Gluten Free Coconut Macaroons

This recipe is one close to my heart. I have been making these for years and they are a crowd favorite! They are extremely easy to make and taste like a delicious almond joy! You can dip these in chocolate or eat them as is! Now, let’s get cooking!


  • One package of 14 oz of sweetened shredded coconut
  • 3 large egg whites
  • 1/2 cup of sugar (You can even add less if you would like to make these healthier)
  • A pinch of salt
  • 1/2 tsp of Vanilla Extract
  • 1/2 tsp of Almond Extract (If you don’t have this then use 1 tsp of vanilla extract..but this takes these to another level)


The recipe Makes 24 cookies.

1). Preheat your oven to 335 degrees Fahrenheit.

2). In a mixing bowl whisk all of the ingredients except the shredded coconut.

3). Once you have mixed all of the ingredients, add in the shredded coconut. You may want to use your hands for this one. Mix until every piece of coconut is coated with the wet mixture.

4). Line a baking sheet with parchment paper and spoon your mixture in the size of one inch mounds to your baking sheet.

5). Bake your cookies for about 18 minutes, until they are lightly golden.

6). After you take the cookies out of the oven, let them rest for 15 minutes.

7). After 15 minutes, you can enjoy these or decorate them with some melted chocolate or glitter!

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