Coconut Vanilla Macaroons Gluten Free Nut Free Recipes

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COCONUT VANILLA MACAROONS (GLUTEN-FREE, NUT-FREE)



Coconut Vanilla Macaroons (Gluten-Free, Nut-Free) image

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

5 ½ cups unsweetened shredded coconut
⅔ cup gluten-free all-purpose flour
½ teaspoon sea salt
20 fluid ounces coconut milk
½ cup honey, or more to taste
2 teaspoons vanilla extract
1 cup vegan dark chocolate chips

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

COCONUT MACAROONS GERMAN STYLE



Coconut Macaroons German Style image

Kokosmakronen, the German style macaroon. These are more of a meringue cookie. A must for the Holidays.

Provided by MOTTOS

Categories     World Cuisine Recipes     European     German

Time 20m

Yield 36

Number Of Ingredients 5

2 ¾ cups flaked coconut, toasted
4 egg whites
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon almond extract

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
  • In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
  • Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.

Nutrition Facts : Calories 49.4 calories, Carbohydrate 8.6 g, Fat 1.6 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 22.3 mg, Sugar 7.7 g

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