Flourless Coconut M&M's Macaroons - Gluten Free Cookie Recipe! (2024)

Delicious Details

• Cuisine Inspiration:American
• Primary Cooking Method:Oven
• Dietary Info:Gluten-free
• Skill Level:Easy

M&M’s Macaroon Ingredients

This recipe starts with the basic 2-ingredient macaroons, then adds everyone’s favorite colorful candy-coated chocolate. Here’s a brief list of what you’ll need. But you can find the full quantities listed in the recipe card at the bottom of the post.

• Sweetened flaked coconut.
• Sweetened condensed milk, Make sure it is sweetened condensed, not evaporated milk, which will not work.
• M&M’s. I used regular Milk Chocolate M&M’s, but you can use Minis, different flavors, or other holiday colors. In my article I go into detail about the types of M&M’s that many consider safe for those on a gluten free diet. However, if you are concerned, you can substitute with Sixlets, candy-coated chips, or an allergy-safe brand of candies.

• Line your pan. Parchment paper on your baking sheets is essential or you will not be able to remove them from the pan, as they are quite sticky. Do not use wax paper which is not oven-safe and also will just create more stickiness.
• Spray and scoop. To make it easier to form the cookies and make them evenly-sized, I prefer to use a cookie scoop. However, I recommend spraying your scoop with cooking spray as it makes them pop out easier.
• Bake as you like. You can take them out sooner if you want softer cookies, or leave them in a bit longer for extra caramelization and chewiness.
• Customize your macaroons. You can definitely substitute other varieties of M&M’s. Crispy M&M’s and Pretzel M&M’s are NOT gluten free, so do not use those if you need these to be gluten free macaroons. Mini M&M’s would be great because you’ll have little bits of chocolate spread throughout the cookies. And you can even change up the colors by using holiday M&M’s. However, as mentioned, be sure to read the labels if gluten is a concern for you due to the cross-contamination risk.

Proper Storage

• Package these cookies in an airtight container and store at room temperature for up to a week.
• Freeze for up to two months. I prefer to use plastic freezer storage bags, squeezing out as much air as possible to minimize moisture or freezer burn, then placing these bags inside containers to protect the cookies.

5 from 1 vote

• 14 oz. bag sweetened shredded coconut
• 14 oz. can sweetened condensed milk
• 1/2 cup M&M's chocolate candies

• Preheat the oven to 350°F. Line baking sheets with parchment paper.

• In a large mixing bowl, mix the coconut and the condensed milk until the coconut is evenly coated. Stir in the M&M's.

• Place mounds of the mixture on a parchment-lined baking sheet. The easiest way to do this is to spray a small cookie scoop with nonstick cooking spray. If your coconut contains cornstarch, you may want to flatten the cookies slightly. If they don't, they will spread enough on their own.

• Place the pan in the oven, and bake at 350°F for 11-13 minutes, or until as browned and crispy as you like them. Watch closely during the last few minutes.

• Remove from the oven, and cool completely on the pan.

Nutrition Facts

Flourless Coconut M&M's Macaroons

Amount Per Serving (1 cookie)

Calories 74Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 3g15%

Cholesterol 1mg0%

Sodium 34mg1%

Potassium 28mg1%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 10g11%

Protein 1g2%

Vitamin A 25IU1%

Vitamin C 1mg1%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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