Gluten Freedairy Free Macaroons Recipes

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NATURALLY GLUTEN FREE MACAROONS



Naturally Gluten Free Macaroons image

I recently started eating gluten free, I had originally thought I was lactose intolerant, but gluten free made me feel SO much better. I have hunted all over for recipes for my sweet tooth, here is one that is not only sweet but could be made into CHOCOLATE Macaroons with a little ingenuity! This recipe was so quick, it took longer to take out and put away the ingredients than to mix it up.

Provided by bernettavan

Categories     Drop Cookies

Time 20m

Yield 12 cookies, 6 serving(s)

Number Of Ingredients 5

1 1/3 cups coconut, medium flaked
1/3 cup icing sugar
2 tablespoons rice flour
2 egg whites
1/2 teaspoon almond extract

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, DAIRY-FREE COCONUT MACAROONS



Gluten-Free, Dairy-Free Coconut Macaroons image

These are easy to make and they are perfect for those with food sensitivites and/or allergies. No gluten, wheat, dairy, or refined sugar (sweetened with honey). I promise these macaroons will be a great treat!

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:

  • 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



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

Make and share this Coconut Macaroons - Gluten Free; Egg Free; Dairy Free recipe from Food.com.

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

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