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The Best Fresh Coconut Macaroons {Gluten and Dairy Free}

A simple 6 ingredient gluten free macaroon recipe
Prep Time 20 mins
Cook Time 20 mins
Cool Time 15 mins
Course Dessert, Snack
Servings 6


  • Grater
  • Spoon
  • Bowls
  • Mini muffin tray
  • Grease proof paper


  • 500 Grams Fresh Coconut
  • Cup Coconut Sugar
  • 1 Large Egg White
  • ¼ Cup Gluten Free Plain Flour You can use ordinary flour
  • 1 Tsp Vanilla Paste
  • 1 Splash Milk If mixture needs it to bind, we used soy milk.
  • ¼ Cup Dairy Free Chocolate Chips You can use ordinary chocolate chips


  • You will need to drain the coconut, then open it. We smashed it on the floor outside and it cracked open in half. Then I cut coconut flesh out of the coconut shell. I used a small knife and cut out small sections.
  • Use a grater and grate 500g of fresh coconut.
  • Add the sugar, flour, egg white and vanilla paste and mix. If the mixture seems a bit dry add a splash of milk.
  • Pop the mixture into a mini muffin tray or on a lined tray (the mixture should make 12 small macaroons). Bake for 10 -12 minutes on 180°.
  • Let the macaroons cool.
  • Once cool you can melt a 1/4 cup of chocolate chips. I just popped chocolate in microwave for 60 seconds, mixing every 10 seconds.
  • Dip the macaroons in the chocolate. Place them on a piece of greaseproof paper and drizzle any remaining chocolate on top.
  • Pop in the fridge for 15 - 30 minutes to let the chocolate harden.
Keyword Dairy Free, Gluten Free, Kids Friendly