:: Gluten-Free Almond Coconut Macaroon Recipe ::
Hello, beautiful! Are you enjoying the holiday season!? I sure am! My current other job takes me to Brussels and the Christmas lights were very pretty. And I love the giant Disney Christmas tree that’s over 2 stories high in the London train station along the way. Pretty cool. And all the shops everywhere are gorgeous. I’m getting all in the mood, but home baking… mmmm… that’s going to be a long shot this holiday season, I thought. Until I spotted this recipe and thought I might just make an extra effort. What do you think?
Anyhow, I’m talking about ‘the feature’ already, but first let me introduce the party…..
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This week’s linky party winner is Ilka who used to write Ilka’s Blog. This blog was a mix of running advice, kids crafts & hobbies and recipes. It was a very authentic, personal blog which I really enjoyed.
This Week’s Party Feature is her Gluten-Free Almond Coconut Macaroon Recipe
The winning post that Ilka wrote is her wonderful set of 2 recipes – gluten-free coconut macaroons and gluten-free almond macaroons. Yummm! Both macaroon flavors & looks are so appealing and they are no doubt scrumptious. In a way, these are the (kind of) recipes I’ve been looking for. As I either travel overseas or work from home, I want/need easy-to-grab brain food. Snacks. Healthy snacks, ideally that taste and look like a treat. My gluten-free diet does not make that so easy (eating raw carrots are great snacks, but …). As well, at mealtime, while ‘salad’ is my friend for an every day kinda meal, I feel I also deserve a ‘dessert’. These macaroons look like perfect small desserts to me.
And, on a that note of eating gluten-free: Even if you don’t need to eat gluten-free, you’ll find that omitting the gluten once in a while is like giving your body an ease in an otherwise the gluten/carb-laden holiday season.
Gluten-Free Almond Coconut Macaroon Recipe
Here is what you need for the Coconut Macaroon:
4 egg whites, room temperature
1 cup shredded unsweetened coconut
pinch of cream of tartar
3/4 cup sifted confectioner’s sugar
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper
In a large bowl whisk egg white with an electric mixer until fluffy.
Sift confectioner’s sugar and add to bowl, along with coconut and cream of tartar.
With a spatula gently blend all ingredients. It’s important to handle the egg whites mixture very gently, so it stays light and fluffy.
With two spoons or with your hands form little balls and place them 1 inch apart onto a parchment paper lined baking sheet.
Bake macaroons for about 15-18 minutes or until the edges start becoming golden. That’s the indicator that I’m usually using:)
Almond and Coconut Macaroons
- For the Almond Macaroons:
- Preheat oven to 350 degrees
- Line a baking sheet with parchment paper
- 4 egg white
- 3/4 cup confectioner’s sugar or cane sugar
- 1 cup almond meal
- 1/4 teaspoon almond extract
In a large bowl whisk egg whites with an electric mixer until fluffy.
With a spatula gently fold in the almond meal, sugar and almond extract. Again, it’s really important to blend these ingredients as gently as possible, so the egg white stay light and fluffy.
With two spoons form little balls and place them 1 inch apart onto a parchment paper lined baking sheet.
Bake almond macaroons for about 15-18 minutes or until edges turn golden.
Store in an airtight container. Separate layers with wax paper.
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