Gluten-Free Coconut Macaroons

Prep Time: 1 Hour

Yields: 24 Macaroons


The coconut macaroon is the perfect blend of Italian and Jewish cookie baking and because it uses no flour, it also makes the perfect gluten-free treat.


1 (14-ounce) package sweetened shredded coconut

1 tsp grated lemon zest

1 cup sliced almonds

¾ cup granulated sugar

¼ tsp Kosher salt

4 large egg whites


Preheat oven to 325°F. Line 2 baking sheets with parchment paper and set aside. In a large bowl, combine coconut, lemon zest, almonds, sugar and salt. Add egg whites, mixing to combine ingredients. Using a (1-ounce) scoop, drop mounds of coconut mixture onto prepared baking sheets. Bake 20–25 minutes or until edges begin to brown, turning baking sheets half way through cooking time. Remove from oven and cool slightly then transfer to wire racks to cool completely. Store in an airtight container up to 1 week.