Gluten-Free, Dairy-Free Coconut Macaroons

Submitted by XxXxkittykat

"These are easy to make and they are perfect for those with food sensitivites and/or allergies. No gluten, wheat, dairy, or refined sugar (sweetened with honey). I promise these macaroons will be a great treat!"

 

• Ready In: 17mins
• Ingredients: 3
• Yields: 16 macaroons

ingredients

• 1 cup unsweetened dried shredded coconut
• 1 egg white
• 2 tablespoons honey

directions

1. Beat egg white until soft peaks form, add in honey. Stir in coconut.
2. Drop by teaspoonfuls onto a greased cookie sheet.
3. Bake at 325 degrees for 12 minutes.
4. Cool, eat, and enjoy.
5. Note: you could also dip these into chocolate for an extra yummy treat!

Reviews

[UmmBinat]

Really yummy taste but they fell apart. I used a real egg white, maybe it needs 2? I hope someone can figure it out because the taste was better than any other macaroons I have made.

 

[Jainene]

I'm a toasted coconut fan with a wheat allergy, so these were a great treat! Very tasty! I substituted agave nectar for the honey--and I could have used a little less, because the toasted coconut lends a wonderful sweetness. Also, this is a really quick, easy recipe--I think from start to finish, it took me about 15 minutes. Thanks for posting!

 

[TheSource]

These do not hold together well. Wish I could give them a higher rating!

 

[Dairy Free 4 B]

The taste of these was great! 12 minutes is just right to get them toasty brown too. My toddler and I are on a lot of food restrictions so this was a great little 'safe' sweet treat for us to share. And it only took 20 minutes start to the last bite. On another note: I used Egg Replacer for the one egg and my macaroons crumbled to bits. I guess I should probably use oil next time.