Gluten Free Coconut Macaroon Cookies Recipe Recipe For Chicken

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.

FOUR-INGREDIENT GLUTEN-FREE ITALIAN COCONUT COOKIES

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
• Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes. Stir 2 cups shredded coconut and gluten-free flour slowly into the mixture until combined into a dough.
• Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.
• Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

COCONUT VANILLA MACAROONS (GLUTEN-FREE, NUT-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine coconut, flour, and sea salt in a large bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly combined. Drop tablespoonfuls of mixture onto prepared baking sheets.
• Bake in the preheated oven until golden on the bottom and tops are just beginning to brown, about 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper until set, about 10 minutes.

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 COCONUT MACAROON

Steps:

• Preheat oven to 325°F.
• Combine coconut, sugar and rice flour.
• Stir in beaten egg white and almond extract. Mix well.
• Drop from teaspoon onto greased cookie sheet.
• Bake for 25 minutes until browned on edges. Then, place on cooling sheets.