Gluten-free Coconut Macaroons

Gluten-free Coconut Macaroons

Ready in 25 minutes
4.2 avg, 12 review(s) 83% would make again

Top-ranked recipe named "Gluten-free Coconut Macaroons"

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Coconut Macaroons contains no flour nor dairy products. A simple 5 ingredient recipe. Bestseller goodies from a recent fundraising bake sale.

"I haven't been on this site for a very long time. I did this recipe several times since I published this. It might happen that the mixture is watery as laurie said, this is because of the liquid vs. solid ratio, probably due to the size of the egg used. I use large eggs, but large is quite a subjective quantity. My recommendation is: if after mixing the coconut to the liquid mix and you find that it is still liquidy, simply add more coconut. No need to drain before placing on parchment. Hope this helps."

- RandomCuisine

Ingredients

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3 Eggs
0.5 cup Sugar
1 pinch of Salt
3 tbsp lemon juice
250 grams coconut

Original recipe makes 24 Servings

Servings  

Preparation

1. Preheat oven to 325F. Line a parchment paper on a 11'' x 17'' baking pan.

2. In a medium bowl, combine eggs, sugar and salt. Beat until foamy and all the sugar is dissolved.

3. Add in the shredded coconut and lemon juice. Let it soak for 10 mins. If using unsweetened shredded cocunut, add an additional 3 tbsp sugar.

4. Scoop a tablespoonful of soaked coconut and transfer it to the baking pan.

5. Bake for 15-20 mins or until golden.

Credits

Added on Award Medal
Verified by stevemur

Gluten-free coconut macaroons photo by RandomCuisine RandomCuisine

photo by Barbieh11 Barbieh11

photo by snazzyllama snazzyllama

photo by EmmBee EmmBee

Calories Per Serving: 159 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I replaced sugar with a table spoon of honey and they came out delicious!!
monika_peff 3 months ago
this was really runny!!!!! but i found a way to make it not so runny! if u take a drainer and put it in a bowl and then pour the mixture in the drainer...it takes out some of the egg to make it nit to runny but still leaves egg to let it cook the right way. but really good cookies!
sk8ergrl111 1 year ago
I haven't been on this site for a very long time. I did this recipe several times since I published this. It might happen that the mixture is watery as laurie said, this is because of the liquid vs. solid ratio, probably due to the size of the egg used. I use large eggs, but large is quite a subjective quantity. My recommendation is: if after mixing the coconut to the liquid mix and you find that it is still liquidy, simply add more coconut. No need to drain before placing on parchment. Hope this helps.
RandomCuisine 1 year ago
when u say put the soaked coconuton the paper...do u mean drain the coconut and put it on???? but this recipee sounds awesoem!!!!!!! i will be making this!!!!
sk8ergrl111 1 year ago
I like these and they are so simple to make. I did use Just Like Sugar to replace sugar and 2 drops of Stevia. I will make these often! Thanks!
Barbieh11 1 year ago
Little liquidy
laurieaganemmaclean 2 years ago
I did something wrong or maybe needs a little more coconut or a certain spot in the oven??? It seemed a little too liquidy.
laurieaganemmaclean 2 years ago
These were ridiculously easy to make. You don't need the parchment. If you cook on a ceramic sheet. The folks who needed the gluten- free recipe said it was really good.... 5 stars...
carolmerrell 2 years ago
Very yummy and good to know its healthy.
Barbwire2uk 2 years ago
Should say 250 grams of coconut. Great recipe
GatorNYC 3 years ago
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