Gluten-Free Coconut Macaroons

Gluten-Free Coconut Macaroons: A Sweet Treat You Can Feel Good About

Finding delicious and satisfying gluten-free treats can sometimes feel like a challenge. But what if you could enjoy a classic cookie with a delightful tropical twist, all while staying true to your gluten-free lifestyle? Enter these incredibly easy and delicious gluten-free coconut macaroons!

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These naturally dairy-free cookies boast a delightful combination of textures: a crisp, caramelized exterior that gives way to a soft, chewy interior. Made with simple pantry staples, they’re perfect for satisfying your sweet tooth without any hidden gluten.

Why Coconut Macaroons are a Gluten-Free Dream

Many traditional macaroon recipes are already gluten-free, relying on coconut rather than wheat flour as the primary ingredient. However, it’s always important to be vigilant, as some recipes might sneak in wheat flour as a binder. This recipe guarantees a truly gluten-free experience, using a touch of almond flour to enhance the texture and add a subtle nutty sweetness.

For those avoiding nuts, a simple substitution of gluten-free oat flour makes these macaroons accessible to even more dietary needs. The key to the perfect macaroon lies in the quality of the coconut. Unsweetened shredded coconut is ideal, giving you control over the sweetness level and preventing that overly chewy, stringy texture that can sometimes plague coconut-based treats. By using unsweetened coconut, we can create a tender, melt-in-your-mouth texture that’s simply irresistible.

Whether you’re new to gluten-free baking or a seasoned pro, these coconut macaroons are a must-try. They’re quick, easy, and offer a satisfyingly sweet way to indulge without compromising your dietary needs.

Step-by-Step Instructions for Gluten-Free Coconut Macaroons

Follow these simple steps to create delicious gluten-free coconut macaroons with a crisp, caramelized shell and a soft, chewy center.

Get Started:

1. Preheat your oven to 350°F (175°C). Line a light-colored baking sheet with parchment paper to prevent sticking and ensure even baking.

Combine Dry Ingredients:

2. In a large mixing bowl, whisk together 1 ½ cups + 1 tablespoon (160g) of unsweetened shredded coconut, 2 tablespoons of super-fine blanched almond flour (or 1 tablespoon of gluten-free oat flour for a nut-free option), and ¼ teaspoon of kosher salt. Set aside.

Melt Sugar Mixture:

3. In a small saucepan, combine ¾ cup (150g) of granulated sugar, 1 ½ tablespoons of water, and ½ teaspoon of pure vanilla extract. Heat over low heat, stirring occasionally, until the sugar is completely melted. Continue cooking for 30 seconds more. Remove from heat.

Combine Wet and Dry Ingredients:

4. Pour the melted sugar mixture over the shredded coconut mixture. Use a rubber spatula to scrape all the sugar from the pan. Mix well until the coconut is evenly coated. For best results, after initial mixing with the spatula, use clean hands to massage the coconut until thoroughly combined.

Whip Egg Whites:

5. In a separate small bowl, whip 2 room-temperature egg whites until they are very frothy but not yet forming stiff peaks.

Fold Egg Whites into Coconut Mixture:

6. Gently fold the whipped egg whites into the coconut mixture until everything is completely combined.

Rest the Mixture (Important for Texture):

7. Let the mixture rest for 30-60 minutes. This allows the coconut to absorb moisture, resulting in a tender and moist interior with a crisp shell. If you’re short on time, you can skip this step, but the texture may be slightly denser.

Scoop and Bake:

8. Using a mini cookie scoop or spoons, scoop 1 tablespoon of the mixture into packed mounds. Place them on the prepared baking sheet, spacing them about 1 inch apart.

9. Bake one sheet at a time on the middle rack of the preheated oven for 18-20 minutes. Rotate the pan halfway through baking to ensure even browning. The macaroons are done when they are golden brown on the outside.

Cool and Decorate (Optional):

10. Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

11. If dipping in chocolate, melt ¾ of 2 ½ ounces of finely chopped bittersweet chocolate in a microwave-safe bowl in 45-second intervals, followed by 15-30 second intervals, stirring after each, until the chocolate is just melted. Stir in the remaining chocolate and mix until completely melted. If needed, heat again for 15-30 seconds.

12. Dip the bottom of each cooled macaroon in the melted chocolate, about ⅛ inch up the side. Place them back on the parchment paper until the chocolate sets. To speed up the setting process, you can refrigerate the baking sheet for a few minutes.

Enjoy!

13. Store the macaroons in an airtight container at room temperature for up to one week.

Tips for Success:

• Melting the Sugar: Melting the sugar ensures even distribution of moisture. If you skip this step, the texture may be slightly denser.
• Whipping the Egg Whites: Whipping the egg whites creates a fluffier center. If you skip this step, the macaroons will be denser.
• Resting: Resting the mixture allows the coconut to absorb moisture. If you skip this step, the mixture may be harder to handle, and the texture may be less chewy.

Gluten-Free Coconut Macaroons: A Delightful Treat

Here at Be Gluten Free, we’re passionate about creating delicious and accessible recipes for everyone. These gluten-free coconut macaroons are a perfect example – simple to make, naturally dairy-free, and utterly irresistible. With a crisp, caramelized exterior and a soft, chewy interior, these cookies are a delightful treat any time of day.

Ingredients

• 1½ cups + 1 tablespoon (160 g) Bob’s Red Mill unsweetened shredded coconut
• 2 tablespoons Bob’s Red Mill super-fine blanched almond flour
• ¼ teaspoon kosher salt
• ¾ cup (150 g) granulated sugar
• 1½ tablespoons water
• ½ teaspoon pure vanilla extract
• 2 egg whites, room temperature
• 2½ ounces bittersweet chocolate, finely chopped

Nutritional Information & Gluten-Free Benefits

These coconut macaroons offer several nutritional benefits, especially for those following a gluten-free diet:

• Naturally Gluten-Free: This recipe is inherently gluten-free, relying on coconut and almond flour (or gluten-free oat flour as a substitute) instead of wheat-based flours. This makes it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
• Fiber-Rich: Unsweetened shredded coconut is a good source of dietary fiber, which aids in digestion and promotes a feeling of fullness.
• Healthy Fats: Coconut provides healthy fats, primarily in the form of medium-chain triglycerides (MCTs), which are easily digested and can provide a quick source of energy.
• Almond Flour Boost: Almond flour adds a boost of protein and healthy fats, contributing to a more balanced treat. It also provides a subtle sweetness and nutty flavor that complements the coconut beautifully.

Please note: Nutritional values can vary based on specific ingredient brands and portion sizes.

Tips, Substitutions, and Variations

We want everyone to enjoy these macaroons, so here are some tips and variations to suit different dietary needs and preferences:

• Nut-Free Option: Substitute the almond flour with 1 tablespoon of gluten-free oat flour for a nut-free version. The oat flour will provide a similar texture and subtle sweetness without the nuts.
• Lower Sugar: While the sugar is essential for the macaroon’s structure and caramelization, you can experiment with reducing the amount slightly. Consider using a natural sweetener like honey or maple syrup in small quantities, keeping in mind that this may affect the texture.
• Dairy-Free Chocolate: To ensure the entire recipe remains dairy-free, use dairy-free chocolate for dipping. Many excellent dark chocolate brands are naturally dairy-free.
• Flavor Variations:
  • Citrus Zest: Add the zest of one lemon, lime, or orange to the coconut mixture for a bright, refreshing twist.
  • Spices: Incorporate a pinch of cinnamon, nutmeg, or cardamom for a warm, spiced flavor.
  • Extracts: Experiment with different extracts like almond, coconut, or rum for unique flavor profiles.
• Egg White Tips:
  • Whipping the egg whites until frothy helps create a lighter, airier center. If you’re short on time, you can skip this step, but the macaroons will be slightly denser.
  • Make sure your mixing bowl and whisk are clean and grease-free for the best egg white volume.
• Melting the Sugar: Melting the sugar with water before combining it with the coconut ensures even distribution of sweetness and moisture. If you’re pressed for time, you can skip this step, but the texture may be slightly different, with a denser bottom half.
• Resting Period: Allowing the coconut mixture to rest for 30-60 minutes allows the coconut to absorb moisture, resulting in a more tender and chewy macaroon. If you’re in a hurry, you can bake them immediately, but the texture may be slightly less optimal.

Storage Instructions

Store these gluten-free coconut macaroons in an airtight container at room temperature for up to a week. They can also be frozen for longer storage – simply thaw them completely on the counter before enjoying.