Go Back

Gluten Free Dairy Free Coconut Cranberry Macaroons


  • 4 egg whites (or 8 Tbsp of liquid egg whites)
  • 2/3 cup white sugar
  • 1 tsp vanilla paste
  • 1 1/2 cup shredded unsweetened coconut
  • 1/2 cup gluten free flour blend (I use Compliments gluten free flour blend)
  • * optional 1/4 cup dried cranberries and 1/4 cup chopped pecans


  • Preheat oven to 350 degrees.
  • Line 2 cookie sheets with parchment paper.
  • In medium bowl beat the egg whites and sugar with a hand mixer.
  • Mix for a few minutes.
  • Add the vanilla paste and mix again.
  • Add the gluten free flour and shredded coconut and mix on low speed until combined.
  • Stir in the cranberries and pecans.
  • Let dough rest for 5 minutes.
  • Use a small ice cream scoop to drop dough onto lined cookie sheets.
  • Bake in oven for 15-17 minutes.
  • Remove from oven and cool.
  • Once cool you have the option of dipping bottom of cookies in melted chocolate.
  • Enjoy!
Tried this recipe?Let us know how it was!