Gluten Free 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 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.

NATURALLY GLUTEN FREE MACAROONS

Steps:

• Mix coconut, sugar and rice flour together, add the egg whites and almond extract, the egg whites don't have to be beaten, just broken up a bit with a fork.
• Drop heaping about a tablespoon full on a WELL greased baking sheet. Should only make 12 cookies.
• Bake for around 15 minutes at 325 degrees until the edges and top are browning.

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.

VEGAN MACAROONS (GLUTEN-FREE)

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.

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.

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!

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!

THE HISTORIC MACAROON IS THE DREAMIEST MODERN-DAY, GLUTEN-FREE DESSERT

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

MACAROONS - GLUTEN FREE

Steps:

• Preheat Oven to 325.
• Mix Sugar and Flour together in small bowl and set to side.
• Whip Egg Whites and Vanilla Extract in larger bowl.
• Slowly fold the sugar/flour mixture into your egg mixture.
• Once mixed well, fold in coconut and chips until all are lightly coated in the mixture.
• Use heaping spoon fulls to create mounds of coconut cookies on two cookie sheets lined with parchment paper. [Should make between 40 - 50 cookies depending on the size of your mounds.].
• Bake for 15 to 20 minutes, when some edges are just starting to lightly brown.
• Place cookies on cooling rack and completely cool prior to eating.

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 - VEGAN AND GLUTEN-FREE

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.