These gluten-free Coconut Almond Macaroon Cookies are addicting! So before you decide to make these, I feel it is only fair to warn you that some folks get a “twee bit” out of control when eating these for the first time. For instance…
Do you notice that the top photo is a bit blurry? That’s because the photographer is trying to eat the cookies faster than she can take pictures of them…gosh! Has she no shame?!
Ahem…let’s move on to other people… Now, as you know… my Gorgeous Man claims to be adverse to almond extract (This is putting it mildly, he loathes the stuff.) However, this same man devoured five of these cookies before I could tell him that there was a goodly amount of almond extract in them!
“Oh these are good. Really good. Did you write down the recipe for these?” he says to me.
I am astonished, speechless in fact. This man should NOT be enjoying these cookies; but the bare fact is: He IS. What can I say?? Simply this: Try ’em.
Coconut Almond Macaroons (Gluten Free)
2 egg whites
1/4 cup agave nectar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
Dash of salt (1/16 teaspoon – fill an 1/8 teaspoon, halfway)
1 cup almond flour
1 cup unsweetened shredded coconut
1 cup sweetened coconut (like Baker’s angel flake)
Preheat oven to 325 degrees and line a large baking sheet with parchment paper.
- In a large mixing bowl, beat the egg whites on high speed until stiff peaks form, about 1 minute.
- On low speed, add the agave, vanilla, almond extract and salt.
- With a large spoon or whisk, fold in the almond flour and two kinds of coconut. Spoon the dough, one tablespoon at a time (or use a medium size ice cream scoop) on the parchment covered baking sheet, leaving about two inches between each macaroon.
- Bake for 10 – 12 minutes, until lightly golden. Let the cookies cool (if you can) for about 30 minutes, then serve. YUM!
- I use two kinds of coconut to give the cookies the best texture and flavor: Unsweetened and sweetened coconut. The sweetened coconut adds flavor, moistness and a bit of chewiness to the texture; while the unsweetened coconut adds depth and richness to the cookie.
- The combination of almond flour and almond extract is amazingly delicious. If are you are an “almond flavor junkie” you can increase the almond extract. Adding another teaspoon of almond extract will give you a full marzipan flavor; however, I would recommend that you make the recipe first, as written, then make any changes.
- More dessert recipes