Gluten Free Macaroons
User Reviews
5.0
3 reviews
Excellent
Gluten Free Macaroons
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Easy coconut macaroons dipped in chocolate. These gluten free macaroons are quick to make and produce a deliciously chewy macaroon cookie.
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Ingredients
- 2 cups shredded coconut
- ¼ cup sugar
- pinch salt
- 2 egg whites
- 2 tablespoon almond flour
- ½ teaspoon almond extract
- 4 oz chocolate chips
Instructions
- Preheat an oven to 325°F (160C/140C Fan) and prepare a baking tray with parchment paper or a silicone mat.
- In a large bowl, mix together the coconut, sugar, salt and almond flour.
- Add the egg whites and extract, mixing to combine.
- Dollop out macaroon batter onto the prepared baking tray, leaving an inch or so between. Gently press the tops down with a dampened palm.
- Bake in the preheated oven for about 25 minutes, until the coconut starts to toast and appear light brown.
- Transfer the macaroons to a wire rack to cool completely (about 30 minutes, depending on the size of the cookies).
- Once cool, prepare the chocolate for dipping. Melt this in a double boiler, stirring until smooth. Tips for a better shine available in the blog post.
- Dip the base of each macaroon into the melted chocolate and place on a piece of parchment paper or a silicone mat.
- With any leftover chocolate, drizzle the tops of the macaroons and allow to set for a couple of hours for the chocolate to harden.
Notes
- Tips and suggestions available in the blog post.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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