Delicious gluten-free strawberry coconut macaroons are moist and chewy on the inside and slightly crisp around the edges. Speckled pink with fresh and sweet strawberries, this 6-ingredient recipe is perfect for a quick and easy summery treat!
Coconut macaroons are much easier to make than you think. We’re talking 6 ingredients, 2 bowls, a mixer, and a spatula. That’s it! This recipe is very similar to our original coconut macaroons recipe, but we’re adding fresh strawberries to the mix for a light, refreshing flavor.
However, while they might be simple to prepare, it can be tough to get the proper ratio of ingredients for the coconut macaroons to work. And by “work,” we mean:
- Slightly toasted exteriors
- Moist interiors
- Maximum coconut flavor
- Not overly sweet
- Supremely chewy
- Melt-in-your-mouth delicious like our almond butter coconut macaroons and caramel coconut macaroon thumbprints
Tell Me About these Strawberry Coconut Macaroons
- Flavor: The strawberry and coconut combination is fresh and sweet and the cookies have subtle tones of vanilla and almond as well. They’re a perfect treat for spring and summer, but when strawberries aren’t fresh in season, you can use freeze-dried strawberries instead. See recipe notes. (Do not use frozen strawberries.)
- Texture: If you love chewy cookies, you will adore these strawberry coconut macaroons. The lightly toasted texture on the outside is matched only by the incredibly sweet moist interiors. Do not confuse these with French macarons, which are the delicate sandwich cookies made with almond flour. Both are supremely chewy and naturally gluten free, but they’re very different.
- Ease: This might be the easiest cookie you ever make because there’s only 6 simple ingredients to mix together. (They’re even easier than snowball cookies!) You’ll appreciate the delicious homemade flavor without a ton of prep.
Recipe Testing: What Works & What Doesn’t
Strawberry coconut macaroons are easy to make, but it took some testing to make sure they had a tasty texture with impeccable flavor. Here are a few tips we learned while making these:
Strawberry Coconut Macaroons Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 325°F (162°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl using a handheld or stand mixer with paddle attachment, beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved, at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened. The mixture will be wet and sticky. Cover the mixture tightly with plastic wrap and allow to sit covered in the refrigerator for 30 minutes so the coconut can absorb some of the liquid. Meanwhile, pat your diced strawberries dry with a paper towel. You don’t want them too wet. Gently fold the strawberries into the coconut mixture.
- Using a large cookie scoop, scoop 2 Tablespoons of the mixture and place onto prepared baking sheet—at least 2 inches apart. Make sure the mounds are very compact and neat,.
- Bake until lightly golden brown, about 20-22 minutes. Make sure to rotate the pan to ensure even baking. Otherwise some tops may burn. Allow to cool completely on the baking sheets before enjoying. Cover leftover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature.
You may also like...
