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Easy Coconut Macaroons (Gluten-Free, Dairy-Free)

  • Author: Felicia Lim
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 24 macaroons 1x
  • Diet: Gluten Free


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.




  1. Preheat and Line: Preheat oven to 350F and line a large baking sheet with parchment paper.
  2. Combine Dry Ingredients: In a large bowl, mix the unsweetened shredded coconut with the sugar until combined.
  3. Add Wet Ingredients to Form Dough: Add the eggs, vanilla extract 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. 


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

Sugar: I used normal white sugar in this recipe. However, 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).

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

  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Keywords: coconut macaroons

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