Coconut Macaroon Mix in a Jar (Glutenfree & Vegan Coconut Macaroons Recipe)

Gluten-free Coconut Macaroons Cookie Mix in a Jar – the perfect Food Gift!

Holidays cannot be complete without coconut macaroons. Coconut Macaroons are stupid simple holiday cookies that can be dressed up with chocolate, added flavors through extracts, or seasonal additions like chopped Cranberries and pistachios.

This coconut macaroons recipe is very easy to whip up and can also be made into a jar gift. Coconut, coconut flour, a bit of starch, sugar and optional flavors and done. Add coconut milk and bake.

Ingredients for this Gluten-free Coconut Macaroons recipe:

• Unsweetened shredded coconut: You want to use small shredded coconut for the best texture. If theye are too large, pulse them in a blender to make them smaller and then layer.
• Coconut flour:  This flour can be consumed by people with nut allergies.  It’s high in fiber, low in calories, and contains healthy fats.
• Flax meal: replaces the egg in this recipe.
• Raw ground sugar: I added 1/3 cup but you can add more for a sweeter cookie. You can use regular sugar.
• Add-ins: See variations below.

Tips and Variations for making Gluten-free Coconut Macaroon Cookie Mix in a Jar:

• To add some zing to these, add some lemon, lime or orange zest to the jar.
• As for dried fruit and nuts, go with 1/4 cup of either cranberries, crystallized chopped ginger, apricots, or pistachios or chocolate chips.
•  Add cocoa powder for chocolate coconut macaroons.
• Coconut flour tends to clump up, so be sure to fluff it up with a fork before measuring and mixing.
• If you like a compact macaroon, pulse the jar contents a few times before adding coconut milk.

How to make this Gluten-free Coconut Macaroons Cookie Mix

1. Collect all the dry ingredients in a bowl. 



2. Layer the dry mix in a mason jar along with add-ins like cranberries, nuts or chocolate chips.

How to make the Gluten-free & Vegan Coconut Macaroons recipe:

1. To make the gluten-free coconut cookies, empty jar contents in a bowl. Add coconut milk and knead everything into a dough.

2. Shape and bake for 19 to 20 minutes at 335 F.



3. Chewy coconutty goodness.

What’s the difference between coconut macaroons and macarons?

People sometimes get confused over the difference between coconut macaroons and macarons.

These Gluten-free coconut macaroons are made with shredded coconut, whereas French macarons are made with ground almonds and egg meringue. Obviously, the taste is completely different.

French Macarons are those pretty colored meringue-like cookie sandwiches. Coconut macaroons, on the other hand, are little moist balls of shredded coconut with a golden crispy exterior and a chewy inside.

The good news is, making the best ever gluten-free coconut macaroons is way easier than getting those fiddly French macarons just right!

Further news from the vegan world:

An amazing Debate took place on “Don’t Eat anything with a face” on Intelligence squared, with Dr Neal Barnard and Gene Baur (amazing people!) debating for the motion and Chris Masterjohn and Joel Salatin against the motion.

You can watch the entire debate, the results, or read the transcript here, or watch below.It is surprising that the discussion completely eliminated factory farming since 95% of the meat, dairy, eggs come from there. I also found the opposing team to be a bit not confident and mocking at times, not addressing racism, bringing in religion. Its a good listen to stir up some brain cells and get us thinking.