Want to make a gluten-free snack that’s a classic at parties, bake sales, or even as a yummy after school snack? Make these gluten-free coconut macarons. They’re high in fibre and showcase coconut’s delicious, nutty and sweet flavour while being healthier than your average cookie!
50 minPrep Time
55 minCook Time
1 hr, 45 Total Time
- 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
- 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.
- 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).
- 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.
- Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- 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.
- Drop by 1 tbsp (15 mL), spacing 1-inch (2.5 cm) apart on prepared baking sheet.
- 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.
Tips: Fold in 1 tsp (5 mL) lemon zest and 1/4 cup (60 mL) dried cranberries after mixture is made or dip half of the baked macaroons in 2 oz (60 mL) melted bittersweet chocolate.