Light, Airy Gluten-Free Coconut Macaroons

There are many ways to make coconut macaroons, but this gluten-free recipe yields, fluffy, light, and airy treats thanks to two easy tricks! Making gluten-free macaroons with whipped meringue egg whites aerates the texture, while the included options of adding potato starch, almond flour, or omitting for flourless cookies yields perfectly delicious results, with varying crisp, chew and loft. See the pictures and descriptions below to decide the ideal version for you!

Gluten-Free Macaroons Recipe

Creating my favorite gluten-free cookie recipes starts with dreaming up the best possible flavor, texture and structure. When creating a gluten-free recipe for coconut macaroons I knew I didn’t want them to be overly sweet (so no sweetened condensed milk!), and have a loftier, airy structure, fluffy centers, and nice chewy edges.

While homemade macaroons have only a few basic ingredients – egg whites, coconut, and sugar, the method of combining these makes a big difference! Lightly beaten whites yields a denser cookie, while my preferred method of beating the whites into a meringue aerates it into a cloud-like texture, similar to these highly-reviewed Italian almond cookies.

However, I still felt like the coconut was a little too compressed. When researching coconut macaroons recipes I discovered some versions add a little flour, which takes away denseness. Naturally these macaroons had to be gluten-free so I played around with a few options – using potato starch, almond flour, and leaving the starch out entirely.

Optimally potato starch did the best job of absorbing moisture, resulting in a fluffy texture. This also happens to be why it’s a magical secret ingredient in soft gluten-free rolls! If you don’t have potato starch, leaving out the starch yields almost as good results. Substituting almond flour adds a nice hint of almond flavor and enhances the chew.

While this gluten-free coconut macaroon recipe will disappear fast as is, the included recipe variations means these cookies can enjoyed throughout the year, tweaking the recipe for different outcomes each time!

Ingredient Notes

For a basic flourless macaroon, omit the potato starch or almond flour. However, this will change the structure of the cookie. Scroll down to see how the three options change the cookie’s texture.

• Shredded coconut –  I prefer using sweetened coconut. However if making these macaroons kosher or for Passover, you may want to use unsweetened coconut. If using unsweetened coconut, increase the amount of sugar by 2 tablespoons.
• Egg whites – For best results separate the egg whites while cold. Set out on the counter to reach room temperature before beating into a meringue.
• Vanilla extract – Almond extract may also be substituted. It may also be omitted for Passover, or use 1 teaspoon lemon, lime, or orange zest for flavor.
• Sugar – Making macaroons without sweetened condensed milk means you can fluctuate the amount of sugar based on personal preference. I also find using granulated sugar yields a lighter, airy texture.
• Potato Starch (not flour) – Used to bind the ingredients together, absorb moisture (so helpful in this homemade recipe for gluten-free monkey bread) and makes a fluffy cookie with crisp, chewy edges. Substitutes include an equal amount of blanched almond flour, gluten-free flour, or omitting the flour and relying on the whipped egg whites for structure, which also works well.

how to make Gluten-Free Coconut Macaroons

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. Use a stand mixer with whisk attachment or a large mixing bowl and handheld electric mixer. Beat together the egg whites and salt until frothy, about 1 minute.
3. Gradually add the sugar, stopping the mixer to add a couple tablespoons at a time. I found if I added the sugar with the mixer running, it look a lot longer to form a meringue. Beat until very stiff, glossy peaks form, then mix in the vanilla.
4. Add the coconut and potato starch. Gently combine and mix in until well incorporated. Use a medium cookie scoop or two spoons to scrape about 1 ½ tablespoon mounds onto the baking sheets, 1 inch apart.
5. Bake for 25 minutes, rotating pans halfway through, until very lightly browned and set. Cool on the baking sheets for 10 minutes before transferring to a wire rack.

While flourless gluten-free macaroons are an option, I also tested the recipe using a bit of potato starch and almond flour, which adds a little more body to the cookie and suspends the coconut so it’s not as compressed.

For the lightest, fluffy texture and loft, use potato starch in the recipe. If you do not have any on hand, or don’t want to get another ingredient, simply leave it out. It will still have airy texture, but the body won’t be as lofty.

If you prefer a more mounded cookie and enhanced chew, replace the potato starch with almond flour. It also adds a nice hint of almond flavor. To play on that, you may also replace the pure vanilla extract with almond extract and add a few sliced almonds to the top before baking.

Is coconut Gluten-free?

Shredded or flaked coconut comes from the inside flesh of coconut fruit and is naturally gluten-free, whether it is sweetened or unsweetened. Prepared bagged coconut does contain a preservative for freshness, but is safe for a gluten-free diet.

Other forms of coconut, such as coconut oil, coconut milk, and coconut flour are also gluten-free and safe to consume.

Dipping in Chocolate

When baking GF macaroons for special holidays, such as Easter or Christmas, I like to dip the bottoms in melted chocolate. If you need a dairy-free recipe, be sure to use non-dairy baking chips.

In a microwave safe bowl melt 1 cup of semi-sweet or dark chocolate chips for approximately 45 seconds, stopping to stir every 15 seconds. Line a baking sheet with wax paper to transfer the dipped cookies to.

Dip the bottom of the cooled cookie into the chocolate. Use a fork to gently lift it out of the bowl, scrapping off excess chocolate on the side of the bowl. Transfer to the prepared baking sheet and let sit at room temperature until hardened, about 1-2 hours.

A quicker way to add chocolate flavor would be drizzling it over the top of the cookies. Arrange them on a wax-paper lined baking sheet, close together. Use a fork or small spoon to drizzle the chocolate over the tops. If desired, immediately dust with festive sprinkles.

If you find the chocolate to be too thick for dipping or drizzling, add a small dash of oil, such as canola, vegetable, or melted coconut oil. Stir and try again. The chocolate will also thicken as it sits, so it may have to be reheated.

Additions and Variations

Adapt coconut macaroon cookies into many different flavors and versions using some of the suggestions below!

• Cherry Coconut – Drain a 10 ounce jar of maraschino cherries and blot with paper towels. Chop and stir in with the coconut.
• Mini chocolate chips – Stir in 1/2 cup with coconut.
• Sliced almonds – Stir in 3/4 cup sliced almonds for a nice salty, crunchy contrast.
• Extracts – Replace the vanilla with coconut flavor extract, almond, orange, or lemon.
• Zest – Similar to extracts, change the flavor by stirring in 1 teaspoon of lemon, lime, or orange.

SToring and Freezing

Store gluten-free macaroons in an airtight container up to a week. I use a glass container with locking lid and separate layers with wax paper.

They may also be frozen up to 3 months. For best results, wrap 1-2 cookies in plastic wrap. Freeze in gallon ziplock freezer bag or freezer-safe storage container. When ready to serve, thaw at room temperature for 1 hour.

If they have been dipped or drizzled with melted chocolate, freezing might cause the chocolate to “bloom” or form white spots on the hardened chocolate. For best results, freeze the cookies before adding the chocolate.

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