Cooking and Serving: 35 minutes | 16 macaroons
Ingredients
Recipe tips & tricks | How to shape your gluten free macaroons | Let’s talk about chocolate
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 16 macaroons
Ingredients
Recipe tips & tricks
How to shape your gluten free macaroons
Let’s talk about chocolate
Instructions
REPLACING SUPERFINE RICE FLOUR
This recipe uses a few tablespoons of superfine white rice flour.
structure to the cookies, allowing them to hold their shape as they cool.
In its place, you can use our 3-ingredient basic gum-free gluten free flour.
You can even try using potato starch or cornstarch.
Fingers picking up baked macaroon from baking tray.
picking up baked macaroon from baking tray.
This recipe is made tripled in volume, tossing together the few dry ingredients in a large bowl, and.
then folding in the egg whites. The most crucial parts of the recipe are.
selecting the right coconut, and whipping the egg whites properly.
Here are some tips for coconut macaroon success:.
HOW TO SELECT THE RIGHT TYPE OF COCONUT
I generally prefer baking with the broad, flat unsweetened coconut flakes that.
we use in gluten free granola.
snacking. I think it has a better mouth feel than shredded coconut.
You’ll need to pack your coconut pieces together into the cookie scoop when you.
portion the macaroons. If you use coconut flakes that are in long, elegant, thin.
strips, pulse them a few times in your food processor.
If you prefer to use shredded coconut, you should also pulse it a few times in a.
food processor, too. If you’re using sweetened shredded coconut, reduce the.
WEIGH INGREDIENTS FOR BEST RESULTS
Since there are so few ingredients, and you may or may not be processing the.
coconut a bit before using it, it’s really important to measure all of your.
ingredients processor have less volume after processing, so volume measurements are.
Similarly, we’re separating eggs and using only the whites. Some egg whites are.
half the weight of the full egg, and weigh 25 grams.
But sometimes, the yolk is smaller than normal and the white weighs 40 grams.
Measure out 75 grams of egg whites.
Baked coconut macaroons on white paper on baking tray with fingers in background.
coconut macaroons on white paper on baking tray with fingers in background.
WHEN TO REMOVE YOUR MACAROONS FROM THE OVEN
Even though meringue cookies, like a pavolva, tend to be rather fragile and may.
collapse as they cool, these gluten free macaroon cookies tend to hold their.
shape well out of the oven. To ensure that they maintain their shape well, be.
sure to bake them until the very top of the cookies has some brown flecks.
You can also turn off the oven and allow the baking sheet to sit on the rack.
inside the oven, with the door ajar, for 10 minutes. But if you’ve whipped your.
egg whites enough and measured your ingredients be beautifully puffed and round.
Fingers holding coconut macaroon just dipped in chocolate.
holding coconut macaroon just dipped in chocolate.
HOW TO SHAPE YOUR GLUTEN FREE MACAROONS
The perfet macaroon shape is a round globe on top that’s flat and crispy.
underneath. The best way to achieve that shape is spring-loaded ice cream scoop. To ensure your ice cream scoop releases the scoop.
cleanly, rinse it off with cool water between scoops.
If you don’t have an ice cream scoop, you can form rounds with two medium-size.
round bowl spoons. Scoop with one spoon and scrape and shape with the other.
LET’S TALK ABOUT CHOCOLATE.
You don’t have to dip these macaroons in melted dark chocolate, but it makes a.
great presentation and adds a lot of flavor to these simple cookies. Whether you.
melt dark chocolate disks or chopped chocolate in the microwave or in a double.
boiler on the stovetop, try “seeding” it to bring it to the right temperature.
First, melt about 2/3 of the total amount of chocolate in 20 second bursts in.
the microwave or over a simmering bowl of water. Then, add the remaining.
chocolate after you remove it from the heat, and mix it until the remaining.
chocolate is melted and smooth.
The remaining chocolate will “seed” the melted chocolate and cool it down just.
enough to temper it. Then, when you dip the cookies, the chocolate will dry.
I always add just a few ounces of miniature chocolate chips to the cookie dough.
The mini chips add just the right texture and chocolate flavor throughout the.
And of course, the chocolate drizzle is optional, but it definitely makes them.
look absolutely beautiful.
Coconut macaroons baked on white paper on tray.
macaroons baked on white paper on tray.
FAQ
Are coconut macaroons gluten free?
Some recipes for coconut macaroons are naturally gluten free, if they’re made.
without any stabilizing flour. They’re also much more delicate than this recipe,.
which is gluten free but made with some white rice flour.
Can I use almond flour in this recipe?
No, this recipe can’t be made with almond flour, which is too heavy and will.
weigh down your macaroons.
Why did my macaroons spread during baking?
You may not have whipped your egg white meringue until it tripled in volume.
Your oven may also be too cold, or you didn’t bake them for long enough.
How do I store the macaroons?
To maintain texture, store your completely cooled macaroons in a sealed glass.
container at room temperature.
GLUTEN FREE MACAROONS RECIPE
Prep Time: 15 minutes mins.
Cook Time: 20 minutes mins.
gluten free macaroon with chocolate on bottom and drizzled on top on white paper.
free macaroon with chocolate on bottom and drizzled on top on white paper.
These gluten free macaroons have a crispy shell and chewy center. Tons of.
INGREDIENTS
3 (75 g) egg whites.
¾ cup (150 g) granulated sugar.
4 ½ cups (270 g) wide flat coconut flakes, processed into smaller pieces.
INGREDIENTS
3 (75 g) egg whites.
¾ cup (150 g) granulated sugar.
4 ½ cups (270 g) wide flat coconut flakes, processed into smaller pieces.
Notes
* 3 tablespoons (27 g) superfine white rice flour
* ½ teaspoon kosher salt
* 2 teaspoons pure vanilla extract, or half pure vanilla extract, half pure
* 4 ounces miniature semi-sweet chocolate chips, optional
* 6 ounces dark chocolate, melted (optional, for dipping and drizzling)
* Preheat your oven to 325°F. Line a large rimmed baking sheet with unbleached
parchment paper and set it aside.
* In the bowl of a stand mixer fitted with the white attachment or a
medium-size bowl with a handheld mixer, place the egg whites. Begin to whip
* Adding the granulated sugar slowly while the egg whites are whipping.
Continue to whip until the mixture turns white and glossy, and is tripled in
* The egg white mixture won’t form peaks but with fall off the whisk in heavy
ribbons. And it will take at least 6 minutes of continuous whipping.
* Add the vanilla and/or almond extracts, whip until fully combined, and then
set the mixture aside.
* In a large bowl, place the coconut, rice flour and salt, and mix to combine.
* Add the whipped egg whites in 3 or 4 batches, folding them in to the coconut
mixture. Mix until well-combined and all the coconut is moistened and holds
* Add the optional chocolate chips, and mix gently until evenly distributed
* Using a medium-size spring-loaded ice cream scoop, drop the cookie dough in
tight mounds of about 1 1/2 tablespoons each on the prepared baking sheet,
about 1-inch apart from one another. They will not spread during baking.
* Place the macaroons in the center of the preheated oven and bake for 10
minutes. Rotate the baking sheet 180° and continue to bake until golden brown
underneath and beginning to brown on top (about another 10 minutes).
* Remove the baking sheet from the oven and allow the macaroons to cool on the
baking sheet completely.
* Once the macaroons are cool, melt the optional dark chocolate in 30-second
bursts in the microwave or in a double boiler. Dip the bottoms of the
macaroons in the chocolate and return to the baking sheet, chocolate side
* Drizzle the tops with more melted chocolate in a zigzag pattern, if you like.
Allow them to sit until the chocolate is set.
* Store in a sealed glass container at room temperature.
A note about coconut:
If you can’t find coconut flakes, you can use unsweetened shredded coconut.
Process it similarly to small pieces (but not crumbs). If you’re using sweetened
shredded coconut, to control for sweetness, reduce the granulated sugar
Recipe originally published on the blog in 2015, new photos in 2017, republished
again in 2021 with lighter, crispier recipe, new photos, text, and video.
Nutrition information is automatically calculated, so should only be used as an
Crispy outside, soft and chewy inside, these coconut macaroons are only as sweet
as you want them to be. Whether you think you love coconut or not, you’ll love
outside, soft and chewy inside, these coconut macaroons are only as sweet as you
want them to be. Whether you think you love coconut or not, you’ll love these