Our Gluten-Free Family Holiday
Easy and delicious, gluten-free coconut macaroons. Even the name of the cookie makes my mouth water!
I love the holidays as it gives me yet another reason to bake lots of cookies. Yes, I love cookies.
Over the years we have had fun switching all of our favorite recipes to create our gluten-free versions and happily so many are hits.
These coconut macaroons are one of our favorites,
especially for the holidays!
Although the cookies you find in the store are tasty, they are typically high in sugar, and contain many unhealthy additives. Read the labels and you can find one that does fit your tastes. Take a look at my last blog post, sharing different coconut macaroons we’ve found in stores.
Our Own Recipe
The best coconut macaroon is always the one you make at home. Being in charge of the ingredients, you know exactly what’s in your cookie. Our own coconut macaroon recipe is tasty and delicious with no regrets due to sugar. We are positive it will be a hit on your holiday table as it is on ours.
Let’s Get in the Kitchen:
Start with simple fresh ingredients: shredded coconut, coconut sugar, vanilla, lemon zest (make sure you use an organic lemon), organic brown rice flour and tapioca flour, organic eggs – all topped off with your favorite dark chocolate.
Preheat oven to 325º.
Whisk the egg whites, vanilla and lemon peel in a medium bowl.
Blend the coconut, sugar, flours and salt together in another bowl.
Add the dry ingredients to the egg mixture. Stir well to combine.
You should have a nice sticky consistency.
Notice that the mixture can become a little darker if you are
using coconut sugar which has a brownish color.
Spoon small mounds of the mixture onto a cookie sheet lined with a baking mat or parchment paper.
A small scoop works well here.
Bake about 10-15 minutes, until cookies are light brown around the edges.
Let cool on wire rack.
Drizzle with chocolate (See details below) or enjoy plain.
For the addition of chocolate:
Place ½ cup of chocolate chips with 1T Earth Balance butter or coconut oil in a stainless steel bowl.
Fill a small pot about 1/4 full with water. Place the bowl on top of the pot, bringing the water to a boil. The chocolate will start to melt as it sits on top of the water bath.
Using a potholder, remove the bowl and stir the chocolate well. This should be smooth and creamy.
Spread a layer of the chocolate on the bottom of each cookie.
Let set until the chocolate hardens, about 30 minutes.
Be more creative:
Once set, spread the cookies out on a piece of wax paper.
Place melted chocolate in a pastry bag or sandwich baggie.
You don’t need a lot here. Snip a very small piece of one corner of the bag.
The chocolate should be melted but not too runny.
Squeezing the bag, drizzle the chocolate over the cookies in a zigzag motion.
Let set about 20 minutes.
Place them on a fun holiday dish to serve to friends and family!
Or, leave some out for Santa!
Try the recipe and let me know what you think!.