The best and second easiest vanilla macaroon recipe ever – Which happens to be vegan and glutenfree

All gussied up with chocolate frosting

A while back I remembered seeing a macaroon recipe in Jennifer Katzinger’s “Flying Apron’s Gluten-free & Vegan Baking Book”. The recipe haunted and scared me. It seemed so simple and delicious sounding. To my mind, it seemed almost too simple and defied logic – I just couldn’t see how it would hold together.  I recently went back to it and changed it up quite a bit – complicated it just a tad – and made a GonePie version. Yum!

When I work on a recipe, I write the original, then maniacally mark my changes.  The second time I went to make the recipe I had trouble reading it and accidentally made something very close to the original recipe in the book.  It was quite good and it certainly worked.  But the changes I include here, take it up a notch from good to divine!

This recipe is super easy and super quick to make.  It uses multiple coconut ingredients to give the most amazingly full and rich coconut flavor, which is lifted by a generous measure of vanilla.


  • 1/4 cup brown rice flour
  • 2 tablespoons tapioca flour
  • 1/3 cup coconut flour
  • 1/4 teaspoon salt
  • 5 1/3 cups shredded unsweetened coconut
  • 1 cup agave nectar
  • 1/3 cup brown rice syrup
  • 1 cup + 2 tablespoon coconut milk
  • 1 tablespoon + 1 teaspoon coconut oil, melted
  • 1 tablespoon vanilla

Preheat oven to 350 degrees.

Sift together rice flour, tapioca flour, and salt.

Combine with remaining dry ingredients.

Combine wet ingredients.

Mix wet ingredients into dry ingredients.  The dough is odd and almost doesn’t seem right.  It doesn’t hold together easily.

I used an ice cream scoop and made 18 to 20 macaroons. You should pack the scoop tightly with the dough. It helps them hold together during the baking. I space them well on the sheet even though they don’t spread so I can work on them with wet hands to make them smooth.  This really makes them look so elegant and also helps them stay together when baking.  With hands moistened, gently shape them into perfect little rounds.

Bake for 20 minutes.  They need to sit a minute before you move them.  Try one as soon as you can.  They are almost too rich hot.  They are best the second day, as the character of the coconut comes out more.

Hope you like this recipe as much as I do!  I sent a batch over to Integral Yoga yesterday and the staff was literally moaning as they tasted them.  I got 19 out of that batch.  They got 18 and the last one is mine.  Right now…..

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2 Responses to “The best and second easiest vanilla macaroon recipe ever – Which happens to be vegan and glutenfree”

  1. [...] This post was mentioned on Twitter by GonePie Vegan Bakery and GonePie Vegan Bakery, Herbs & Well Being. Herbs & Well Being said: RT @gonepie: In case you missed it, a delicious & easy #vegan & #glutenfree vanilla macaroon recipe. Check it out [...]