These gluten free coconut macaroons are one of my favorite treats to make. They’re sweet, chewy, and so simple to put together.

You only need a handful of ingredients – shredded coconut, condensed milk, vanilla, egg whites, and a little salt. Plus some melted dark chocolate if you want to take them to the next level.

The best part is that these are naturally gluten free. No special flour or substitutes needed, just simple ingredients that happen to work perfectly without any gluten.

They come out golden on the outside and soft on the inside. Dipping them in melted dark chocolate makes them look and taste like something from a bakery.

Whether you’re avoiding gluten or just looking for an easy dessert, these coconut macaroons are a great choice. Let me show you how to make them.

Why You’ll Love This Recipe

Only 6 Ingredients – These coconut macaroons use just six simple ingredients, most of which you probably already have in your kitchen. No long grocery lists or hard-to-find items needed.

Naturally Gluten Free – There’s no flour in this recipe at all, so you don’t have to worry about finding a gluten free substitute. Shredded coconut does all the heavy lifting as the base, making these macaroons naturally safe for a gluten free diet.

Chewy and Crispy at the Same Time – The sweetened shredded coconut gives these macaroons that perfect combo of a slightly crispy outside with a soft, chewy center. It’s a texture you honestly can’t stop eating once you start.

Chocolate Drizzle Takes Them to the Next Level – The melted dark chocolate on top isn’t just for looks. It adds a rich, slightly bitter contrast to the sweet coconut that makes every bite feel a little more special.

Ingredients

3 cups Sweetened Shredded Coconut
2/3 cup Sweetened Condensed Milk
1 teaspoon Vanilla Extract
2 large Egg Whites
1/4 teaspoon Salt
1/2 cup Dark Chocolate Chips, melted

How to Make

Step 1

Preheat oven to 325°F and line a baking sheet with parchment paper.

Step 2

In a large bowl, mix shredded coconut, sweetened condensed milk, vanilla extract, and salt until combined.

Step 3

In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the coconut mixture.

Step 4

Use a cookie scoop to form mounds on the prepared baking sheet. Bake for 20-23 minutes until golden brown on the edges.

Step 5

Cool completely, then drizzle with melted dark chocolate or dip the bottoms. Let chocolate set before serving.

Helpful Tips

Beat the Egg Whites the Right Way

Make sure your bowl and beaters are completely clean and dry before you start whipping the egg whites. Even a tiny bit of grease or egg yolk will stop them from forming stiff peaks, and you’ll be stuck whisking forever with no results.

You want the egg whites to hold their shape when you lift the beater out. They should stand straight up without flopping over. This usually takes about 2-3 minutes with an electric mixer on medium-high speed.

If you’re not sure whether you hit stiff peaks, flip the bowl upside down for a second. If nothing slides out, you’re good to go.

Fold the Egg Whites Gently

When you add the whipped egg whites into the coconut mixture, don’t stir them in like you normally would. Instead, use a spatula and scoop from the bottom of the bowl up and over the top in a slow folding motion.

The whole point of beating the egg whites is to trap air in them, and that air is what makes your macaroons light instead of dense. If you stir too hard or too fast, you’ll push all that air right out and your macaroons will come out flat and heavy.

It’s okay if you still see a few small streaks of egg white when you’re done. That’s better than over-mixing.

Use a Cookie Scoop for Even Macaroons

A cookie scoop (the kind that looks like a small ice cream scoop) is the easiest way to get macaroons that are all the same size. This matters because if some are bigger than others, the small ones will overbake while the big ones are still raw in the middle.

Pack the mixture into the scoop firmly so the mounds hold their shape on the baking sheet. A tablespoon-sized scoop works great for this recipe.

If you don’t have a cookie scoop, you can use a spoon and your hands. Just wet your fingers slightly so the mixture doesn’t stick, and shape each one into a tight little mound.

Frequently Asked Questions

Do I need to beat the egg whites until stiff peaks form?

No, you do not need to whip them to stiff peaks for this recipe. You just want to lightly whisk the egg whites with the salt until they are a little frothy. This helps give the macaroons a lighter texture without making the process complicated.

Over-beating the egg whites can actually make the batter harder to shape, so a quick whisk for about 30 seconds is all you need before folding them into the coconut mixture.