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Gluten Free Coconut Macaroons Recipes
- by K V
Prep Time: 30 mins
Cook : 15 mins
Servings : 10-12
Ingredients :
- - 2 eggs, whites only
- - 80g caster sugar
- - 170g desiccated coconut
- - 1tsp vanilla paste
- - 90g dark chocolate
Method:
- Preheat the oven to 170°C (150°C fan/gas 3½). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the egg whites and caster sugar for 2-3 minutes until the mixture is light and frothy, and the sugar has dissolved.
- Add the coconut, a pinch of salt, and vanilla, then stir to combine. Let the mixture stand for 10 minutes.
- Scoop teaspoon-sized portions of the mixture, roll them into compact balls, and place them on the prepared baking sheet. Bake for 10-12 minutes until golden brown.
- Allow the macaroons to cool completely on the baking sheet.
- Meanwhile, melt the chocolate in a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water, or in short 20-second bursts in the microwave.
- Pour the melted chocolate into a small bowl and dip the bottom of each cooled macaroon into the chocolate, gently wiping off any excess.
- Place them chocolate-side up on a sheet of baking parchment and refrigerate for 20 minutes, or until the chocolate has set. Optionally, drizzle any remaining melted chocolate over the tops in zigzag patterns, then let it set.
