Gluten Free Coconut Macaroons Food

GLUTEN-FREE DARK CHOCOLATE DIPPED COCONUT MACAROONS

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.

GLUTEN-FREE, DAIRY-FREE COCONUT MACAROONS

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

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.

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.

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!

MOIST GLUTEN FREE AND DAIRY FREE COCONUT MACAROONS RECIPE+ VIDEO

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.

GLUTEN-FREE DARK CHOCOLATE DIPPED COCONUT MACAROONS

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.

GLUTEN-FREE MACAROONS

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.

COCONUT MACAROONS - GLUTEN FREE; EGG FREE; DAIRY FREE

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.

GLUTEN FREE COCONUT MACAROONS RECIPE (DAIRY-FREE, EGG-FREE)

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.

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.

COCONUT MACAROONS

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

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.