Gluten Free Macaroons
These gluten free macaroons have a crispy shell and chewy center. Tons of coconut flavor!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 egg whites
- 3/4 cup granulated sugar
- 4 1/2 cups wide flat coconut flakes (processed into smaller pieces (See Recipe Notes))
- 3 tablespoons superfine white rice flour
- 1/2 teaspoon kosher salt
- 2 teaspoons pure vanilla extract (or half pure vanilla extract, half pure almond extract)
- 4 ounces miniature semi-sweet chocolate chips (optional)
- 6 ounces dark chocolate (melted (optional, for dipping and drizzling))
Instructions
- 1
Preheat your oven to 325°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
- 2
In the bowl of a stand mixer fitted with the white attachment or a medium-size bowl with a handheld mixer, place the egg whites. Begin to whip until frothy.
- 3
Adding the granulated sugar slowly while the egg whites are whipping. Continue to whip until the mixture turns white and glossy, and is tripled in volume.
- 4
The egg white mixture won't form peaks but with fall off the whisk in heavy ribbons. And it will take at least 6 minutes of continuous whipping.
- 5
Add the vanilla and/or almond extracts, whip until fully combined, and then set the mixture aside.
- 6
In a large bowl, place the coconut, rice flour and salt, and mix to combine.
- 7
Add the whipped egg whites in 3 or 4 batches, folding them in to the coconut mixture. Mix until well-combined and all the coconut is moistened and holds together.
- 8
Add the optional chocolate chips, and mix gently until evenly distributed throughout.
- 9
Using a medium-size spring-loaded ice cream scoop, drop the cookie dough in tight mounds of about 1 1/2 tablespoons each on the prepared baking sheet, about 1-inch apart from one another. They will not spread during baking.
- 10
Place the macaroons in the center of the preheated oven and bake for 10 minutes. Rotate the baking sheet 180° and continue to bake until golden brown underneath and beginning to brown on top (about another 10 minutes).
- 11
Remove the baking sheet from the oven and allow the macaroons to cool on the baking sheet completely.
- 12
Once the macaroons are cool, melt the optional dark chocolate in 30-second bursts in the microwave or in a double boiler. Dip the bottoms of the macaroons in the chocolate and return to the baking sheet, chocolate side down.
- 13
Drizzle the tops with more melted chocolate in a zigzag pattern, if you like. Allow them to sit until the chocolate is set.
- 14
Store in a sealed glass container at room temperature.