7 Layer Bar Coconut Macaroons

This coconut macaroon is irresistibly delicious, simple yet tastes gourmet, and quick to make.  It is perfectly crispy on the outside and moist and chewy on the inside.  This is no ordinary classic macaroon….the “7 Layer Bar Coconut Macaroon” is guaranteed to become one of your favorite sweet treats ever.


If there was one recipe of layersofhappiness.com to tell you to try this would definitely be at the top of the list.   We love coconut macaroons because they are delicious, easy, low in fat and gluten-free so it is often times our go-to treat.

Because we eat them so often we thought… how can we make the classic macaroon OUT OF THIS WORLD?

Before I became gluten-free I used to really love 7-layer bars so, it just made sense to try to combine the two together.  I literally have a very hard time letting these cool when they come out of the oven.  It is all I can do to keep from inhaling all of them in 2 seconds.

Usually after I have two (sometimes 3 🙂 ) I have to ask Emily to hide them because I just can’t stop eating them… yumilicious!  Whenever we take these anywhere for a get-together they are a big hit.  I am always selfishly hoping we will have some leftovers to bring home with us… but we never do – I try to remind myself that is a good sign 🙂


Everyone always thinks that we spent a ton of time making these macaroons.  I cannot express enough just how easy these really are to make.  You literally can’t mess them up.  All you need to do is combine these ingredients, really pack the cookie scooper while placing them on the cookie sheet, bake them and voila…..you have your new best friend, the “7 Layer Bar Coconut Macaroon”.


7 Layer Bar Coconut Macaroons

This is no ordinary classic macaroon….the “7 Layer Bar Coconut Macaroon” is guaranteed to become one of your favorite sweet treats ever.


1-1/3 cups flaked coconut
1/3 cup sugar
2 egg whites
2 tablespoons all-purpose flour (you can use G-F flour here)
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup milk chocolate chips
1/3 cup butterscotch chips
1/3 cup of chopped pecans


  1. Line a baking sheet with parchment paper and preheat your oven to 325 degrees.
  2. In a medium bowl, combine coconut, sugar, flour and salt.
  3. Stir in egg whites and vanilla – mix well
  4. Add chocolate chips, butterscotch chips and pecans – mix well
  5. Use a cookie scooper to drop onto the parchment paper covered cookie sheet – make sure you really pack the scooper so that there is no air and the cookie mixture is packed tight.
  6. Bake for 18-20 minutes or until golden brown.
  7. Cool on a wire rack (and try to keep from eating them all before they cool 🙂 ). This recipe makes about 1-1/2 dozen. Most of the time I double or triple this recipe.