Gluten-Free Raspberry Coconut Macaroons Recipe

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Hi everyone! It’s Ash from Smashcakes here to share a modern twist on a popular 1950’s dessert – the macaroon. Traditionally topped with glace cherries, macaroons were served in tea houses all over New Zealand and remain popular today. These little cookies are perfect for a tea party or, if you’re like me, a decadent morning coffee treat! I love this recipe because it’s easy and you don’t need to beat the egg whites. The chewy, sweet texture of the macaroon is the perfect match for the tart burst of flavor from the berry. These cookies would be a wonderful treat for the gluten-free sweet tooth in your life!

Raspberry Coconut Macaroons Recipe

adapted from Treats from Little and Friday
Gluten and dairy free
Makes 24 macaroons


  • 4 egg whites
  • 1 1/4 cups caster/superfine sugar
  • 1 tablespoon corn syrup
  • 1 teaspoon vanilla bean paste
  • 1 cup desiccated coconut
  • 2 cups shredded coconut
  • 1/2 cup almond meal
  • 1/4 cup rice flour
  • 24 raspberries (or dried cranberries, glace cherries, etc.)


  1. Line two baking trays with baking paper.
  2. Place egg whites, sugar, glucose syrup and vanilla in a bowl and whisk. Place the bowl over a double boiler on medium-low heat and continue whisking. Be careful not to cook the egg; the mixture should remain a milky clear color. Continue whisking until the sugar dissolves. Test this by rubbing some of the sugar syrup between your finger tips. Once sugar is dissolved, remove from the heat.
  3. Using a large metal spoon, fold in the desiccated coconut followed by the shredded coconut, almond meal, and rice flour. Be careful not to over-mix. Place teaspoonfuls of the mixture on your baking tray. Using the back of the teaspoon, make small indentations on top of each cookie for the raspberries.
  4. Leave the cookies at room temperature for several hours to dry out (I left mine overnight in a non-heated oven). Once the cookies are dried out, place a raspberry on each macaroon and bake at 300°F for approximately 15 minutes, or until golden brown.

Note: These macaroons are best made on a cool, dry day, as the humidity and moisture can affect the macaroons.

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