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Gluten Free Macaroons on a plate

Gluten Free Macaroons

Gluten Free Macaroons are chewy coconut cookies that are perfect for the holidays. Leave them plain or dip the bottoms in chocolate!
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 2 dozen


  • butter (for greasing cookie sheets)
  • 2/3 cup sweetened condensed milk (such as Eagle Brand)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract (pure or imitation)
  • 1/8 teaspoon salt (optional)
  • 3 cups shredded sweetened coconut

Chocolate for Dipping (optional):

  • 1/2 cup semisweet or bittersweet chocolate (amount will vary depending on how many cookies you wish to dip)


  • Preheat oven to 350°F and line cookie sheets with parchment paper. If not using parchment paper, grease cookie sheets well with butter.
  • Mix the condense milk, vanilla and almond extracts, and salt together in a large bowl. Add the coconut and stir together until well combined.
  • Drop the batter by spoonfuls onto the parchment lined or well-greased cookie sheet, allowing at least 1 to 2 inches of space between the cookies.
  • Bake until golden brown around edges, 8 - 10 minutes (may take longer depending on oven). Remove from the cookie sheet immediately and cool on wire racks.
  • Store cookies at room temperature in an airtight container.

Chocolate Coconut Macaroons:

  • Melt the chocolate in the top of a double boiler, in a heatproof bowl set above simmering water, or in the microwave in 30-second intervals at 50% power.
  • Once the chocolate is melted, dip the bottom of each cookie in the chocolate and place on a parchment lined surface to all the chocolate to set.


Recipe makes 2 dozen small macaroons.  This quantity will be less if you make them larger.
Source:  Adapted from a recipe in a local paper
You're Gonna Bake It After All
Keyword coconut, cookies, dessert, gluten free