Simple Coconut Macaroon Recipe (Gluten-Free)

Get ready for a simple Coconut Macaroon Recipe that is chewy on the inside, crunchy on the outside and naturally gluten-free! They feel fancy but are so simple to make!

Christmas Coconut Macaroons Recipe

Simple coconut macaroon recipe

I am a sucker for coconut. I can’t help myself. I start thinking about it… and before I know it, the crazy for coconut has taken over!

Coconut macaroons are perfect for Christmas cookies or a winter treat. Go on… indulge your senses into these awesome delicacies. This post contains affiliate links.

Ingredients

  • 3 cups sweetened, shredded coconut
  • 4 large egg whites
  • 1/2 cup sugar
  • 1 teaspoon vanilla. Note: If you’re worried about being gluten-free, you can’t go wrong with McCormick’s extract
  • 1/4 teaspoon salt

Homemade Coconut Macaroon Cookies | The Jenny Evolution

Directions

  1. Preheat your oven to 350 degrees.
  2. For a stronger coconut flavor and toasted appearance, evenly spread out the coconut on a baking sheet and bake for about 5 minutes. Don’t fully toast the coconut now… when it starts to toast just a bit take it out of the oven. Let it cool for about 5 minutes.
  3. Combine the egg whites, sugar, vanilla, and salt with a whisk until it is frothy.
  4. Add in the coconut and mix thoroughly.
  5. Place parchment paper or a Silpat baking mat on your baking sheet.
  6. Wet your hands (to help prevent sticking) and shape the cookie mixture into balls.
  7. Bake for 15-20 minutes until they are the desired color. The more golden the macaroons, the more toasted they are.
  8. If you wanted to get a little crazy, drizzle chocolate or caramel sauce over the coconut macaroons before serving.

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Coconut Macaroons - Awesome Christmas Cookies! from The Jenny Evolution

5.0 from 2 reviews
Christmas Cookies! Simple Coconut Macaroon Recipe (Gluten-Free)
 
Cook time
Total time
 
Get ready for a Simple Coconut Macaroon Recipe that is chewy on the inside, crunchy on the outside and naturally gluten-free! They feel fancy but are so simple to make!
Author:
Recipe type: Cookies
Serves: 24
Ingredients
  • 3 cups sweetened, shredded coconut
  • 4 large egg whites
  • ½ cup sugar
  • 1 teaspoon vanilla or almond extract (see Additional Notes)
  • ¼ teaspoon salt
Instructions
  1. Preheat your oven to 350 degrees.
  2. For a stronger coconut flavor and toasted appearance, evenly spread out the coconut on a baking sheet and bake for about 5 minutes. Don't fully toast the coconut now... when it starts to toast just a bit take it out of the oven. Let it cool for about 5 minutes.
  3. Combine the egg whites, sugar, vanilla, and salt with a whisk until it is frothy.
  4. Add in the coconut and mix thoroughly.
  5. Place parchment paper or a Silpat baking mat on your baking sheet.
  6. Wet your hands (to help prevent sticking) and shape the cookie mixture into balls.
  7. Bake for 15-20 minutes until they are the desired color. The more golden the macaroons, the more toasted they are.
  8. If you wanted to get a little crazy, drizzle chocolate or caramel sauce over the coconut macaroons before serving.

Simple Coconut Macaroon Recipe | The Jenny Evolution

Adapted from The Kitchn. And while The Kitchn likes their macaroons super crunchy, I think they should be touched golden brown and still chewy on the inside.

 

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  1. These look wonderful! I thought coconut macaroons were difficult to make, so I’ve never tried making them. I’ll definitely be giving your recipe a try. Thanks for sharing at Snickerdoodle Sunday. Pinned and Tweeted.

  2. This is perfect! Pinned and tweeted. We appreciate you taking the time to party with us! I hope to see you on Monday at 7 pm, so we get to see your fabulous new creations. The party goes until Friday at 7 pm. Happy Sunday! Lou Lou Girls

    • To be honest, I hadn’t thought of honey. I think it could add extra moisture, but if you like your macaroons that way, it could be a win. Never hurts to try! But if you do, please please come back and tell me how they came out.

  3. These were disastrous. When I kook at other recipes, the egg whites are normally whipped. They do not whip if the sugar is added first. The liquid pooled out of these cookies as they cooked.

    • I had the same results, if I could post pictures I would. Followed the recipe to the T even looked up frothy to make sure, and they still came out oozing. Wondering if you added sugar while beating egg whites how it would turn out, that and beating until soft peeks form.

  4. These were easy to prepare and look tasty, but I can’t get them to release from the parchment paper. Should I have used something different?