Gluten-Free Coconut Macaroon

"I found this recipe on Very yummy and chewy. The almond extract gives it a nice flavor."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by bindifry photo by bindifry
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Diana 2 photo by Diana 2
Ready In:


  • 1 13 cups shredded coconut
  • 13 cup sugar
  • 2 tablespoons rice flour, ener-g brand
  • 2 egg whites
  • 12 teaspoon almond extract


  • Preheat oven to 325°F.
  • Combine coconut, sugar and rice flour.
  • Stir in beaten egg white and almond extract. Mix well.
  • Drop from teaspoon onto greased cookie sheet.
  • Bake for 25 minutes until browned on edges. Then, place on cooling sheets.

Questions & Replies

  1. I've never made macaroons. I have regular packaged coconut from the baking section, and slivered coconut from the fresh produce section. Which do you think would work better?


  1. These are really good. Glutenfree baking can be tricky but this recipe is easy and delicious.I did make a few minor substituions. I used half the sugar plus stevia powder and they were plenty sweet! I whipped the egg whites to soft peaks . I added some crushed almond slices to the coconut mixture. I used Pamala's GF pancake mix for the flour and vanilla for flavoring. I dont have parchment but my macaroons did not stick at all to the sheet. I used a small ice cream scoop to shape them . Even with all my changes I think they came out perfect! This is a keeper.
  2. These were absolutely fantastic. I used chewy coconut and beat the egg whites only until it's just started to turn to foam, only until it about doubles in size. I did one batch where I beat them a lot and it didn't turn out right. I also preferred my version with vanilla extract to almond extract, which I didn't like as much because it tasted like angel food cake then. Seriously perfect macaroons. I'm delighted!
  3. Very tasty recipe. They were a little crumbly, but still tasted great and satisfied my coconut craving. Maybe if I compact them more into balls next time it will work better. Also, I noticed that it's not specified how much you should beat the egg whites. I went to soft peaks, but not sure.
  4. good recipe. On the second and third makings I reduced the coconut by about 1/8-1/4. I also found the shredded coconut to be too chewy and heavy and so subbed half the shredded for desiccated. It cooked in half the time that was stated in the recipe. I also doubled the size of the macaroons. thanks for posting
  5. What delightful little cookies--delightful flavor, scent, texture, and appearance!! They are the perfect addition to my Christmas cookie tray! I used unsweetened shredded coconut, Arrowhead Mills brown rice flour, and added 1/8 teaspoon of salt; then used a packed level tablespoon of the coconut mixture for each cookie, baked them for 20 minutes, and got 14 tasty macaroons. I will definitely make these again! Thanks RNMOMMY2BOYS!!


  1. These macaroons are reminiscent of angel food cake with whipped cream covered in coconut that I remember from my grandmother 's kitchen. Love the almond flavor, and the easy recipe. I found the missing instructions should have read "beat eggs slightly until just frothy". I like to do this first and then add the additional ingredients. Be sure to pack the coconut in the measuring cup, also use a meatball shaper to shape the cookies in nice little balls before putting on the cookie sheet. Next time I will make a double batch. How abou


I live in florida with my husband, and 2 boys. I have always enjoyed cooking, and have learned quite a bit from my husband who is a professional chef. I am gluten free and learning about new foods to eat from what I thought was a limited diet. We try to eat healthy and cook from scratch and not use much processed foods. I am excited to learn about new recipes and hope you will enjoy mine.
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