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Coconut macaroons on a baking sheet lined with parchment.
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Gluten-Free Coconut Macaroons

This easy Gluten-Free Macaroons recipe with sweetened condensed coconut milk makes a crispy golden outside and a sweet and chewy center. Vegan.
Course Dessert
Cuisine French
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 macaroons
Calories 368kcal
Author Tessa

Ingredients

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

Storage: Keep 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.
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 condensed coconut milk the recipe calls for, there are two options:
  1. 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.
  2. 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.

Nutrition

Serving: 1cookie | Calories: 368kcal | Carbohydrates: 24g | Protein: 5g | Fat: 30g | Saturated Fat: 26g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 41mg | Potassium: 312mg | Fiber: 7g | Sugar: 14g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg