Our dairy-free and gluten-free macaroon recipe is a simple, fresh, and easy snack or dessert. And while they are a perfect treat for Passover treat, we make and enjoy them anytime.
When I was growing up, macaroons were a Passover treat that I looked forward to all year. As a recently diagnosed gluten-and dairy-free adult, they are now an anytime delicious snack. The sweet toasted coconut produces a nutty flavor.
With some trial and error, we think we have mastered the perfect gluten and dairy-free macaroon recipe.
While they will stay fresh for up to a week, they never last that long around our house. In fact, our recipe has a bit of built-in portion control in that it only produces nine coconut macaroons, so pigging out is limited.
Macaroon vs macaron
Similar spelling and pronunciation, macaroons and macarons are actually quite different. The coconut macaroons we make have origins to the 8th or 9th century Italy. At some point in time, they became a popular dessert for the Jewish Passover. In contrast, the colorful sandwich cookie known as a French macaron is most often almond-based.
Macaroon: noun
mac·a·roon
A small cookie composed chiefly of egg whites, sugar, and ground almonds or coconut.
Macaron: noun
ma·ca·ron
A light, often brightly colored sandwich cookie consisting of two rounded disks made from a batter of egg whites, sugar, and almond flour surrounding a sweet filling.
Source: Merriam-Webster dictionary
Photo credit: Macaron photo by Baher Khairy at Unsplash.
If you are looking for a recipe for the French Macarons, we like this one from Books, Cooks, Looks.
Do you have a favorite recipe? Why not share it with us? Whether you’ve got traditional Jewish food or anything gluten-free, we’d love to see what you can create.
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What you will need for these delicious macaroons
The good news is that our gluten-free macaroons are made with items that many already be in your pantry. All you need is:
- An egg white
- Shredded coconut
- Sugar
- Lemon zest
- Vanilla essence
- Salt
Our gluten-free macaroon recipe in step-by-step images
These gluten-free macaroons are great served alongside a homemade almond milk turmeric latte.
Gluten-free chocolate macaroon variety
Gluten-free chocolate macaroons are just as easy, with one additional step.
After cooled, simply dip the bottom half of each cookie in melted chocolate and let dry on parchment paper.
Important note: you must use gluten-and dairy-free dark chocolate if you are serving to people with these dietary restrictions.
Adjusting these gluten-free macaroons for Passover
Here is the good news; they don’t need much adjustment, just different baking and serving dishes, and kosher for Passover ingredients.
To be honest, they are one of my three favorite desserts at Passover. The others are this chocolate and toffee matzo or these farfel cookies, similar to a Matzo Crack.
See all our Passover planning tips here.
Storing gluten and dairy-free macaroons
Store leftover macaroons in an airtight container. They will stay fresh for about a week at room temperature, or for a couple of months in the freezer. Frozen macaroons should be set at room temperature to defrost before eating.
Our gluten-free macaroon recipe
Gluten free macaroon recipe
Easy macaroon recipe that is both gluten-and dairy-free. This is a recipe for macaroons without almonds.
Ingredients
- 1 cup dried, finely shredded coconut
- 1 egg white (large)
- 1/3 cup white sugar
- 1/8 teaspoon lemon zest
- 3/8 teaspoon vanilla essence
- 1/8 teaspoon salt
Instructions
- Preheat oven to 320ºF (160ºC).
- Toast the coconut in a roasting pan in the oven, turning it once until it starts to turn a golden color. This should take only 3 to 5 minutes.
- While the coconut cools, zest the lemon and separate the egg white.
- Whisk the egg white, sugar, vanilla, salt, and lemon zest, until well-combined, frothy, and white.
- Gently mix the toasted coconut into the egg white mixture, stirring until the coconut is evenly moistened.
- Using wet fingers, form 1.5 inch (3.5cm) diameter balls from the mixture and place them on a baking paper-lined baking tray.
- Bake for about 15-20 minutes (the batch photoed took 18 minutes) or until macaroons are a golden brown. Do not overcook.
- Allow to cool for five minutes, then carefully transfer to a wire rack.
Notes
Tips for better macaroons:
- Toasting gives the coconut a deeper flavor.
- Wetting your hands keeps the macaroon batter from sticking to your fingers.
- It's easier and quicker to beat the egg whites with an electric mixer than a fork, but we didn't have a mixer that is gluten-free.
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Nutrition Information:
Yield: 9 Serving Size: 1 macaroonAmount Per Serving: Calories: 74Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 61mgCarbohydrates: 12gFiber: 1gSugar: 11gProtein: 1g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
More for your Passover
The recipe calls for 1 cup of shredded coconut but in parentheses says 4 oz. So I got my scale out and weighed 4 oz! They were so dry. Looking back, the 4 oz looked like 3 cups so I had to add additional ingredients twice extra to get them to seem right. Please remove the 4 oz suggestion. Messed me up big time!
While I weighed a cup of the dessicated coconut and it came out to the same weight, I did take the weight off the recipe as it is really the volume/area and the ability of the egg to coat the coconut that matters. I always make the recipe with the volume measure and it never fails.
Great to have a df and gf option to bring out when serving those with these needs.
Oh my goodness these look amazing! Totally saving this recipe for Passover. Might even make them to bring to an Oneg Shabbat!
I have not had a macaroon in so long. Loved these as a kid!
They look amazing! I never made macaroons yet because I assumed they would be very difficult to whip up. I’ll try your recipe. The lemon zest must be a great addition.
I love that these are gluten free, making them perfect for most of my party guests.
Yum!! I love coconut so definitely want to try this one!!!
I’m a huge fan of macaroons and make them quite often. They are so easy to prepare. I never added lemon zest to the ones I’ve made, so I will definitely add this ingredient to it next time.
Ahh, that macaroon vs. macaron confusion has tripped me up more than once! These look awesome.
They look delicious! It’s been years since I’ve had these. Thanks for the tasty memories
Have a great day, and stay safe.
Look delicious, I can’t wait to try them!
Love easy recipes like this and your step by step photos! I can’t mess it up!
Why are Passover treats always so good? I look forward to them every year! haha. Love that I can make these anytime of year too. And thank goodness you added in the portion control because obviously I have none with these!
Yum! These look great! I made coconut macaroons 2 years ago fro passover but not this year. I love how you add lemon zest that sounds so good! I’m going to try this recipe next time!
This is a good basic macaroon recipe. So quick and so easy to put together.