Gluten Free Coconut Macaroons
Delicious gluten free coconut macaroons. Dip them in chocolate or enjoy them plain.
Ingredients
- 3 cups shredded unsweetened coconut * see note
- 2 egg whites
- 1 can coconut condensed milk * see note
- 1 teaspoon pure vanilla extract * see note
- ½ teaspoon almond extract
- 1 cup chocolate for melting optional
Instructions
- Preheat your oven to 325º F.
- In a large bowl, add the coconut, condensed milk, vanilla, and almond extracts. Mix well.
- In a smaller bowl, add the two egg whites.
- Mix the egg whites with an electric mixer on high until they form stiff white peaks. This can take 5 minutes or more depending on the mixer speed.
- Pour the egg white mixture into the coconut mixture and mix.
- Line a cookie sheet with parchment paper.
- Use a cookie scoop to drop scoops of the coconut mixture onto the cookie sheet.
- Bake 8-10 minutes until your macaroons are slightly golden.
- Allow cooling.
- If you are going to dip into chocolate, melt your chocolate in a microwave-safe dish. I like to microwave in 25-second intervals to avoid the chocolate burning.
- Layout a piece of wax paper. Dip each macaroon in the chocolate and set onto the waxed paper to allow the chocolate to harden.
Notes
- You will want to use unsweetened shredded coconut for this recipe as it gets very sweet from the condensed milk.
- Use coconut condensed milk if you want these macaroons to be dairy-free too.
- I highly recommend using pure vanilla extract instead of imitation.
- Fun swaps include adding chocolate chips, adding chopped pecans or almonds, or dipping the whole macaroon in chocolate.
- These macaroons will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
Serving: 1gCalories: 79kcalCarbohydrates: 3gProtein: 1gFat: 8gSaturated Fat: 7gCholesterol: 1mgSodium: 9mgPotassium: 67mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 3mgIron: 1mg
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