Macaroons are one of the lightest and most delicious dessert cookies. I particularly like these gluten-free kinds.

Traditional macaroon recipes call for all-purpose flour, or other gluten-free types add rice flour.  This recipe here doesn’t include any of these type of grains That also is the reason why they are so spongy and light as a feather.  The Almond Macaroons is a bit more consistent in texture, but still very light in taste and texture.

When I make a batch of Almond Macaroons I have to admit that I eat as a snack. They are light enough without weighing you down, and believe it or not, add some nutritious protein. The Coconut Macaroon is a sweeter, much lighter in taste, meringue type of macaroon and both compliment each other perfectly.

 

Coconut Macaroons

Gluten-Free Coconut and Almond Macaroons

 

Here is what you need for the Coconut Macaroon:

4 egg whites, room temperature

1 cup shredded unsweetened coconut

pinch of cream of  tartar

3/4 cup sifted confectioner’s sugar
Preheat oven to 350 degrees.

Line a baking sheet with parchment paper

In a large bowl whisk egg white with an electric mixer until fluffy.  See pic below.

fluffy egg whites

fluffy egg whites

Sift confectioner’s sugar and add to bowl, along with coconut and cream of tartar.

With a spatula gently blend all ingredients. It’s important to handle the egg whites mixture very gently, so it stays light and fluffy.

With two spoons or with your hands form little balls and place them 1 inch apart onto a parchment paper lined baking sheet.

Bake macaroons for about 15-18 minutes or until the edges start becoming golden. That’s the indicator that I’m usually using:)

Almond Macaroon

Almond and Coconut Macaroons

For the Almond Macaroons:

Preheat oven to 350 degrees

Line a baking sheet with parchment paper

4 egg white

3/4 cup confectioner’s sugar or cane sugar

1 cup almond meal

1/4 teaspoon almond extract

 

In a large bowl whisk egg whites with an electric mixer until fluffy.

With a spatula gently fold in the almond meal, sugar and almond extract. Again, it’s really important to blend these ingredients as gently as possible, so the egg white stay light and fluffy.

With two spoons form little balls and place them 1 inch apart onto a parchment paper lined baking sheet.

Bake almond macaroons for about 15-18 minutes or until edges turn golden.

Store in an airtight container. Separate layers with wax paper.

Coconut and Almond Macaroons

Coconut and Almond Macaroons

 

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