Is there flour in coconut macaroons? The simple guide to a flourless classic

January 1, 2026 •

3 min read

While many baked goods rely on flour for their structure, the beloved coconut macaroon is a notable exception. For bakers and dessert lovers, the question, "Is there flour in coconut macaroons?" is important, especially for those with gluten sensitivities or celiac disease. The simple answer for most classic recipes is no, but the full story has some important nuances to consider.

Quick Summary

Traditional coconut macaroons are made without flour, using a combination of shredded coconut, egg whites, and sugar to form their chewy, textured shape. This naturally makes them gluten-free. Some modern recipes, however, may incorporate flour for added structure and stability.

Key Points

Flourless by Tradition: Authentic coconut macaroons do not contain wheat flour, relying instead on ingredients like shredded coconut and egg whites for structure.
Naturally Gluten-Free: Because they are traditionally flourless, coconut macaroons are a safe and delicious option for individuals with gluten sensitivities or celiac disease.
Check Commercial Labels: Some commercially produced or modern recipes may add flour for stability; always check the ingredient list or ask the baker if gluten is a concern.
Don't Confuse with Macarons: The French macaron is a completely different cookie made with almond flour, not coconut, and has a distinct, delicate texture.
Simple, Pantry-Friendly Ingredients: The core components of traditional macaroons are basic and accessible, making them an easy dessert to whip up at home.
Chewier Texture: Omitting flour enhances the macaroons' classic dense, chewy, and moist texture, which is a desirable characteristic for this type of cookie.

The Traditional Macaroon: A Naturally Flourless Delight

For most of its history, the coconut macaroon has been a champion of flourless baking. The classic recipe relies on a simple, yet powerful, combination of ingredients that creates a chewy, dense texture without any grain-based fillers. The core components are:

Shredded or flaked coconut
Sweetened condensed milk (or a mixture of sugar and egg whites)
A binding agent, typically egg whites
Flavorings like vanilla or almond extract

The magic lies in the structural role of the other ingredients. Whipped egg whites provide a foamy, light binder, while sweetened condensed milk acts as a thick and sticky adhesive that holds the shredded coconut together. As the macaroons bake, the high sugar content caramelizes, further cementing the structure and creating their characteristic golden-brown, toasted exterior. This makes the traditional coconut macaroon a naturally gluten-free treat, perfect for those avoiding wheat.

The Nuance: When Some Macaroons DO Contain Flour

While the classic recipe omits flour, it's not universally true for all coconut macaroons. Some modern or commercially produced recipes may add a small amount of all-purpose or other flour. Why? Flour can serve as an additional stabilizer, ensuring the cookies hold their shape more consistently and preventing excessive spreading. This is particularly common in mass-produced or less traditional recipes. For those with a gluten sensitivity or celiac disease, this is a critical detail to be aware of. The inclusion of flour, even in small amounts, means these versions are not gluten-free.

To be certain whether a macaroon contains flour, especially when purchasing from a bakery or grocery store, it is essential to check the ingredient list or ask the baker directly. Always assume a store-bought version may not be flourless unless explicitly labeled as gluten-free.

Macaroons vs. Macarons: The Crucial Ingredient Difference

Part of the confusion surrounding flour in macaroons stems from its similarly named French cousin, the macaron. Though their names sound alike, these two treats are worlds apart in ingredients, texture, and preparation.

Comparison Table: Macaroons vs. Macarons


Feature	Coconut Macaroons	French Macarons
Primary Flour	None (traditionally)	Almond flour
Main Ingredient	Shredded coconut	Almond flour, egg whites, sugar
Texture	Chewy, dense, and moist interior; often a crispy exterior	Light, delicate, and airy; a smooth, crisp shell and soft interior
Appearance	Mounded, rustic, and golden brown	Smooth, uniform discs with a frilly "foot"; colorful
Construction	Single drop cookie	Sandwich cookie with a filling
Ease of Baking	Relatively simple	Technically challenging; requires precision

As the table illustrates, the French macaron uses a very specific type of flour—finely ground blanched almonds—which is then combined with a meringue base to create its signature delicate, airy shells. Confusing the two can lead to disappointment, or a serious health concern for those with dietary restrictions. Always remember: two 'o's for the coconut-rich, usually flourless cookie; one 'o' for the sophisticated, almond-based sandwich cookie.

The Advantages of Sticking to a Flourless Recipe

For many bakers, there are clear benefits to making macaroons without flour:

Naturally Gluten-Free: This makes the dessert accessible to a wider audience, including those with celiac disease or gluten intolerance.
Chewier Texture: The absence of wheat flour results in a denser, chewier, and more pronounced coconut texture that is a hallmark of a great macaroon. Flour can sometimes make the cookie more cake-like.
Pantry-Friendly: The ingredients for traditional macaroons are simple pantry staples, eliminating the need for specialized flours and simplifying the shopping list.

Flourless variations can also be made easily. For example, some recipes substitute sweetened condensed milk with a mixture of egg whites, sugar, and honey or syrup for a dairy-free option.

Conclusion

So, is there flour in coconut macaroons? The answer is not a simple yes or no, but a helpful guide for bakers. The vast majority of traditional coconut macaroon recipes do not contain flour and are naturally gluten-free, relying on shredded coconut, egg whites, and sweetened condensed milk for their structure. However, some modern and commercial variations may include flour for added stability, so it's always wise to check ingredients if you have dietary concerns. By understanding the difference between macaroons and macarons, and paying attention to ingredient lists, you can confidently bake and enjoy this classic chewy, coconut-filled treat.

For more information on gluten-free baking, visit the Celiac Disease Foundation.

Frequently Asked Questions

No, not all coconut macaroons are guaranteed to be gluten-free. While the traditional recipe uses no flour, some modern or commercial versions may add all-purpose flour for stability. Always check the ingredient list or inquire with the baker to be certain.

Flourless macaroons are held together by the binding properties of egg whites and a high-sugar liquid, like sweetened condensed milk. When baked, these ingredients coagulate and caramelize, creating a stable, chewy cookie.

Some recipes include a small amount of flour to act as a stabilizing agent. This helps the cookies hold a more consistent shape and prevents them from spreading too much during the baking process.

A macaroon is a dense, chewy drop cookie made from shredded coconut, egg whites, and sugar. A macaron is a delicate, airy sandwich cookie made from almond flour and meringue, filled with ganache or buttercream.

If a recipe calls for flour, you can often substitute a gluten-free flour blend or a small amount of a fine nut flour like almond flour. However, the best approach is often to use a naturally flourless recipe to maintain the classic chewy texture.

Many classic American-style coconut macaroons use sweetened condensed milk as a key ingredient. However, other versions use a meringue base of whipped egg whites and sugar instead.

To ensure your homemade macaroons are gluten-free, simply follow a traditional recipe that does not call for any flour. Verify that all your ingredients, especially flavorings and baking spray, are certified gluten-free.

Yes, whipping the egg whites is a crucial step in many macaroon recipes, especially those that don't use condensed milk. It adds the necessary structure and lightness to the cookie.