The Best Fresh Coconut Macaroons {Gluten and Dairy Free}
A simple 6 ingredient gluten free macaroon recipe
Equipment
- Grater
- Spoon
- Bowls
- Mini muffin tray
- Grease proof paper
Ingredients
- 500 Grams Fresh Coconut
- ⅓ Cup Coconut Sugar
- 1 Large Egg White
- ¼ Cup Gluten Free Plain Flour You can use ordinary flour
- 1 Tsp Vanilla Paste
- 1 Splash Milk If mixture needs it to bind, we used soy milk.
- ¼ Cup Dairy Free Chocolate Chips You can use ordinary chocolate chips
Instructions
- You will need to drain the coconut, then open it. We smashed it on the floor outside and it cracked open in half. Then I cut coconut flesh out of the coconut shell. I used a small knife and cut out small sections.
- Use a grater and grate 500g of fresh coconut.
- Add the sugar, flour, egg white and vanilla paste and mix. If the mixture seems a bit dry add a splash of milk.
- Pop the mixture into a mini muffin tray or on a lined tray (the mixture should make 12 small macaroons). Bake for 10 -12 minutes on 180°.
- Let the macaroons cool.
- Once cool you can melt a 1/4 cup of chocolate chips. I just popped chocolate in microwave for 60 seconds, mixing every 10 seconds.
- Dip the macaroons in the chocolate. Place them on a piece of greaseproof paper and drizzle any remaining chocolate on top.
- Pop in the fridge for 15 - 30 minutes to let the chocolate harden.
