Gluten-Free Coconut Macaroons

20

Gluten-Free Coconut Macaroons

50 minPrep Time

55 minCook Time

1 hr, 45 Total Time

Save Recipe

Print Recipe

Ingredients

• 1 coconut (about 680 g)
• 2 egg whites, room temperature
• Pinch salt
• 3/4 cup (175 mL) sugar
• 1 tsp (5 mL) vanilla
• 2 tbsp (30 mL) almond flour

Instructions

Fresh Shredded Coconut:
1. Preheat oven to 400°F (200°C). Using a clean screwdriver or metal skewer, pierce a hole through the softest eye of the coconut. Drain coconut water and strain; reserve for another use.
2. Place the coconut on a baking sheet and bake for 20 minutes. The coconut shell will start crack and be much easier to work with. Cool completely. Wrap in a clean kitchen towel. Smash with a hammer or mallet until it cracks into several pieces. Separate meat from the shell then use a vegetable peeler to remove the brown skin from each piece of coconut. Using box grater, grate until finely shredded, about 3 cups (750 mL).
3. Preheat oven to 300°F (150°C). Spread coconut on two parchment paper lined baking sheets. Bake for 15 to 20 minutes, turning occasionally, or until crisp but not golden brown.
Gluten Free Coconut Macaroons:
4. Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
5. Beat egg whites and salt with electric beaters until foamy. Beat in sugar 2 tbsp (30 mL) at a time or until stiff peaks start to form. Beat in vanilla. Fold in toasted coconut and almond flour.
6. Drop by 1 tbsp (15 mL), spacing 1-inch (2.5 cm) apart on prepared baking sheet.
7. Bake in centre of the oven for 15 to 20 minutes or until golden brown. Cool completely on pan on a cooling rack. Store in airtight containers for up to 3 days.

Notes