Coconut macaroons are sweet, gluten free cookies that are a little crispy on the outside, and chewy on the inside. We don’t recommend substitutions for the recipe, as it will throw off the balance of ingredients.
Gluten Free Coconut Macaroons
Makes 20-24 cookies
- 2 large egg whites (should be 1/3 cup)
- 3/4 cup sugar
- 2 1/4 cups dried unsweetened coconut
- 5 tsp unsweetened applesauce (smooth, not chunky)
Line a bakingsheet with parchment or Silpat. Place the unsweetened coconut in a food processor. Pulse for 60 seconds.
Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan. Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F). If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce. If the mixture seems too wet, add a little more coconut.
Place warm mixture into a pastry bag and pipe tall mounds onto a baking sheet, about an inch and a half apart from each other. Or form mounds with a 1 tablespoon sized scoop. Let the formed cookies dry out for a few minutes (15 minutes or so) before baking.
Preheat oven to 425°F. Bake the cookies until they start to get color on the edges where the cookie meets the pan, 5 to 7 minutes. Let cool on the pan for a couple minutes, then carefully lift the pan liner with the cookies off the pan and place on a rack. The cookies will firm up as they cool. Once cool, remove from the pan liner.
Store in a covered box for up to 5 days at room temperature.
Source: Simply Recipes