Best Gluten Freedairy Free Macaroons Recipes

Moist Gluten Free And Dairy Free Coconut Macaroons Recipe+ Video image

Provided by HealthyTasteOfLife

Categories Dessert

Time 35m

Number Of Ingredients 8

4 egg whites
2 cups shredded coconut (unsweetened)
1/3 cup maple sugar (or other sweetener of your choice)
1/6 tsp salt
1 tsp vanilla extract
4 tbsp vegan butter (melted - for a softer interior ( I used Miyoko's))
2 oz semi-sweet dairy free chocolate chips (melted, for drizzling (or use unsweetened chocolate chips))
2 tbsp plant milk (for thinning (optional))

Steps:

Heat oven to 350° F. Line a baking sheet with parchment paper.
Whisk the eggs whites (cold) in a large bowl with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes. Add vanilla and salt. With the machine running slowly add the maple sugar until dissolved and the egg white mixture becomes stiff (just like a meringue).
Fold in the melted butter and the coconut shreds, gently stir to combine.
Using a small ice cream scoop, drop the batter in mounds 1 inch apart on the prepared baking sheet. Bake, until golden brown, approximately 18-20 minutes; let cool completely.
In a double boiler on the stove, melt the chocolate chips with 2 tbsp plant milk stirring until smooth. Drizzle the chocolate on top of the macaroons.

Nutrition Facts : ServingSize 1 coconut macaroon, Calories 127 kcal, Carbohydrate 8.4 g, Protein 2 g, Sugar 4.7 g, Fiber 1.6 g, Fat 10.3 g

Gluten-Free, Dairy-Free Coconut Macaroons image

Provided by XxXxkittykat

Categories Dessert

Time 17m

Yield 16 macaroons

Number Of Ingredients 3

1 cup unsweetened dried shredded coconut
1 egg white
2 tablespoons honey

Steps:

Coconut Macaroons - Gluten Free; Egg Free; Dairy Free image

Provided by AussieMom4

Categories Dessert

Time 23m

Yield 12 cookies

Number Of Ingredients 7

1 tablespoon tapioca flour
2 cups desiccated coconut
1/8 teaspoon sea salt
1/3 cup honey
2 teaspoons vanilla
1 tablespoon soymilk or 1 tablespoon rice milk
chocolate, for dipping if desired

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.

Nutrition Facts : Calories 97.7, Fat 4.2, SaturatedFat 4, Sodium 65.2, Carbohydrate 15.2, Fiber 1.4, Sugar 13, Protein 0.5