5-Ingredient Coconut Almond Macaroons | Gluten Free Cookies for the Holidays

shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: dried coconut flakes

Unsweetened coconut reduces sugar content.

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a gluten-free alternative.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: milk chocolate

Milk chocolate is often less expensive.

Grate 7 ounces of almond paste using the large side of a box grater.

In a bowl, combine grated almond paste, 2 cups of powdered sugar, and 14 ounces of flaked coconut. Toss to break up clumps.

Mix the coconut mixture with a hand mixer, mashing any large pieces of almond paste with fingers if necessary.

Set the coconut mixture aside.

In another bowl, whip 1/2 cup of room temperature egg whites (from about 4 large eggs) with 1/8 teaspoon of salt until soft peaks form, about 1 minute.

Add 1 teaspoon of vanilla to the egg whites and mix gently.

Fold the coconut mixture into the whipped egg whites using a flexible spatula until combined.

Use a tablespoon cookie scoop to portion out the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.

Clean up the mounds to ensure they are well-rounded.

Bake in a preheated 325°F oven for 14 to 18 minutes, until very lightly golden on the bottom and slightly firm to the touch.

Let the macaroons sit on the baking sheet for 1 to 2 minutes before removing them.

Optionally drizzle melted chocolate over the cooled macaroons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens