Gluten Free Coconut Macaroons
Crispy on the outside, chewy on the inside, and naturally gluten free. These coconut macaroons are simple to make, easy to customize, and perfect for sharing.
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Servings: 12 2 macaroons
Calories: 5kcal
Equipment
- 1 Spatula
- Measuring Cups/spoons
Ingredients
- 2 ¾ cup + 1 Tablespoon Unsweetened Shredded Coconut
- 3 Tablespoons Super-Fine Blanched Almond Flour
- ¼ teaspoon Kosher Salt
- 1 ¼ cup Granulated Sugar (or blend of 2/3 cane sugar and 1/3 xylitol)
- 2 ½ Tablespoons Water
- ¾ teaspoon Pure Vanilla Extract
- 3 Egg Whites
- 2 ½ ounces Bittersweet Chocolate, finely chopped Optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Whisk together the shredded coconut, almond flour, and salt in a large bowl. Set aside.
- In a small saucepan, heat the water, vanilla, and sugar over low heat, stirring occasionally, until the sugar dissolves completely. Cook 30 seconds more. Remove from heat.
- Pour the melted sugar over the coconut mixture. Stir with a rubber spatula, then use clean hands to massage until fully combined.
- Whip the egg whites until very frothy but not peaked. Fold gently into the coconut mixture.
- Cover and let rest 30 to 60 minutes.
- Scoop 1 tablespoon packed mounds onto the prepared sheet, spacing 1 inch apart. Hand pack into tight balls.
- Bake on the middle rack 18 to 22 minutes, rotating halfway, until golden brown. Start checking at 15 minutes.
- Cool on the pan 5 minutes, then transfer to a wire rack.
- Optional: Melt chocolate in a saucepan over low heat, stirring constantly. Dip bottoms and drizzle tops. Let set on parchment.
Nutrition
Nutrition Facts
Gluten Free Coconut Macaroons
Amount per Serving
Calories
5
Calories from Fat 0
% Daily Value*
Fat
0.01
g
0
%
Sodium
61
mg
3
%
Potassium
13
mg
0
%
Carbohydrates
0.1
g
0
%
Sugar
0.1
g
0
%
Protein
1
g
2
%
Calcium
1
mg
0
%
Iron
0.01
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.