Rich & Chewy Gluten-Free Macaroons

With crisp, golden shells and chewy middles redolent with almond, vanilla, brown butter, and coconut, these are the very best gluten-free coconut macaroons you'll ever taste! These take just 30 minutes of active time to whip up, plus an hour to chill the dough. Kosher for Passover but delicious any day.

Find all my favorite GF Passover Desserts here!

If we Jews are famous for anything (besides gefilte fish and wearing funny hats) it is our frugality and the joy we take in self-punishment (which is often the same thing). Despite being a bad Jew, this might explain my persistence at continuing to make coconut macaroons, a cookie that I just don't like.

Or at least, I didn't until I found this recipe, which comes from a stunning cookbook called The Sweet Life: Desserts from Chanterelle, by Kate Zuckerman. Kate put a lot of love into her desserts at the renowned (now closed) New York restaurant, and she translates them into precise recipes for the home cook while geeking out on food science. (My other favorite way to use up egg whites, brown butter financiers, comes from this same book.)

Here, Kate balances the punishmentiness of macaroons with a base of fragrant almond paste and a pour of golden, vanilla bean-infused brown butter which creates macaroons that aren't just good, they're a downright mitzvah.

What are macaroons?

Coconut macaroons (not to be confused with macarons - see below) are a cookie commonly made from shredded coconut, sugar, and egg whites. They're inexpensive and easy to make, and they're a great way to use up extra egg whites leftover from making egg yolk-based custards such as homemade ice cream.

But coconut macaroons are a polarizing cookie because many people have a hard time with shredded coconut, myself included. Furthermore, I always found macaroons to be very one-note – overly sweet and pretty bland. The only coconut macaroons I didn't loathe were those smothered in dark chocolate.

For this reason, I used to consider macaroons to be a sort of punishment dessert. An atonement for my sins of making (and eating) too much ice cream. An unfortunate vehicle for chocolate. In short, a shonde (shame) of a cookie. But that all changed when I found this recipe.

Ingredients & Substitution Suggestions:

These gluten-free coconut macaroons come together with just a handful of ingredients.

• Shredded coconut forms the bulk of these cookies, lending them their characteristic chew and mild flavor. I don't recommend swapping this for another coconut product.
• Egg whites bind the macaroons together. I don't recommend subbing this ingredient out, though there are many vegan macaroon recipes online!
• Butter browned with vanilla bean adds incredible flavor. For dairy-free, sub plant butter, and watch it carefully as it browns. If you don't have a vanilla bean on hand, use 1/2 teaspoon vanilla extract added with the egg whites.
• Almond paste makes these macaroons extra-rich and chewy, adding floral almond notes. If you don't have any on hand, try adding a little extra almond flour and sugar instead. Marzipan is sweeter but it would probably work here too.
• A good hit of sea salt sharpens the flavor.
• Almond flour absorbs extra moisture. You could use 2 teaspoons coconut flour in its place, or try potato starch, rice flour, or GF all-purpose flour.

How to Make Gluten-Free Macaroons

This recipe is slightly more involved than most macaroon recipes. It requires browning butter and buying some almond paste, but I promise you, it's worth it! These are the absolute best, most flavorful and addicting coconut macaroons out there.

You'll never look back.

Next, combine the ingredients in a stand mixer until they form a thick dough. Chill the dough for 1 hour until firm enough to scoop.

Jewish Macaroons aka Passover Macaroons

Because macaroons are usually free of grains and leavening, they're kosher for Passover and often associated with the holiday. But this version is so flavorful and delicious, you'll want to eat them all year round!

While many coconut macaroon recipes are dairy-free, these macaroons get a pour of brown butter which makes them extra-rich and yummy. If you're strictly kosher, be sure to serve these alongside a vegetarian meal, or make these with plant-based butter.

Macaroons vs. Macarons

Jewish coconut macaroons differ from French macarons, although both are thought to hail from Italy dating back to the 8th or 9th century. The word “macaroon” comes from the Italian word ammaccare which means "to crush" and referred to the ground almonds usually present in both recipes.

Coconut macaroons are the bites of shredded coconut goodness described above. French Macarons also start with an egg white base but contain almond flour instead of coconut. When baked, they're filled with ganache or buttercream. While French macarons are notoriously difficult to get right at home, coconut macaroons are a snap to make. And these easy coconut macaroons are more delicious than most.

Brown Butter & Almond Macaroons: Macaroons for Macaroon Haters

When I found this coconut macaroon recipe, my outlook on macaroons changed. The recipe comes from a stunning book called The Sweet Life: Desserts from Chanterelle, by Kate Zuckerman. Kate put a lot of love into her desserts at the renowned (now closed) New York restaurant, and she translates them into precise recipes for the home cook while geeking out on food science. (My other favorite way to use up egg whites, the be-brown-buttered financier, comes from this same book.)

Here, Kate balances the punishmentiness of macaroons with a base of fragrant almond paste and a pour of golden, vanilla bean-infused brown butter which creates macaroons that aren't just good, they're a downright mitzvah.

Vanilla Bean Brown Butter + Almond Paste = Macaroon Magic

Brown butter has the bacon-like (yet kosher) ability to make anything taste better. Here, along with nutty almond paste, it adds richness and moisture to these gluten free macaroons that other macaroons can only dream of. The brown butter adds burnt caramel undertones, the vanilla bean tastes complex and floral, and the almond paste adds nutty richness. One macaroon taster described them as tasting like toasted marshmallows.

How to Bake Macaroons

Most macaroons start with a meringue base made by whipping egg whites with sugar, then folding in shredded coconut. But these coconut macaroons employ a simpler mixing method. The almond paste gets beaten with the sugar and one egg white until smooth. The remaining whites are stirred in Once you've mixed the batter, chill it for an hour or up to a couple of days to firm. Place mounds of chilled batter on a lined baking sheet and bake until golden,

The cookies bake up with a crisp, golden shell which gives way to a chewy middle, permeated by the delicate flavors of almond, vanilla and coconut. They don't even need to be dipped in chocolate, they are that good.

Gluten Free Macaroons

This macaroon recipe originally called for a small amount of all-purpose flour. While not all macaroons contain flour, here the flour absorbs extra moisture in the dough, helping the cookies bake up thick and chewy. I swapped in almond flour to make these naturally gluten-free and kosher for passover too. I also decreased the sugar a bit to make them just the right level of sweet for my taste (from 1 cup to 3/4 cup).

The Best Gluten Free Macaroons

These gluten free macaroons bake up with crispy, craggy outsides and chewy centers redolent with the flavors of brown butter, vanilla, coconut, and a good hit of salt to contrast the sweetness. They are macaroon perfection (a term which I would have previously considered oxymoronic). Make these macaroons. Because dessert should not be punishment. Not even during passover.

Looking for ways to use up your leftover egg yolks? Try one of my many ice cream recipes!

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free coconut macaroon recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

5 from 1 vote

Rich & Chewy Gluten-Free Macaroons

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With crisp, golden shells and chewy middles redolent with almond, vanilla, brown butter, and coconut, these are the very best gluten-free coconut macaroons you'll ever taste! These take just 30 minutes of active time to whip up, plus an hour to chill the dough. Kosher for Passover but delicious any day.

Alanna Taylor-Tobin

Prep Time: 15 minutes

Cook Time: 20 minutes

Chilling time: 1 hour

Total: 35 minutes

Servings: 28 one-inch cookies.

Ingredients

• 1/2 vanilla bean, split lengthwise and scraped
• 6 tablespoons butter (3 ounces)
• 1/4 cup fresh and soft almond paste (2 ounces)
• 3/4 cup sugar (6 ounces)
• 4 egg whites (about 4 ounces/1/2 cup)
• 1/4 teaspoon fine sea salt
• 3 cups shredded unsweetened coconut (8 3/4 ounces)
• 2 tablespoons almond flour (or potato starch, rice flour, or all-purpose flour)

Instructions

• Combine the vanilla pod and scrapings with the butter in a small saucepan. Cook over medium heat, swirling occasionally, until the butter turns golden with brown flecks and smells nutty, 5 minutes or so. The butter will foam up when it's nearly done, so watch it carefully at this point. When the butter has browned, pour it into a heatproof measuring cup to stop the cooking. Remove the vanilla pod (you can wash and dry it and stick it in a jar with alcohol and more vanilla beans to make vanilla extracand set aside.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the almond paste with the sugar and 1 egg white on medium speed until smooth. Add the remaining 3 egg whites, salt and coconut, beating until combined, then add the flour and beat until incorporated. Turn the mixer to low and, with the motor running, drizzle in the brown butter, mixing until the dough is homogenous.
• Remove the bowl from the stand mixer and give the dough a stir with a sturdy spatula to make sure it is thoroughly combined. Chill the dough 1 hour. (Alternately, cover and chill for up to 2 days.)
• Position a rack in the upper third of the oven and preheat to 350º. Stack a rimmed baking sheet atop another rimmed baking sheet (this will prevent the bottoms of the cookies from burning, as they are wont to dand line the top one with parchment paper.
• Scoop the chilled dough into 1" balls (I like to use a #40 spring-loaded ice cream scooand place them 1" apart. Bake the cookies until they're golden all over, 20-25 minutes, rotating the pan once halfway through to ensure even baking.
• Remove the cookies to a cooling rack and let cool completely before storing in an airtight container at room temperature. These macaroons are best they day they are baked, but will keep for up to a few days.

Notes

Adapted slightly from The Sweet Life, Desserts from Chanterelle.

These are kosher for passover, though sticklers will want to wait 2 hours before or after eating meat as they do contain dairy.

This dough needs to chill for an hour prior to baking, so plan accordingly.

If you don't have a vanilla bean, you can add 1/2 teaspoon vanilla extract with the egg whites instead; almond-lovers may wish to add 1/4 teaspoon or so of almond extract.

All ounce measurements are by weight.

If you're looking for a way to use up the extra egg yolks, I have plenty of ice cream recipes in the archives; personal favorites include Irish Coffee, Cacao Nib and Chocolate Mint Chip.

Nutritional values are based on one of twenty eight macaroons.

Nutrition

Calories: 123kcalCarbohydrates: 9gProtein: 1gFat: 10gSaturated Fat: 7gCholesterol: 6mgSodium: 53mgPotassium: 67mgFiber: 2gSugar: 7gVitamin A: 75IUVitamin C: 0.2mgCalcium: 8mgIron: 0.4mg

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

Gluten Free Coconut Macaroons with Brown Butter & Almond

Adapted slightly from The Sweet Life, Desserts from Chanterelle

These are kosher for passover, though sticklers will want to wait 2 hours before or after eating meat as they do contain dairy. This dough needs to chill for an hour prior to baking, so plan accordingly. If you don't have a vanilla bean, you can add 1/2 teaspoon vanilla extract with the egg whites instead; almond-lovers may wish to add 1/4 teaspoon or so of almond extract. All ounce measurements are by weight. If you're looking for a way to use up the extra egg yolks, I have plenty of ice cream recipes in the archives; personal favorites include Irish Coffee, Cacao Nib and Chocolate Mint Chip.

Makes about 28 one-inch cookies

1/2 vanilla bean, split lengthwise and scraped
6 tablespoons (3 ounces) butter
1/4 cup (2 ounces) fresh and soft almond paste
3/4 cup (6 ounces) sugar
4 egg whites (about 4 ounces/1/2 cup)
1/4 teaspoon fine sea salt
3 cups (8 3/4 ounces) shredded unsweetened coconut
2 tablespoons almond flour (or potato starch, rice flour, or all-purpose flour)

Combine the vanilla pod and scrapings with the butter in a small saucepan. Cook over medium heat, swirling occasionally, until the butter turns golden with brown flecks and smells nutty, 5 minutes or so. The butter will foam up when it's nearly done, so watch it carefully at this point. When the butter has browned, pour it into a heatproof measuring cup to stop the cooking. Remove the vanilla pod (you can wash and dry it and stick it in a jar with alcohol and more vanilla beans to make vanilla extract) and set aside.

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the almond paste with the sugar and 1 egg white on medium speed until smooth. Add the remaining 3 egg whites, salt and coconut, beating until combined, then add the flour and beat until incorporated. Turn the mixer to low and, with the motor running, drizzle in the brown butter, mixing until the dough is homogenous.

Remove the bowl from the stand mixer and give the dough a stir with a sturdy spatula to make sure it is thoroughly combined. Chill the dough 1 hour. (Alternately, cover and chill for up to 2 days.)

Position a rack in the upper third of the oven and preheat to 350º. Stack a rimmed baking sheet atop another rimmed baking sheet (this will prevent the bottoms of the cookies from burning, as they are wont to do) and line the top one with parchment paper.

Scoop the chilled dough into 1" balls (I like to use a #40 spring-loaded ice cream scoop) and place them 1" apart. Bake the cookies until they're golden all over, 20-25 minutes, rotating the pan once halfway through to ensure even baking.

Remove the cookies to a cooling rack and let cool completely before storing in an airtight container at room temperature. These macaroons are best they day they are baked, but will keep for up to a few days.