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Almond Butter Coconut Macaroons (GF) Recipe

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4.2 from 4 reviews

Delight in these Almond Butter Coconut Macaroons, a gluten-free treat combining shredded coconut, almond butter, and egg whites for a chewy, sweet delight. Enhanced with a touch of vanilla and optionally drizzled with semi-sweet chocolate and sprinkled with flaky sea salt, these macaroons are perfect for anyone looking for a naturally gluten-free dessert that balances rich flavors and satisfying texture.

  • Total Time: 35 minutes
  • Yield: About 24 macaroons

Ingredients

Main Ingredients

  • 14-ounce (396g) package sweetened shredded coconut (about 5 cups)
  • 1/3 cup (35g) almond flour
  • 1/2 cup (128g) almond butter
  • 4 large egg whites, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract

Optional Topping

  • 4-ounce (113g) semi-sweet chocolate bar
  • Flaky sea salt

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) and prepare your baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
  2. Process Coconut and Almond Flour: In a food processor or blender, pulse the shredded coconut and almond flour together about 10-12 times until the coconut is finely chopped and the two ingredients are thoroughly combined.
  3. Add Almond Butter: Add the almond butter to the mixture and pulse an additional 10 times until the mixture is moistened and combined evenly, then set aside.
  4. Beat Egg Whites Mixture: Using a handheld or stand mixer with a whisk attachment, beat the egg whites, granulated sugar, and vanilla extract together on high speed for 4-5 minutes until the mixture is thickened, creamy, and resembles thinned marshmallow creme with mostly dissolved sugar.
  5. Fold in Coconut Mixture: Gently fold or beat the coconut and almond butter mixture into the whipped egg whites using a silicone spatula or mixer on medium speed until combined and evenly moistened; the dough will be wet and sticky.
  6. Scoop Onto Baking Sheets: Use a medium cookie scoop or spoon to portion approximately 1.5 tablespoons of batter per macaroon, spacing them at least 3 inches apart on the prepared baking sheets.
  7. Bake: Bake in the preheated oven for about 20 minutes or until the edges are lightly golden brown.
  8. Cool: Allow the macaroons to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  9. Optional Chocolate Topping: Melt the semi-sweet chocolate in a double boiler or microwave in 15-second increments, stirring between intervals until smooth. Drizzle the melted chocolate over cooled macaroons and sprinkle with flaky sea salt if desired. Let the chocolate set at room temperature or in the refrigerator.
  10. Storage: Store macaroons covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Ensure egg whites are at room temperature for better volume when whipping.
  • Do not overmix the batter once the coconut mixture is added to maintain a light texture.
  • Spacing macaroons adequately on the baking sheet prevents them from sticking together as they bake.
  • The optional chocolate and sea salt topping adds a delicious contrast of sweet and salty but can be omitted for a simpler treat.
  • Macaroons can be frozen for longer storage; thaw at room temperature before serving.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/almond-butter-coconut-macaroons-gf-recipe/