• chef janet

Gluten-Free Coconut Macaroons

Updated: Jul 2

If you love coconut, these gluten-free (and vegan) macaroons are the cookies for you. Don't confuse these with macarons (one o) - those fancy meringue cookies that have become so popular recently. Macaroons (two os) are mostly shredded coconut with some sweetener, coconut milk and a little bit of flour.

This is not your basic butter and sugar-based cookie recipe. With only 6 ingredients, the cookie dough is cooked on the stove-top before baking but one pot and a baking sheet is all you will need.

Cookie Ingredients

Gluten-Free Flour - I have used several different gluten-free flour blends for this gluten-free macaroons recipe and they all worked well. The recipe calls for just 2 tablespoons of flour (it is the binder) but my custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite. I think it gives better flavor to baked goods than your average rice flour blend.

Here is my special flour blend that I love for this gluten-free macaroons recipe and many more of my gluten-free recipes:

  • 1 c sweet white sorghum flour

  • 3/4 c millet flour

  • 1/4 c brown rice flour

  • 2/3 c potato starch

  • 1/3 c tapioca starch

If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours

Coconut milk - Be sure to use canned coconut milk and not light coconut milk. It is very different from the milk substitute coconut "beverage."

Macaroon Variations

Chocolate Macaroons - Add 1/4 cup unsweetened cocoa powder, 2 tsps sugar (in addition to the ¼ cup) and 1 extra tablespoon coconut milk with the shredded coconut.

Chocolate Dipped/Drizzled - Melt 1/2 c semisweet or bittersweet chocolate Either in the microwave or in a double boiler. Dip the bottom of the of the cooled cookies and place on parchment to set. Or drizzle on top of the cooled cookies.


2 ½ c unsweetened shredded coconut

1 c canned coconut milk

¼ c sugar

2 Tbsps gluten-free flour blend

1 tsp vanilla extract

¼ tsp salt

  1. Heat the oven to 350 and line a baking sheet with parchment (not mandatory)

  2. In a small-medium sized pot over a low medium flame, stir the coconut, coconut milk, sugar vanilla extract and salt together. Continue stirring for one minute.

  3. Sprinkle in the flour and stir for another minute and a half.

  4. Use a scoop or two spoons to portion about 1½ Tbsps dough per cookie.

  5. Bake for 15 minutes. If you want the top of the cookies a little more browned, turn on the broiler and KEEP A CLOSE EYE ON THEM. They will brown quickly.


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