Gluten free dairy free coconut macaroons with a subtle maple vanilla flavor made with healthy ingredients. These drop cookies are made of shredded coconut, naturally sweetened without refined sugar and finished with a drizzle of dairy free melted chocolate.
These dairy free macaroons are crisp on the outside and perfectly moist and chewy inside. They’re also grain free, gluten free, dairy free (without condensed milk) and paleo friendly.
Dairy Free Macaroons Without Condensed Milk Or Flour
If you are in search of an easy gluten free dairy free dessert, these gluten and dairy free coconut macaroons are perfect – because they’re naturally grain free, without condensed milk or flour but still chewy and moist.
Another bite size dessert with coconut you could try is this salted caramel bliss balls with peanut butter.
Since this is a gluten free dairy free coconut macaroon recipe then the list of ingredients had to change a bit, on the healthier side. Check them out below.
How To Make Gluten Free Coconut Macaroons Without Dairy
Ingredients you need:
- Shredded coconut – unsweetened. Pay attentions, you need shredded coconut which is “grated” bits of coconut, usually in long thin strips/strands. They have more retained moisture than desiccated coconut. Desiccated coconut is finely ground coconut, usually drier than shredded coconut.
- Egg whites (for structure).
- Maple sugar – as a healthier alternative, or other sweetener of your choice (any granulated sugar).
- Vanilla extract – for flavor.
- Vegan butter (melted) – for a softer and more moist interior (I used Miyoko’s).
Step By Step Instructions
- Beat the eggs whites with a mixer until the soft peaks form, then add the maple sugar and beat until stiff peaks form (a simple whisk won’t work here).
- Then, combine all of your other ingredients and gently fold into the egg whites.
Tip: In the video I’m mixing the melted butter into the beaten egg whites, and then I’m adding the shredded coconut and mix all together. But I found out that, for a more airy texture it’s better to mix the shredded coconut and melted butter first (it will absorb the moisture) and then add the coconut mixture to the beaten egg whites, gently folding with a spatula.
- Using a small ice cream scoop, drop the batter in mounds on the baking sheet and bake, until golden brown, 18-20 minutes. Let cool completely before handling the macaroons.
- The last step is to melt your chocolate, and drizzle it all over the top of macaroons. Or dip the coconut macaroons half way into chocolate. When the chocolate hardens you can enjoy your homemade gluten and dairy free coconut macaroons!
Video: How To Make Gluten And Dairy Free Macaroons
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Making Coconut Macaroons Without Condensed Milk
Some coconut macaroon recipes are made with condensed milk and without the egg whites, but they tend to be sticky, overly-chewy and way too sweet! When baked, the macaroons spread all over the baking sheet. For making gluten free and dairy free coconut macaroons with a delicate and airy texture you need perfectly stiff, whipped egg whites!
The Key To Best Dairy Free And Gluten Free Coconut Macaroons
- When scooping the balls for the macaroons, make sure they are tightly packed before laying them on the parchment paper or they will fall apart.
- For more and smaller coconut macaroons, use a 1.5-tablespoon cookie scoop, in the video I used a larger one (2.5 tbsp – size). You might also need to reduce the baking time as well.
- There is a lot of variability in coconut depending on the brand you purchase, make sure the final “dough” is not too wet (there shouldn’t be anything dripping) nor too dry, adjust accordingly.
- You can also use coconut condensed milk (1/4 cup) and leave out the maple sugar, but you will probably need a little bit more coconut here.
- Buy the right kind of shredded coconut. I recommend using unsweetened fine coconut (the shreds are really tiny). I used – Let’s Do Organic (you can find this at most grocery stores, or Amazon).
- Choose dairy free chocolate for your macaroons. My two favorite brands are: Pascha Organic or Enjoy Life.
How Store The Coconut Macaroons
These gluten free dairy free coconut macaroons will keep at room temperature in a sealed container for up to 3-4 days. The second day they usually tend to taste better and have a chewer texture. If you keep them in the refrigerator they will be good for about 1 week.
GF / DF Macaroons FAQs
In general coconut macaroons are made with shredded coconut, egg whites and sweetened condensed milk, so if you want them dairy free, make your own at home.
Macaroon cookies are usually made with shredded coconut as the main ingredient and sometimes flour is added for a finer texture. Classic macaroons however should not contain flour. So pay attention if they have a gluten free label or not.
Classic coconut macaroons are usually gluten free and without flour, however they may contain condensed milk, which is dairy.
Yes. For longer storage freeze the coconut macaroons for up to 2 months. Defrost overnight in the refrigerator then bring to room temperature.
Macarons are smooth almond based sandwich cookies (colored) while the macaroons are flaky coconut based drop cookies.
Too much liquid can make macaroons spread too much, especially if you opted for a liquid sweetener or too much condensed milk. For this particular recipe, try to keep the macaroons in a cold place prior to baking. The melted butter from the recipe will harden and will slowly be absorbed by the coconut shreds while baking.
More Cookie Recipes (GF/DF)
If you’re a fan of coconut flavor, make sure to try this coconut pineapple milkshake (dairy free) that tastes like pina colada!
For visual instructions on how to make these gluten and dairy free macaroons see the video below!
And let me know in the comments bellow if you make it, I would love to hear your thoughts!
Moist Gluten Free And Dairy Free Coconut Macaroons Recipe+ Video
Ingredients
Coconut Macaroons
- 4 egg whites
- 2 cups shredded coconut - unsweetened
- 1/3 cup maple sugar - or other sweetener of your choice
- 1/6 tsp salt
- 1 tsp vanilla extract
- 4 tbsp vegan butter - melted – for a softer interior ( I used Miyoko's)
Chocolate Drizzle:
- 2 oz semi-sweet dairy free chocolate chips - melted, for drizzling (or use unsweetened chocolate chips)
- 2 tbsp plant milk - for thinning (optional)
Instructions
Prepare
- Heat oven to 350° F. Line a baking sheet with parchment paper.
Make The Coconut Macaroons
- Whisk the eggs whites (cold) in a large bowl with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes. Add vanilla and salt. With the machine running slowly add the maple sugar until dissolved and the egg white mixture becomes stiff (just like a meringue).
- Fold in the melted butter and the coconut shreds, gently stir to combine.
Bake The Macaroons
- Using a small ice cream scoop, drop the batter in mounds 1 inch apart on the prepared baking sheet. Bake, until golden brown, approximately 18-20 minutes; let cool completely.
Prepare The Chocolate Drizzle
- In a double boiler on the stove, melt the chocolate chips with 2 tbsp plant milk stirring until smooth. Drizzle the chocolate on top of the macaroons.
Video
Notes
Tips for Making Gluten Free Dairy Free Macaroons
- When scooping the balls for the macaroons, make sure they are tightly packed before laying them on the parchment paper or they will fall apart.
- For more and smaller coconut macaroons, use a 1.5-tablespoon cookie scoop, in the video I used a larger one (2.5 tbsp – size).
- There results depend on the brand of coconut you purchase, make sure the final “dough” is not too wet (there shouldn’t be anything dripping, you should get a soft fluffy mass) nor too dry, adjust accordingly.
- You can also use coconut condensed milk (1/4 cup) and leave out the maple sugar, just add it together with the melted butter.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
More Gluten Free Dairy Free Desserts
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Chida
Thursday 8th of June 2023
Hi there,
What could I use as sub for the eggs to make them vegan as well?
Thnx
HealthyTasteOfLife
Monday 19th of June 2023
Honestly I'm affraid there is no "good enough" substitutions to mimic the effect of eggs here.
ปั้
Wednesday 1st of July 2020
Like!! Really appreciate you sharing this blog post.Really thank you!
Nat
Tuesday 5th of May 2020
Mmm yummy much better when I used the butter, it's not that dry like other recipes I tried.... I had the earth balance in my fridge so that's what I used. THANKS!
HealthyTasteOfLife
Tuesday 5th of May 2020
Indeed, they keep more moisture! I'm glad you tried the recipe!