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Coconut Macaroons with Almond Flour (Gluten-Free)
Original recipe: 12 servings · Prep: 10 min · Cook: 15 min · Total: 25 min
By Freeflourish Editorial TeamPublished May 12, 2026 | Updated Oct 3, 2026
Global-inspired
25 mins
glutenfreedairyfreegrainfreedesserteasyfamilyfriendlyquickrecipesbaking
These coconut macaroons use shredded coconut and almond flour, bound with egg whites and sweetened with honey or maple syrup. Bake until the edges are golden, then cool before adding the dark chocolate drizzle. They are coconut macaroons, rather than sandwich-style macarons.
Prep
10 min
Cook
15 min
Total
25 min
Servings
12
Difficulty
easy
Cuisine
Global-inspired
Ingredients
Servings
12
- 2 cups unsweetened shredded coconut
- 1/2 cup almond flour
- 1/3 cup raw honey or pure maple syrup
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup dairy-free dark chocolate chips for drizzling or dipping
Instructions
-
Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper.
-
In a large mixing bowl, combine the shredded coconut, almond flour, and sea salt. Stir to incorporate.
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In a separate bowl, whisk the egg whites until slightly frothy but not stiff.
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Add the raw honey (or maple syrup) and vanilla extract to the egg whites and mix gently to combine.
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Pour the wet mixture over the dry ingredients and stir until the coconut and almond flour are fully coated and sticky.
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Using a tablespoon or small cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
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Bake in the preheated oven for 14-16 minutes, or until edges are golden and the macaroons are set but still soft in the center.
-
Remove from oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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If desired, melt dairy-free dark chocolate chips and drizzle or dip the cooled macaroons for an extra indulgence.
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Once cooled, keep the macaroons in an airtight container in the refrigerator for up to 4 days. Serve without reheating; let any chocolate coating set before stacking.
Tips
Whisk the egg whites until frothy rather than stiff. Bake until the edges are golden and let the macaroons cool fully before adding chocolate.
Frequently Asked Questions
- Are these macaroons or macarons?
- These are coconut macaroons made with shredded coconut and almond flour. They are not sandwich-style macarons.
- Does this recipe use coconut flour?
- No. It uses shredded coconut and almond flour. Keep those ingredients as listed rather than replacing the almond flour with coconut flour.
- When should I add the chocolate?
- Let the macaroons cool completely before drizzling with or dipping them in melted dairy-free dark chocolate.
Storage
Once cooled, keep the macaroons in an airtight container in the refrigerator for up to 4 days. Serve without reheating; let any chocolate coating set before stacking.
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