Almond Coconut Macaroons – 3 Ingredients (GF)
These almond coconut macaroons are chewy, lightly crisp on the edges, and packed with nutty coconut flavor. Made with desiccated coconut, almond meal, and condensed milk, they come together in one bowl and bake in under 30 minutes.
Naturally gluten-free and incredibly easy, these are the kind of cookies you make once… and then keep coming back to.
This is one of those recipes I make when I want something quick but still feels a little special. The almond meal gives them a softer texture and that subtle nutty flavor that makes them hard to stop at one.
Why are these the best macaroons?
- Chewy center with lightly crisp edges
- One bowl, no mixer needed
- Naturally gluten-free Almond meal adds flavor and soft texture
- Easy to customize with chocolate or toppings
Ingredient and substitutes
- Sweetened condensed milk – binds everything and gives that classic chewy texture. You can reduce slightly if you prefer less sweetness.
- Desiccated coconut – gives structure and chew. Finer coconut works better than large flakes.
- Almond meal – adds softness and a subtle nutty flavor. You can swap with other nut meals, but it will change the flavor.
- Vanilla extract – rounds out the flavor.
- Salt – balances sweetness.
- Almond slivers (optional) – for crunch and a simple finish.
Step-by-step: Gluten Free Almond Coconut Macaroons
1. Prep the oven
Preheat to 325°F / 163°C and line a baking tray with parchment paper.
2. Mix the base
In a bowl, combine condensed milk, vanilla, and salt. Stir until smooth.
3. Add dry ingredients
Fold in the desiccated coconut and almond meal. The mixture should be thick and sticky, not runny.
4. Shape the macaroons
Scoop tablespoon-sized mounds onto the tray. Space them slightly apart. Shape gently if needed.
5. Add topping (optional)
Press a couple of almond slivers on top of each.
6. Bake
Bake for 20–25 minutes until the edges are golden and the tops are lightly colored.
7. Cool
Let them sit on the tray for a few minutes, then transfer to a rack. They firm up as they cool.
Almond Coconut Macaroons (GF)
Easy almond coconut macaroons with a chewy center and golden edges. Made with desiccated coconut, almond meal, and condensed milk. Gluten-free and simple.
Video
Ingredients
- 396 g (14 oz) Condensed milk canned
- 250 g (3 cups) Desiccated coconut unsweetened
- 113 g (1 cup) Ground almonds or Almond meal (or coconut flour)
- ½ tsp Salt
- 1 tsp Vanilla extract
Method
- Prep the oven – Preheat to 325°F / 163°C and line a baking tray with parchment paper.
- Mix the base – In a bowl, combine condensed milk, vanilla, and salt. Stir until smooth.396 g Condensed milk, ½ tsp Salt, 1 tsp Vanilla extract
- Add dry ingredients – Fold in the desiccated coconut and almond meal. The mixture should be thick and sticky, not runny.250 g Desiccated coconut, 113 g Ground almonds or Almond meal
- Shape the macaroons – Scoop tablespoon-sized mounds onto the tray. Space them slightly apart. Shape gently if needed.
- Add topping (optional) – Press a couple of almond slivers on top of each.
- Bake – Bake for 20–25 minutes until the edges are golden and the tops are lightly colored.
- Cool -Let them sit on the tray for a few minutes, then transfer to a rack. They firm up as they cool.
Notes
- Consistency matters: The mixture should be thick and sticky, not runny. If too wet, add a little more desiccated coconut or almond meal.
- Use fine coconut: Finer desiccated coconut holds together better than large flakes and gives a neater shape.
- Do not overbake: Bake just until the edges are golden. Overbaking will dry out the macaroons.
- Cooling is important: The macaroons are soft when hot. Let them cool completely so they firm up and hold their shape.
- Adjust sweetness: If using very sweet condensed milk, you can slightly increase the coconut or almond meal to balance it.
- Optional toppings: Add almond slivers before baking, or dip/drizzle with melted chocolate once cooled.
- Storage: Keep in an airtight container for up to 5 days at room temperature or 1 week in the fridge.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Dough should be thick and sticky, not wet
- Finer coconut holds together better
- Bake until just golden → overbaking dries them
- Let them cool before moving → they are soft when hot
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Too soft / spreading | Too much condensed milk | Add a bit more coconut |
| Dry macaroons | Overbaked | Reduce bake time slightly |
| Falling apart | Coconut too coarse | Use finer desiccated coconut |
| Too sweet | Condensed milk heavy | Reduce slightly or add more almond meal |
- Coconut cake with coconut cream filling
- Coconut chocolate truffles
- Chocolate coconut fudge
- Chocolate chip coconut bars
- Coconut balls
- condensed milk cookies or sweetened condensed milk cookies,
Frequently asked questions
Coconut flakes and shredded coconut are usually used, but desiccated coconut can also be used. They all work well.
The only difference is that macaroons made with dried coconut, such as desiccated or flakes, have a longer shelf life.
Yes, Almond Coconut Macaroons can be made ahead of time. They stay fresh for up to a week when stored in an airtight container at room temperature. You can also freeze them for up to three months. Just thaw at room temperature before serving.
Yes, you can use sweetened shredded coconut, but it will make the macaroons sweeter and may slightly alter the texture. If you prefer, you can reduce the amount of sweetened condensed milk slightly to balance the sweetness.
Ensure that the dough is firm enough by adjusting the amount of desiccated coconut or almond meal. If the dough is too wet, the macarons may spread more during baking. Chilling the dough for 15-20 minutes before baking can also help prevent spreading.
This recipe is naturally gluten-free since it doesn’t use any flour. Just make sure that all your ingredients, particularly the almond meal and condensed milk, are labeled gluten-free to avoid any cross-contamination.
If your macaroons turn out too dry, it may be due to overbaking or using too much desiccated coconut. Next time, reduce the baking time or adjust the dough consistency by adding a bit more condensed milk to ensure it’s sticky enough.
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I had forgotten all about macaroons. Love these and can’t wait to make them!
I love how just a handful of ingredients comes together to make these delicious cookies! Almond flour is so tasty and pairs well with coconut.
Macaroons remind me of my childhood! My grandmother used to make the best. I’ll be giving this recipe a go soon!