Awesome Almond Macaroons (Dairy Free, Grain Free & Vegan)


almond coconut macaroons, gluten free, dairy free, vegan, grain free

Looking for a tasty treat that takes only a few minutes of preparation to make? Then these addictive morsels are for you! The cookies have a perfect texture and can be enjoyed hot or stored in a container for a loved one’s lunchbox or an afternoon snack.

My daughter, who speaks both English and French, said to me after I made these cookies today, Maman, plus les Cookies s’il vous plaît !

almond coconut macaroons, gluten free, dairy free, vegan, grain free


1 can coconut milk (this brand is BPA free)

2 1/4 cups shredded, unsweetened coconut flakes

2/3 cup coconut sugar (or sweetener of choice)

1/3 cup almond butter

3/4 cup dairy-free chocolate chips (optional)

1 tsp. pure vanilla extract

1 tsp. almond extract

almond coconut macaroons, gluten free, dairy free, vegan, grain free


Preheat oven to 325 degrees. Place all ingredients except for the chocolate chips into a large bowl and beat with an electric mixer on medium speed for 2 minutes. Place a mat on top of a cookie sheet (parchment paper will also work). Drop a tablespoon of batter per cookie onto the mat, spacing each cookie at least an inch apart. Bake for approximately 22 minutes. Repeat with another dozen cookies on an additional cookie sheet.

Optional-While cookies are baking, place chocolate chips into a small saucepan on the stove over low heat until the chocolate melts. Remove saucepan from burner. Take cookies out of the oven and let cool for 5 minutes. Drizzle over cookies if desired.

Makes 2 dozen cookies.

This was shared on Fit and Fabulous FridaysFreaky Friday, Fresh Bites FridayPennywise Platter ThursdayWellness WeekendWhole Food FridaysFull Plate ThursdayKeep It Real ThursdayHealthy 2 Day WednesdaysGluten-Free WednesdaysReal Food WednesdayAllergy-Free WednesdaysVirtual Gluten-Free Support GroupSlightly Indulgent Tuesday, Fat Tuesday and Monday Mania.

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  1. Oh these look super yummy, Laura! I love that they are egg free and vegan too. 🙂
    Hope you are having a wonderful weekend!

  2. thetastyalternative says

    Hi Laura,
    These are fantastic!  I am going to make these today for snacks during the week (and for lunch boxes)!  Of course I have all these ingredients on hand (I actually have a ton of shredded coconut to use up).  Thanks for a great recipe friend.
    Have a wonderful rest of your weekend.

  3. These cookies look fantastic!  I love macaroons!!

  4. I love your site and your ideas.  I am new to gluten-free, and I’m trying to start a GF community on my website.  I have started a weekly <a href=” “>Gluten-Free Share Page</a> on  It’s brand new, but I hope it will become a great resource as it grows.  I would love it if you visited and shared some of your great ideas each week.  I hope to see you there.

  5. I agree with your daughter! Plus les Cookies s’il vous plaît!  I bet the almond butter makes these so moist and delicious!
    And I had no idea to be concerned about BPA in coconut milk. Thank you for linking to a safe brand!

  6. I love that you use coconut milk in the cookies! never thought to do that. Thanks for sharing this great recipe.

  7. GFSCDandVeggie says

    Gosh! The recipe for these is just up my street! I bought coconut sugar for the first time this week (online) but I will have to make coconut milk – would almond milk work, I wonder or is it too thin – though I could make cashew milk quite thickly because the taste would come from the dessicated coconut wouldn’t it! I might attempt these Laura – pinned x

    • @GFSCDandVeggie Howdy Vicky! I think almond milk would be too thin. I would try cashew milk that is quite thick. Let me know how they turn out 🙂

  8. Hi Laura,
    Your almond Macaroons look delicious, just perfect for my afternoon tea.  Enjoy your afternoon and thank you so much for sharing on Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  9. thetastyalternative says

    Hi Laura,
    I made these!  My batter was pretty thin (due to a number of things I’m sure, brand of shredded coconut, almond butter, coconut milk, etc).  Anyway, I added in a cup of sorghum flour and it made the most DELICIOUS coconut chocolate chip cookies. They cooked up perfectly.  Baked for 18 minutes (made about 32 cookies).  Thanks for a great recipe, Laura.  🙂

    • @thetastyalternative I am soo glad you tried them Amber and am grateful for your feedback! That is great to know about the sorghum flour (I think I might make a note of that in case people have batter thin as well due to different brands of products). And wow-32 cookies, batter went even farther. Awesome. Thanks my dear!


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