Coconut Macaroons Sugar Free Food

BASIC COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

COCONUT MACAROONS

Steps:

• Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
• Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
• Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

VEGAN COCONUT MACAROONS

Steps:

• Preheat oven to 325°F (162 °c) and line a baking tray with a silicone baking mat or parchment paper.
• To a medium sized mixing bowl, add the coconut, sugar, cornstarch and salt. Stir together really well.
• Gradually add the coconut milk, stirring as you go until the mixture is wet enough that you can squeeze it together in your hand and it stays mostly in one piece. You might not need all of the milk.
• With an ice cream scoop or cookie scoop that holds about 2 - 2½ tablespoons, scoop out the mixture, and press it in really tightly with your fingers or the back of a spoon or spatula to compact it. Then dollop it out gently onto the lined baking tray.
• Bake for 25 minutes, then remove from the oven and leave to cool on the tray.
• Optional - See recipe notes for how to dip in chocolate.

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 MACAROONS

Steps:

• Preheat oven to 350 degrees.
• Line 2 baking sheets with waxed paper or foil.
• Spray waxed paper or foil with vegetable cooking spray.
• In medium mixing bowl, using an electric mixer set on high speed, beat egg whites with salt until frothy.
• Gradually add confectioners sugar, beating until stiff peaks form.
• Fold in coconut, flour, vanilla,& almond extract.
• Using a pastry bag with a large star or using a tablespoon, pipe or drop about 1 tablespoon of batter per macaroon, 1 inch apart, onto prepared baking sheets.
• Bake macaroons until just brown, about 20 minutes per batch.
• Place baking sheets on wire rack, cool slightly.
• Using spatula, transfer macaroons to rack and cool completely.
• Serve or store in airtight containers.

EGG-FREE COCONUT MACAROONS

Steps:

• Preheat the oven to 350°F.
• Line a cookie sheet with parchment paper or prepare by greasing. (I use baking stones that require no pre-treating)
• In a heavy saucepan over medium heat, whisk together the coconut milk, sweetener, and salt.
• Add flour and stir completely
• Heat the mixture to a full boil and simmer for about two minutes or until thickened (if making chocolate version, add 2 tablespoons cocoa powder to the mixture)
• Remove from heat and stir in vanilla and coconut.
• Drop mixture by heaping teaspoonfuls onto the baking sheet. I used a cookie scoop to make things quick and less messy (and it makes nicely shaped macaroons, too :-)!)
• Bake for about 16 minutes, or until golden brown.
• Cool on cookie sheet for a few minutes, then transfer to cooling rack.

VEGAN COCONUT MACAROONS {GLUTEN-FREE}

Steps:

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Add all the ingredients (except for the chocolate) to a large bowl and mix until fully incorporated. The mixture should form a sticky consistency.
• Scoop out 2 tablespoons of the mixture at a time and form small balls. Make sure to pack tightly so that the macaroons do not fall apart while baking. Place the coconut macaroons on the baking sheet.
• Transfer the baking sheet to the oven and bake for 25 minutes, rotating the baking sheet halfway through. When the macaroons are done baking, remove them from the oven and allow them to cool completely, about 10 minutes.
• If you are making chocolate-dipped macaroons, melt the chocolate using the double boil method or microwave method (described above). Dip the macaroons into the melted chocolate and place them on a parchment-lined baking sheet. Place them in the fridge for 5-8 minutes, or until the chocolate hardens.
• Enjoy!

COCONUT MACAROONS - VEGAN AND GLUTEN-FREE

Steps:

• Preheat the oven to 325F
• In a large bowl, whip the aquafaba and vanilla together by hand until foamy, this should take about 30 seconds.
• Add the coconut and sugar to the aquafaba mixture and stir until all the coconut is evenly coated.
• Press the macaroon mixture into a tablespoon or small ice cream scoop to form dome shapes.
• Place the macaroons on a cookie sheet that has been lined with parchment or a silpat.
• Bake for 15-20 minutes until they start to brown slightly.
• Allow them to cool completely.
• Once the macaroons have cooled, make the chocolate topping.
• Melt the chocolate and coconut oil together over low heat or using a double boiler. Allow it to cool slightly before drizzling or dipping your macaroons.
• Place them on parchment to cool completely before eating.
• Store in the fridge.