Coconut Macaroons


  • 8 cups sweetened flaked coconut, about 1 1/2 14oz packages
  • 1 cup gluten-free 1:1 flour, I like Bob's Red Mill 1:1
  • 1/2 teaspoon salt
  • 1 can sweetened condensed milk
  • 2/3 cup canned cream of coconut
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg
  • 6 ounces chocolate chips
  • 1 tablespoon coconut oil

YIELD: 24 macaroons


Heat oven to 350F. Line a sheet pan with parchment paper. In a large bowl, mix coconut, flour, and salt. In a another bowl mix condensed milk, cream of coconut, vanilla, almond extract and egg. Whisk until well blended. Combined the coconut with the wet ingredients and mix well. Scoop mixture onto a parchment paper lined sheets with a cookie scoop. Tuck in any loose edges, so they don't burn. Bake for 12-14 minutes, until golden brown. Cool on the baking sheet, then move to a wire rack to cooling completely, sometimes I even cool them in the fridge overnight.

When ready to dip, melt the chocolate chips and coconut oil in the microwave. Dip the bottoms of the macaroons and cool on a parchment lined pan.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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