Coconut Almond Macaroons Low Sugargluten Free Food

GLUTEN-FREE COCONUT MACAROON

Steps:

• Preheat oven to 325°F.
• Combine coconut, sugar and rice flour.
• Stir in beaten egg white and almond extract. Mix well.
• Drop from teaspoon onto greased cookie sheet.
• Bake for 25 minutes until browned on edges. Then, place on cooling sheets.

COCONUT-ALMOND MACAROONS

Steps:

• Preheat the oven to 350°F.
• Mix all dry ingredients well in a medium bowl.
• In a separate bowl combine egg whites, cream of tartar and coconut (or almond) extract. Beat them with a standing mixer or electric hand mixer until they form stiff peaks.
• Gently fold the dry ingredients into the wet ingredients, stirring softly until all ingredients are combined.
• Place one tablespoon at a time onto a baking sheet lined with parchment paper, leaving 2 inches in between macaroons. Flatten the top of each macaroon slightly with the back of a spoon or with your fingers. Press one whole almond into the top of each cookie if you desire.
• Cook for 15 minutes or until they are becoming slightly browned around the edges and are dry to the touch. Allow to cool before eating.

COCONUT MACAROONS - SUGAR FREE

Steps:

• Pre-heat oven to 325°F.
• In a food processor, pulverize the coconut. If you don't have a food processor, you can skip this step but the cookies will have a bit different of a texture.
• In mixing bowl beat egg whites, vanilla, and sweetener on medium until it makes peaks (tips stand straight up). A wisk attachment on your mixture will work wonders. If you beat it too hard or long you may break down the egg whites and not get it to peak. If this happens don't despair, as long as its frothy, it should work.
• By hand, gently fold in ground coconut and almond meal. Do not mix any more than necessary to wet your dry ingredients.
• Drop by rounded teaspoons onto greased cookie sheet. Bake at 325°F for 20 minutes or until edges are lightly browned.

COCONUT-ALMOND MACAROONS

Steps:

• Line three baking sheets with baking parchment, and pre-heat the oven to 160ºC.
• Beat the egg whites with the pinch of salt until they form soft peaks.
• Add the sugar, vanilla, coconut and ground almonds, and stir in well. You need quite a stiff mixture, so add a bit more coconut and/or almond if your mixture is too slack. If you like very sweet things, you may wish to add more sugar as well - taste a tiny bit to see if it is sweet enough for your liking.
• Divide the mixture into 24 blobs on your lined baking sheets, and pat into shape, pressing half a glacé cherry into the top of each blob. The macaroons will spread out when cooked, so leave a bit of space between them.
• Bake the macaroons for 15 minutes or so, until they are nicely golden brown. Remove from the oven and leave to cool on their trays. They will firm up as they cool.
• Peel off the paper, and enjoy!