A recent holiday potluck inspired me to drag out an old recipe because I needed to bring a dessert that was gluten-free and dairy-free. So, out came the Coconut Almond Macaroon recipe that I blogged about here.
This time, however, I wanted to do a healthier version. I managed to seriously cut down the sugar and then I replaced the sweetened shredded coconut for unsweetened shredded coconut. This is the organic shredded coconut and almond paste I used. The brand of the coconut is called ‘Let’s Do Organic’ and the almond paste is ‘Odense.’
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This recipe is gluten-free and dairy-free although it does contain almonds and egg whites. Because I needed to feed more people this time, this recipe has a bit more coconut and almond paste. Because these macaroons are not as sweet, I decided to sprinkle some confectioner’s sugar on top. Hope you like them.
Coconut Almond Macaroons (Gluten-Free, Dairy-Free)
8 ounces unsweetened shredded coconut (I used finely shredded)
7 ounces almond paste, grated
3 tablespoons confectioner’s sugar
1/4 cup egg whites (about 2 large eggs)
1/2 teaspoon vanilla extract
Preheat the oven to 325F. Line two baking sheets with parchment paper. In a large bowl, combine coconut, grated almond paste, and sugar and mix well. In a separate bowl, beat egg whites and vanilla until firm. Gently fold egg white mixture into dry ingredients. Mix until well distributed and moistened. Place onto baking sheets, about 1 tablespoon of mixture per macaroon. Bake for 20-24 minutes or until golden. Enjoy!
Makes 30-36 macaroons at about 1/2 ounce each.
