Gluten-Free Christmas Coconut Cookies
Simple coconut Christmas cookies made with shredded coconut, sweetened condensed milk, and vanilla. Inspired by German Kokosmakronen, this easy gluten-free version has golden edges and a soft, chewy center.
Servings: 12 cookies
Calories: 115kcal
Ingredients
- 2 cups about 160 g unsweetened shredded coconut
- ½ cup about 150 g sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Combine the shredded coconut, sweetened condensed milk, and vanilla extract in a bowl. Mix until evenly combined.
- Scoop the mixture into 12 small portions and shape each into a compact mound on the prepared baking sheet.
- Bake for 15–20 minutes, or until the edges and coconut tips are lightly golden.
- Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack.
- Cool completely before serving or storing.
Notes
- If the mixture is too loose, add a little more coconut. If it is too dry to hold together, add a small amount of condensed milk.
- Baking time depends on cookie size and oven performance.
- For a gluten-free result, check ingredient labels and prevent cross-contact.
- These are German-inspired coconut macaroons rather than traditional egg-white-based Kokosmakronen.
Nutrition
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Calories: 115 kcal
-
Carbohydrates: 11 g
-
Protein: 2 g
-
Fat: 7 g
-
Saturated Fat: 6 g
-
Sugar: 10 g
-
Fiber: 1 g
-
Sodium: 15 mg