Gluten Free Macaroons
These delicious gluten-free coconut macaroons are so light and sweet. It is an easy cookie to make.
Servings 32 small cookies
Calories 79kcal
Equipment
- Small melon ball scoop
Ingredients
- 2 large eggs large
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- zest of one lemon optional
- 14 oz sweetened shredded coconut flakes 1 package of coconut
Instructions
- Preheat oven to 325°
- Line cookie sheets with parchment paper.
- If you have a Kitchen Aid mixer, use the paddle attachment.
- This recipe only uses egg whites, so separate the egg whites from the yolk.
- Whip egg whites on high to medium speed until they are smooth and somewhat thick consistency.
- Add vanilla, almond extract to egg whites. Then add the granulated sugar.
- Next, fold in coconut.
- The dough will kind of look like sticky rice. It will not look like dough but somewhat dry and not runny.
- Place coconut mixture into a small melon scoop. Make sure to pack the scoop with the coconut tightly.
- Release the dough onto the parchment-lined baking sheet.
- Bake for 10 minutes. In the last couple of minutes, watch carefully so they don't burn.
Nutrition
Serving: 1servings | Calories: 79kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 37mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg