Gluten-free Egg-free Coconut Macaroons

Coconut macaroons are a blissful, sweet treat. Traditionally they are made with shredded coconut, egg whites and sugar. That just leaves coconut in my list of acceptable ingredients. I decided to use a blended grain process for making these so they would hold together better than if they were made with gluten-free flours. I use honey as a sweetener (a perfect pairing with coconut, in my opinion), but you could substitute agave syrup or maple syrup. For even more binding power (and a nutritional and fiber boost!) I add some ground flax. This makes quite an abundance of cookies. What doesn’t get eaten up can be frozen for later.

gluten free recipes baking - coconut macaroons

Gluten-free Egg-free Coconut Macaroons

1 cup brown rice

1/3 cup millet

1 Tbsp. apple cider vinegar

1 cup water

¾ cup honey*

3 Tbsp. oil/butter

1/3 cup ground flax

½ tsp. sea salt


4 cups shredded coconut

1 ½ tsp. baking powder

Soak brown rice and millet in plenty of water plus 1 Tbsp. vinegar for at least 8 hours (or overnight). Drain and rinse, then combine with ingredients in the center section and blend until smooth. Combine coconut and baking powder in a large bowl, then mix in blender batter. Mound by teaspoon onto a baking sheet and bake at 350 degrees for about 22-25 minutes, till lightly browned (like a nice macaroon!).
* or agave or maple syrup Makes 4-5 dozen cookies

Spiced Coconut Cookies: add 1 tsp. cinnamon, ¼ tsp. each of nutmeg, ginger and allspice to blender mixture.

Chocolate Coconut Cookies: add ½ cup of cocoa powder to blender mixture.

These cookies freeze well, so don’t worry about making too many!

This recipe from Everyday Gluten-Free by Kim Wilson

© 2010 Kim Wilson,

Check out more gluten-free recipes – cookies, cakes and so much more!


For even more gluten-free recipes – cookies, bars, brownies, desserts, snacks, entrees, and more – check out this book!

gluten free recipes cookies - everyday gluten free

Kim Wilson


  1. Virginia on July 21, 2016 at 4:03 pm

    Hi KIm, I have been looking for a gluten-free egg-less coconut macaroon recipe. I would like to try this one. It looks delicious! One question: After soaking the grains overnight, draining and rinsing them, is one supposed to combine with ingredients in the center section and blend in a blender until smooth? Or can one do this by hand? Thank you for sharing this recipe!!

    • Kim Wilson on July 21, 2016 at 7:05 pm

      You could just blend the grains with the 1 cup of water in the middle section and then mix in the other ingredients by hand, but I just find it quick and easy to throw them all in the blender at the same time.

      Hope you love them!

Leave a Comment