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!
Nutrition Facts : Calories 260 kcal, ServingSize 1 serving
GLUTEN FREE COCONUT MACAROONS RECIPE (DAIRY-FREE, EGG-FREE)
Gluten Free Coconut Macaroons Recipe: this easy gluten free macaroons recipe yields soft & chewy coconut cookies with a crispy exterior! Vegan, Paleo, Dairy-Free, Egg-Free.
Provided by Demeter | Beaming Baker
Categories Dessert
Time 19m
Number Of Ingredients 4
Steps:
- 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.
- Bake for 12-16 mins, until golden around the edges and slightly golden on top. Mine took 14 mins for large ones; medium ones will take about 11-13 minutes. Place baking sheet onto a cooling rack and allow cookies to cool for 5-10 minutes, until firm. Using a heatproof spatula, transfer cookies directly onto the cooling rack to cool completely, about 30 mins-1 hour. Enjoy! Storing instructions below.
Nutrition Facts : ServingSize 1 medium macaroon, Calories 71 calories, Sugar 3g, Sodium 1mg, Fat 6g, SaturatedFat 5g, Carbohydrate 5g, Fiber 1g, Cholesterol 0mg
GLUTEN-FREE DARK CHOCOLATE DIPPED COCONUT MACAROONS
Every kid wants an after-school cookie snack. This banana-based coconut macaroon is easy to make and is gluten and dairy free to boot. Added bonus? The dark chocolate coating contains antioxidants. Points for everyone.
Provided by Food Network
Categories dessert
Time 1h5m
Yield 12 to 14 cookies
Number Of Ingredients 4
Steps:
- Soak the dates in hot water for 30 minutes, then drain and dry.
- Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
- Place the dates and bananas in a food processor. Blend until the consistency is a smooth paste. In a medium bowl, combine the banana-date mixture with the coconut and mix until fully incorporated. Using a spoon and your hands, lightly form 12 to 14 small balls, about 1-inch in diameter. Place the balls onto the prepared baking sheet.
- Bake until golden brown on the bottom, 15 to 20 minutes, cool.
- Microwave the chocolate chips for 45 seconds, stirring halfway through. Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature.
Nutrition Facts : Calories 90 calorie, Fat 4.1 grams, SaturatedFat 3.4 grams, Cholesterol 1 milligrams, Sodium 26 milligrams, Carbohydrate 12.5 grams, Fiber 1.5 grams, Protein 1.2 grams, Sugar 9.8 grams
MOIST GLUTEN FREE AND DAIRY FREE COCONUT MACAROONS RECIPE+ VIDEO
Gluten free dairy free coconut macaroons with a subtle maple vanilla flavor made with healthy ingredients. These drop cookies are made of shredded coconut, naturally sweetened without refined sugar or condensed milk and finished with a drizzle of dairy free melted chocolate. These dairy free macaroons are crisp on the outside and perfectly moist and chewy inside. They're also grain free, gluten free, dairy free (without condensed milk) and paleo friendly.
Provided by HealthyTasteOfLife
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 350° F. Line a baking sheet with parchment paper.
- Whisk the eggs whites (cold) in a large bowl with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes. Add vanilla and salt. With the machine running slowly add the maple sugar until dissolved and the egg white mixture becomes stiff (just like a meringue).
- Fold in the melted butter and the coconut shreds, gently stir to combine.
- Using a small ice cream scoop, drop the batter in mounds 1 inch apart on the prepared baking sheet. Bake, until golden brown, approximately 18-20 minutes; let cool completely.
- In a double boiler on the stove, melt the chocolate chips with 2 tbsp plant milk stirring until smooth. Drizzle the chocolate on top of the macaroons.
Nutrition Facts : ServingSize 1 coconut macaroon, Calories 127 kcal, Carbohydrate 8.4 g, Protein 2 g, Sugar 4.7 g, Fiber 1.6 g, Fat 10.3 g
COCONUT MACAROONS
Steps:
- Whisk 2/3 cup granulated sugar, 2 beaten egg whites, 2 teaspoons vanilla and 1/2 teaspoon salt. Stir in 2 2/3 cups unsweetened shredded coconut. Drop by tablespoonfuls, then form into pyramids with your fingers and bake 15 to 20 minutes at 350 degrees.
VEGAN MACAROONS (GLUTEN-FREE)
These Vegan Macaroons are soft, chewy, fragrant and nutty. They're easy to make, requiring just 5 simple ingredients, one bowl (food processor) and no aquafaba! They're made with coconut and can easily be customised by flavouring them with almond or dipping in dark chocolate. They're gluten-free, refined sugar free and grain-free.
Provided by Rhian Williams
Categories Dessert
Time 22m
Number Of Ingredients 6
Steps:
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the desiccated coconut, coconut oil, agave syrup and vanilla in a food processor.
- Whizz for around 30 seconds to a minute, until coconut becomes more fine and sticks together when you take a small amount in your hands.
- Add the baking powder and pulse briefly to combine.
- Place in the fridge for 10 minutes (or longer) to allow the mixture to firm up slightly - this will make it easier to form into macaroons.
- Use a cookie scoop to scoop the mixture (make sure the mixture is closely packed together inside the cookie scoop) onto a baking tray lined with baking paper (you should be able to make 18 macaroons).
- Bake in the oven for 6-7 minutes until golden brown - be careful to make sure they don't burn.
- Dip the bottoms in melted chocolate and drizzle over melted chocolate if desired - make sure the chocolate has hardened completely before putting away to store.
- Keeps in an airtight container for a few days.
Nutrition Facts : Calories 79 kcal, Carbohydrate 7 g, Fat 5 g, SaturatedFat 4 g, Sodium 3 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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
VEGAN COCONUT MACAROONS
Homemade vegan coconut macaroons that are toasty and golden on the outside and sweet, moist, and chewy on the inside. Made with just 4 simple ingredients (plus a tiny pinch of salt) and naturally gluten-free!
Provided by Melanie McDonald
Categories Baked Goods Snack
Time 35m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 macaroon, Calories 200 kcal, Carbohydrate 17 g, Protein 2 g, Fat 15 g, SaturatedFat 13 g, Sodium 87 mg, Fiber 3 g, Sugar 8 g
CHOCOLATE COCONUT MACAROONS
Simple chocolate coconut macaroons that you can whip up in under 30 minutes. The perfect recipe for a Passover or Easter treat. Vegan and gluten-free.
Provided by Brittany Mullins
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat oven: Preheat oven to 300°F.
- Combine ingredients: Stir together coconut, almond flour, maple syrup, coconut oil, cocoa powder, vanilla and sea salt in a medium sized bowl.
- Form macaroons: Use a Tablespoon or cookie scoop to scoop batter onto a cookie sheet lined with parchment paper.
- Bake: Bake for 20-22 minutes. Remove from oven and let cool - they will firm up as they cool so wait about 15 minutes or so before serving or dipping in chocolate.
- Melt chocolate: If adding melted chocolate, add chips to a microwave safe bowl and heat for about 30 seconds and stir. If chips aren't melted, heat for another 10 seconds or so. If the chocolate seems too thick after melting you can add a teaspoon of melted coconut oil to thin it out.
- Drizzle chocolate: Drizzle chocolate over each macaroon.
- Set: Place macaroons in the fridge/freezer for 5-10 minutes to allow the chocolate to harden. Store any leftover macaroons in the fridge for later.
Nutrition Facts : ServingSize 1 macaroon, Calories 135 kcal, Sugar 6 g, Fat 11 g, Carbohydrate 9 g, Fiber 2 g, Protein 2 g
GLUTEN-FREE MACAROONS
These macaroons are sugar-free, lower-carb, and gluten free. This recipe is still a work in progress.
Provided by Stephsfanny
Categories Dessert
Time 30m
Yield 20 cookies
Number Of Ingredients 12
Steps:
- Whip egg whites, vanilla, almond extract, cream of tartar, and Xanthan gum until soft peaks form.
- Gradually beat in Stevia or Splenda sweetener, and whip until stiff peaks form.
- In a separate bowl, mix almond flour, coconut flour, salt, and shredded coconut.
- Fold egg whites mixture into flour/coconut mixture.
- Spoon tablespoon mounds onto parchment paper lined baking sheet.
- Bake at 300 degrees for 18-20 minutes (or until slightly browned on edges).
- Microwave chocolate chips and olive oil for 20 seconds at a time, stirring between, until melted and smooth.
- Drizzle melted chocolate over the top of the macaroons.
GLUTEN-FREE COCONUT MACAROON
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
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
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!
GLUTEN-FREE DARK CHOCOLATE DIPPED COCONUT MACAROONS
© 2014 Turner Broadcasting System, Inc. All rights reserved. Every kid wants an after?school cookie snack. This banana?based coconut macaroon is easy to make and is gluten and dairy free to boot. Added bonus? The dark chocolate coating contains antioxidants. Points for everyone.
Provided by Turner Broadcasting
Categories Dessert
Time 35m
Yield 12-14 cookies
Number Of Ingredients 4
Steps:
- Soak the dates in hot water for 30 minutes, then drain and dry.
- Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
- Place the dates and bananas in a food processor. Blend until the consistency is a smooth paste. In a medium bowl, combine the banana-date mixture with the coconut and mix until fully incorporated. Using a spoon and your hands, lightly form 12 to 14 small balls, about 1-inch in diameter. Place the balls onto the prepared baking sheet.
- Bake until golden brown on the bottom, 15 to 20 minutes, cool.
- Microwave the chocolate chips for 45 seconds, stirring halfway through. Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature.
Nutrition Facts : Calories 77.3, Fat 3.9, SaturatedFat 3.1, Sodium 20.9, Carbohydrate 11.6, Fiber 1.2, Sugar 9.4, Protein 0.6
THE HISTORIC MACAROON IS THE DREAMIEST MODERN-DAY, GLUTEN-FREE DESSERT
Save yourself a second trip to the store and double up on these gluten-and-grain-free coconut macaroons that are perfectly freezable.
Provided by Alicia Tyler
Categories Dessert
Number Of Ingredients 7
Steps:
- Preheat the oven to 325ºF. Line a large baking sheet with parchment paper. Place the egg whites in a large bowl. Beat with an electric mixer (fitted with the whisk attachment) until soft peaks form. Stir in the coconut, honey, orange juice, orange zest, and vanilla. Roll the mixture into balls and place on the baking sheet at least 1 inch apart. Bake for 20-25 minutes, rotating the pan once halfway through, until lightly brown and set. Cool completely. Melt the chocolate in a double boiler. Dip the macaroons in the melted chocolate. (You can dip the tops, the bottoms, the sides at an angle-any way you'd like. Don't coat the entire macaroon in chocolate though.) Refrigerate for 25-30 minutes or until the chocolate sets. Store in an airtight container in the refrigerator or freezer Recipe courtesy of Paleo Mag
COCONUT MACAROONS
Categories Dessert, Gluten Free, Vegetarian
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- In a large bowl combine the coconut, vanilla and condensed milk.
- Using a stand mixer or hand mixer whip egg whites and on high speed until they make medium firm peaks.
- Fold the egg white into the coconut mixture carefully.
- Drop batter using two teaspoons onto sheet pans lined with parchment paper.
- Bake for 25-30 mins, until golden brown.
- Cool and serve. (or devour while standing at counter)
Nutrition Facts :
COCONUT MACAROON RECIPE WITH ALMONDS
Steps:
- Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside.
- Pour the blanched almonds into the bowl of a food processor. Pulse the almonds until finely chopped. Add half of the coconut to the food processor and pulse together with the almonds until chopped.
- Pour the coconut and almond mixture into a large mixing bowl. Add all remaining coconut, sweetened condensed milk, almond extract and vanilla. Fold together using a wooden spoon or stiff spatula until combined.
- In a separate bowl combine the egg whites and salt. Using an electric mixer beat the egg whites until medium-stiff peaks form. The egg whites should still be slightly foamy.
- Gently fold the egg whites into the coconut mixture until blended taking care not to deflate.
- Using an ice cream scoop (about 1 3/4-inch in diameter) drop packed mounds (about 45g each) of the coconut mixture onto one of the prepared baking sheets, about 1-inch apart. The cookies won't spread so no worries. Bake immediately for 22 to 27 minutes or until golden brown on the bottom and lightly brown on top. Cool completely on a wire rack then serve or decorate with chocolate.
- If adding whole almonds on top of the cookies lightly press the almond on top before baking.
Nutrition Facts : Calories 205 kcal, Carbohydrate 23 g, Protein 3 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 7 mg, Sodium 107 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 3 g, ServingSize 1 serving
COCONUT MACAROONS
Provided by Food Network
Categories dessert
Time 15m
Yield 10 to 12 macaroons
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. (We prefer the silicone for the crispy edges and caramelization that occurs with these cookies.)
- Lightly whisk the egg and egg white in a medium bowl until a bit frothy. Whisk in the rum and vanilla. Using a rubber spatula, fold in the coconut.
- Using about 2 tablespoons per macaroon, mound the mixture on the baking sheet, leaving some space in between each one. Bake until the edges are golden and crispy, about 10 minutes. Cool, then use a small offset spatula to remove them from the baking sheet. The macaroons will keep in an airtight container for 5 days.
- Photo by Scott Suchman
COCONUT MACAROONS - VEGAN AND GLUTEN-FREE
This recipe uses aquafaba in place of eggs. Aquafaba is the water you drain off of a can of chickpeas. It is recommended that you reduce the aquafaba before cooking with it. You can do this buy simmering it over medium/low heat until it reduces slightly in volume. You can find out more information about aquafaba by visiting http://www.aquafaba.com/faq.html.
Time 25m
Yield 20
Number Of Ingredients 7
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.
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- Preheat oven to 375°F. Beat egg whites with a stand mixer fitted with the whisk attachment on medium speed until frothy, about 1 minute. With mixer running on medium speed, slowly add granulated sugar, vanilla, and salt. Beat, gradually increasing speed to high, until stiff peaks form, about 2 minutes. Add coconut; beat on low speed until just combined, about 30 seconds. Spread coconut mixture in an even layer over brownie batter.
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