Recipe: Coconut Macaroons (Gluten Free)

OK, these are *marginally* trickier than my other super-easy cookies, but only marginally, and they are awesome, because I think I may have actually reverse-engineered the macaroons my Oma used to make when I was a child.  They are perfectly chewy and delicious, and basically, I just love glacé cherries, so any excuse to use them is a good one for me.



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2 egg whites
100 g sugar
150 g shredded coconut (not the evil desecrated kind, the kind that comes in long strands)
150 g almond meal
glacé cherries


Now what will you do with it?

Pre-heat the oven to 165°C and line one or two baking trays with baking paper (you get about 22 small biscuits from this recipe).

Beat the egg whites with a whisk for a minute or so, until they are white and fluffy.  They don’t have to be stiff or anything, just getting nice and foamy.

Mix in the sugar, coconut and almond meal.  Don’t worry about folding things in, you can be pretty firm with this mixture.

Roll into small balls, and make an indentation in each cookie with your thumb.  Place about an inch and a half apart on a baking tray – these cookies don’t really spread, but why tempt fate?

Halve the cherries, and place a cherry half, cut-side-down, in each indentation.

Bake for 15 minutes, or until the cookies are golden underneath and some of the coconut strands are golden brown.

Let cool on the tray – they will be fragile.  Try not to eat them all immediately.  I doubled my initial recipe to make this easier for you.



Once again, we are back to my nutty biscuit model which is gluten- and dairy-free but not vegan. Sorry.  The trouble with nostalgia trip biscuits is it’s harder to compromise on what goes into them.  And I find it hard to think of variations because this is the biscuit I *want*.  Any suggestions?


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