Living and Thriving Gluten Free

Healthy & Gluten Free

Author:           Updated March 17, 2019
Categories: Sweets - Cookies    

Many store bought macaroons are very sweet, often overwhelmingly sweet.

This version is much less sweet. There is some honey used as a binder and a sweetener, but much less than store bought.

Coconut macaroon cookies on a plate
Image by: Thora Toft

Prep time: 15 minutes Cook time: 12 minutes Makes: 4 servings - about 12 cookies Difficulty: Medium

Gluten free Dairy free Grain free Soy free

Use all organic ingredients, and ensure any packaged products are labeled gluten free.

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2 Egg whites
2 cups Unsweetened shredded coconut
1/2 cup Honey, raw and unfiltered
1/2 cup Whole almonds, chopped into tiny pieces
1/2 teaspoon Pure vanilla extract
Substitutions and Notes:
  • Coconut: These cookies will stick together better when finer shredded coconut is used. Add a bit more honey if they are not holding together as well as you want.
  • Almonds: You can toast the ground almonds for a nice roasted nut flavor.
  • Eggs: Don't use immitation eggs for this recipe. Real eggs are required to allow the cookies to stick together and not fall apart.
  • Honey: You can use another liquid sweetener of your choice instead of honey. It does require stickiness that is part of natural sugar, so artificial sweeteners won't work for this recipe. Some suitable ones to use would be agave nectar or maple syrup.
  • Preheat oven to 350° F.
  • Line a baking sheet with waxed or oven parchment paper.
  • In a large bowl, whisk the honey and the egg whites together.
  • Add the almonds, coconut and vanilla to the bowl, and mix together.
  • Form the dough into individual macaroons. Drop cookies onto the prepared baking sheet and place in the oven.
  • Bake the macaroons until bottoms are golden brown, about 12 to 15 minutes.

Munch and enjoy!

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Photo by: Thora Toft

Comments (2)

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This sounds really good. I am going to make this!

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I hope you enjoy them!

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