Coconut Macaroons Gluten Free Egg Free Dairy Free Recipes

GLUTEN FREE COCONUT MACAROONS RECIPE (DAIRY-FREE, EGG-FREE)

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• Add all ingredients to the food processor, making sure to spread flakes and flour evenly through the bin of the processor. Make sure to use small coconut flakes, as large ones will result in flat, spread out cookies. Here are the small coconut flakes that I use.
• Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable coconut pieces. Scrape down the sides of the food processor as needed. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
• Using a small or medium cookie scoop, scoop firmly packed balls of coconut mixture onto the prepared baking sheet, making sure to space balls evenly apart. Cookies will inflate and enlarge just a bit as they bake.
• Bake for 12-16 mins, until golden around the edges and slightly golden on top. Mine took 14 mins for large ones; medium ones will take about 11-13 minutes. Place baking sheet onto a cooling rack and allow cookies to cool for 5-10 minutes, until firm. Using a heatproof spatula, transfer cookies directly onto the cooling rack to cool completely, about 30 mins-1 hour. Enjoy! Storing instructions below.

MOIST GLUTEN FREE AND DAIRY FREE COCONUT MACAROONS RECIPE+ VIDEO

Steps:

• Heat oven to 350° F. Line a baking sheet with parchment paper.
• Whisk the eggs whites (cold) in a large bowl with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes. Add vanilla and salt. With the machine running slowly add the maple sugar until dissolved and the egg white mixture becomes stiff (just like a meringue).
• Fold in the melted butter and the coconut shreds, gently stir to combine.
• Using a small ice cream scoop, drop the batter in mounds 1 inch apart on the prepared baking sheet. Bake, until golden brown, approximately 18-20 minutes; let cool completely.
• In a double boiler on the stove, melt the chocolate chips with 2 tbsp plant milk stirring until smooth. Drizzle the chocolate on top of the macaroons.

COCONUT MACAROONS - GLUTEN FREE; EGG FREE; DAIRY FREE

Steps:

• 1) In a medium bowl, whisk together dry ingredients.
• 2) Add honey, vanilla and milk to dry ingredients. Mix with a spoon until combined.
• 3) Scoop golf ball size-ish (a little smaller) balls onto a baking paper lined baking sheet.
• Make sure the mixture is packed in the scoop fairly well to help them stick together while baking.
• 4) Bake in a 350° (185 C) oven for 13-15 minutes or until bottoms are golden and tops start to get toasty brown spots.
• 5) Cool on baking sheets, placed on top of wire racks for 5 minutes.
• 6) Remove Baking paper with cookies still on it to the cooling rack to finish cooling completely.

GLUTEN-FREE COCONUT MACAROONS

Steps:

• Preheat the oven to 325°F. Line a baking sheet with parchment paper.
• In a medium-sized bowl, whisk the egg whites until they are white and fluffy. I used a hand electric mixer.
• Stir in the sugar, pure vanilla extract, pure almond extract, and gluten-free flour into the egg whites.
• Stir the sweetened coconut into the egg white mixture, mixing until fully combined.
• Scoop out the cookie dough using a greased 1 ½ teaspoon cookie scoop spacing about 1-inch apart. Do not flatten the cookie dough balls.
• Bake 20-25 minutes or until lightly golden brown. Bake for 18 minutes for super soft cookies. Please watch your oven because all ovens are different.
• Allow the cookies to cool for 5-10 minutes.
• Store in an air-tight container.

GLUTEN-FREE, DAIRY-FREE COCONUT MACAROONS

Steps:

• Beat egg white until soft peaks form, add in honey. Stir in coconut.
• Drop by teaspoonfuls onto a greased cookie sheet.
• Bake at 325 degrees for 12 minutes.
• Cool, eat, and enjoy.
• Note: you could also dip these into chocolate for an extra yummy treat!