PrintEasy Gluten-Free Coconut Macaroons
Make these chewy and sweet gluten-free coconut macaroons for National Macaroon Day. This easy baking recipe uses pantry-friendly ingredients for a simple kitchen gift.
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 min
- Yield: 20 macaroons 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups unsweetened shredded coconut
- 2 large egg whites
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the sweetened condensed milk, vanilla extract, and salt. Mix well.
- Add the shredded coconut to the milk mixture. Stir until all the coconut is evenly coated.
- In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold the stiff egg whites into the coconut mixture in three additions. Do not overmix; stop folding when just combined.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, forming small mounds.
- Bake for 15 to 18 minutes, or until the edges are golden brown.
- Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can dip the cooled macaroons halfway into melted dark chocolate.
- If you do not have sweetened condensed milk, you can make a substitute, but the texture will change slightly.
- This recipe is naturally gluten free cookies friendly.
Nutrition
- Serving Size: 1 macaroon
- Calories: 130
- Sugar: 18
- Sodium: 45
- Fat: 5
- Saturated Fat: 4
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 5