Strawberry coconut macaroons are a delightful twist on the traditional coconut macaroon, incorporating the sweet and slightly tangy flavor of strawberries. These bite-sized treats are easy to make, naturally gluten-free, and require only a few ingredients.
Are Coconut Macaroons Gluten Free?
Whether you're looking for a quick dessert, a Valentine’s Day treat, or a potluck-friendly snack, these macaroons are the perfect choice. Macaroons are naturally gluten free which make them a great treat for those with gluten allergies or intolerances. These cookies pair great with a cup of pink hot chocolate or our Valentine's snack mix!
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Ingredients
You only need a few simple ingredients to make these cookies:
- Unsweetened shredded coconut
- Strawberry jam
- Egg whites
- Salt
Instructions
Let's get started making some cookies!
- Step 1: Preheat your oven. In a bowl, stir together the coconut, jam, and salt.
- Step 2: In a separate bowl, beat the egg whites until stiff peaks form.
- Step 3: Fold the egg whites into the coconut mixture and mix until just combined.
- Step 4: Drop spoonfuls of cookie mixture onto a lightly greased cookie sheet. Bake, then remove from oven and allow to cool before serving. Drizzle with additional chocolate if desired.
Substitutions
The great thing? These coconut macaroons are naturally gluten free but if you need to make other substitutions I've listed those below:
- Vegetarian: These cookies are also vegetarian friendly.
- Vegan: In place of egg whites, substitute 2 tablespoons of flax meal and 6 tablespoons of water together. Let it sit for 5 minutes prior to mixing in the coconut, jam and salt. To make vegan macaroons, you could also replace the egg whites with aquafaba (the liquid from canned chickpeas). Whip the aquafaba until frothy before adding it to the mixture.
- Dairy free: Hurray! The cookies are also naturally dairy free too!
Variations
You can change up the type of jam you use if you want. Substitute raspberry jam or any other combination of jam if you would like.
You may also want to add a handful of finely chopped almonds or pecans to the mixture for extra crunch and flavor.
Equipment
You will need a cookie sheet and I recommend some parchment paper. You may also need a bowl to melt chocolate if using. You will also want a couple of mixing bowls and I recommend a hand mixer or stand mixer to beat the egg whites.
Storage
Here are a couple of tips for storing your cookies:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in a sealed container for up to a week.
- Freezer: Freeze in a single layer, then transfer to a ziplock bag. They’ll last for up to 3 months.
FAQ
If the mixture is too wet, try adding more shredded coconut or letting the batter sit for a few minutes to absorb moisture before baking.
Yes, but you may want to offset the sweetness by using unsweetened jam.
The macaroons should be firm and lightly golden on the edges. They will firm up more as they cool.
Yes! Use an air fryer at 300°F (150°C) for about 12-15 minutes, checking for doneness.
Related
Looking for other recipes like this? Try these:
Strawberry Coconut Macaroons Gluten Free Version Too!
Equipment
- mixing bowls
- Cookie sheet
- hand mixer or stand mixer for mixing egg whites
Ingredients
- 2 cups unsweetened shredded coconut
- ½ cup strawberry jam
- 2 large egg whites
- pinch of salt
Instructions
- Preheat the oven to 325 degrees F. (160 degrees C). Line a cookie or baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, strawberry jam, and salt.
- In a separate bowl, beat the egg whites until stiff peaks form. (See substitution for notes on making vegan macaroons).
- Gently fold the egg whites into the coconut mixture until just combined.
- Drop spoonfuls of the mixture onto the prepared baking sheet.
- Bake for 20-25 minutes or until lightly golden.
- Remove from oven, allow to cool completely on the baking sheet before serving.
Notes
Nutrition
Pairing
These are my favorite dishes to serve with [this recipe]:
burntapple
Great taste and flavor and a nice change up from traditional macaroons!