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.
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.
For another amazing coconut dessert, try my gluten-free lime coconut bars, gluten-free dairy-free coconut cake recipe. Or check out my full list of gluten-free cookie recipes.
Coconut Macaroons – Ingredients
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.
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
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 Coconut Macaroons (Vegan)
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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
2/3 c potato starch
1/3 cup tapioca starch Did you make this recipe? TagΒ @chefjanetkΒ on Instagram
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