Alright, picture this: You're craving something sweet, but you're navigating the gluten-free galaxy. Fear not, intrepid dessert explorer! We're about to embark on a journey to macaroon nirvana—a land of chewy, coconutty clouds that just so happen to be gloriously gluten-free. Get ready to whip, roll, and bake your way to bliss with these ridiculously easy coconut macaroons. They're so good, you'll forget they're even "special diet" friendly. Let's get our coconut groove on!
Yields: Approximately 2 dozen macaroons Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
- 3 large egg whites, at room temperature
- ¾ cup granulated white sugar
- 2 ½ cups unsweetened shredded coconut, divided
- ¼ cup Petley Grain gluten-free all-purpose baking flour (or other gluten-free all purpose flour containing Xanthan gum)
Instructions:
- Prepare for Baking: Preheat your oven to a gentle 275°F (135°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Whip the Egg Whites: In a large bowl, combine the egg whites and sugar. Using an electric mixer on medium speed, beat until the mixture becomes soft, creamy, and slightly thickened—about 2 minutes.
- Combine the Coconut and Flour: Gently stir 2 cups of the shredded coconut and the gluten-free flour into the whipped egg white mixture. Mix until everything is evenly combined, forming a cohesive dough.
- Shape the Macaroons: Take a tablespoon of dough and shape it into walnut-sized balls.
- Coat with Coconut: Roll each ball in the remaining ½ cup of shredded coconut, ensuring they're thoroughly coated.
- Arrange on Baking Sheets: Place the coconut-coated balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
- Bake to Perfection: Bake in the preheated oven for approximately 30 minutes, or until the macaroons are lightly golden brown.
- Cool and Enjoy: Remove the baking sheets from the oven and let the macaroons cool on the sheets for 1 minute. Then, transfer them to a wire rack to cool completely. Once cooled, they're ready to enjoy!
Tips for Success:
- Room Temperature Egg Whites: Using room temperature egg whites will help them whip up to their full volume.
- Gluten Free Flour: If your gluten free flour blend does not include xanthan gum or a similar binder, add 1/4 teaspoon of xanthan gum to the dry ingredients.
- Gentle Mixing: Avoid overmixing the coconut and flour into the egg whites, as this can result in tough macaroons.
- Even Baking: Rotate the baking sheets halfway through baking to ensure even browning.
- Storage: Store cooled macaroons in an airtight container at room temperature for up to a week.
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