Best Gluten Free Macaroons Recipes

COCONUT VANILLA MACAROONS (GLUTEN-FREE, NUT-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine coconut, flour, and sea salt in a large bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly combined. Drop tablespoonfuls of mixture onto prepared baking sheets.
• Bake in the preheated oven until golden on the bottom and tops are just beginning to brown, about 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper until set, about 10 minutes.

GLUTEN-FREE DARK CHOCOLATE DIPPED COCONUT MACAROONS

Steps:

• Soak the dates in hot water for 30 minutes, then drain and dry.
• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
• Place the dates and bananas in a food processor. Blend until the consistency is a smooth paste. In a medium bowl, combine the banana-date mixture with the coconut and mix until fully incorporated. Using a spoon and your hands, lightly form 12 to 14 small balls, about 1-inch in diameter. Place the balls onto the prepared baking sheet.
• Bake until golden brown on the bottom, 15 to 20 minutes, cool.
• Microwave the chocolate chips for 45 seconds, stirring halfway through. Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature.

GLUTEN-FREE, DAIRY-FREE COCONUT MACAROONS

Steps:

• Beat egg white until soft peaks form, add in honey. Stir in coconut.
• Drop by teaspoonfuls onto a greased cookie sheet.
• Bake at 325 degrees for 12 minutes.
• Cool, eat, and enjoy.
• Note: you could also dip these into chocolate for an extra yummy treat!

COCONUT MACAROONS - GLUTEN FREE; EGG FREE; DAIRY FREE

Steps:

• 1) In a medium bowl, whisk together dry ingredients.
• 2) Add honey, vanilla and milk to dry ingredients. Mix with a spoon until combined.
• 3) Scoop golf ball size-ish (a little smaller) balls onto a baking paper lined baking sheet.
• Make sure the mixture is packed in the scoop fairly well to help them stick together while baking.
• 4) Bake in a 350° (185 C) oven for 13-15 minutes or until bottoms are golden and tops start to get toasty brown spots.
• 5) Cool on baking sheets, placed on top of wire racks for 5 minutes.
• 6) Remove Baking paper with cookies still on it to the cooling rack to finish cooling completely.

GLUTEN-FREE MACAROONS

Steps:

• Whip egg whites, vanilla, almond extract, cream of tartar, and Xanthan gum until soft peaks form.
• Gradually beat in Stevia or Splenda sweetener, and whip until stiff peaks form.
• In a separate bowl, mix almond flour, coconut flour, salt, and shredded coconut.
• Fold egg whites mixture into flour/coconut mixture.
• Spoon tablespoon mounds onto parchment paper lined baking sheet.
• Bake at 300 degrees for 18-20 minutes (or until slightly browned on edges).
• Microwave chocolate chips and olive oil for 20 seconds at a time, stirring between, until melted and smooth.
• Drizzle melted chocolate over the top of the macaroons.

GLUTEN-FREE DARK CHOCOLATE DIPPED COCONUT MACAROONS

Steps:

• Soak the dates in hot water for 30 minutes, then drain and dry.
• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
• Place the dates and bananas in a food processor. Blend until the consistency is a smooth paste. In a medium bowl, combine the banana-date mixture with the coconut and mix until fully incorporated. Using a spoon and your hands, lightly form 12 to 14 small balls, about 1-inch in diameter. Place the balls onto the prepared baking sheet.
• Bake until golden brown on the bottom, 15 to 20 minutes, cool.
• Microwave the chocolate chips for 45 seconds, stirring halfway through. Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature.

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.

GLUTEN FREE, RAW, VEGAN, VANILLA/BLONDE MACAROONS

Steps:

• Add coconut to your food processor, cover, and pulse several times to further break up the coconut. Add the remaining ingredients, cover, and run the processor again to mix completely. Scrape down the sides if necessary.Working quickly {coconut oil melts very rapidly in your hands!}, roll the mixture into small balls and place in a dish lined with parchment paper. Better yet, use a small scoop to measure equally sized portions, depositing them directly on the dish.Refrigerate immediately, allowing the macaroons to set up, then cover and store in your fridge or freezer.Makes 10-15 macaroons, depending on size.

COCONUT ALMOND MACAROONS (LOW SUGAR/GLUTEN FREE)

Steps:

• Place the almonds in a food processor and process until ground but not too fine.
• Place the ground almonds, coconut, salt and Splenda in a bowl and mix well.
• Add the egg whites, yogurt and almond extract to the dry ingredients and mix well.
• Drop cookies by tablespoonfull onto a cookie sheet lined with parchment paper.Press down with the back of the spoon until about 1/2 inch thick.
• Bake at 350 degrees for 30 minutes.

GLUTEN FREE, RAW, VEGAN CHOCOLATE MACAROONS

Steps:

• Add coconut to your food processor, cover, and pulse several times to further break up the coconut. Add the remaining ingredients, cover, and run the processor again to mix completely. Scrape down the sides if necessary. Working quickly {coconut oil melts very rapidly in your hands!}, roll the mixture into small balls and place in a dish lined with parchment paper. Better yet, use a small scoop {like this} to measure equally sized portions, depositing them directly on the dish. Refrigerate immediately, allowing the macaroons to set up, then cover and store in your fridge or freezer. Makes 10-15 macaroons, depending on size.

GLUTEN-FREE/DAIRY-FREE MACAROONS

Steps:

• 1. Preheat oven to 325F 2.Mix honey and egg whites in a bowl 3. Slowly beat in rice flour 4. Stir in coconut shavings 5. Use an ice cream scoop to mold the mixture into domes. Or us your hands to mold it into any shape you want! Just make sure you really compress the mixture. 6. No need to grease the pan. Bake 15-18min or until lightly brown.

MACAROONS - GLUTEN FREE

Steps:

• Preheat Oven to 325.
• Mix Sugar and Flour together in small bowl and set to side.
• Whip Egg Whites and Vanilla Extract in larger bowl.
• Slowly fold the sugar/flour mixture into your egg mixture.
• Once mixed well, fold in coconut and chips until all are lightly coated in the mixture.
• Use heaping spoon fulls to create mounds of coconut cookies on two cookie sheets lined with parchment paper. [Should make between 40 - 50 cookies depending on the size of your mounds.].
• Bake for 15 to 20 minutes, when some edges are just starting to lightly brown.
• Place cookies on cooling rack and completely cool prior to eating.