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Home Β» Baked Goods Β» Gluten-Free Coconut Macaroons (Vegan)

June 29, 2020 (last updated November 2, 2021)

Gluten-Free Coconut Macaroons (Vegan)

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If you love coconut, these gluten-free coconut macaroons are the cookies for you. They are vegan and dairy-free and have just 6 ingredients.

Don’t confuse these cookies with macarons (one o) – those fancy meringue cookies that have become so popular recently. Macaroons (two os) are mostly shredded coconut with some sweetener, coconut milk and a little bit of flour.

For more amazing coconut desserts, try my gluten-free lime coconut bars, or gluten-free dairy-free coconut cake recipe. Or check out my full list of gluten-free cookie recipes including my sugar, egg and gluten-free medjool date filled cookies, lemon almond flour cookies and my homemade Danish butter cookies.

close up of gluten free coconut macaroons on parchment paper on top of upside down baking sheet

Coconut Macaroons – Ingredients

This is not your basic butter and sugar-based cookie recipe. The cookie dough is cooked on the stove-top before baking, but one pot, six ingredients and a baking sheet is all you will need.

Gluten-Free Flour – I have used several different gluten-free flour blends for these gluten-free coconut macaroons and they all worked well. The recipe calls for just 2 tablespoons of flour (it is the binder) but my custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite. I think it gives better flavor to baked goods than your average rice flour blend. See the notes in the recipe for a super simple DIY gluten-free flour blend or my post on gluten-free flour mixes and blends.

gluten free flour in white bowl with metal measuring cup on wood board with blue and white napkin on left and cut layer cake in background

Here is my special gluten-free flour mix that I love for this gluten-free coconut macaroons recipe and many more of my gluten-free recipes:

  • 1 c sweet white sorghum flour
  • 3/4 c millet flour
  • 1/4 c brown rice flour
  • 2/3 c potato starch
  • 1/3 c tapioca starch

If you prefer a store bought blend, I recommend King Arthur Flour All Purpose Gluten-Free flour or King Arthur Measure for Measure Flour.

Coconut milk – Be sure to use canned coconut milk and not light coconut milk. It is very different from the milk substitute coconut “beverage.”

Shredded coconut – I prefer to use unsweetened shredded coconut for this macaroon recipe. The cookies get way too sweet otherwise. If you are using sweetened coconut, reduce the agave/sweetener to 1 tablespoon.

Macaroon Variations

overhead view of 7 gluten-free coconut macaroons with chocolate drizzle on parchment paper

Chocolate Macaroons – Add 1/4 cup unsweetened cocoa powder and 1 extra tablespoon coconut milk with the shredded coconut.

Chocolate Dipped/Drizzled – Using the microwave oven, melt 1/2 c semisweet or bittersweet chocolate chips in a glass bowl. Heat for 30 seconds on high, stir. Heat another 20 seconds and stir until smooth. DO NOT heat until the chips are completely melted. The residual heat after the second round in the microwave will complete the process. If the chocolate gets heated for too long it will set up with white streaks.

Dip the bottom of the of the cooled cookies and place on parchment to set. Or drizzle on top of the cooled cookies.

gluten free macaroons on round wire rack

Gluten-Free Coconut Macaroons (Vegan)

Author: Janet Harlow
Course: Baked Goods
Cuisine: Italian
Servings: 22 cookies
These 6-ingredient vegan, gluten-free coconut macaroons are for coconut lovers only!
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Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins

Recommended Products

  • Gluten-Free All-Purpose Flour

Ingredients
  

  • 2 1/2 c shredded unsweetened coconut
  • 1 c canned coconut milk
  • 1/4 c sugar or agave
  • 2 Tbsp gluten-free flour blend
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions
 

  • Place the coconut milk, shredded coconut and sugar in small pot over a medium-high flame.
  • Stir, cooking for 2 minutes. The mixture will become very thick. Turn the flame down to medium low,
  • Stir in the vanilla and salt.
  • While stirring with a whisk, sprinkle in the flour.
  • Cook for another minute or until the mixture thickens to a dough.
  • Use two spoons or a scoop to portion onto a baking sheet. About 1Β½ tablespoons per cookie will give you a 2-bite cookie,
  • Bake for 15-16 minutes or until the coconut starts to turn golden.
  • If you want a little more brown on top, turn the oven to broil and bake another 1-2 minutes keeping a very close eye in it.
  • Top with a chocolate kiss straight out of the oven or cool and dip or drizzle with melted chocolate..

Notes

For an easy DIY gluten-free flour blend, combine:
2 c brown rice flour
2/3 c potato starch
1/3 cup tapioca starch
Did you make this recipe? TagΒ @chefjanetkΒ on Instagram
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Baked Goods, Dessert · Tagged: coconut, cookies

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