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Gluten Free Coconut Macaroons Recipe

You will absolutely love this Gluten Free Coconut Macaroons Recipe and they are quick and easy to make and taste great …

There is nothing quite like a good Macaroon! When you’re gluten free, having your favorite treats might seem unlikely. Well, we have found an easy recipe that fits the bill perfectly!

You are guaranteed to get your sweet fix and you won’t believe that you can do this using only a few simple ingredients!

These Gluten Free Coconut Macaroons are incredibly simple to whip up and our WHOot contributor, Nicole Cody of Cauldrons to Cupcakes is sharing another fool proof recipes with us.

You are not going to believe how good they are. While we’re here, we thought we would share a video tutorial from Martha Stewart. The recipe is slightly varied and uses Lemon Juice and honey.

You can road test both and make them both.

Gluten Free Coconut Macaroons Video

This video shows you how to make Gluten Free Coconut Macaroons using a handful of ingredients. It gets great reviews too. Have a quick look at the video and then continue scrolling for Nicole’s Recipe. Click Play above ^

Gluten-Free Coconut Macaroons via Cauldrons and Cupcakes

Gluten-Free Coconut Macaroons (Sugar-Free)


  • 3 cups of unsweetened desiccated coconut
  • 2 eggs
  • 3/4 cup of sugar or natvia (or other Sweetener of your choice)
  • Glace cherries halved, to decorate

Gluten-Free Coconut Macaroons via Cauldrons and Cupcakes

Gluten Free Coconut Macaroons Method

1) Preheat your oven to moderate (160-degree Celcius fan-forced or 180-degree oven – 350 degrees Fahrenheit).

2) Line a baking tray/cookie sheet with baking paper.

3) Measure the coconut and sugar into a large mixing bowl. Break the eggs in and mix thoroughly. Leave stand for five minutes.

4) Now using wet hands or a small wet mold (I use a 1/8 cup measure, which gives me 24 macaroons – an egg cup also works well!) scoop up some mixture, firm it and place onto the baking tray. Wet your hands or the mold in between each macaroon so that the mixture doesn’t stick.

5) A bowl or cup full of water will do the trick.

6) Then place half a cherry on top of each macaroon.

7) Place in hot oven and bake for 20 minutes or until golden brown. Cool on the tray for five minutes before transferring to a wire rack to cool. Store in airtight tin for up to a week.

What Nicole Says About Her Macarons

“I love these simple little macaroons. So quick to make, so easy and they taste like heaven – all toasty and chewy on the outside and still soft and moist in the middle. These ones are gluten-free, and can easily be made sugar-free as well, with no suffering of taste or quality. You will love them. Enjoy!” – Nicole

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Written by nicole


Nicole is the face behind the popular blog Cauldrons and Cupcakes. She is a psychic, metaphysical teacher, organic farmer, writer and lover of life. She loves all things magical, and is sure that cupcakes have healing qualities!

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