Naturally Gluten Free Macaroons Recipes
COCONUT VANILLA MACAROONS (GLUTEN-FREE, NUT-FREE)
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
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 MACAROONS
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
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.
NATURALLY GLUTEN FREE MACAROONS
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
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.
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- Mix egg whites and salt in a bowl and whip with an electric mixer until foamy. Add food coloring, if using. Increase speed to high and gradually add in the granulated sugar. Whip until stiff peaks form.
- Sift icing sugar in a sieve or flour sifter (that has never been used for gluten flour!). Sift almond meal through a sieve and discard any larger chunks that won’t pass through.
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- Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
- In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want. Or divide the meringue among different bowls if you want to make more than one colour.)
- Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.
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