Coconut macaroons - gluten-free and no cane sugar!

Macaroons are delicious, aren’t they?! (The yummy little coconut clusters—not to be confused with French macarons…) Macaroons are one of the easiest candidates for a healthy makeover because they are already packed with the nutritional goodness of coconut (all that good fat and protein!) and they just need some sugar reduction and de-flouring to be “Doctored.” Fortunately, coconut meat is naturally a bit sweet and moist, especially if it’s fresh and hasn’t been on the shelf for ages. Almond extract is one of my favorite baking tools—though I’ve marked it as optional it’s highly recommended if nut allergy is not a concern. It lends a surprising subtle and mysterious flavor and aroma to this old favorite.

These are fun to make and always go so fast at gatherings. Fortunately this recipe makes more than 30 bite-sized macaroons.

In this video, I show you how to make a gluten-free, cane-sugar-free version. I did make them here with eggs, but I explain how to do an egg substitution. Have a look!

Healthy Macaroons 3 Ways

1) Non-vegan:

  • 2 egg whites

  • 3 tablespoons agave nectar or maple syrup (or 3 tablespoons coconut sugar dissolved in ⅛ cup water)

  • 1 tsp vanilla extract

  • ⅛ cup coconut oil, warmed until softened

  • 1 tsp almond extract (optional)

  • ¼ cup GF (may use a blend of gluten free oat flour or cassava flour)

  • ¼ cup tapioca starch mixed in roughly equal parts

  • 2 cups unsweetened shredded coconut

Preheat the oven to 325°.

Cover cookie sheet with parchment paper.

Beat egg whites until frothy, add vanilla, coconut oil, almond extract, maple syrup and beat again. Add flour/tapioca starch and mix well. Add coconut and mix thoroughly. Tip: If coconut mixture is dry, moisten with ¼ cup milk substitute to help it form into balls easier.

Using a tablespoon or a ½ tablespoon measuring spoon (or a large melon baller or small ice cream scoop), scoop mounds of mixture onto cookie sheet at least 1 inch apart and bake for 20 min, or until just turning golden.

Makes about 30 macaroons.

2) Vegan:

  • ¼ cup coconut oil, warmed until soft

  • ¼ cup agave nectar

  • 1 tsp vanilla extract

  • 1 tsp almond extract

  • ⅓ cup coconut milk warmed over low heat, whisking in 3 tablespoons tapioca starch until thickened

  • ¼ cup oat flour and/or tapioca starch mixed in equal parts

  • 3½ cups unsweetened shredded coconut

Mix coconut oil and extracts, add the agave slowly, whisking it in, then the coconut milk tapioca mixture. Add the flour mixture (gluten free flour of your choice or the oat flour + tapioca starch) a bit at a time, mixing well to keep lumps from forming in the mixture. Fold in the coconut a cup at a time, using a bit more or a bit less, to keep the mixture formed and moist.

Use the scoop instructions above but 1) do not grease the cookie sheet (could use parchment paper to line the cookie sheet for easier clean-up) and 2) use a half tablespoon measure (the smaller diameter helps the macaroons hold together better in the absence of egg whites).

Bake at 325° for 10 min, and then reduce to 300° for 15 min until golden. Remove from oven and let cool at least 10 min without touching them, allowing the coconut oil to solidify and hold the macaroons together.

3) Your choice of recipe + chocolate covering:

Mix ⅓ cup of dark chocolate with 2 tablespoons coconut oil and warm in a saucepan over low heat or in a warm oven for about 10 minutes (could also microwave 30 seconds and stir until smooth).

Holding each baked macaroon upside down, dip into chocolate mixture and set on the serving tray.

Amelia McGeegluten-free, sugar-free, eggsComment