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Easy Gluten-Free Coconut Macaroons (Dairy-Free)


  • Author: Felicia Lim
  • Total Time: 30 minutes
  • Yield: 24 macaroons 1x
  • Diet: Gluten Free

Description

These super easy 5-ingredient coconut macaroons are crispy on the outside and soft inside. Fragrant with the taste and smell of coconut, they are the perfect snack for anytime of the day or a light dessert after meals. Make a big batch of these cookies in just 30 minutes and you can snack on them all week. Naturally gluten-free and dairy-free too.


Ingredients

Scale

Instructions

  1. Preheat and Line: Preheat oven to 350F and line a large baking sheet with parchment paper.
  2. Combine Dry Ingredients: In a large mixing bowl bowl, mix the unsweetened shredded coconut with the sugar until combined.
  3. Add Wet Ingredients to Form Dough: Add the eggs, vanilla extract to the bowl and mix well. If the mixture is too dry, add the water 1 tablespoon at a time until the dough is easily shapeable.
  4. Shape: Scoop 1 tablespoon of dough and shape into a small dome. Place the domes in a single layer 2 inches apart on the parchment-lined baking sheet.
  5. Bake: Place the baking sheet on the middle rack and bake for 10 to 15 minutes until the tops of the domes are golden brown.
  6. Cool: Let the coconut macaroons cool for at least 5 to 10 minutes before removing from the baking sheet and serving or eating. 

Notes

Shredded Coconut: I prefer using unsweetened shredded coconut since we are already adding sugar to this recipe. 

Eggs: The eggs are essential in binding the ingredients together. If you prefer not to use egg yolks, you can substitute the 2 whole eggs with 4 egg whites instead. Alternatively, if you are vegan or allergic to eggs, you can use aquafaba or en egg-replacer instead.

Sugar: I used normal white sugar in this recipe. However, you can also use light brown sugar, maple sugar, or coconut sugar if your prefer (just bear in mind that using brown sugar or coconut sugar will make the macaroons a darker brown in color). If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto Monkfruit Sweetener (a 1:1 sugar alternative with zero glycemic index).

Vanilla Extract: I like adding a bit of vanilla extract to give it extra flavor, but if you rather not, or don’t happen to have vanilla on hand, that’s fine too. Alternatively, you may also use almond extract if you enjoy the flavor of almonds.

Water: I used water in this recipe because it’s easier, but you may also use non-dairy milks such as almond milk, cashew milk, rice milk, soy milk or coconut milk.

Storing: If not eating immediately, store these coconut macaroons in an airtight container in the fridge for up to 5 days. Since the macaroons will get soft and the coconut absorbs moisture overtime, toast them for 5 to 7 minutes in the oven at 350F before eating or serving. 

Freezing: To freeze these, place the fully-cooled macaroons in single layers in freezer-safe containers or ziplock bags and freeze them for up to 2 months. Before eating, toast the frozen macaroons in the oven for 10 to 12 minutes at 350F before serving or eating.

Adapted from: More Stomach

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Keywords: coconut macaroons

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