Gluten Free Raw Vegan Vanillablonde Macaroons 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, RAW, VEGAN, VANILLA/BLONDE MACAROONS



GLUTEN FREE, RAW, VEGAN, VANILLA/BLONDE MACAROONS image

Categories     Nut

Yield 10-15

Number Of Ingredients 5

1 {heaping} Cup Shredded Coconut
1/4 Cup Coconut Oil
6 Tbsp. Almond Meal
2 Tbsp. Maple Syrup* {the real stuff!!}
1/2 tsp. Vanilla

Steps:

  • Add coconut to your food processor, cover, and pulse several times to further break up the coconut. Add the remaining ingredients, cover, and run the processor again to mix completely. Scrape down the sides if necessary.Working quickly {coconut oil melts very rapidly in your hands!}, roll the mixture into small balls and place in a dish lined with parchment paper. Better yet, use a small scoop to measure equally sized portions, depositing them directly on the dish.Refrigerate immediately, allowing the macaroons to set up, then cover and store in your fridge or freezer.Makes 10-15 macaroons, depending on size.

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