Gluten-free Coconut Macaroons are a delightful treat for those who prefer or require gluten-free options. These chewy, sweet confections are made with just a few simple ingredients, primarily shredded coconut, which gives them their distinctive texture and flavor. Enhanced with a touch of vanilla extract and sweetened with condensed milk, these macaroons have a moist interior and a golden, crispy exterior. They’re incredibly easy to make and can be dressed up with a drizzle of chocolate or a pinch of sea salt for an extra special touch. Whether you’re serving them at a gathering, enjoying them as a sweet snack, or giving them as a thoughtful gift, gluten-free coconut macaroons are sure to be a hit.
Recipe: Gluten-free Coconut Macaroons
Ingredients:
- 14 ounces sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- Optional: 4 ounces semi-sweet chocolate, melted (for drizzling)
Instructions:
- Preheat the Oven and Prepare Baking Sheet:
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Mix Coconut Mixture:
- In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix well until everything is evenly coated.
- Whip the Egg Whites:
- In a separate bowl, use an electric mixer to whip the egg whites and salt together until they form stiff peaks. This will take about 2 to 3 minutes.
- Fold Egg Whites into Coconut Mixture:
- Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate the egg whites. The mixture should be light but well combined.
- Shape and Bake:
- Drop heaping tablespoons of the mixture onto the prepared baking sheet, forming small mounds. Leave an inch of space between each macaroon as they will spread slightly.
- Bake in the preheated oven for 20 to 25 minutes, or until the edges are golden brown and the tops are slightly crisp.
- Cool:
- Remove the macaroons from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely.
- Optional Chocolate Drizzle:
- If using chocolate, melt it in a double boiler or in the microwave in 30-second bursts, stirring between each burst until smooth. Drizzle the melted chocolate over the cooled macaroons.
- Serve or Store:
- Once the chocolate has set, serve the macaroons, or store them in an airtight container at room temperature for up to a week.
These Gluten-free Coconut Macaroons are not only delicious but also wonderfully simple to make, requiring minimal preparation time and baking quickly. They are the perfect sweet treat for those avoiding gluten and are sure to satisfy any coconut lover’s cravings.
