Gluten Free Mocha Macaroons Recipe
Servings: 24 cookies
Calories: 85kcal
Ingredients
- 2 egg whites unbeaten
- 1 ½ cups powdered sugar
- 2 cups ground almond meal
- 3 tablespoons cocoa powder (I use dark)
- 1 tablespoon instant ground espresso or coffee granules
- Pinch kosher salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 400 degrees. Prepare 2 baking sheets with either parchment paper or Silpat Mats (I prefer these).
- Put all ingredients in a mixing bowl and mix until well blended. If you have a sticky, gooey, chocolaty mess then it’s perfect.
- Wet your hands with water and pull up a ball the size of a small walnut, and place on prepared pans, leaving at least one inch between each cookie. You will probably have to re-wet your hands several times.
- Bake the macaroons for 11 minutes. They will still seem a bit squishy when done but they harden up a little as they cool and you want the insides chewy. Don’t worry if the bottoms of the cookies look a bit sticky.
- Let cool on the pan for about 1 or 2 minutes then remove to a rack to finish cooling.
Nutrition
Calories: 85kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Sodium: 4mg | Potassium: 20mg | Fiber: 1g | Sugar: 7g | Calcium: 20mg | Iron: 0.5mg