Gluten Free Chocolate Coconut Macaroons
My recipe for Gluten Free Chocolate Coconut Macaroons is a light, semi-sweet treat that won't leave you feeling bloated or heavy. Like all of our recipes this one is also dairy free and processed sugar free.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Pre-heat fan-forced oven to 170C.
Using electric beaters, in a mixing bowl beat egg white until soft peaks form. Set aside.
In a mixing bowl combine shredded coconut, coconut milk, sweetener of choice, cacao powder and vanilla until well combined.
Gently fold through egg white until well combined.
With clean hands shape large tablespoon portions of mixture into rounded shapes and place onto a lined baking tray.
Bake in oven for 15 -20 minutes or until lightly golden.
Allow to cool.
Make it Personal:
- Instead of using cacao powder you could also useRaw Carob Powder.
To boost nutrient value you can also add in toasted sesame seeds, sunflower seeds or dry roasted almonds, chopped.
Sensitive to FODMAPs?
- Make sure your shredded coconut is organic or preservative free as regular store-bought desiccated coconut more often than not contains the harsh preservative sulphur (also known as sulphite). This preservative is known to cause asthma and hyperactivity in children especially. You can purchase organic or preservative free coconut from health food stores, the health food section of your supermarket or online here.
- Avoid using honey to sweeten and instead choose pure maple syrup or liquid stevia.
- Stick to 1/4 cup shredded coconut per serving.