Coconut Vanilla Macaroons Gluten Free Nut Free Food
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
NUT-FREE MACARONS RECIPE BY TASTY
Here's what you need: large egg whites, granulated sugar, all purpose flour, powdered sugar, vanilla extract, gel food coloring, buttercream frosting
Provided by Grace Walker
Yield 10 servings
Number Of Ingredients 7
Steps:
- In a bowl, beat egg whites until frothy.
- Gradually add the granulated sugar until stiff peaks form.
- In a separate bowl, whisk the flour and powdered sugar together. Then, sift the flour and powdered sugar mixture into the egg white mixture.
- Add the vanilla extract, and gel food coloring if you want the macarons to be colored.
- Gently fold all the ingredients together.
- Transfer the batter into a piping bag with a rounded tip.
- Pipe the macarons onto a baking sheet with parchment paper. Gently tap the baking sheet on a flat surface a few times to release air bubbles.
- Let the macarons sit at room temperature for about 45 minutes.
- Preheat the oven to 280°F.
- Bake the macarons for 17-20 minutes.
- Allow the macarons to cool for 10 minutes, then transfer the macarons on to a cooling rack.
- Add a dollop of buttercream or any frosting of your choice to one of the macaron shells, then top it with another macaron shell to create a sandwich. Repeat with the remaining shells and frosting.
- For best results, allow the macarons to "bloom" for about 24 hours.
- Enjoy!
Nutrition Facts : Calories 85 calories, Carbohydrate 16 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 10 grams
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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