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
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:
- Let the mixture sit. Once you mix the coconut (the main ingredient), the egg whites (the binder), the sugar (another binder), the vanilla and almond extracts (flavor!), let these 5 ingredients sit for around 30 minutes. This allows the coconut time to soak up some of the egg white/sugar liquid and prevents the cookies from overspreading in the oven.
- Make sure your strawberries are dry. Chop your strawberries finely, and then blot them dry with a paper towel before folding them into the coconut mixture. Wet strawberries will produce more liquid in the cookie as it bakes, which causes overspreading. Also, wet strawberries may tint your coconut macaroons pink. (Never a problem!)
- Dunk in chocolate for something extra special. These strawberry coconut macaroons are perfect on their own, but if you love that coconut-chocolate combination, then try dipping the bottoms into melted dark chocolate. Or drizzle a bit on top. You won’t regret it!
More Coconut Recipes to Discover
- Pineapple Coconut Cake
- Coconut Cream Pie
- No-Bake Chocolate Coconut Snowballs
- Lemon Coconut Cake
- Coconut Macadamia Nut Cookies
Strawberry Coconut Macaroons
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour, 20 minutes
- Yield: 18-20 macaroons
- Category: Cookies
- Method: Baking
- Cuisine: Italian
These strawberry coconut macaroons are moist and chewy on the inside and slightly crisp around the edges. Add a little something extra (and pink!) with fresh strawberries.
- 4 large egg whites
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional—but adds great flavor!)
- 4 and 3/4 cups (370g) sweetened shredded coconut (a little less than one 14-ounce package)*
- heaping 1/2 cup diced fresh strawberries
- 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, as pictured above.
- 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.
- Make Ahead & Freezing Instructions: For longer storage, these macaroons freeze well, up to 2 months. Thaw overnight in the refrigerator before enjoying. You can prepare this recipe through step 2 and allow the coconut mixture to sit in the refrigerator for up to 2 days before continuing with step 3.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Electric Mixer (Handheld or Stand) | Rubber Spatula
- Coconut: If looking to use unsweetened coconut, adjust the sugar in the recipe to taste. Keep in mind that sugar helps bind the cookies together as they bake, reducing spread.
- Strawberries: It’s best to use fresh strawberries or you can use 1/2 cup of freeze-dried strawberries. Give the freeze-dried strawberries a rough chop before measuring and using. Do not use frozen strawberries because they release too much liquid.
Keywords: strawberry macaroons, coconut macaroons
Do you have a copy of Sally’s Baking Addiction, my 1st published cookbook? I have a nearly identical coconut macaroon recipe in the book, but I add some flour for structure. As a result, they’re a bit denser but have wonderful flavor. I add orange zest and drizzle with semi-sweet chocolate. Wonderful!
Reader Comments & Reviews
Can I substitute Demerara sugar rather than using the white granulated?
Hi Meredith, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
This recipe sounds delicious but can I use cherries instead of strawberries? If so, how and what kind? Thanks!
Hi Elaine, we can’t see why not. Use a 1/2 cup of your favorite kind of fresh cherries, chopped. (We don’t recommend using frozen.) Let us know if you give it a try!
Hi sally, just wondering if the coconut you use is a dry shredded or a moist shredded coconut? Thanks
Hi Louise, we use the shredded coconut found prepackaged in the baking aisle.
These are delicious! Should they still look a little wet when they’re done baking, especially around the strawberry pieces?
Hi Kathy! The strawberries won’t dry out in the baking process so there will be a little moisture around them!
This was my first time making coconut macaroons and they were simple and delish!
Tasted good, but mine ran all over the cookie sheets, so I guess there was too much liquid even though I did pat the strawberries a lot. Might try again with 3.5 egg whites or use the freeze dried strawberries and see what happens. I took a picture, but I don’t see an option to upload it here.
Can I do canned chopped peaches? Or frozen blueberries?
I am making a couple of desserts for a dinner party and I already have a strawberry cupcake in the “menu” so, I don’t want to use it but I do want to add some fruit.
Hi Andi, the chopped peaches should work okay, just be sure to blot them dry with a paper towel so that they’re not adding too much moisture to the macaroons. We don’t recommend using frozen blueberries, as they’ll release too much liquid. Let us know if you give these a try!
These strawberry coconut macaroons sound wonderful but how far ahead can they be made? I’m wondering if they “keep” with fresh strawberries,
Hi Gg, see recipe Notes for Make Ahead instructions. Once made, macaroons can be stored in the refrigerator for 5 days or 3 days at room temperature.
Could the sugar in this recipe be replaced with sugar substitutes such as stevia?
Hi Meg, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
I made these last week and they were phenomenal. Everyone loved them especially the ones I dipped in chocolate. My question is, how would blueberries work with the moisture? Can they go in as is if possible or should they be dehydrated? I’d love to try them with blueberries. Thanks so much:
I’m so glad they were a hit, Adam! I haven’t tested them with blueberries but it’s certainly worth a try. Follow the same steps to pat them dry before adding them in.
Looks delicious, can I use desiccated coconut instead of sweetened shredded? Cant find it in the shops at the moment!
Hi Faith, thank you! Desiccated coconut isn’t as moist so the macaroons will taste a little dry (and not as sweet). Feel free to add another egg white.
Love the idea of using strawberries. My question is can the coconut be shredded for this recipe the same as the other macaroons recipe? Thanks.
Yes, pulsing the coconut into finer shreds works here too!
Hi again, so I had asked about traditional macaroons… I did some research, thinking I was crazy because I thought they looked completely different… I was thinking of MACARONS. That’s what I meant to ask you about, lol! Have you ever made those?
Haha – Yes I have those too! This is by full basic guide and if you use the search bar on the top of this page you can find a few different flavors also: https://sallysbakingaddiction.com/step-by-step-guide-to-french-macarons/
Wow!!! Absolutely delicious! I took the advice of one of the commentators and used freeze dried strawberries because it’s just starting to be strawberry season and so often they’re disappointing. Got them from Trader Joe’s and they worked out beautifully.
My only other comments, besides how absolutely delicious these are, is that because there isn’t butter in them, that you can load more onto the cookie sheet than the 2 inches apart. Also, I see no mention that they are good for Passover, but they are (no flour), so get ready to impress your Seder guests!!
Hi Sally! I just made these cookies today and used a package of freeze dried strawberries. They came out amazing! I think it’s easier to control the excessive moisture by using this instead of real strawberries! I also dipped the bottoms in some bittersweet chocolate. Yum!!!
So easy, minimal and simple ingredients, and so yummy! I love that you use the egg whites instead of sweetened condensed milk (I refuse to make these any other way, ha), and the addition of strawberries was fun! My dad has reduced his intake of flour for health reasons, and I thought these would be a good treat! Also, my boyfriend is on a low-cholesterol diet, and these fit the bill for a treat for him, too! My dad hasn’t tried them yet, but my boyfriend’s comment: “YUM!” 🙂 A big YUM from me, too! I also melted some semi-sweet chocolate and drizzled on top since I’m a choc-o-holic and felt the combination of coconut and strawberry would work well with that addition. Thanks for always sharing awesome recipes! I always check your site first when I have a dessert or meal in mind, to see if you have a recipe for it. 🙂
Can I make these cookies with either maraschino cherries (dried and chopped fine) or glacé cherries?
What about lemon peel and chopped crystal ginger? Or orange peel and chopped crystal ginger?
Can one use “gel” food coloring with these cookies? If so, when is it added?
I am trying to come up with some interesting combinations to serve at a brunch for ~100+ people……
Would love some advice!!!
Thank you very much in advance for your wonderful help!!!
Hi Bunny, you can use chopped maraschino cherries, citrus peel/chopped crystal ginger, and some coloring to tint. I would tint after the batter is mixed together. Enjoy!
Do you think these cookies would hold up okay if I mailed them?
they aren’t the most sturdy cookies, but you could try!
I made the strawberry macaroons tonight for the staff cookie exchange. They taste and look incredible. Thank you so much. I hope I don’t eat them all before I have to share them.
Hi how to dip these in dark chocolate? Is there a recipe for the chocolate and instructions? Thanks again!!
Hi Sarah! You can melt some dark chocolate and dip the bottoms of these baked macaroons in it. Then let the chocolate set before eating.
I love Sally’s website…especially the cookie recipes…my go to site for yummy cookies. But these didn’t work for me …they seemed too wet…I blotted the strawberries dry…kept the batter in the fridge for two days and it was very syrupy…I even drained off the excess liquid and squeezed each ball before placing them on the tray. Not sure what happened?? Help!?
these looked so cute that I’m making some for my auntie today, just wanted to make sure… which rack should I place these in the oven? top 1/3 like other cookies?
Yep, that works.
They turned out so cute and moist!
the entire kitchen smelled of coconuts ten minutes in so I was worried they’d burn but 20 minutes was perfect.
Thank you so much for sharing, my grandparents LOVED it! going to make more for grannies club thing tomorrow 🙂
I made these with a twist by replacing the strawberry with fresh mango tidbits. I used a VERY heaping 1/2 cup and dried them on a paper towel, but they’re such a wet fruit that I also added 2 tbsp of flour to help binding just in case. They came out so delicious! I drizzled them with a 60% dark chocolate 🙂 The only mistake I made was using aluminum foil instead of parchment – I realized halfway through baking I was out of it – so my bottoms were stuck and I had to take some time pulling them off cautiously. I don’t even like coconut in most cases, but it’s a pretty healthy ingredient that I’m trying to work with more. These were great! Thanks for the fun recipe!
can I use freezer dry Strawberries instead of fresh strawberries?
Hi Sally. I LOVE your site! I made these with no strawberries because i’m always trying different macaroon recipes. It’s amazing how many versions there can be of such a simple cookie. Mine didn’t turn out so great – partly because they were too wet (maybe my egg whites were too large!), and partly because I used unsweetened coconut. Or maybe I didn’t whip the whites and sugar long enough? I did it for 3 minutes! I used 1/2 c white sugar and about 1/3 c coconut sugar (yes the cookies were brown but that’s ok), thinking that would taste sweet enough but not too sweet. I am trying to cut back on my sugar these days. The result was something really delicious on the outside (especially the liquid that leaked out the bottom but got chewy after cooling!) but very fall-apart-y on the inside. Plus, I think all the flavor came out the bottom. What can I do to make this better without using sweetened coconut? Thank you!
Hi Carin! Coconut sugar and white sugar have completely different baking properties. I would simply use 3/4 cup regular granulated white sugar. Using this type of sugar is imperative as it helps bind the cookies together as they bake.
I made these this past weekend and they were sooo delicious. Each one of my 3 sons, without hearing their brothers comments, said after popping one in their mouth said “oh these are good!.”
Needless to say they were gone in about 2 hours, all of them! Can’t wait to make them again, I will certainly have to double the batch! Thank you again for another wonderful recipe.
Sally, these are insane! Like the best thing I’ve baked in a long time…wow! I’m moving on to the orange ones next. Have to pull your cookbook out of the cupboard! 😉