These gluten free macaroons are the perfect balance of a chewy, tender cookie on the inside with a crispy outer shell. All coconut lovers will fall for this healthy version of a delicious family favorite. Feel free to drizzle these coconut cookies with melted chocolate or enjoy them as is, in all their coconut splendor. It’s national macaroon day so scroll past the recipe for lots of great macaroon ideas!
I have loved coconut for a long time. I think it goes back to those little striped coconut candies they sell in the grocery stores. I’m not even sure they sell them anymore, but when I was a kid I really loved them.
I though you’d enjoy this recipe today for gluten free coconut macaroons. I’ve shared a couple of raw macaroon recipes, including my chocolate dipped macaroons. Those are so good! But I didn’t stop there. I even made some raspberry coconut macaroons. These remind me so much of a raspberry zinger, except much, much healthier!
How to Make Gluten Free Macaroons
This may be the easiest cookie recipe I’ve shared so far. The toughest part may be finding the ingredients, but I’m sharing tips to make that easy for you as well.
There are only a few ingredients in this coconut macaroons recipe:
- shredded coconut (unsweetened)
- coconut sweetened condensed milk (dairy-free)
- ground flax seeds
You really don’t have to do the ground flax seeds, but I do think it serves as a nice binding agent in these cookies. And, besides, ground flax seeds adds omega-3s to these cookies…and that’s a good thing.
Stir the ingredients together and then use a cookie scoop to make cookie dough balls. You’ll want that cookie scooper because this batter is pretty sticky.
In the photo above I haven’t yet added the vanilla and ground flax seed. It doesn’t photograph as well, but you can add that to your dough to add flavor and to create a binding agent for the finished cookies.
Is Coconut Gluten Free?
Yes, coconut is gluten free, but like any products you buy, if you’re highly sensitive to gluten, you will want to make sure that the coconut you purchase is not packaged in a plant that also produces products that have gluten in them.
I like to buy my coconut in the bulk section at my local health food store. That’s because I prefer to purchase unsweetened coconut.
Bonus tip: You can buy large flaked coconut and simply place it in your food processor and pulse for a few seconds!
My Favorite Cookie Tricks
I have a few favorite tricks to making these gluten-free macaroons!
- Be sure to allow the cookies to cool for a few minutes on the baking sheet after you remove them from the oven
- If you notice that the cookies are still a little tender after sitting for a few minutes, you can return them to the oven to bake a few minutes longer
- If you don’t have ground flax seed on hand, simply use chia seeds
- After a few minutes, transfer the cookies to a wire rack to cool completely
- Once cooled, place the cookies in a airtight container
As you can tell, I like my macaroon cookies a little crunchy on the outside. The heat from the oven caramelizes the outer crust, giving it a nice golden hue. However, the inside, you’ll see a soft, tender middle.
That’s what I call cookie perfection!
I hope you love this recipe for gluten free macaroons! I know we sure do! If you decide to make these cookies, be sure and snap a photo and share them with me on Instagram using #namelymarly because, you know, we love seeing your recipes!
You'll love the chewy, tender cookie on the inside with the crunch of that crispy outer shell of these 4-ingredient gluten free macaroons.
- 3 cups shredded coconut , unsweetened
- 11 oz can coconut sweetened condensed milk*
- 1 tablespoon vanilla
- 1 tablespoon ground flax seeds
Heat your oven to 350F. Line a cookie sheet with parchment paper.
In a large bowl, add the coconut flakes. Pour the coconut sweetened condensed milk, vanilla, and ground flax seeds. Stir until combined.
Use a cookie dough scoop and dispense 1.5" balls and place them on your baking sheet around 2" apart.
Place the baking sheet in the heated oven and bake for 15 - 18 minutes, depending on your desired crispiness of the outer shell.
When done, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool complete.
Optional: drizzle with melted chocolate.
Store these cookies in an airtight container. In the fridge they will last up to two weeks.
National Macaroons Day!
Did you know it’s National Macaroons Day? I picked some of the best foodie friends to celebrate with. We all pitched in together to share with you some awesome macaroon recipes. I mean, macaroons mean coconut and anything that involves coconuts is good with me!
Also, not all these recipes are vegan. If you have questions on how to veganize any of them, let me know!
Celebrate with us by using #nationalmacaroonday on social media!
Chocolate Caramel Coconut Macaroon Tart by Ashlee Marie
Macaroon Kiss Cookies thanks to Creations by Kara
Vanilla Bean Coconut Macaroons by Mommypotamus
Chocolate Coconut Macaroons via Pretty Providence
Almond Coconut Macaroons by The Savory Experiments
Vegan Pineapple Coconut Macaroons by the Traveling Spoon
Coconut Macaroon Brownies via 365 Days of Slow Cooking
Vegan Chocolate Tarts with Coconut Macaroon Tarts via Bakerita
Lemon Coconut Macaroon Cookies by Simply Stacie
Pineapple Coconut Macaroon Bars thanks to Heather Likes Food
Lemon Lime Macaroons by Feasting on Fruit
Salted Caramel Coconut Macaroons from My Mommy Style
Whatever macaroon treat you’re chewing on, enjoy!