Egg- and Gluten-Free Coconut Macaroons

  • Preparation 15 MIN
    Cooking 20 MIN
  • Servings 1
  • Makes 20
  • Freezes
The classic coconut macaroon is already hacked—no wheat or leavening agents make it a popular Passover treat, and perfect for gluten-free diets. Well, brace yourself for our egg-free spin that takes this plump little cookie to chewy new heights.



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Stack two baking sheets one on top of the other. Line the top baking sheet with a silicone mat or parchment paper (see note).
  2. In a bowl, beat all of the ingredients together with an electric mixer until well combined. With a 1-tbsp (15 ml) ice cream scoop, place balls of the dough on the baking sheet, spacing them evenly.
  3. Bake for 20 minutes or until slightly golden. Let the macaroons cool completely on the baking sheet.


We stacked two baking sheets on top of each other to avoid over-browning the bottoms of the cookies.

To help you with this recipe

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 macaron

Content % Daily Value
Calories 80  
Total Fat 5 g  
Saturated Fat 4.5 g  
Sodium (salt) 45 mg  
Carbohydrates 9 g  
Fibre 0 g  
Protein 1 g