There are many ways to make coconut macaroons, but this gluten-free recipe yields, fluffy, light, and airy treats thanks to two easy tricks! Making gluten-free macaroons with whipped meringue egg whites aerates the texture, while the included options of adding potato starch, almond flour, or omitting for flourless cookies yields perfectly delicious results, with varying crisp, chew and loft. See the pictures and descriptions below to decide the ideal version for you!
2tablespoonspotato starchor almond flour or omit flour (see recipe notes)
Instructions
Preheat the oven to 325℉. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a bowl of a stand mixer using whisk attachment or large mixing bowl using handheld beaters, beat together the egg whites and salt until frothy. Gradually add the sugar, stopping the mixer to add a couple tablespoons at a time. Beat until very stiff, glossy peaks form. Mix in the vanilla.
3 egg whites, ⅛ teaspoon salt, ½ cup granulated sugar, 1 teaspoon vanilla extract
Add the coconut and potato starch. Gently combine, using a silicone spoon to fold and mix in until well incorporated. Use a medium cookie scoop or two spoons to scrape about 1 ½ tablespoon mounds onto the baking sheets, 1 inch apart.
Bake for 25 minutes, rotating pans halfway through, until very lightly browned and set. Cool on the baking sheets for 10 minutes before transferring to a wire rack.
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Notes
Potato Starch, Almond Flour, or Flourless
For the lightest, fluffy texture and loft, use potato starch in the recipe. If you do not have any on hand, or don't want to get another ingredient, simply leave it out. It will still have airy texture, but the body won't be as lofty.If you prefer a more mounded cookie and enhanced chew, replace the potato starch with almond flour. It also adds a nice hint of almond flavor.
Dipping in Chocolate
In a microwave safe bowl melt 1 cup of semi-sweet or dark chocolate chips for approximately 45 seconds, stopping to stir every 15 seconds. Line a baking sheet with wax paper to transfer the dipped cookies to.Dip the bottom of the cooled cookie into the chocolate. Use a fork to gently lift it out of the bowl, scrapping off excess chocolate on the side of the bowl. Transfer to the prepared baking sheet and let sit at room temperature until hardened, about 1-2 hours.A quicker way to add chocolate flavor would be drizzling it over the top of the cookies. Arrange them on a wax-paper lined baking sheet, close together. Use a fork or small spoon to drizzle the chocolate over the tops. If desired, immediately dust with festive sprinkles.If you find the chocolate to be too thick for dipping or drizzling, add a small dash of oil, such as canola, vegetable, or melted coconut oil. Stir and try again. The chocolate will also thicken as it sits, so it may have to be reheated.