Vegan Macaroons Gluten Free Food

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.

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!

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.