These gluten free coconut macaroons are deliciously sweet and so easy to make! You will wonder why you didn’t make them sooner! When I made these coconut macaroon cookies for the first time I was amazed at how easy they are to whip up. All you do is combine all the ingredients (there are only three!) and then bake. It was amazing! I wanted to keep this recipe simple, but you could totally make these super fancy by dipping them in chocolate and adding some orange extract. Chocolate and orange go so good together (I even made scones with those flavor combos!) Or you could add vanilla extract and then melt down some Andes mints and dip them in there! Or you could keep them simple and just whip up the easy recipe above! The possibilities are endless! For this recipe I used unsweetened coconut flakes and you may be wondering why not use sweetened? I personally try to avoid sweetened coconut flakes because a lot of manufactures use propylene glycol to sweeten it and that’s a compound that is in antifreeze. Anyways, you won’t even miss the sweetness in these coconut macaroons- the sweetened condensed milk will take care of that! Since these coconut macaroon cookies are held together by the sweetened condensed milk they can be pretty sticky. However, they are oh so delicious and not to mention full of coconut flavor! I did notice after they were done baking that some of the condensed milk had come out of the macaroons and wasn’t the prettiest, but this was easily wiped away and no one was the wiser. I hope you enjoy these macaroons! If you are looking for some other yummy gluten free desserts be sure to check out my Gluten Free Sweet Potato Pie Cupcakes or these yummy Gluten Free Granola Bars!
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Gluten Free Coconut Macaroon Cookies
- 3 ¼ cups unsweetened shredded coconut
- ¾ cup sweetened condensed milk
- ½ tsp almond extract*
Preheat oven to 350˚F and line a baking sheet with parchment paper.
Mix together all ingredients in a medium bowl, until well combined.
Using a cookie scoop, form into balls and place on parchment paper.
Bake for 10-15 minutes or until golden brown on top.
*I love to use almond extract, but vanilla will work fine too! You could even try other extracts like orange or peppermint for some fun alternatives!
Recipe adapted from Gemma's Bigger Boulder Baking Macaroons