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
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.
- 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!