Coconut Macaroons (Naturally Gluten Free)

Macaroons are so easy to make, and they’re naturally gluten free. Coconut is naturally moist, and with added sugar, they turn out extremely moist, creating the perfect coconut macaroons…a true pleasure.

Yield: Makes approx. 2 dozen macaroons

Moist, naturally gluten free coconut macaroons recipe that you top with toasted almond slices or drizzle with chocolate syrup.

Ingredients:

4 large egg whites
1/2 cup granulated sugar
1/2 teaspoon salt
12 oz. unsweetened fine macaroon coconut

Instructions:

Oil a mini-muffin pan with gluten-free cooking spray or oil. Preheat oven to 325°F.
In the bowl of your mixer, beat egg whites, sugar, and salt until combined.
Fold in grated coconut. Distribute between the muffins tins.
Bake on the center rack until golden brown, 10 to 20 minutes. Loosen edges around each cup using a knife. Cool in pan10 minutes. Transfer to a wire rack to completely cool. Serve. Store leftovers in a sealed container or zipper storage bag up to 4 days.

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View Comments

Michelle says:

September 22, 2015 at 10:07 am

Can you freeze these?
Can you use regular baking coconut?
- Gluten Free Recipes says:
  
  September 22, 2015 at 11:11 am
  
  They should freeze well, Michelle.
  
  I have not tried them using regular baking coconut (shredded, I assume you mean). I assume they would turn out a fragile since the pieces of coconut are larger. If you try them, let us all know they turn out.
  
  Carla