Gluten Free Strawberry Coconut Macaroons Recipe

Erin D. | Texanerin Baking

Gluten Free Strawberry Coconut Macaroons are so simple, you have no excuse not to make them. You'll be glad you did!

Gluten Free Strawberry Coconut Macaroons Photo

I was introduced to macaroons only a few years ago when I tried these gluten-free raspberry coconut macaroons. I was smitten. I went on to make those almost weekly and then tried another version - gluten-free chocolate peanut butter macaroons. They're as awesome as they sound! Had I not run out of coconut butter the other day, I would have surely made one of those again. Coconut butter is a breeze to make, but it was 10pm and I just didn't feel like it. I needed cookies immediately!

Cookies are almost always pretty easy to put together. These gluten-free strawberry coconut macaroons however, are ridiculously simple. If you forgo the whole chocolate coating bit, these are ready in about 15 minutes. They do take a few hours to completely set, but if you want cookies then and there, I doubt you'll care if they fall apart a little as you shove them in your mouth. I know I didn't! If it's too hot to bake and you want something just as simple as these macaroons, try these vegan chocolate cookies.

Gluten Free Strawberry Coconut Macaroons Picture

I added some freeze-dried strawberries just because I'm into all things berries at the moment. They add something a little different to the cookies. Such a small amount is used that they don't overpower the coconut flavor - you just get a little bit of berry brightness in every bite. Feel free to leave them out if desired! Do note that fresh berries won't work in these macaroons as they'd add too much moisture.

I think freeze-dried raspberries would also be great, but I'm not sure about blueberries. The freeze-dried blueberries I have are awfully bitter. I've actually had an open bag of them sitting around for the last two years just because I have no clue what to do with them! Do you all have any ideas? As soon as local fresh blueberries are in season, I know what I'm going to make – these paleo blueberry thumbprints!

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Gluten Free Strawberry Coconut Macaroons Recipe

    14 Servings


  • 1 1/2 cups Unsweetened Shredded Coconut, 128 grams
  • 1 tablespoon Coconut Flour, 7 grams
  • pinch of Salt
  • 2 tablespoons Coconut Oil, Room temperature or melted, 28 grams
  • 1/4 cup Pure Maple Syrup, 60 milliliters
  • 1 tablespoon Pure Vanilla Extract, Or water
  • 1/4 cup Freeze Dried Strawberries, 16 grams*
For the White Chocolate Coating:
  • 1/2 cup White Chocolate Chips, Or chunks, 85 grams
  • 1 teaspoon Coconut Oil, Room temperature, 5 grams


  1. Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper.
  2. In the bowl of a food processor fitted with an S-blade, combine the coconut, coconut flour, and salt.
  3. Add the coconut oil, maple syrup, and vanilla and pulse until a ball forms.
  4. Add the freeze-dried strawberries and pulse 1 or 2 times until broken into small pieces, being careful to not pulse so much that the berries pulverize.
  5. Scoop out tablespoon-sized balls of dough and place 1 1/2” apart on the prepared baking sheet.
  6. Bake for 5 minutes and let cool for 2 minutes on the baking sheet before removing the cookies to a wire rack to cool completely.
  7. Let sit for 3 hours and then prepare the white chocolate coating.
  8. Mix the white chocolate chips and coconut oil together in a microwave-proof bowl.
  9. Microwave at half power in 15-second increments, stirring after every 15 seconds, until melted.
  10. Dip the bottom of the cookies in the melted white chocolate. If the cookies seem too delicate, use a spoon to slather the white chocolate onto the bottom of the cookies.
  11. Place the cookies, chocolate side up, on a piece of parchment paper. If in a hurry, place the chocolate-coated cookies in the refrigerator to allow the chocolate to harden more quickly.
  12. Store cookies in an airtight container at room temperature for up to 3 days.


  • Fresh strawberries won't work here as they have too much moisture.


Source: Adapted from Coconut Macaroons on Elana's Pantry
Adapted from Coconut Macaroons on Elana's Pantry
Cooking Method:
Gluten Free
Gluten Free Baking
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Related Recipes:
Gluten Free Baking Recipes, Gluten Free Recipes, Dessert Recipes, Coconut Recipes, Strawberry Recipes, Baking Recipes, Baked Recipes, Cookie Recipes
Recipe Yields:
14 cookies
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Erin D.
Source: Adapted from Coconut Macaroons on Elana's Pantry
Recipe Yields: 14 cookies
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Nutrition Facts

Serving Size 1 cookie
Servings Per Recipe 14

Amount Per Serving
Calories from Fat 98
Calories 169

% Daily Value*
Total Fat 12g
  Saturated Fat 4g
Sodium 2mg
Total Carbohydrate 13g
  Dietary Fiber 2g
  Sugars 10g
Protein 1g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Erin D.

About Erin

Erin loves to bake, and especially the challenge of grain-free and gluten-free baking. We're huge fans of her work on Texanerin Baking too!

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