Gluten Free Coconut Cranberry Macaroons
Gluten-free coconut cranberry macaroons that are easy to make, delicious, crispy on the outside and chewy in the middle plus the bottom is dipped in melted chocolate. It is the season of baking and these festive gluten-free cookies are perfect for the holidays.
Equipment
Ingredients
- 4 egg whites (or 8 Tbsp of liquid egg whites)
- 2/3 cup white sugar
- 1 tsp vanilla
- 1 1/2 cup shredded unsweetened coconut
- 1/2 cup gluten free flour blend
- 1/4 Cup dried cranberries
- 1/4 Cup finely chopped pecans
- 1 pkg milk or dark chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Line 2 cookie sheets with parchment paper.
- In medium bowl beat the egg whites and sugar with a hand mixer. About 2 minutes until nice and light and foamy.
- Add the vanilla and mix on low speed.
- Add the gluten free flour and shredded coconut and mix on low speed until combined.
- Stir in the cranberries and pecans.
- Let it rest for 2-3minutes.
- Use a small ice cream scoop to drop dough onto lined cookie sheets.
- Bake in oven for 15 minutes.
- Remove from oven and cool.
- Once cool you have the option of dipping bottom of cookies in melted chocolate.
Tried this recipe?Let us know how it was!