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

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
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 24
Calories 109kcal



  • Heat your oven to 350°F. 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 to 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 completely. 
  • Optional: drizzle with melted chocolate.
  • Store these cookies in an airtight container. In the fridge, they will last up to two weeks.


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