Coconut Macaroon Sandwiches (Gluten-Free)

Celiac.com 10/17/2025 - Coconut macaroons trace their roots to medieval nut-and-egg confections in Italy and Spain, later adopted by Jewish communities as a naturally flourless sweet enjoyed during Passover. When dried coconut became widely available in the nineteenth century, the chewy coconut macaroon we love today took shape—simple, rich, and blissfully gluten-free by design.

This sandwich version doubles the fun: crisp-chewy domes of coconut hugging a silky dark chocolate ganache—or, for a bright counterpoint, tart raspberry jam. They look bakery-fancy, but the batter stirs together in minutes and pipes easily for uniform cookies that pair up perfectly.

Ingredients

Macaroons

• 3 cups finely shredded unsweetened coconut
• ½ cup granulated sugar
• ¼ teaspoon fine sea salt
• 3 large egg whites, at room temperature
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract (optional but lovely)
• 1 tablespoon honey or maple syrup (adds chew)

Chocolate Ganache Filling (Option 1)

• 6 ounces dark chocolate (60–70%), finely chopped
• ½ cup heavy cream (or full-fat coconut cream for dairy-free)
• 1 teaspoon unsalted butter or coconut oil (sheen and set)
• Pinch of fine sea salt

Raspberry Jam Filling (Option 2)

• ¾ cup good raspberry jam (seeded or seedless)
• 1 teaspoon fresh lemon juice
• 1 teaspoon finely grated lemon zest (optional)

Instructions

1. Prep: Heat oven to 325°F (160°C). Line 2 baking sheets with parchment. If your coconut is very coarse, pulse it in a food processor 5–10 times to make a finer, more cohesive batter.
2. Make the batter: In a large bowl, whisk sugar and salt into egg whites until frothy (about 30 seconds). Whisk in vanilla, almond extract, and honey. Fold in coconut until evenly moistened and the mixture holds together when squeezed.
3. Portion for sandwiches: Transfer batter to a piping bag fitted with a ½-inch round tip (or use a spoon). Pipe or drop 1-inch mounds (about 2 teaspoons each), spacing ¾ inch apart. Gently pat the tops to flatten slightly—this helps them sandwich neatly.
4. Bake: Bake one sheet at a time for 14–17 minutes, rotating once, until edges are golden and tops are just kissed with color. Cool 5 minutes on the sheet, then slide the parchment onto a rack to cool completely. Cookies firm as they cool.
5. Ganache (Option 1): Warm cream to a bare simmer. Pour over chopped chocolate, add butter and a pinch of salt, wait 1 minute, then stir from center outward until smooth. Let stand until spreadable (10–20 minutes). If it gets too firm, warm briefly and stir.
6. Jam (Option 2): Stir jam with lemon juice and zest. If loose, simmer 1–2 minutes and cool to thicken.
7. Assemble: Pair similarly sized macaroons. Spread ½ to 1 teaspoon ganache or jam on the flat side of one cookie; cap with its partner and press gently until the filling just reaches the edges.
8. Set and serve: For ganache, chill sandwiches ½ hour to set; for jam, let stand 15 minutes. Bring to room temperature before serving for best texture.

Tips and Variations

• Sweetness swap: Replace ¼ of the sugar with light brown sugar for caramel notes.
• Citrus twist: Add ½ teaspoon finely grated orange or lime zest to the batter.
• Chocolate dip: After assembling with jam, dip one side in melted dark chocolate and set on parchment.
• Texture control: For extra chew, lower the oven to 300°F (150°C) and bake a few minutes longer; for crisper shells, bake at 325°F until deeper golden at the edges.
• Gluten-free assurance: All ingredients are naturally gluten-free, but check labels for cross-contact if needed.

Storage

Celiac.com Sponsor (A12):
Store in an airtight container at room temperature for up to 3 days (jam-filled) or 4 days (ganache-filled). For longer storage, freeze unfilled macaroons up to 1 month; thaw, then fill. Ganache-filled sandwiches also freeze well; thaw in the refrigerator, then bring to room temperature before serving.

Conclusion

These coconut macaroon sandwiches celebrate a flourless classic with a playful, modern twist. The cookies deliver that familiar crisp edge and tender chew, while the dark chocolate or raspberry center adds a bakery-worthy finish. They are simple to make, naturally gluten-free, and endlessly adaptable—perfect for holidays, tea trays, or any day you want a small, sweet luxury.