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Healthy Gluten & Dairy Free Coconut Macaroons (Paleo) + Video

Gluten free dairy free coconut macaroons with a subtle maple vanilla flavor made with healthy, whole ingredients, naturally sweetened without refined sugar and finished with a drizzle of dairy free melted chocolate. These coconut based macaroons – crisp on the outside and perfectly moist and chewy inside.

If you are in search of an easy gluten free dessert, these gluten and dairy free coconut macaroons are perfect because they’re naturally gluten free.

Are macaroons dairy free? In general coconut macaroons are made with shredded coconut, egg whites, sweetened condensed milk, flavorings, some even add wheat flour in the recipe. Since this is a gluten free coconut macaroon recipe (and also dairy free and paleo friendly – meaning no refined sugar) then the list of ingredients had to change a bit, on the healthier side!

Healthy gluten free coconut macaroons recipe - low carb, dairy free made with egg whites and without condensed milk drizzled with chocolate.

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How To Make Gluten Free Coconut Macaroons

  1. 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).
  2. Then, combine all of your other ingredients and fold into the egg whites.
  3. 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.
  4. 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 chocolate coconut macaroons!

Gluten Free Coconut Macaroons Without Condensed Milk

Coconut macaroons made with condensed milk and without the egg whites tend to be sticky, overly-chewy and way too sweet! When baked the macaroons spread all over the baking sheet. For making gluten free coconut macaroons with a delicate and airy texture you need perfectly stiff, whipped egg whites!

The best gluten free coconut macaroons recipe made with egg whites and without condensed milk.

Paleo Friendly Coconut Macaroons, No Refined Sugar

Since this gluten free coconut macaroons recipe doesn’t need any sweetened condensed milk, and because I’m using unsweetened coconut, the sugar amount is drastically lower. Less sugar, less inflammation in your body.

But cookies are not really cookies if they are not sweet, so I’m using some maple sugar (as refined sugar replacement). To bring out its delicious flavor I also added some vanilla extract.

Chewy - soft gluten free coconut macaroons without flour or condensed milk with chocolate on top.

The Key To Best Dairy Free & Gluten Free Coconut Macaroons

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Choose dairy free chocolate for your macaroons. My two favorite brands are: Pascha Organic or Enjoy Life.
Healthy Gluten Free Coconut Macaroons (Dairy Free, Paleo) Recipe and Video.

How To Store Dairy Free 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.

Can you freeze coconut macaroons?

Yes. For longer storage freeze the coconut macaroons for up to 2 months. Defrost overnight in the refrigerator then bring to room temperature.

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!

Gluten free dairy free coconut macaroons.
Print Recipe

Healthy Gluten & Dairy Free Coconut Macaroons (Paleo) Recipe + Video

Gluten free dairy free coconut macaroons with a subtle maple vanilla flavor made with healthy, whole ingredients, naturally sweetened without refined sugar and finished with a drizzle of dairy free melted chocolate. These coconut based macaroons – crisp on the outside and perfectly moist and chewy inside.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: Clean Eating, Dairy Free, Gluten Free, Grain Free, Paleo
Servings: 12 macaroons
Calories: 127kcal
Author: HealthyTasteOfLife
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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:

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

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Notes

 

Tips for Making Gluten Free Dairy Free Macaroons

 
  1. 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.
  2. 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).
  3. 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.
  4. You can also use coconut condensed milk (1/4 cup) and leave out the maple sugar, just add it together with the melted butter.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 1coconut macaroon | Calories: 127kcal | Carbohydrates: 8.4g | Protein: 2g | Fat: 10.3g | Fiber: 1.6g | Sugar: 4.7g | Calcium: 0.5mg | Iron: 0.5mg

The information shown is an estimate provided by an online nutrition calculator.

More Gluten Free Dairy Free Desserts

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Recipe Rating




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!