Name: Coconut Macaroons
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Yield: 10
Cuisine: Dessert
Ingredients: 2 large egg whites; 3 Tablespoons honey; 1 teaspoon pure vanilla extract; 1 cup unsweetened shredded coconut; ¼ teaspoon salt

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Gluten Free Coconut Macaroons is one of the simplest cookie recipes. This is a 5 ingredient recipe, so they’re easy to bake anytime. They’re also dairy-free in addition to gluten-free, so they can be enjoyed by many.

These Gluten-Free Coconut Macaroons came out light and so tasty, and it was a nice change from heavy, chocolately baked goods.

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I was looking for something a little different (and uncharacteristically for me, non-chocolate) to make for the holidays.

These Gluten-Free Coconut Macaroons came out light and so tasty, and it was a nice change from heavy, chocolately baked goods.

Any time of year, these macaroons would be a lovely addition to a gluten free dairy free brunch.

What you need to make Gluten-Free Coconut Macaroons:

You’ll need just a few simple ingredients to make these gluten free coconut macaroons. Just five ingredients are used to make this delicious treat.

eggs
honey
pure vanilla extract
unsweetened shredded coconut
salt

How to make Coconut Macaroons:

Place the top oven rack in the center position and pre-heat oven to 350°F. Line a large baking sheet with a piece of parchment paper or a silicone baking sheet and set aside.

Using a hand mixer, briskly beat the egg whites until stiff peaks form.

Gently fold the honey, vanilla, coconut, and salt into the egg whites with a spatula until thoroughly combined. Do not overwork, but it may require a few folds for the ingredients to start to incorporate with one another.

Scoop heaping tablespoons of the mixture onto the prepared baking sheet, leaving plenty of space in between to prevent overcrowding.

Transfer the baking sheet into the oven and bake until the cookies become golden brown on top and around the edges, around 12-14 minutes.

Remove from oven and cool for 10-15 minutes before serving. Enjoy!

Do I have to use a silicone baking mat for these cookies?

I definitely would recommend using the baking mats. They’re relatively inexpensive and they make the process so simple.

The cookies don’t stick like they would to the pans or parchment paper. They also work to help distribute the heat more evenly and keep the cookies from getting burnt.

How many cookies does this recipe make?

This recipe makes about 10 cookies per batch. That is impacted by how big you make the cookies, though. So feel free to make them smaller or larger based on your preference.

You can double the batch easily if you’d like to have extra coconut macaroons to gift or share with friends and family.

Are these a sweet cookie recipe?

These were so yummy, and it was nice to have a little sweet something to nibble on while everyone was enjoying holiday desserts. I wouldn’t just save these for special occasions, though. They’re delicious!

If you are looking for a recipe that includes chocolate you can easily dip the bottoms of these coconut macaroons in melted chocolate or you can drizzle melted chocolate across the top of these delicious cookies.

I think they’re great without the chocolate but I totally understand the need for a boost of chocolate once in awhile!!

Looking for more great cookie recipes?

Here are even more great cookie recipes for you to try. These coconut macaroons go great with just about any cookies on a tray for a gift!

Printable Coconut Macaroons Recipe:

Yield: 10 Cookies

Coconut Macaroons

These Gluten-Free Coconut Macaroons come out light and tasty and are a nice change from heavy, chocolately baked goods.

Prep Time 10 minutes

Cook Time 10 minutes

Cool Time 15 minutes

Total Time 35 minutes

Ingredients

2 large egg whites
3 Tablespoons honey
1 teaspoon pure vanilla extract
1 cup unsweetened shredded coconut
¼ teaspoon salt

Instructions

Place the top oven rack in the center position and pre-heat oven to 350°F. Line a large baking sheet with a piece of parchment paper or a silicone baking sheet and set aside.
Using a hand mixer, briskly beat the egg whites until stiff peaks form. Gently fold the honey, vanilla, coconut, and salt into the egg whites with a spatula until thoroughly combined. Do not overwork, but it may require a few folds for the ingredients to start to incorporate with one another.
Scoop heaping tablespoons of the mixture onto the prepared baking sheet, leaving plenty of space in between to prevent overcrowding.
Transfer the baking sheet into the oven and bake until the cookies become golden brown on top and around the edges, around 12-14 minutes.
Remove from oven and cool for 10-15 minutes before serving. Enjoy!