Flourless, tender inside and golden outside, these gluten free coconut macaroons are beginner-friendly, French-style, naturally sweetened with honey, and require no sweetened condensed milk.
🥥 Coconut Macaroons Gluten Free | Flourless, Easy & Dairy Free
These gluten free coconut macaroons are tender on the inside, crisp on the outside, and naturally sweetened with honey. And the best part? No flour, no whipped egg whites, and no sweetened condensed milk required!
Perfect for a quick snack, dessert, or elegant gift, these French coconut macaroons are beginner-friendly, allergy-conscious, and irresistibly delicious. Whether you’re looking for dairy-free, gluten-free, or honey coconut macaroons, these treats check every box. 🍯
🥥 What Are French Coconut Macaroons?
A well-made French coconut macaroon is all about balance. It should be light yet chewy, with crisp edges and a soft, tender interior. The flavor? Pure coconut, lightly sweetened, with just the right amount of sweetness to let the coconut shine through.
In France, coconut macaroons are called rochers à la noix de coco or congolais, and they are a world apart from the overly sweet varieties we often see. These macaroons are baked until lightly golden on the outside, but still creamy white inside, a perfect bite of pure coconut goodness.
Key points that make them special:
- Balanced texture: crisp edges with a tender, chewy center
- Pure coconut flavor: lightly sweetened, not overpowering
- No sweetened condensed milk or dairy required — simple and allergy-friendly
- Elegant French presentation: simple, yet refined
❤️ Why You’ll Love These Coconut Macaroons
- 100% flourless — naturally gluten-free and simple to make
- No whipped egg whites needed — perfect for beginners
- Crisp on the outside, tender on the inside — classic French-style texture 🥥
- Naturally sweetened with honey — no refined sugar
- No sweetened condensed milk required — easy and allergy-friendly
- Perfect for snacks, dessert, or gift boxes
🧾 Ingredients for Gluten Free Coconut Macaroons
- Shredded unsweetened coconut: The star ingredient; gives texture and flavor
- Honey: Natural sweetener; binds ingredients together
- Egg whites: Provide structure and help the macaroons hold their shape
- Salt: Balances sweetness
- Optional melted chopped chocolate: For drizzling or dipping, adds a decadent touch
🍳 How to Make Dairy-Free Coconut Macaroons
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine ingredients (shredded coconut, honey, egg whites, salt) in a large heatproof mixing bowl. Set the bowl over a saucepan of barely simmering water.
- Gently heat and stir the mixture for 6–8 minutes, until very hot to the touch and slightly thickened. This step partially cooks the egg whites and fully hydrates the coconut, which gives the macaroons their crisp exterior and tender interior.
- Using a small cookie scoop, place mounds of batter on the parchment-lined baking sheet, a few inches apart.
- Bake 7–10 minutes, until lightly golden around the edges. Rotate the sheet halfway through. (Tip: if edges brown too quickly, lower oven temp by 25°F.)
- Cool completely on wire racks. These macaroons are best eaten the day they are baked; the crispy exterior will soften slightly over time. Store in an airtight container for up to 5 days.
Optional Chocolate Dipping Sauce:
- Place half the chopped chocolate in a heatproof bowl over simmering water and stir until melted.
- Remove from heat, let stand a few minutes, then stir in the remaining chocolate until smooth.
- Dip bottoms of macaroons in chocolate, let excess drip off, and place on parchment to set (~1 hour). Store in an airtight container at room temperature.
✨ Tips for Perfect French Coconut Macaroons
- Storage: Best eaten the day they’re baked; crispy edges soften slightly over time.
- Heating the coconut and egg whites over simmering water is key — it partially cooks egg whites and hydrates the coconut for crisp edges and tender centers.
- Bake in a hot oven for a short time — creates golden, crispy edges while keeping the interior soft.
- Use unsweetened shredded coconut for balanced sweetness and texture.
🔄 Variations For Coconut Macaroons Gluten Free
- Chocolate-dipped macaroons: Dip bottoms in melted dark chocolate.
- Nutty version: Fold in finely chopped almonds
- Mini macaroons: Bite-sized for gifts or parties.
❓ Flourless Coconut Macaroons FAQ
Are these macaroons gluten-free?
Yes! They’re entirely flourless, naturally gluten-free, and perfect for allergy-conscious baking.
Are they dairy-free?
Absolutely — these are completely dairy-free and safe for those avoiding milk products.
Do I need to whip egg whites?
No! Unlike other recipes, this version is beginner-friendly and does not require whipping.
Do these taste like French macarons?
These are French-style coconut macaroons — chewy inside, crisp outside, elegant in presentation, but different from almond flour based macarons.
Do these use sweetened condensed milk?
Nope! These flourless coconut macaroons rely on honey for natural sweetness, so no sweetened condensed milk or dairy is needed.
🌟 Wrap Up
These gluten free coconut macaroons are flourless, easy, and a perfect treat for any occasion. With crisp edges, tender centers, classic French-style flavor, and no sweetened condensed milk required, these macaroons are a delightful dessert, snack, or gift. 🥥🍯
More Coconut Cookies:
Dairy-Free Coconut Macaroons
These dairy-free macaroons are lightly golden on the the outside and chewy on the inside with the sweet taste of coconut.
Ingredients
- 2 large egg whites
- ¼ cup/84g light colored honey
- ⅛ th teaspoon fine sea salt
- 2 cups/200g finely shredded unsweetened coconut
- 6oz/170g dark chocolate, finely chopped (optional)
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment paper.
- Combine all of the ingredients except chocolate in a large heatproof mixing bowl. Set the bowl over a saucepan of barely simmering water. Stir the mixture for 6- 8 minutes until very hot to the touch and has thickened.
- Using a small cookie scoop, place mounds of batter on parchment lined baking sheet a few inches apart. Bake until lightly golden around the edges,(about 7-10 minutes) roating sheet halfway through (if tips are browning too fast, lower the heat 25 degrees).
- Let cool completely on wire racks. The cookies are best on the day they are baked, the crispy exterior will soften but they can be stored in an airtight container for up to 5 days.
- If making chocolate dipping sauce, place half the chopped chocolate in a medium heatproof bowl set over a saucepan of simmering water and stir until melted. Remove bowl from heat, let stand for a few minutes to cool then stir occasionally the remaining half of chocolate until smooth.
- Dip the bottoms of each macaroon into chocolate, let excess drip off, and place on parchment to set (about 1 hour). Store in airtight container at room temperature.
Notes
Storage:
Store macaroons in an airtight container at room temperature.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Nut-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 111Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 20mgCarbohydrates: 9gFiber: 2gSugar: 7gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Sally - My Custard Pie says
I do so agree about over sweet, cloying macaroons - however I'm sure these little beauties are a million miles away from that. Gorgeous.
Cookie and Kate says
I didn't know that I liked coconut until I tried real, unsweetened coconut! I have a recipe for chocolate-dipped macaroons on my blog that I adore. Yours look just as delicious.
Paula (Salad in a Jar) says
Not sure why I've never tried macaroons but when I do, it will be this recipe. Thanks for the guidance.
naomi says
Oh my, beautifully made and beautifully shot, Sylvie. I love this recipe and love how it's not overly sweet.
Foodwanderings says
Aww Sylvie I love coconut macaroons and can see how pairing it with chocolate sauce would work wonders. Long time my friend.
Heidi @ Food Doodles says
These look fantastic! I have been craving macaroons lately and that chocolate sauce looks delicious 🙂
Alison @ Ingredientsinc.net says
wow! Too good! Photography is breath taking
Cookin' Canuck says
It sounds as though you have put together the perfect macaroon. Adding honey as the sweetener, rather than sweetened condensed milk, sounds so much more appealing. I would think the honey wouldn't compete with the natural sweetness of the coconut. Great post, Sylvie!
Sweetsugarbelle says
Sylvie, if in posted three comments I am sorry! I was having trouble. In any case, if you haven't seen it already, these look amazing. I love he addition of honey. The texture of macaroons one of my faves!
Sweetsugarbelle says
Oh Sylvie, this is a wonderful combo. I love the texture of coconut! Adding honey is a wonderful thought! Beautiful, beautiful dessert!