Light, Airy Gluten-Free Coconut Macaroons

Name: Light, Airy Gluten-Free Coconut Macaroons
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 egg whites (from large eggs); ⅛ teaspoon salt; ½ cup granulated sugar; 1 teaspoon vanilla extract; 3 cups sweetened shredded coconut; 2 tablespoons potato starch (or almond flour or omit flour (see recipe notes))

4 steps

Prep:10minCook:25min

There are many ways to make coconut macaroons, but this gluten-free recipe yields, fluffy, light, and airy treats thanks to two easy tricks! Making gluten-free macaroons with whipped meringue egg whites aerates the texture, while the included options of adding potato starch, almond flour, or omitting for flourless cookies yields perfectly delicious results, with varying crisp, chew and loft. See the pictures and descriptions below to decide the ideal version for you!

Updated at: Mon, 09 Dec 2024 07:06:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories67.5 kcal (3%)

Total Fat3 g (4%)

Carbs9.5 g (4%)

Sugars8.2 g (9%)

Protein0.4 g (1%)

Sodium38.4 mg (2%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

3egg whites

from large eggs

⅛ teaspoonsalt

½ cupgranulated sugar

1 teaspoonvanilla extract

3 cupssweetened shredded coconut

2 tablespoonspotato starch

or almond flour or omit flour

Instructions

Step 1

Preheat the oven to 325℉. Line two baking sheets with parchment paper or silicone baking mats. Set aside.

Step 2

In a bowl of a stand mixer using whisk attachment or large mixing bowl using handheld beaters, beat together the egg whites and salt until frothy. Gradually add the sugar, stopping the mixer to add a couple tablespoons at a time. Beat until very stiff, glossy peaks form. Mix in the vanilla.

Step 3

Add the coconut and potato starch. Gently combine, using a silicone spoon to fold and mix in until well incorporated. Use a medium cookie scoop or two spoons to scrape about 1 ½ tablespoon mounds onto the baking sheets, 1 inch apart.

Step 4

Bake for 25 minutes, rotating pans halfway through, until very lightly browned and set. Cool on the baking sheets for 10 minutes before transferring to a wire rack.

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