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.
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Secret to THE BEST Gluten-Free Macaroons Recipe
Creating my favorite homemade 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 coconut 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 viral 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 the magic secret to squishy 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.
Another AMAZING recipe! Simple and delicious!!! Thank you for making GF treats enjoyable again!!!
—Eileen
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with the egg whites
First beat together the egg whites and salt until frothy, about 1 minute. Then, gradually add the sugar, a couple tablespoons at a time. Beat until very stiff, glossy peaks form, then mix in the vanilla.
Mix in coconut and special ingredient
Fold in the shredded coconut and potato starch, which gives it a lighter, airy texture. Seriously. If you don’t believe me, check out the pics below. 👇
For a slightly elevated version you can also borrow a little flavor play from my signature coconut flan recipe with toasty coconut crust – toast the coconut before folding in.
Scoop and bake
Use a medium cookie scoop or two spoons to scrape about 1 ½ tablespoon mounds onto the baking sheets, 1 inch apart.
Bake for 25 minutes, rotating pans halfway through, until very lightly browned and set. Cool for 10 minutes before transferring…or just dig in. I won’t tell.
Texture Choices – Potato Starch, Almond Flour, or Flourless
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.
Dipping In Chocolate
When baking 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.
Once you have the melted chocolate ready, dip the bottom of the cooled cookie into it. Use a fork to gently lift it out of the bowl, scrapping off excess chocolate on the side of the bowl, then transfer to a lined baking sheet.
Looking for a shortcut? Simply drizzle the chocolate over the top. Arrange the cookies on a wax-paper lined baking sheet and use a fork or small spoon to drizzle chocolate on. You can even dust with festive sprinkles.
Yummiest 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.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Light, Airy Gluten-Free Coconut Macaroons
Ingredients
- 3 (84 g) egg whites, from large eggs
- ⅛ teaspoon salt
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 3 cups (327 g) sweetened shredded coconut
- 2 tablespoons (20 g) potato starch, or almond flour or omit flour (see recipe notes)
Instructions
- Preheat the oven to 325℉. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a bowl of a stand mixer using whisk attachment or large mixing bowl using handheld beaters, beat together the egg whites and salt until frothy. Gradually add the sugar, stopping the mixer to add a couple tablespoons at a time. Beat until very stiff, glossy peaks form. Mix in the vanilla.3 egg whites, ⅛ teaspoon salt, ½ cup granulated sugar, 1 teaspoon vanilla extract
- Add the coconut and potato starch. Gently combine, using a silicone spoon to fold 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.3 cups sweetened shredded coconut, 2 tablespoons potato starch
- 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.
Notes
Potato Starch, Almond Flour, or Flourless
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.Dipping in Chocolate
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. 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.Storing / Freezing
Store 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.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Hi! I have a question about your Light, Airy Gluten-Free Coconut Macaroons. When you dip the bottom of the cookie in the melted chocolate, you say to put them on a baking sheet with wax paper. Do you put the chocolate part of the cookie on the wax paper or turn the cookie over on the top so the chocolate can dry? Thank you so much! Love all your recipes!!
Teresa
Great question, Teresa. I should verify this. You put it with the chocolate down. When it’s placed on the wax paper and dries it will come off cleanly.
Best,
Melissa
Very easy to follow and great recipe. I turned out with 20 lovely macaroons and I used your suggestion of lemon zest to add a new flavor. Really glad I did!
So glad you tried the lemon zest! Thanks for letting me know, Michael!
Best,
Melissa
Oh gosh, I’m so happy, Michael! That sounds absolutely lovely!
Best,
Melissa
This was my first year of baking gluten free for Christmas. I made macaroons and they were quite popular. I want to try them next year with the almond flour variation. I also saw another chocolate dip variation that I want to try: after dipping in chocolate, dip them into crushed candy canes!
Oh, love all these ideas! I know it’s hard at first, but I don’t feel like I miss any of my “old” Christmas baking recipes anymore. There are so many great options!
Best,
Melissa
Another AMAZING recipe! Simple and delicious!!! Thank you for making GF treats enjoyable again!!! Also made your creamy fudge… umm – best I’ve ever made! THANK YOU!! Happy Holidays!!
Oh my, Eileen! You’re the best. Thanks for brightening my day!
Best,
Melissa