Moist Gluten Free And Dairy Free Coconut Macaroons Recipe Video Food

COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

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.

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!

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.