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Gluten Free Coconut Macaroons – just 4 ingredients and 30 minutes to make. Chewy on the inside and golden on the outside, these cookies are perfect with a cup of coffee or tea.
A foolproof method to make these popular, free from gluten cookies.
This simple macaroon recipe calls for sweetened condensed milk, shredded coconut and egg whites.
There are a couple of optional ingredients like salt and vanilla extract.
Another optional addition is melted semi-sweet or dark chocolate, which is used for dipping the bottom part of the cookies and drizzling some on top of them.
This recipe is quick and easy to make, foolproof and made with widely available, basic ingredients (pantry staples).
No sugar used in the cookie batter, but instead I used sweetened condensed milk.
Have some leftover condensed milk?
Try my favorite and very popular 3 Ingredient Condensed Milk Cookies.
These are perfect for any occasion. Not too sweet, soft and light, they taste amazing!
Macarons vs Macaroons
Love French Macarons? You’ve come to the right place.
I love them too! But I also enjoy making these little treasures. Check my popular Chocolate Macarons Recipe or try these Key Lime Macarons, that have a very refreshing flavor.
These are delicate cookies, made with almond meringue, but you have to follow specific instructions and rules in the process of making, so you end up with good looking (and tasting) macarons.
They ate “glued” together with either ganache, buttercream (the best option is Swiss Meringue) or just curd.
Luckily Macaroons are a different type of cookie, that does not require that much effort to make and store, but also tastes delicious.
It is a must try for any coconut lovers out there.
They are drop cookies, made with egg whites, shredded coconut (any kind will work, but the more moist the better), sugar or sweetened condensed milk.
They may also include flavorings like vanilla or citrus extracts and may be dipped or drizzled with chocolate.
Sweetened Condensed Milk
I know this is not considered a very healthy ingredient, because it contains sugar and lactose.
With that being said, it works very well in this cookie recipe and I’m not even using a whole can of it, so it is acceptable to me.
Condensed milk is a good source of vitamin D, calcium, riboflavin, vitamin A, B12, phosphorus and protein.
It is high in calories and not a good option for people with milk allergies. It also contains a good amount of sugar (around 22 grams of sugar per 2 tablespoons) and should be consumed in moderation.
What to substitute for Sweetened Condensed Milk?
You can use heavy whipping cream instead of sweetened condensed milk in some recipes, because they have similar, thick and creamy texture.
I don’t recommend doing this substitution in this cookie recipe.
Recipes on the blog, that call for the use of Sweetened Condensed Milk:
How to easily make coconut macaroons at home:
- Bring all ingredients to room temperature.
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Using an electric mixer, beat egg whites with salt until stiff peaks.
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In a bowl combine the coconut, vanilla, sweetened condensed milk.
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Fold in the egg whites in 3 additions, using a rubber spatula.
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Using a small cookie scoop ( 1 tablespoon) scoop the dough out onto a parchment paper lined baking sheet.
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Bake at 320 F ( 160 C, no fan) for 20 minutes, until golden, rotating the pan once.
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Let the cookies cool completely at room temperature.
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Dip the bottom parts in melted chocolate. Drizzle with chocolate.
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Store in an air-tight container at room temperature for up to 5 days. The cookies might get a little too hard and chewy with time.
More Dessert Recipes:
- Coconut Almond Goji Berry Granola Recipe
- Gluten Free Coconut Cookie Bites
- These Gluten Free Cream Puffs from There Is Life After Wheat are the perfect gluten version of a popular dessert.
- Coconut Cheesecake Cake For Easter
Coconut Macaroons
Video
Ingredients
- 2 cups shredded coconut, 145 grams
- 1 tap Vanilla extract
- 2 egg whites
- Pinch of salt
- 50 grams sweetened condensed milk
- Optional: 2 oz, 60 grams melted semi-sweet or dark chocolate 🍫
Instructions
- Beat egg whites with salt until stiff peaks.
- In a bowl combine the coconut, vanilla, sweetened condensed milk.
- Fold in the egg whites in 3 additions.
- Using a small cookie scoop ( 1 tablespoon) scoop the dough out onto a parchment paper lined baking sheet.
- Bake at 320 F ( 160 C) for 20 minutes, until golden, rotating the pan once.
- Let the cookies cool completely.
- Dip the bottom parts in melted chocolate. Drizzle with chocolate.
- Store in an air-tight container at room temperature for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks like the healthier side of flavor town, I’m down to try it