Gluten Free Coconut Macaroons Recipe

Gluten Free Coconut Macaroons Recipe

  • Makes: 2 dozen (12 Servings)
  • Ready In: 20 mins
  • Prep Time: 10 mins
  • Cook Time: 10-15 mins

Different forms of this cookie have been around for centuries. According to, “macaroons originated in an Italian monastery around 1792. The name comes from the Italian word for paste, maccarone, which refers to almond paste. Macaroni means flour paste.”  You might substitute a light colored honey in place of the agave nectar. You may have to try different amounts to get the same sweetness.

    Nutritional Information (per serving)

  • Calories: 164
  • Fat: 6g
  • Protein: 14g
  • Sodium: 312mg
  • Carbohydrates: 14g
  • Fiber: 3g
  • Sugar: 9g


  1. 6 egg whites
    ¼ teaspoon celtic sea salt
    ½ cup agave nectar
    1 tablespoon vanilla extract
    3 cups unsweetened shredded coconut


    1. In a mixing bowl whisk egg whites and salt until stiff
    2. Fold in agave, vanilla and coconut
    3. Drop batter onto a parchment lined baking sheet, one rounded tablespoonful at a time
    4. Pinch each macaroon at the top (like a kiss)
    5. Bake at 350°* for 10-15 minutes, until lightly browned
    6. Serve and enjoy!

Elana is an eco-entrepreneur and gluten-free guru. She shares weekly recipes, ingredient selection, food purchasing, and preparation tips on her website, Elana's Pantry.

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