Gluten Free Dairy Free Coconut Macaroons Food
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 - 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
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!
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