Gluten-Free Coconut Macaroons
These gluten-free coconut macaroons are such a treat and only take 6 simple ingredients to make. Grain-free, dairy-free and gluten-free to keep inflammation at bay! They come together very easily and quickly, but present as an elevated dessert.
Ingredients
- 3 cups desiccated coconut
- 4 egg whites
- ½ cup sugar
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- 4 oz dairy free chocolate
Instructions
- First preheat the oven to 350. Now, whip the egg whites, sugar, salt and vanilla together until the egg whites just start to foam. If you add too much air, the macarons will expand, which is not ideal. You do not want to whip them to the point of becoming peaks, but rather just to the point where bubbles start to form.
- Now, add in the shredded coconut and stir to combine until all the coconut is well coated and comes together as a “dough”.
- Using a cookie scoop, or by pressing the mixture into a silicone mold, compact and shape the coconut into round forms. The more densely compact you can make each cookie, the better in my opinion. This will ensure the macaroons hold their shape and results in the best texture.
- Place the silicone mold on a cookie sheet and bake at 350 for 20 min.
- Now, pop the macaroons out of the mold, and place back in the oven for about 5 min, until the exterior has browned more evenly. The silicone mold prevents the whole macaroon from browning, so I find it is best to let it bake on its own for a bit for even color and flavor. You can also use a large cookie scoop and place the cookies on a parchment paper covered cookie sheet, and bake for about 20-22 minutes.
- Once the macaroons have cooled, melt down your chocolate and dip the coconut macaroons in the chocolate, coating to your preference. Enjoy!