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Gluten-Free Coconut Macaroons

Gluten-free coconut macaroons are chewy, sweet, and bursting with coconut flavor. They use basic ingredients and are quick to bake. Perfect for those who crave a wheat-free, gluten-free treat that satisfies with every bite.
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Course: Breakfast, Dessert
Cuisine: International
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/2 cups shredded unsweetened coconut
  • 3/4 cup sweetened condensed milk
  • 2 large egg whites
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spoon or cookie scoop

Method
 

  1. Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper.
  2. In a large bowl, combine shredded coconut and sweetened condensed milk.
  3. In a separate bowl, beat egg whites, sugar, vanilla, and salt until stiff peaks form.
  4. Gently fold egg whites into coconut mixture until fully combined.
  5. Scoop tablespoon-sized mounds onto baking sheet.
  6. Bake 18-20 minutes or until golden brown on edges. Cool completely before removing.

Notes

Store macaroons in an airtight container for up to 5 days.
For a chocolate variation, dip cooled macaroons in melted dark chocolate.
Ensure egg whites are beaten well for light texture.