Coconut Macaroon

A French macaron is a delicate meringue-based sandwich cookie made with almond flour, while a coconut macaroon is a dense, chewy mound made primarily from sweetened shredded coconut. The coconut macaroon relies on whipped egg whites to bind the coconut together, resulting in a deeply textured treat. They share similar linguistic roots but are entirely different confections.

Yes, traditional coconut macaroons are naturally gluten-free because their primary ingredients are just shredded coconut, egg whites, and sugar. However, some commercial or homemade recipes might include a small amount of flour or cornstarch as a binder, so it is always important to check the ingredients. For a strictly gluten-free version, you can easily omit the flour without ruining the texture.

Coconut macaroons should be stored in an airtight container at room temperature to maintain their signature chewy texture. When stored properly, they will typically stay fresh for up to a week. You can also freeze them for several months if you need to preserve them for a longer period.

If your macaroons spread, it is usually because the egg whites were not whipped sufficiently or the coconut mixture was too warm when it went into the oven. The egg whites provide the structural lift that keeps the dense coconut bound together in a mound. Letting the shaped cookies rest for a few minutes before baking can also help them hold their shape.