Gluten Free Dairy Free Coconut Macaroons Recipes
GLUTEN-FREE, DAIRY-FREE COCONUT MACAROONS
These are easy to make and they are perfect for those with food sensitivites and/or allergies. No gluten, wheat, dairy, or refined sugar (sweetened with honey). I promise these macaroons will be a great treat!
Provided by XxXxkittykat
Categories Dessert
Time 17m
Yield 16 macaroons
Number Of Ingredients 3
Steps:
- Beat egg white until soft peaks form, add in honey. Stir in coconut.
- Drop by teaspoonfuls onto a greased cookie sheet.
- Bake at 325 degrees for 12 minutes.
- Cool, eat, and enjoy.
- Note: you could also dip these into chocolate for an extra yummy treat!
COCONUT MACAROONS - GLUTEN FREE; EGG FREE; DAIRY FREE
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
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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- Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- Add all ingredients to the food processor, making sure to spread flakes and flour evenly through the bin of the processor. Make sure to use small coconut flakes, as large ones will result in flat, spread out cookies. Here are the small coconut flakes that I use.
- Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable coconut pieces. Scrape down the sides of the food processor as needed. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
- Using a small or medium cookie scoop, scoop firmly packed balls of coconut mixture onto the prepared baking sheet, making sure to space balls evenly apart. Cookies will inflate and enlarge just a bit as they bake.
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- Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- Add all ingredients (coconut, almond flour, oil and maple syrup) to a food processor. Here are the gluten-free small coconut flakes that I use–you must use small coconut flakes in this recipe, about the size of sprinkles–see the recipe video for visuals. Using large coconut flakes will result in flat, spread-out cookies.
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