Before I start, I just want to say that any all true coconut macaroons should be gluten free. If you come across a coconut macaroon recipe that has flour in it for some reason- RUN!
Also, many people confuse macaroons and macarons, and I try to not let it bother me, but we all have our weaknesses.
Macaroons are the little chewy coconut bites that look kind of like toasty little haystacks. Macarons are those adorable and colorful little French pastries that should also be gluten free.
This recipe is super simple, although I will warn you in advance, all the ingredients are listed in weight- because they need to be accurate. If you don’t have a kitchen scale- just comment or email, and I can send you some amazing conversion charts for baking!
All you need is sugar, egg whites, coconut flakes, and salt.
(It really is that simple)
You simply whip the egg whites, sugar, and salt until soft peaks are formed, and then fold in the coconut flakes. Then you bake! Voila! So easy!
Easy Coconut Macaroons
Here's What You Need
- 120 g egg whites
- 414 g coconut flakes
- 1.25 g salt
- 100 g sugar
Here's What You Do
Preheat oven to 350F.
Whip egg whites, sugar, and salt to form soft peaks. Fold in coconut. Shape into round balls and place on lined cookie sheet.
Bake for 15min or until tops are a light golden brown.
- I almost always substitute sugar for a stevia baking blend (you can find it at most supermarkets, and it measures cup for cup).