Gluten-Free Coconut Macaroons - dummies

Gluten-Free Coconut Macaroons

By Jean McFadden Layton, Linda Larsen

If you must avoid wheat flour, you don’t have to skip cookies! Try this delicious gluten-free coconut macaroons recipe when you’d like to enjoy a special treat. You may need to add more light cream to the recipe to make a workable soft dough, depending on how much moisture the coconut flour soaks up.

Preparation time: 15 minutes

Cooking time: 12–15 minutes

Yield: 30 cookies

1/2 cup (55 grams) coconut flour

3 cups flaked coconut

1/3 cup sugar

3/4 cup light cream

1 egg white

1-1/2 teaspoons vanilla

1/2 teaspoon coconut extract

Pinch salt

  1. Preheat the oven to 350 degrees F.

    Line a cookie sheet with parchment paper or foil; set aside.

  2. In a large bowl, combine the coconut flour, flaked coconut, and sugar and mix well. Add the light cream, egg white, vanilla, coconut extract, and salt and mix until combined.

  3. Using a small (1-1/2 inch) ice cream scoop, scoop out the dough onto the prepared cookie sheet.

    You can spray the scoop with nonstick cooking spray or dip it into cold water before scooping to prevent sticking.

  4. Bake the macaroons for 12 to 15 minutes, or until lightly browned and set.

    Let the macaroons cool 10 minutes on the baking sheet and then move them to wire racks to cool completely.

Per serving: Calories 64 (From Fat 34); Fat 4g (Saturated 3g); Cholesterol 4mg; Sodium 32mg; Carbohydrate 7g; Dietary Fiber 1g; Protein 1g.