Gluten-Free Coconut Macaroons

Gluten-Free Coconut Macaroons

I first learned how to make gluten-free macaroons when I was running a pie shop/café back in the day and I knew what gluten was, but had no idea I’d be living a gluten-free lifestyle today!  I was around 19 years old at this time.  The pie shop/café is where I really cut my teeth learning how to develop recipes on my own, as we had customer’s come in and ask for special requests.  I’ve never been a big fan of coconut personally. I always made these little coconut gems for the pie shop/café or for my mom.  I had hopes I still had the recipe in my green metal recipe box my grandmother had given me?  Going back through old family recipes towards the end of 2012, I found my old hand written recipe card for the coconut macaroons and had a good laugh at how my handwriting has changed over the years.

What I love about these cookies is their so easy to make and really delicious, as well as being a great treat you can eat at home, take to a party or share with your office mates.

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Gluten-Free Coconut Macaroons

Recipe Type: Gluten-Free
Cuisine: Cookies
Author: Rachelle King | Blinded By The Bite!
Prep time:
Cook time:
Total time:
Serves: 2 doz
Gluten-Free Coconut Macaroons
  • 1/2 cup sugar (I used coconut palm sugar in lieu of refined white sugar)
  • 4 cups of sweetened shredded coconut
  • 3 egg whites (large)
  • 1/2 teaspoon of pure organic vanilla extract (I prefer to use Madagascar Vanilla)
  • 1/2/ teaspoon of organic almond extract
  • 2 tablespoons of butter
  • A pinch of salt
  1. Mix sugar, coconut, egg whites, vanilla/almond extracts, and butter together in a large mixing bowl. Cover and refrigerate for 1 hour.
  2. Line a baking sheet with parchment paper. Using a 1″ cooking scoop, pack coconut mixture into the cookie scoop with your thumb to get a well formed cookie. Place 1″ to 2″ apart and bake at 350 degrees for 10-15 minutes, or until golden brown.
  3. You can dress these up a bit by adding a chocolate drizzle or topping to the cookie. Melt 4 oz. of semi sweet chocolate and 1/2 teaspoon of shortening in a small saucepan. Once macaroons have cooled, drizzle chocolate over the top in a quick back and forth motion with a spoon. You can also dunk the top 1/2″ of the macaroon into the chocolate, creating a chocolate cap.


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