My Favorite Gluten-Free Coconut Macaroons

This is an adaptation of the Coconut Macaroon recipe from Baking Pure and Simple.  I love these even more than the traditional recipe.  Using maple syrup instead of sugar makes them soft with just a little extra flavor. Using either my Gluten-Free Baking Mix (beneath the cookie recipe) or just rice or coconut flour works just as well as traditional all purpose flour.  These are great to have around for snacking or sharing.  They freeze very well either after or before dipping in chocolate.  If you freeze them first just be sure they have thawed before you dip them.  It is always fun to drizzle the chocolate over the top of the cookies too.  When freezing cookies use high quality plastic bags.  Enjoy!
Chocolate Chunk Cookies, Chocolate Chip Oatmeal Cookies and
Coconut Macaroons with Gateau Anna in the background.
Gluten-Free Coconut Macaroons
 

2⁄3 cup egg whites (approximately 4 whites)

1¾ cups maple syrup
½ teaspoon salt
2 teaspoons vanilla
1⁄3 cup gluten-free baking mix or rice flour
 pound unsweetened macaroon coconut*
parchment paper
size 50 kitchen scoop (can be purchased online or at any store that sells kitchen stuff)

Preheat oven to 350°F. In a large stainless steel bowl, whisk together egg whites, maple syrup, salt and vanilla and place the bowl over a pan of simmering water.  Stir often with a whisk just until mixture is warm to the touch, do not let the edges cook.

Using a wooden spoon stir in gluten-free baking mix or rice flour and coconut until thoroughly combined and remove the bowl from the pan of simmering water.  Use a size 50 kitchen scoop to form the cookies and place onto pans lined with parchment paper (the cookies will stick to regular non-stick pans).  The cookies should be about 1½ inch in diameter.  Macaroons do not spread out while baking, so you can place them on the pan with just an inch or so between cookies.  If necessary, reshape the cookies after scooping, wet your fingers in cool water first to keep the coconut mixture from sticking to your hands.

Bake for 13 to 16 minutes, just until lightly brown on top, the bottom edges will be a little browner than the tops.  Cool slightly on the pan before removing to cooling racks.

If desired, dip the bottoms of fully cooled macaroons in melted semisweet chocolate and place on trays lined with parchment paper.  Allow the chocolate to harden before serving or storing.  Makes 5 dozen.

*If substituting sweetened coconut, reduce the sugar to 1¼ cups.

 
Gluten-Free Baking Mix

 

If you can find a good gluten-free baking mix that you like then by all means use the commercial product.  I have found these gluten-free mixes to be very good.  You can also make your own gluten-free mixture using the following ingredients.  Make a batch and keep it on hand.  In general you can substitute this one-to-one for white or whole wheat flour. Sometimes you may need to add a little more of the baking mix.

1 cup coconut flour
1 cup potato starch
1 cup tapioca flour
1 cup sweet white sorghum flour

1 cup amaranth flour

Combine all ingredients and store in an air-tight container.  Makes 5 cups.

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