Gluten Free Macaroons Recipes

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NATURALLY GLUTEN FREE MACAROONS



Naturally Gluten Free Macaroons image

I recently started eating gluten free, I had originally thought I was lactose intolerant, but gluten free made me feel SO much better. I have hunted all over for recipes for my sweet tooth, here is one that is not only sweet but could be made into CHOCOLATE Macaroons with a little ingenuity! This recipe was so quick, it took longer to take out and put away the ingredients than to mix it up.

Provided by bernettavan

Categories     Drop Cookies

Time 20m

Yield 12 cookies, 6 serving(s)

Number Of Ingredients 5

1 1/3 cups coconut, medium flaked
1/3 cup icing sugar
2 tablespoons rice flour
2 egg whites
1/2 teaspoon almond extract

Steps:

  • Mix coconut, sugar and rice flour together, add the egg whites and almond extract, the egg whites don't have to be beaten, just broken up a bit with a fork.
  • Drop heaping about a tablespoon full on a WELL greased baking sheet. Should only make 12 cookies.
  • Bake for around 15 minutes at 325 degrees until the edges and top are browning.

GLUTEN-FREE MACAROONS



Gluten-Free Macaroons image

These macaroons are sugar-free, lower-carb, and gluten free. This recipe is still a work in progress.

Provided by Stephsfanny

Categories     Dessert

Time 30m

Yield 20 cookies

Number Of Ingredients 12

8 egg whites
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon cream of tartar
1/4 teaspoon xanthan gum
2 1/2 cups stevia
1/2 cup almond flour
1/4 cup coconut flour
1/4 teaspoon salt
2 1/2 cups unsweetened dried shredded coconut
1/2 cup sugar-free chocolate chips
1 tablespoon extra virgin olive oil

Steps:

  • Whip egg whites, vanilla, almond extract, cream of tartar, and Xanthan gum until soft peaks form.
  • Gradually beat in Stevia or Splenda sweetener, and whip until stiff peaks form.
  • In a separate bowl, mix almond flour, coconut flour, salt, and shredded coconut.
  • Fold egg whites mixture into flour/coconut mixture.
  • Spoon tablespoon mounds onto parchment paper lined baking sheet.
  • Bake at 300 degrees for 18-20 minutes (or until slightly browned on edges).
  • Microwave chocolate chips and olive oil for 20 seconds at a time, stirring between, until melted and smooth.
  • Drizzle melted chocolate over the top of the macaroons.

EASY GLUTEN-FREE MACARONI AND CHEESE



Easy Gluten-Free Macaroni and Cheese image

Cheesy gluten-free deliciousness that is super easy to make. Kid-approved!

Provided by Rick Kleinhans (kokodiablo)

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 8

Number Of Ingredients 10

10 ounces gluten-free elbow pasta
¼ cup butter
1 ¼ teaspoons salt
¾ teaspoon mustard powder
4 cups milk
¼ cup cornstarch
4 cups shredded Cheddar cheese, divided
2 gluten-free bread slices, toasted and broken into crumbs
1 teaspoon butter, softened
½ teaspoon paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.
  • Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
  • Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
  • Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
  • Bake in the preheated oven until top is crunchy, about 30 minutes.

Nutrition Facts : Calories 521.3 calories, Carbohydrate 42.6 g, Cholesterol 85.7 mg, Fat 29.8 g, Fiber 1.4 g, Protein 21 g, SaturatedFat 17.5 g, Sodium 809.1 mg, Sugar 6.2 g

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

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