Gluten Free Coconut Macaroon Cookies Food

GLUTEN-FREE COCONUT MACAROON

Gluten-Free Coconut Macaroon image

I found this recipe on About.com. Very yummy and chewy. The almond extract gives it a nice flavor.

Provided by RNMOMMY2BOYS

Categories Drop Cookies

Time 35m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 1/3 cups shredded coconut
1/3 cup sugar
2 tablespoons rice flour, ener-g brand
2 egg whites
1/2 teaspoon almond extract

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.

GLUTEN-FREE, DAIRY-FREE COCONUT MACAROONS

Gluten-Free, Dairy-Free Coconut Macaroons image

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

Ingredients

1 cup unsweetened dried shredded coconut
1 egg white
2 tablespoons honey

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!

GLUTEN FREE COCONUT MACAROON COOKIES

Gluten Free Coconut Macaroon Cookies image

These precious little cookies are light as air and the perfect sweet ending to a meal. More a meringue than a traditional macaroon, the addition of coconut adds texture and flavor without adding a ton of calories or fat.

Provided by Carole F

Categories Cookies

Time 30m

Number Of Ingredients 5

Ingredients

2 egg whites
dash of salt
1/2 tsp vanilla
2/3 c sugar
1 1/3 c flaked coconut

Steps:

1. Beat egg whites with salt and vanilla until soft peaks form.
2. Gradually add sugar; beating till stiff. Fold in coconut.
3. Drop by rounded teaspoons onto greased cookie sheet.
4. Bake in a preheated 325F oven for 20 minutes.

COCONUT VANILLA MACAROONS (GLUTEN-FREE, NUT-FREE)

Coconut Vanilla Macaroons (Gluten-Free, Nut-Free) image

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

Ingredients

5 ½ cups unsweetened shredded coconut
⅔ cup gluten-free all-purpose flour
½ teaspoon sea salt
20 fluid ounces coconut milk
½ cup honey, or more to taste
2 teaspoons vanilla extract
1 cup vegan dark chocolate chips

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

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Preheat oven to 325F with rack on lower middle position. Line baking sheets with silicone liners or parchment paper. Set aside.
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