Sticky Coconut & Almond Macaroons
Sticky Coconut & Almond Macaroons
Servings: 16 cookies
Calories: 177kcal
Ingredients
- 1½ cups granulated sugar , divided use
- ¼ cup water
- 1 tablespoon gluten-free corn syrup
- 7 ounces (200 grams) unsweetened shredded coconut
- 1½ ounces (50 grams) coarsely ground almonds or almond meal
- ½ teaspoon salt
- 4 large egg whites
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375ºF.
- In a small pot, combine 1 cup sugar, water and 1 tablespoon corn syrup. Heat on medium, stirring regularly, until the mixture comes to a boil and all of the sugar dissolves.
- Remove from heat and stir in the shredded coconut, almond meal and salt.
- Add the egg whites, remaining ½ cup sugar and vanilla to a medium sized bowl. Whisk vigorously until foamy, 1-2 minutes.
- With a wooden spoon, stir the egg whites into the dry ingredients until combined.
- Use your hands to gently shape the “dough” into balls about 1½ inches in diameter. Place on a cookie sheet lined with parchment paper. The “dough” will be very wet and sticky.
- Bake for 10-12 minutes or until golden brown all over.
- Remove from the oven and let cool on the baking sheet. They will still be quite fragile while they are hot, but will firm up a bit and transfer easily once cooled.
Notes
Transportation Suggestions: Store in a rigid container with a lid to keep the macaroons from getting crushed.
Nutrition
Nutrition Facts
Sticky Coconut & Almond Macaroons
Amount Per Serving
Calories 177
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g35%
Sodium 91mg4%
Potassium 80mg2%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 21g23%
Protein 2g4%
Vitamin C 1mg1%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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