Gluten Free Macaroons


Macaroons have always been a family favorite – They are a gift that my brother John and nephew Darryl live for.  My husband and I put them in the freezer.  Not only do they last longer but they are awesome frozen since they really don’t freeze through. When I modified my recipe to omit the flour (Brother and nephew haven’t tried these yet) I found that you can really taste the coconut.  I’m trying to eliminate 90% of the sugar in my diet due to my health, so I reduced the amount of sugar and I am substituting unsweetened coconut for some of the sweetened.  Play with it.  If you like a sweeter cookie, use all sweetened, not a real sweet tooth, use all unsweetened.  That’s the direction I’m moving.  I’d love to hear how they turned out.

3 large egg whites (I use cage free from the farm and the whites are very thick and beautiful)

1/2 cup sugar

1/4 teaspoon salt

1/2 teaspoon organic vanilla

9 ounces unsweetened flaked coconut (I love Bob’s Red Mill – flakes are big and crunchy)

5 ounces sweetened coconut


Beat all ingredients except coconut until glossy and frothy – about 3-4 minutes on medium high.  Add the coconut and mix thoroughly with a heavy spatula, taking care to really work the coconut into the wet mixture.  I find it easy to actually rub the mixture together with the back of spatula, keep turning over.

IMG_2755                 IMG_2757

When mixed, use a #40 scoop (a little over 2 tablespoons) and drop on 2 parchment lined cookie sheets, 12 per sheet.Give them a little smash on top so they are not very high, but not too flat. Bake at 325 degrees for about 17 minutes, or until brown, switching tray positions and rotating them so they brown evenly.  Makes 24 cookies.


Aren’t they beautiful ???



Leave a Reply