Naturally Gluten Free Macaroons Recipes
NATURALLY GLUTEN FREE MACAROONS
I recently started eating gluten free, I had originally thought I was lactose intolerant, but gluten free made me feel SO much better. I have hunted all over for recipes for my sweet tooth, here is one that is not only sweet but could be made into CHOCOLATE Macaroons with a little ingenuity! This recipe was so quick, it took longer to take out and put away the ingredients than to mix it up.
Provided by bernettavan
Categories Drop Cookies
Time 20m
Yield 12 cookies, 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix coconut, sugar and rice flour together, add the egg whites and almond extract, the egg whites don't have to be beaten, just broken up a bit with a fork.
- Drop heaping about a tablespoon full on a WELL greased baking sheet. Should only make 12 cookies.
- Bake for around 15 minutes at 325 degrees until the edges and top are browning.
MOIST GLUTEN FREE AND DAIRY FREE COCONUT MACAROONS RECIPE+ VIDEO
Gluten free dairy free coconut macaroons with a subtle maple vanilla flavor made with healthy ingredients. These drop cookies are made of shredded coconut, naturally sweetened without refined sugar or condensed milk and finished with a drizzle of dairy free melted chocolate. These dairy free macaroons are crisp on the outside and perfectly moist and chewy inside. They're also grain free, gluten free, dairy free (without condensed milk) and paleo friendly.
Provided by HealthyTasteOfLife
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 350° F. Line a baking sheet with parchment paper.
- Whisk the eggs whites (cold) in a large bowl with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes. Add vanilla and salt. With the machine running slowly add the maple sugar until dissolved and the egg white mixture becomes stiff (just like a meringue).
- Fold in the melted butter and the coconut shreds, gently stir to combine.
- Using a small ice cream scoop, drop the batter in mounds 1 inch apart on the prepared baking sheet. Bake, until golden brown, approximately 18-20 minutes; let cool completely.
- In a double boiler on the stove, melt the chocolate chips with 2 tbsp plant milk stirring until smooth. Drizzle the chocolate on top of the macaroons.
Nutrition Facts : ServingSize 1 coconut macaroon, Calories 127 kcal, Carbohydrate 8.4 g, Protein 2 g, Sugar 4.7 g, Fiber 1.6 g, Fat 10.3 g
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