Gluten Free Coconut Macaroons Recipe

Coconut Macaroons Gluten Free Recipe

Because my daughter and I are both Celiac, we make most of our own desserts and sweets rather than buying them.  This makes it cost-effective, easy to make, and ultra delicious.  

Here is out recipe for gluten free coconut macaroons. There is a lot of possible variation in this recipe depending on your personal preference.  It’s one of those recipes where you can adjust it each time you make it until you get it exactly how you and your family likes it!

Gluten Free Coconut Macaroons

Ingredients:

• 3 –  5  1/2 cups sweetened, shredded coconut
• 1/2 cup sugar
• 4 egg whites
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 4 tablespoons gluten free flour blend
• 1/4 teaspoon salt

Directions:

1. Preheat the oven to 350°F.
2. Toast the coconut. An optional step is to toast all your coconut prior to combining it into the mixture. This results in a deeper coconut flavor and makes the macaroons more crispy. To toast the coconut prior to mixing, simply spread it on a baking sheet and toast it at 350°F until it starts to brown slightly. It takes about 5 minutes. Allow to cool. I often skip this step due to time and the macaroons still turn out delicious.  This step is totally optional.
3. Mix egg whites, sugar, vanilla, and salt. Mix the egg whites, sugar, vanilla, and salt with an electric mixer until it becomes frothy.
4. Add coconut to egg white mixture. Add the coconut to the egg white mixture and stir until the coconut is mixed in entirely.
5. Place macaroons on lined baking sheet. Line your baking sheets with parchment paper. Wet your hands and shape coconut mixture into small balls 1-2 inches in diameter, depending on how large you want your cookies. Space one inch apart. Note: If you bake them without parchment paper, they will likely stick to the baking sheet.  They will still turn out okay but it will be difficult to remove them from the sheet and more to clean up.
6. Bake. Bake the macaroons for anywhere between 12-20 minutes (depending on their size) or until golden brown.
7. Cool. Cool the macaroons on the baking sheet for a few minutes then transfer to a wire rack or plate to cool completely.

*Tips:

• If you use more coconut, your macaroons will turn out crispier and lighter.
• If you mix the egg white mixture until soft peaks form, then slowly add sugar; the macaroons will be more meringue-like.
• Drizzle melted chocolate on top of the macaroons or dip in chocolate as a variation.