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Gluten-Free Coconut Macaroon

Gluten-Free Coconut Macaroon: Soft, Chewy, and Irresistible

Indulge in these Gluten-Free Coconut Macaroons that are soft and chewy, perfect for a guilt-free treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 15 cookies
Course: Dessert
Cuisine: American
Calories: 88
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaroons
  • 4 large Egg Whites Beat until frothy.
  • 1 cup White Sugar Can substitute with granulated monkfruit sweetener.
  • 1 tablespoon Vanilla Bean Paste Vanilla extract can be used as a substitute.
  • 1 teaspoon Almond Extract Omit if nut allergies are a concern.
  • 3 cups Shredded Coconut Ensure it's gluten-free.
Optional Chocolate Ganache
  • 1 cup Dairy-Free Chocolate For dipping.

Equipment

  • Oven
  • Mixing Bowl
  • Electric mixer
  • Baking Sheet
  • parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine egg whites, white sugar, vanilla bean paste, and almond extract in a bowl and beat on high for 5-6 minutes until thick and frothy.
  3. Gently fold in the shredded coconut without overmixing.
  4. Scoop the mixture onto the prepared baking sheet, aiming for about 15 cookies.
  5. Bake for 20 minutes until edges are golden brown, keeping an eye on them.
  6. Allow to cool on the baking sheet for 15 minutes, then transfer to a wire rack.
  7. For optional chocolate ganache, melt dairy-free chocolate and dip the cooled macaroons halfway, then let them sit to set.

Nutrition

Serving: 1cookieCalories: 88kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 15mgPotassium: 50mgFiber: 1gSugar: 10gCalcium: 1mgIron: 2mg

Notes

Experiment with different mix-ins like freeze-dried fruits or citrus zests for unique flavors.

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