Best 4 Gluten Free Coconut Macaroon Recipes
Are you searching for a delightful and gluten-free treat that will satisfy your sweet tooth? Look no further than coconut macaroons! These airy and chewy cookies, made with a combination of coconut, sugar, and egg whites, are a classic dessert that can be enjoyed by people of all dietary preferences. Whether you're a gluten-free baker, looking for a healthier alternative to traditional macarons, or simply seeking a delicious and unique cookie to impress your friends and family, this article will guide you through the process of creating the perfect gluten-free coconut macaroon. Get ready to embark on a culinary journey that will leave you wanting more of these irresistible treats!
Here are our top 4 tried and tested recipes!
COCONUT VANILLA MACAROONS (GLUTEN-FREE, NUT-FREE)
These egg-free macaroons are held together with a flour blend. A perfect cookie for all coconut lovers! You wouldn't know they are so allergy-friendly!
Provided by Karie Robertson
Categories Desserts Cookies Macaroon Recipes
Time 1h6m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine coconut, flour, and sea salt in a large bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly combined. Drop tablespoonfuls of mixture onto prepared baking sheets.
- Bake in the preheated oven until golden on the bottom and tops are just beginning to brown, about 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper until set, about 10 minutes.
Nutrition Facts : Calories 182 calories, Carbohydrate 13.3 g, Fat 15.5 g, Fiber 3.7 g, Protein 2 g, SaturatedFat 12.8 g, Sodium 32 mg, Sugar 5 g
GLUTEN-FREE COCONUT MACAROON
I found this recipe on About.com. Very yummy and chewy. The almond extract gives it a nice flavor.
Provided by RNMOMMY2BOYS
Categories Drop Cookies
Time 35m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F.
- Combine coconut, sugar and rice flour.
- Stir in beaten egg white and almond extract. Mix well.
- Drop from teaspoon onto greased cookie sheet.
- Bake for 25 minutes until browned on edges. Then, place on cooling sheets.
GLUTEN-FREE COCONUT MACAROONS
An easy recipe for gluten-free coconut macaroons. These gluten-free coconut cookies are soft and chewy on the inside, and crisp and golden on the outside.
Provided by Audrey from Mama Knows Gluten Free
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk the egg whites until they are white and fluffy. I used a hand electric mixer.
- Stir in the sugar, pure vanilla extract, pure almond extract, and gluten-free flour into the egg whites.
- Stir the sweetened coconut into the egg white mixture, mixing until fully combined.
- Scoop out the cookie dough using a greased 1 ½ teaspoon cookie scoop spacing about 1-inch apart. Do not flatten the cookie dough balls.
- Bake 20-25 minutes or until lightly golden brown. Bake for 18 minutes for super soft cookies. Please watch your oven because all ovens are different.
- Allow the cookies to cool for 5-10 minutes.
- Store in an air-tight container.
Nutrition Facts : ServingSize 1 cookie, Calories 79 kcal, Carbohydrate 11 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Sodium 60 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 2 g
COCONUT MACAROONS - GLUTEN FREE; EGG FREE; DAIRY FREE
Make and share this Coconut Macaroons - Gluten Free; Egg Free; Dairy Free recipe from Food.com.
Provided by AussieMom4
Categories Dessert
Time 23m
Yield 12 cookies
Number Of Ingredients 7
Steps:
- 1) In a medium bowl, whisk together dry ingredients.
- 2) Add honey, vanilla and milk to dry ingredients. Mix with a spoon until combined.
- 3) Scoop golf ball size-ish (a little smaller) balls onto a baking paper lined baking sheet.
- Make sure the mixture is packed in the scoop fairly well to help them stick together while baking.
- 4) Bake in a 350° (185 C) oven for 13-15 minutes or until bottoms are golden and tops start to get toasty brown spots.
- 5) Cool on baking sheets, placed on top of wire racks for 5 minutes.
- 6) Remove Baking paper with cookies still on it to the cooling rack to finish cooling completely.
Nutrition Facts : Calories 97.7, Fat 4.2, SaturatedFat 4, Sodium 65.2, Carbohydrate 15.2, Fiber 1.4, Sugar 13, Protein 0.5
Tips:
- Use unsweetened shredded coconut: Sweetened coconut will make your macaroons too sweet.
- Toast the coconut before using it: This will bring out its flavor and make it more fragrant.
- Use a combination of egg whites and granulated sugar: This will help the macaroons to rise and hold their shape.
- Beat the egg whites until they are stiff peaks: This will help the macaroons to be light and airy.
- Fold in the coconut and sugar mixture gently: Overmixing will deflate the egg whites and make the macaroons tough.
- Bake the macaroons at a low temperature: This will help them to dry out without browning too much.
- Let the macaroons cool completely before serving: This will help them to set and firm up.
Conclusion:
Gluten-free coconut macaroons are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. With a few simple tips, you can make perfect gluten-free coconut macaroons every time.
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