Gluten Free Macaroons!

So easy, you’ll surprise yourself!!

G-F COCONUT MACAROONS

YEAH! I CAN HAVE COCONUT MACAROONS AGAIN! I’ve missed you!!

My macaroon has a cookie center; it’s not just all coconut. It’s a lovely cookie and makes a great dessert for guests…. if you don’t gobble them up before that!

Ingredients

1 Stick Sweet Butter
1 Egg Yolk
2 Egg Whites
3/4 cup Granulated Sugar
1/4 Teas. G-F Vanilla Extract
G-F Flour Blend: 1 cup Bob’s Red Mill All Purpose Blend
1/4 cup Garbanzo Bean Flour,
1/4 cup Tapioca Flour
1/4 Teas. Xanthan Gum
1/4 Teas. Salt
8 ounce bag Sweetened Coconut, Shredded.

In your mixing bowl, Cream the softened butter and sugar until well blended.
Add the yolk, vanilla. Mix in.
Add the different flours and Xanthan Gum and Salt.

Batter will look dry, like damp sand, but don’t worry. It will stick together in your hand.
Shape into balls, ( about 1 to 1 ½ in in diameter). And then make a small peak on the top. Whisk the 2 egg whites in a medium bowl until slightly frothy. Don’t whisk very long. We don’t want it beaten so long that we have meringue. Just mix until slight bubbles appear.

Dip the shaped cookies in the egg whites and coat all sides.
Now, roll in sweetened coconut until covered all over.

As you see, I space them about 1 inch apart. Place on a silpat sheet or use parchment paper. Bake 20 minutes, at 300 degrees until tops/coconut bits are just gold tinged!
Let cool before storing in airtight container.
May be dusted with confectioner’s sugar, if you prefer.

 

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