Gluten Free Macaroons Recipes

Steps:

• Preheat oven to 325°F.
• Combine coconut, sugar and rice flour.
• Stir in beaten egg white and almond extract. Mix well.
• Drop from teaspoon onto greased cookie sheet.
• Bake for 25 minutes until browned on edges. Then, place on cooling sheets.

Steps:

• Whip egg whites, vanilla, almond extract, cream of tartar, and Xanthan gum until soft peaks form.
• Gradually beat in Stevia or Splenda sweetener, and whip until stiff peaks form.
• In a separate bowl, mix almond flour, coconut flour, salt, and shredded coconut.
• Fold egg whites mixture into flour/coconut mixture.
• Spoon tablespoon mounds onto parchment paper lined baking sheet.
• Bake at 300 degrees for 18-20 minutes (or until slightly browned on edges).
• Microwave chocolate chips and olive oil for 20 seconds at a time, stirring between, until melted and smooth.
• Drizzle melted chocolate over the top of the macaroons.

Steps:

• Mix coconut, sugar and rice flour together, add the egg whites and almond extract, the egg whites don't have to be beaten, just broken up a bit with a fork.
• Drop heaping about a tablespoon full on a WELL greased baking sheet. Should only make 12 cookies.
• Bake for around 15 minutes at 325 degrees until the edges and top are browning.

Steps:

• Soak the dates in hot water for 30 minutes, then drain and dry.
• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
• Place the dates and bananas in a food processor. Blend until the consistency is a smooth paste. In a medium bowl, combine the banana-date mixture with the coconut and mix until fully incorporated. Using a spoon and your hands, lightly form 12 to 14 small balls, about 1-inch in diameter. Place the balls onto the prepared baking sheet.
• Bake until golden brown on the bottom, 15 to 20 minutes, cool.
• Microwave the chocolate chips for 45 seconds, stirring halfway through. Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature.

Steps:

• Beat egg white until soft peaks form, add in honey. Stir in coconut.
• Drop by teaspoonfuls onto a greased cookie sheet.
• Bake at 325 degrees for 12 minutes.
• Cool, eat, and enjoy.
• Note: you could also dip these into chocolate for an extra yummy treat!

Steps:

• Preheat oven to 300 degrees.
• Beat egg whites until stiff peaks form.
• Fold in sifted powdered sugar and juicce of the 2 lemons.
• Fold in ground almonds and hazelnuts.
• With two teaspoons place little heaps onto greased cookie sheet. I'd recommend using baking paper or silicon sheets.
• Bake for 30 to 40 minutes.
• While cookies are baking, you can prepare some lemon icing from lemon juice and powdered sugar. Ice cookies after removing from oven.
• Let cool completely and store in an airtight container in a cool place.