Gf Sf Macaroons Recipes

GF, SF MACAROONS

GF, SF MACAROONS image

Categories Nut Dessert Low Carb Low/No Sugar Wheat/Gluten-Free Healthy

Yield 16 cookies

Number Of Ingredients 10

Ingredients

1/4 cup organic Almond Flour
1/8 cup organic Almond Meal (optional or add as needed)
1/2 teaspoon baking soda
1/8 teaspoon sea salt
3 organic and pastured egg whites
1 1/2 teaspoons organic vanilla extract
1/4 teaspoon pure orange extract (optional)
27 drops of liquid Stevia (or 1/3 cup organic sugar/sucanat, or xylitol)
1 1/2 teaspoons organic/pastured butter, softened, at room temperature
1 1/3 tightly packed cups organic shredded unsweetened coconut (use fresh or unsweetened shredded)

Steps:

Place the baking rack in the center of the oven to 350 degrees F. In a small bowl, whisk together the almond flour, baking soda and salt, and set aside. In a medium bowl, whisk together the egg whites and extracts until foamy, then stir in the stevia and butter until well blended. Add the mixed dry ingredients to the egg mixture and fold in the coconut until everything is combined. (At this stage if the batter seems wet, add some almond meal or more almond flour.) Wet your fingers and form 16 equal balls of the mix, about 4 teaspoons each, or use a 1-ounce ice cream scoop tightly packed with the mix. Place the macaroons on a parchment lined cookie sheet and bake for approximately 15 minutes, until they start to turn golden brown all over. Remove the macaroons from the oven and let cool completely, about 15 minutes, before serving. Refrigerate any leftovers in a covered container. (Macaroons will soften greatly after being covered and refrigerated.) One net carb per cookie.

MACAROONS - GLUTEN FREE

Macaroons - Gluten Free image

These are a party favorite at our house. Easy to make, delicious and customizable. Suggest fresh coconut that is dry but still soft and fresh eggs for the best results.

Provided by LiRoper

Categories Dessert

Time 35m

Yield 40 Cookies

Number Of Ingredients 7

Ingredients

14 ounces coconut (Shredded)
1/3 cup sugar
2 egg whites (Whipped)
2 teaspoons vanilla extract (Gluten Free)
3 tablespoons gluten-free flour
14 ounces sweetened condensed milk
1 -2 cup chips, Any Flavor (Add to Taste, I prefer Chocolate Chips or Butterscotch Chips)

Steps:

Preheat Oven to 325.
Mix Sugar and Flour together in small bowl and set to side.
Whip Egg Whites and Vanilla Extract in larger bowl.
Slowly fold the sugar/flour mixture into your egg mixture.
Once mixed well, fold in coconut and chips until all are lightly coated in the mixture.
Use heaping spoon fulls to create mounds of coconut cookies on two cookie sheets lined with parchment paper. [Should make between 40 - 50 cookies depending on the size of your mounds.].
Bake for 15 to 20 minutes, when some edges are just starting to lightly brown.
Place cookies on cooling rack and completely cool prior to eating.

Nutrition Facts : Calories 110.6, Fat 7.5, SaturatedFat 6.3, Cholesterol 3.6, Sodium 22.6, Carbohydrate 10.2, Fiber 1.6, Sugar 8.2, Protein 1.8

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