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Gluten-Free Coconut Macaroons

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Indulge in these delightful gluten-free coconut macaroons that are not only sweet and chewy but also bursting with rich coconut flavor! These little morsels are perfect for satisfying your sweet tooth and make an excellent treat for any occasion, whether enjoyed with a cup of tea or as a festive dessert. Historically, macaroons date back to the 16th century and were originally made with almond paste; however, this coconut variation has become a beloved classic in its own right, especially for those seeking gluten-free options.

Servings: 20

Ingredients

Gluten-free all-purpose flour: 1/4 cup
Salt: 1/4 teaspoon
Vanilla extract: 1 teaspoon
Granulated sugar: 1/2 cup
Egg whites: 3 large
Shredded coconut: 2 3/4 cups, unsweetened

Instructions

Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the shredded coconut, granulated sugar, gluten-free all-purpose flour, and salt. Stir until well mixed.
In a separate bowl, whisk the egg whites and vanilla extract until frothy but not stiff.
Pour the egg white mixture into the coconut mixture and gently fold until everything is well combined. Be careful not to overmix.
Using a cookie scoop or a tablespoon, drop rounded mounds of the coconut mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15-20 minutes, or until the edges of the macaroons are golden brown and the tops are lightly toasted.
Remove from the oven and let cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.

Dietary Information

Servings: 20 • Dish Type: Dessert • Prep Time: 15 minutes • Cook Time: 20 minutes • Calories: 130 • Fat: 4g • Carbs: 22g • Protein: 2g • Sodium: 50mg • Sugar: 10g

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