Gluten Free Coconut Macaroons Recipe (Dairy-Free, Egg-Free)
Gluten Free Coconut Macaroons Recipe: this easy gluten free macaroons recipe yields soft & chewy coconut cookies with a crispy exterior! Vegan, Paleo, Dairy-Free, Egg-Free.
Equipment
Ingredients
- 1 ¼ cups unsweetened small coconut shreds or flakes – do not use large flakes*
- 2 tablespoons coconut flour
- 3 tablespoons coconut oil solid or slightly softened but still solid**
- ¼ cup pure maple syrup
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- Add all ingredients to the food processor, making sure to spread flakes and flour evenly through the bin of the processor. Make sure to use small coconut flakes, as large ones will result in flat, spread out cookies. Here are the small coconut flakes that I use.
- Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable coconut pieces. Scrape down the sides of the food processor as needed. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
- Using a small or medium cookie scoop, scoop firmly packed balls of coconut mixture onto the prepared baking sheet, making sure to space balls evenly apart. Cookies will inflate and enlarge just a bit as they bake.
- Bake for 12-16 mins, until golden around the edges and slightly golden on top. Mine took 14 mins for large ones; medium ones will take about 11-13 minutes. Place baking sheet onto a cooling rack and allow cookies to cool for 5-10 minutes, until firm. Using a heatproof spatula, transfer cookies directly onto the cooling rack to cool completely, about 30 mins-1 hour. Enjoy! Storing instructions below.
- Looking for Coconut Macaroons made with almond flour? Make these 4 Ingredient Paleo Coconut Macaroons Recipe (Vegan, Paleo, GF).
Notes
- Where to Buy Ingredients: Small Coconut Flakes (do not use large flakes or chips) | Coconut Flour | Coconut Oil | Pure Maple Syrup
- *You must use small coconut flakes in this recipe. The coconut flakes should be the size of sprinkles, or about half a grain of rice. Using large coconut flakes will result in flat, spread out cookies (not like the round macaroons you see in the pictures). Here are the small coconut flakes that I use (detailed pictures in link).
- **Solid coconut oil is best for this recipe. Using melted coconut oil will result in smaller macaroons.
- Storing Instructions: Store in an airtight container for up to 1 month at room temperature. If freezing, store in an airtight, freezer-friendly container for up to 2 months. Allow to thaw for 15 minutes before enjoying.
- Nutrition Info: is an estimate based on 18 total macaroons.
- Recommended Tools: my favorite affordable Food Processor | Small or Medium Cookie Scoop | Champagne Gold Chef Cookie Sheet
Nutrition
Serving: 1medium macaroon | Calories: 71kcal | Carbohydrates: 5g | Fat: 6g | Saturated Fat: 5g | Sodium: 1mg | Fiber: 1g | Sugar: 3g