Several gluten free macaroons sit on a wire rack, cooling after being baked.
Print

Gluten Free Macaroons

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.
Course Dessert
Cuisine European
Keyword coconut macaroons, gluten free macaroons
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 24
Calories 109kcal
Author Marly

Ingredients

Instructions

  • 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.

Nutrition

Calories: 109kcal | Carbohydrates: 14g | Fat: 5g | Saturated Fat: 5g | Sodium: 39mg | Potassium: 53mg | Sugar: 12g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.2mg