Gluten Free Coconut Macaroon Recipes

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



Coconut Vanilla Macaroons (Gluten-Free, Nut-Free) image

These egg-free macaroons are held together with a flour blend. A perfect cookie for all coconut lovers! You wouldn't know they are so allergy-friendly!

Provided by Karie Robertson

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h6m

Yield 36

Number Of Ingredients 7

5 ½ cups unsweetened shredded coconut
⅔ cup gluten-free all-purpose flour
½ teaspoon sea salt
20 fluid ounces coconut milk
½ cup honey, or more to taste
2 teaspoons vanilla extract
1 cup vegan dark chocolate chips

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.

Nutrition Facts : Calories 182 calories, Carbohydrate 13.3 g, Fat 15.5 g, Fiber 3.7 g, Protein 2 g, SaturatedFat 12.8 g, Sodium 32 mg, Sugar 5 g

GLUTEN-FREE COCONUT MACAROON



Gluten-Free Coconut Macaroon image

I found this recipe on About.com. Very yummy and chewy. The almond extract gives it a nice flavor.

Provided by RNMOMMY2BOYS

Categories     Drop Cookies

Time 35m

Yield 12 serving(s)

Number Of Ingredients 5

1 1/3 cups shredded coconut
1/3 cup sugar
2 tablespoons rice flour, ener-g brand
2 egg whites
1/2 teaspoon almond extract

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.

GLUTEN-FREE COCONUT MACAROONS



Gluten-Free Coconut Macaroons image

An easy recipe for gluten-free coconut macaroons. These gluten-free coconut cookies are soft and chewy on the inside, and crisp and golden on the outside.

Provided by Audrey from Mama Knows Gluten Free

Categories     Dessert

Number Of Ingredients 8

2 2/3 cups sweetened shredded coconut
2/3 cup sugar
4 tablespoons gluten-free all-purpose flour with xanthan gum
1/4 teaspoon salt
4 large egg whites at room temperature
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup gluten-free chocolate chips (optional) (For dairy-free use Nestle Allergen Free Semi-Sweet Morsels or Enjoy Life.)

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.

Nutrition Facts : ServingSize 1 cookie, Calories 79 kcal, Carbohydrate 11 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Sodium 60 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 2 g

COCONUT MACAROONS - GLUTEN FREE; EGG FREE; DAIRY FREE



Coconut Macaroons - Gluten Free; Egg Free; Dairy Free image

Make and share this Coconut Macaroons - Gluten Free; Egg Free; Dairy Free recipe from Food.com.

Provided by AussieMom4

Categories     Dessert

Time 23m

Yield 12 cookies

Number Of Ingredients 7

1 tablespoon tapioca flour
2 cups desiccated coconut
1/8 teaspoon sea salt
1/3 cup honey
2 teaspoons vanilla
1 tablespoon soymilk or 1 tablespoon rice milk
chocolate, for dipping if desired

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.

Nutrition Facts : Calories 97.7, Fat 4.2, SaturatedFat 4, Sodium 65.2, Carbohydrate 15.2, Fiber 1.4, Sugar 13, Protein 0.5

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