cooled macaroons.
The chocolate sets up in about 15 minutes at room temperature. Once it’s firm, serve the macaroons with their crackly chocolate shell breaking into that chewy coconut center.
Tips for the Best Macaroons
- Sweetened shredded coconut gives the right tenderness. Desiccated coconut is too dry and will crumble.
- For an even chewier center, pull them out a minute early. They finish setting on the tray.
- If your macaroons spread too much, the batter was likely too wet. Next time, pat the coconut with a paper towel first or use a slightly smaller can of condensed milk.
- Leftover macaroons make an incredible ice cream topper. Crumble them over vanilla right before serving.
- If you skip the egg whites altogether, the macaroons will be denser but still hold together. No other adjustments needed.
Keeping Macaroons Fresh
- Refrigerate: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
What Pairs Well with These Macaroons
A strong cup of coffee or espresso cuts the sweetness and brings out the dark caramel notes of the toasted coconut. For an easy dessert, rest a macaroon on a scoop of vanilla ice cream and crack the chocolate shell with a spoon.
Frequently Asked Questions
Can I use unsweetened shredded coconut?
You can, but the macaroons won’t be as sweet or as moist. Add 2 tablespoons of granulated sugar to the batter if you go this route.
Can I leave out the egg whites?
Yes. The egg whites add lightness, but the macaroons will still bind together nicely without them, they’ll just be a little denser.
How do I freeze macaroons?
Freeze them in a single layer in an airtight container with parchment between layers. Thaw at room temperature for about 20 minutes before eating.
Why did my macaroons turn out dry?
They likely overbaked. Pull them from the oven as soon as the edges are deeply golden, even if the centers look slightly soft.
Gluten Free Macaroons Recipe
Ingredients
Method
- Preheat oven to 325°F (165°C). In a large bowl, stir together the coconut, condensed milk, vanilla, and salt. Whisk the egg whites until frothy and fold them into the coconut mixture.
- Drop heaping tablespoon-sized mounds onto a parchment-lined baking sheet, shaping each into a tall peak with damp fingers. Space them about 1 inch apart.
- Bake for 20 to 22 minutes, until the edges and tips are deep golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Once completely cool, drizzle with melted dark chocolate if desired. Let the chocolate set at room temperature before serving.
