Gluten-free Macaroons Recipe
This blog post shares my journey with gluten-free macaroons, a foolproof recipe, and tips for
achieving the perfect chewy texture. Whether you’re baking for yourself or for a gathering,
these versatile macaroons are an elegant, delicious dessert that everyone can enjoy.
Equipment
- 1 Electric mixer
- 1 Baking sheet
- 1 parchment paper
Ingredients
- 2 and 1/2 cup shredded coconut Unsweetened
- 1/2 cup granulated sugar
- 4 large egg whites
- 1 tsp pure vanilla extract
- 1 tsp Salt
- 1/2 cup Dark chocolate Melted
Instructions
- Set your oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sugar, and a pinch of salt and stir to combine.
- In another mixing bowl, whip the egg whites until they become frothy and bubbly. You don’t need to whip them into stiff peaks—just make sure they’re well-aerated.
- Add the vanilla extract to the whipped egg whites. Then, slowly fold the egg white mixture into the coconut mixture, being careful not to deflate the whites too much. The mixture should be sticky but not overly wet.
- Using a small cookie scoop or a spoon, scoop small mounds of the coconut mixture onto the prepared baking sheet. Make sure they’re spaced apart to allow for even baking.
- Place the macaroons in the preheated oven and bake for 20-25 minutes, or until the tops are golden and the bottoms are firm. Be careful not to over-bake them
- Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Your gluten-free macroons are ready to eat!!
