This easy Gluten-Free Macaroons recipe with sweetened condensed coconut milk makes a crispy golden outside and a sweet and chewy center. Vegan.
Not all coconut macaroons are gluten-free. And many are not dairy-free or vegan either.
Classic macaroons can sometimes have all-purpose flour, egg whites, or sweetened condensed milk. Sometimes all three! For the best gluten-free dairy-free coconut macaroon recipe, you've come to the right place!
And while these chewy coconut cookies are popular during the holiday season, they are the perfect cookies for year-round enjoyment.
Why you'll love this recipe
- A cookie for coconut lovers
- Just 5 simple ingredients
- An eggless macaroon recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Unsweetened shredded coconut - There's no need for the sweetened kind here, unsweetened works great. The use of dairy-free sweetened condensed milk adds all the sweetness necessary.
Make sure to purchase the shredded version and not the flakes.
Arrowroot starch - This humble starch acts as a binder in place of traditional egg whites and helps them to keep from spreading. Cornstarch is a good substitute.
Sweetened condensed coconut milk - This is our sweetener and the ingredient adds to the chewy texture and gives our baked cookie a beautiful golden color. If you cannot find this type of condensed milk, see the tips below for a dairy-free substitute.
Vanilla extract - Quality pure vanilla extract really makes a difference in gluten-free baking. It helps round out the sweetness and coconutty flavor.
Dairy-free chocolate chips (optional) - If you want chocolate-dipped macaroons, don't forget the chocolate chips! Dark chocolate or semi-sweet is recommended.
Step-by-step instructions
Before you start: Preheat the oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper.
Step 1: Place dairy-free sweetened condensed milk and arrowroot starch in a large mixing bowl, and whisk to combine.
Step 2: Add coconut, vanilla extract, and a pinch of salt. Stir to combine with a rubber spatula.
Step 3: Using a #40 cookie scoop (or a tablespoon or small ice cream scoop), scoop out the mixture and place it on the prepared baking sheet.
Bake on the middle rack for 20-25 minutes or until starting to turn golden brown, rotating the baking sheet halfway through.
Step 4: To dip cookies, place chocolate chips in a microwave-safe small bowl and cook for 30-second increments until almost all chips are melted.
Dip the bottom of the cookie into the melted chocolate and transfer to a parchment-lined tray.
Tips
- Generously scoop the cookie mixture and press it against the side of the bowl to "pack" it before placing it on the cookie sheet. Remove or gently pack in any straggler strands from the base of the cookie dough ball once on the cookie sheet. This will help prevent thinner pieces from burning.
- For best results, use an unopened package of shredded coconut. It can dry out after opening and we want the freshest shreds possible.
- Dairy-free sweetened condensed coconut milk alternatives: If you don't have access to the milk the recipe calls for, there are two options.
- Coconut cream and organic cane sugar - Combine one 13.5 oz can of coconut cream and ¼ cup of sugar. Use one cup of the mixture as a replacement in the recipe.
- Canned full-fat coconut milk and organic cane sugar - Simmer a full can and ¼ cup of sugar for 30 minutes, stirring frequently. Remove from heat and allow to cool. Use one cup of the mixture to replace the condensed milk.
- Store baked macaroons in an airtight container at room temperature for 5-7 days. They can also be refrigerated for up to two weeks or frozen for up to two months.
Variations
Add a little flavor variation to your gluten-free coconut macaroon cookies by adding a little almond extract or 1 tablespoon of lime zest or lemon zest. Drizzle some extra chocolate on the tops of the cookies or a little sprinkle of sea salt!
FAQs
Some coconut macaroon recipes do call for flour making them unsafe for those with celiac disease. There are many recipes, including this one, that do not use gluten-containing ingredients and are therefore safe to eat with celiac disease.
It is important to always check ingredient labels to ensure the product wasn't made in a facility that has gluten or wheat.
A macaron is a French cookie that is made with blanched and finely ground almonds, egg whites, and sugar. They are usually tinted with food coloring and then two cookies are sandwiched together with fillings like chocolate ganache or jam.
A macaroon is a French cookie that is made with shredded coconut, sugar, and often egg whites or another binder. Macaroons are larger and often denser than light and chewy macarons.
More gluten-free cookies
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Coconut Macaroons
Ingredients
- 3 cups (220g) shredded unsweetened coconut
- 4 tablespoons (36g) arrowroot starch
- 1 cup sweetened condensed coconut milk
- ½ teaspoon pure vanilla extract
- pinch of salt
- 1 cup dairy-free chocolate chips for dipping, optional
Instructions
- Preheat the oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Place coconut, sweetened condensed coconut milk, arrowroot, vanilla extract, and a pinch of salt in a large mixing bowl. Stir to combine with a rubber spatula until coconut shreds are completely incorporated.
- Using a #40 cookie scoop (or a tablespoon or small ice cream scoop), generously scoop out the coconut mixture, pack it, and place it on the prepared baking sheet. Press any coconut shred stragglers in the base of the cookie dough mound so they won't burn.
- Bake on the middle rack in the oven for 20-25 minutes or until the tops start to turn golden brown. Rotate the baking sheet halfway through baking.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- To make chocolate dipped cookies, place chocolate chips in a microwave-safe small bowl and cook for 30-second increments until almost all chips are melted. Stir until completely melted.
- Dip the bottoms of the cooled cookies into the melted chocolate and transfer to a parchment-lined tray. Refrigerate until chocolate has set, about 15 minutes.
Notes
- Coconut cream and organic cane sugar - Combine one 13.5 oz can of coconut cream and ¼ cup of sugar. Use one cup of the mixture as a replacement in the recipe.
- Canned full-fat coconut milk and organic cane sugar - Simmer a full can of coconut milk and ¼ cup of sugar for 30 minutes, stirring frequently. Remove from heat and allow to cool. Use one cup of the mixture to replace the condensed milk.
Sarah
I am going to try this recipe this summer. I will keep you posted on the results. I hope mine look as pretty as yours!
Tessa
Oh good! Yes, let me know how they turn out! :)
Kip Niven
Ya put de lime in de coconut
While ya sing dis little tune.
Ya put de lime in de coconut
An' make a macaroon.
Ya put de lime in de coconut—
Dey tasty as can be!
Ya put de lime in de coconut—
Guess what—dey gluten-free!